Tle 2 Flashcards
the separation of raw materials and/or food slurries into categories based on shaped, size, weight, image and color.
Sorting
The three types of sorting raw materials
Size sorting
Shape sorting
Color sorting
Is especially important for food products which must be heated or cooled, as large differences in size might lead to an over-processing or under-processing of the product
Size sorting
can be accomplished manually or mechanically with,
example: a belt-or roller-sorter.
Shape sorting
can be applied at high rates using microprocessor- controlled color sorters
Color sorting
Jumbo or extra large
68-70 grams
Large
62-67 grams
Standard
53 grams
Standard
53 grams
Small
40gram and below
Usually egg whites are thick and firm, the egg yolk are round with box defects, has clean
and unbroken shells Eggs
Grade AA
Eggs have characteristics of Grade AA eggs except the whites are masonably firm
Grade A
Eggs have white that may be thinner and yolks that may be wider and flatter than eggs of
higher grades. The shells must be unbroken, but may show sight stains
Grade B
> has clear eyes
the bone at the tip of the breast is soft in younger chicken and thick in older chicken.
small feathers indicate that the chicken is young.
Live poultry
A young chicken has ____ and ____ feet
Fine and soft
