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Ice cream plant

M. H. McRae, "Anhydrous Ammonia Explosion in an Ice Cream Plant," Mmmonia Plant Safety, 27, 1—4 (1986). [Pg.361]

An Explosion While Preparing to Replace a Valve in an Ice Cream Plant... [Pg.83]

Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV (1999) Food-related illness and death in the United States. Emer Infect Dis 5 607-625 Miettinen MK, Bjorkroth KJ, Korkeala H (1999) Characterization of Listeria monocytogenes from an ice cream plant by serotyping and pulsed-field gel electrophoresis. Int J Eood Microbiol 46 187-192... [Pg.234]

Brazelton, an employee of Fussell s, a little later, established ice cream plants in St. Louis, Cincinnati, and Chicago. It is interesting to note that J. M. Horton, who died in 1914, bought Fussell s New York ice cream plant. Horton was then a young man of 22. This same ice cream plant was estimated in 1910 at 600,000. Horton left an estate of 4,000,000. These facts give a clear idea of what the ice cream factory of to-day must be to compete in the large city trade. [Pg.384]

Products and Uses A flavor enhancer in bacon, baked goods, beverages (alcoholic), beverages (nonalcoholic), candy (hard), candy (soft), chewing gum, cocktail mixes, herbs, ice cream, plant protein products, seasonings, soft drinks, syrups, vitamin and mineral dietary supplements, and whipped products (imitation). [Pg.190]

An ice cream plant manager was killed as he prepared a refrigeration system to replace a leaking drain valve on an oil trap. The victim was a long-term employee and experienced in using the ammonia refrigeration system. Evidence indicates that the manager s preparatory actions resulted in thermal or hydrostatic expansion of a... [Pg.156]

Ice cream plant Streptococcus sp., over time Biofilm present on equipment D source of bacterial contamination of the (Gunduz and Tuncel 2006)... [Pg.343]

Gunduz, G.T. and Tuncel, G. (2006) Biofilm formation in an ice cream plant. Antonie Van Leeuwenhoek 89, 329-336. [Pg.356]

The use of drip pans to catch products, in cases such as a dairy or ice-cream manufacturing plant, instead of flushing this material to the sewer, considerably reduces the organic load. A similar case exists in the plating industry where a drip pan placed between the plating bath and the rinse tanks win reduce the metal dragout. [Pg.176]

Cacao Nibs Cacao nibs are crushed bits of cacao beans—which are actually not beans at all, but seeds from the Theobroma plant. Most often, these beans are dried or roasted and then extracted to make cocoa butter for chocolate, or ground into powder to make cocoa powder. Cacao nibs are crushed cacao beans that have not been made into chocolate or cocoa powder. You can find them raw or roasted, and they resemble espresso beans in texture and crunch. They contain no added sugar, so they re bittersweet. They add great texture to cookies—I even use them as a topping for ice cream. They can be found at most specialty and health-food stores or online. Make sure you buy the finely ground variety. [Pg.21]

Other polysaccharides have found widespread application Gums, which are complex, highly branched polysaccharides produced by plants, form very viscous solutions in water at low concentrations. Examples such as gum tragacanth have been used as thickening agents in foods in place of starch and to alter the texture of ice cream. [Pg.41]

Polysaccharides from plants, too, can form gels in water. Pectin is used to help gel jams and fruit preserves. Some polysaccharides are used to thicken foods. Alginic acid, extracted from brown algae, is a linear polymer containing many carboxylic acid groups. The sodium salt is soluble in water and is used as a thickener in the preparation of ice cream and other foods. If a sodium alginate solution is mixed with calcium ion, the polysaccharide pre-... [Pg.122]

Fumaric acid is a naturally occurring sour-tasting compound found in many plants such as Fumaria officinalis L. (Fumariaceae), Boletus scaber Bull. (Boletaceae), and Fames igniaries (Fries) Kickx. (Pluporaceae). It is an essential component for respiration in plant and animal tissues. It is produced by fermentation with mold, such as Rhizopus nigricans, or by chemical synthesis. It is also used in soft drinks and ice cream and as an acidulant along with citric acid. [Pg.664]


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