Guys please share information about the subjected Recruitment
Kb detailed advertisemnt ayega
Detailed notification is released.
ek post se jyada ke liye apply kar sakte hain kya bhai log???
How many for Central food safety officer?
Bhai kisi ne form submit kiya?
Food Processing by CRACKGRADEB:
Blanching : Blanching is used to destroy enzymatic activity in vegetable and some fruits prior to other processing like freezing or dehydration or canning or thermal processing.
The purpose of blanching is to achieve several objectives.
•To soften the tissue to facilitate packaging. •To avoid damage to the product. •To eliminate air form the product. •To preserve the natural colour •To destroy or retard certain undesirable enzymes. •To help preserve natural flavour.
Sterilization: Sterilization refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.)
Sterilization processes are more severe with respect to the heat treatment given generally to achieve commercial sterility. Obviously, these products will be subjected to a nutrient loss. The following nutrients are more sensitive to destruction by heat: vitamins A, B1, B6, B12, C, D, E, folic acid, inositol, and pantothenic acid, and amino acids such as lysine and threonine.
Food Drying/ Dehydration: One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable.
Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay. Drying food using sun and wind to prevent spoilage has been practised since ancient times. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria yeasts and moulds need the water in the food to grow. Drying effectively prevents them from surviving.
bhai ye salary sirf pay level me hai to kisiko slabs pata hai?
level 6 to in hand kitna level 7 ko ????
Is anyone here for Asst Director post?
Is GATE or NET is compulsory for technical officer and central food safety officer???
can we apply for more than one post? and is there any book to prepare for it?
International accreditation bodies:
1. International Organization for Standardization (ISO): ISO is an independent, non-governmental
international organization with a membership of 164 countries. The ISO, officially began operations on
23 February 1947.
International Organization for Standardization (ISO) is the largest body for setting standards and
publisher of international standards. One member per country, with a Central Secretariat in Geneva,
Switzerland, which coordinates the system.
Bureau of Indian Standards-BIS (the erstwhile Indian Standards Institute-ISI) represents India in the ISO.
ISO is a non-governmental organization that forms a bridge between the public and private sectors.
ISO standards are developed by the people that need them, through a consensus process. Experts from
all over the world develop the standards that are required by their sector. This means they reflect a
wealth of international experience and knowledge.
ISO has a close relationship with the World Trade Organization (WTO) which particularly appreciates the
contribution of ISO's standards to reducing technical barriers to trade.
Such as:
• CODEX Alimentarius, on food safety measurement, management and traceability
• World Health Organization (WHO), on health technologies
By crack grade b
Thermal Processes :
Blanching : Blanching is used to destroy enzymatic activity in vegetable and some fruits prior to other
processing like freezing or dehydration or canning or thermal processing.
The purpose of blanching is to achieve several objectives.
• To soften the tissue to facilitate packaging.
• To avoid damage to the product.
• To eliminate air form the product.
• To preserve the natural colour
• To destroy or retard certain undesirable enzymes.
• To help preserve natural flavour.
Blanching is achieved in hot water for a short period of time or in an atmosphere of steam.
In water blanching, the product is moved through water usually maintained at a temperature between
88 and 99 degree C.
In steam blanching the product is carried on a belt through a steam chamber into which live steam is
constantly injected. The steam chamber is hooded and equipped with exhaust and also a drain for the
condensate. The time temperatures are regulated for each specific product to achieve the desired
enzyme inactivation, colour preservation and other characteristics.
By crack grade b
Non photochemical processes:
Acidic electrolyzed water (AcEW) produced by the electrolysis of an aqueous sodium chlorite solution as
a disinfectant for minimally processed vegetable products has been successfully applied.
Chlorine dioxide (ClO2) has been recognized as a strong oxidizing agent with a broad biocidal
effectiveness due to the high oxidation capacity of about 2.5 times greater than chlorine.
Power ultrasound, as used for cleaning in the electronics industry, has a potential application to fresh
produce decontamination. Ultrasonic fields consist of waves at high amplitude, which form cavitation
bubbles, which generate the mechanical energy which has a ‗cleaning action on surfaces‘. Cavitation
enhances the mechanical removal of attached or entrapped bacteria on the surfaces of fresh produce by
displacing or loosening particles through a shearing or scrubbing action, achieving an additional log
reduction when applying to a chlorinated water wash.
Pediocin and nisin applications in combination with organic acids caused a significant reduction of native
microflora and inoculated populations on fresh produce.
B tech Agriculture eligible hai Kiya officer k liye .. if anyone knows?
Assistant it manager me 5 year ka experience compulsory h kya??
Can we apply for more than one post..?