الفهرس 
1. IntroductionOnly 14 pages are availabe for public view
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Abstract
Conducted study on the HACCP food safety system helps you. Build in
procedures that reduce the mists of foodborne outbreaks, mount or all procedures
to ensure food safety. The basic structure of a HACCP system consists of seven
steps. The first step in HACCP system in hazard analysis this involves identifying
hazard that might introduced to food production practices. Foods that are not
potentially hazard in the menu as orange juice and strawberries, all have a PH less
than 4 – 6. Disease causing bacteria will not grow in these acidic conditions.
Watermelon and cantaloupe, that have PH greater than 4-6. Are potentially
hazardous. Actively control point is an operation (practice, preparation steps as
precedence a Kill step that will destroy bacterizes are control step that prevents or
slow down the rate of bacterial growth.
Step (1) the most commonly use CCPS are cooking, cooling reheating and
hot, cold holding however, time can also be used as an important measure.
Step (2) the growth of microbes is dependent on both time and temperature.
It common only takes 4 hours as more in the temperature danger zone for bacteria
to multiply to levels where they will cause foodborne illness.
Step (3) to make sure that such critical control point effectively blocks,
biological, chemical, or physical hazards. Step (4) someone should be responsible
for mounting critical control point to monitor make observation and measurement
to determine when there a critical control point in under control. This will expose
when a critical control point has exceeded it’s critical limit. Step (5). If you detect
that critical limit was exceeded during the production of a HACCP monitored
food, correct the problem immediately. Step (6) establish procedures to verifying
that the HACCP system is working. Step (7) Establish and effective record
keeping system that documents the HACCP system.
The food industry has shown a special interest in finding uses for citrus
industry by-products. During the citrus juice extraction process, thousands of tons
of by-products are produced. In This sense, orange peel could be dehydrated for
different products such as powders, flakes and slices. The development of new
processing methods that preserve the quality of peels and improve their sensory
acceptance is required to produce new peel foods. Vacuum impregnation with
adequate solutions combined with air drying can be an interesting technique in
order to develop high quality peel products like food ingredients or as 668 K.
Manjarres-Pinzon, M. Cortes-Rodriguez and E. Rodríguez-Sandoval Brazilian
Journal of Chemical Engineering a raw material for secondary processes.
Fresh oranges obtained from a local market were washed with tap water,
cut in half and, after the juice extraction, the peel and the remaining pulp were
separated. The bitter taste of orange peel is due to the presence of hesperidin and
naringin.
Determination of the physicochemical properties (PH, TSS, titratable
acidity, Viscosity, ascorbic acid, reducing sugar and total sugar). Microbiological
aspects (total bacterial, E. coli, Staphylococcus aureus, salmonella sp and molds
& yeasts), phenolic compounds, Quantitative anti-nutrient screening, Quantitative
phytochemical screening and sensory evaluation. Study the stability of produced
juices during storage different conditions.
7.1. The physicochemical properties:
The highest titratable acidity (%) value recorded with orange jam with
sucrose while titratable acidity recorded the lowest value with sucrose + fructose.
The highest titratable acidity (%) value recorded with the control sample (sucrose)
in strawberry jam, and the lowest one recorded with fructose.
English Summary
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The highest TSS value recorded in orange jam with fructose, and the lowest
one recorded with sucrose + fructose. The highest TSS value recorded with
fructose in strawberry jam, and the lowest one recorded with aspartame.
The highest reducing sugar in orange jam (%) with fructose, and the lowest
one with sucrose. The mean values were 26.49 and 5.66% respectively.
The highest total sugar (%) in orange jam value recorded with fructose, and
the lowest one with the control sample (sucrose). Also, the highest total sugar in
strawberry jam (%) value recorded with fructose, and the lowest one with the
control sample (sucrose), the mean values were 47.67 and 24.25%, respectively.
7.2. The microbiological properties:
The highest total bacterial count in orange jam value recorded with
aspartame after 2 weeks from storage, and the lowest one with fructose. On the
other hand, the lowest values in cold storage at 4oC recorded with sucrose after 6
weeks, and the highest value with aspartame, the mean values were 2.8x101 and
6.4x 101 Cfu/G, respectively.
The highest total bacterial count in strawberry jam value recorded with
aspartame after stored 6 weeks while, lowest one recorded with sucrose. On the
other hand in storage at 4oC after 6 weeks the lowest value with fructose while the
highest one value recorded with aspartame, the mean values were 5.1x 101 and
5.3 x101 Cfu/G, respectively.
7.3. Phenolic compounds:
The highest total phenol count in strawberry jam stored at room
temperature with sucrose + fructose after 6 weeks from storage, while the lowest
one recorded with sucrose, the mean values were 168.34+0.10 and 79.31+0.04
mg/GA, receptively.
The highest total phenol count in orange jam stored at 4oC after 6 weeks
value recorded with aspartame, while the lowest one recorded with fructose, the
mean values were 224.45+2.81 and 138.99+3.05 mg/GA, respectively.
Mold and yeast counts in orange jam storage at room temperature was
recorded between 3.0 x101 and 3.4x101 Cfu/g. Also, after 6 weeks the highest
mold and yeast value recorded with aspartame, and the lowest one recorded with
fructose, the mean values were 1.3x102 and 0.9x102, respectively.
On the other hand the highest molds and yeast counts in strawberry jam in
storage at 4oC value recorded 1.1x102 with aspartame after 6 weeks, and the
lowest value recorded 0.7x102 with fructose.
Sensory Evaluation:
A consumer test of orange jam from the optimum prepared process was
applied to assess the overall product acceptability. Acceptance methods.
Measure the degree to which a product is good/ very good and give interval
or ratio data. The results of the sensory test of jam samples from sucrose, fructose,
aspartame and sucrose + fructose. It given some different scores in taste, flavor,
color and overall acceptability.