Anh Văn Chuyên Ngành Tổng Hợp.docx

7/27/2019 Anh Vn Chuyn Ngnh Tng Hp.docx

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The first step in making peanut butter isgrowing the peanuts, of course!

From the harvest the nuts go to shellingoperations. These plants, located near thegrowing fields, remove the shells, clean thenuts, and pack them into huge bags for shipment to the peanut butter plant. Each bagholds more than 2000 pounds of peanuts!

At the plant, the bags are unloaded into bucket conveyors that move the nuts from each processing step to the next one. The first step isto insure that all impurities, such as stems and

sticks from the peanut plants, are remove fromthe product stream. This is done by gravityseparators, which sort out objects that areheavier or lighter than peanuts.

The peanuts are now ready for roasting.This is done by a continuous roaster. The nutsare slowly carried through the roaster on a beltwhile hot air is circulated. It is extremelyimportant that the nuts be roasted evenly and

properly so that flavor and color are just right.The roaster operator adjusts the roast asrequired by changing the air temperature, beltspeed or peanut layer thickness on the belt.

The peanuts are cooled and conveyed tothe blanching machines, which remove theskins. This prevents the peanut butter fromhaving dark specks from the skins.

The last step before the peanuts can beground into peanut butter is the final inspectionfor quality. The nuts are conveyed through anelectronic color sorter which removes nuts thatwere under or over roasted. The peanuts also

pass a trained inspector who looks them over

Cng on u tin c a qu trnh s nxut b u phng l tr ng u phng, lhin nhin!

Ht u phng i tvic thu ho ch t ihot ng tch v . Nh my ny, c t gnnhng cnh ng tr ng tr t, tch v , lm s chht u ph ng, v cho chng vo cc ti l n vn chuyn ti nh my b u phng. Mi ticha hn 2000 pounds (0.9 tn) ht u phng!

Ti nh my, cc ti ny c tho vo ph u ti p liu ca bng ti, ci dng chuyn cc h t u phng t cng on snxut ny t i cng on tip theo. Cng onu tin l ph i m bo r ng tt ccc s d

bn, nh l thn cy hoc que c i t cy u phng, c ly ra kh i dng s n phm. iu c thc hin b i my phn lo i tr ng lc,l my lo i ra cc v t th nng hn hoc nh hn ht u phng.

By gi u phng sn sng cho vi crang. Cng on ny c thc hin trn m tmy rang lin t c. ht u phng c chuynqua my rang m t t t trn m t bng chuynkhi khng kh nng c lun chuy n. iu nyl cc k quan tr ng cho h t u phng crang u v chn ng c mu s c v hngv t chun. Ng i vn hnh my rang iuchnh ch rang nh yu cu bng cch thayi nhit khng kh, t c bng chuynhoc dy ca lp u phng trn bngchuyn.

u phng c lm l nh v chuy nqua my lm tr ng, l my lo i b l p v la.iu ny ngn cn b u phng khng b smmu t l p vla.

B c cui cng trc khi u phng c nghin thnh b u phng l ki m tracht l ng. Cc lo i ht c chuyn thng quamt my phn lo i mu in t, loi bcc loiht sng hoc chy. u phng cng phiqua mt ng i kim tra chuyn mn loi ra


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and picks out any that do not look right.

The peanuts are now ready to beconveyed to the grinders. (If we are makingchunky peanut butter, some of the nuts arediverted to a chopper, and are then added back to the peanut butter just before filling the jars).The grinders are like giant milkshake machines

Although peanut butter consists of mostly peanuts (at least 90%), small amountsof other ingredients are added while the nutsare being ground. In the case of old fashioned

peanut butter, we add a little bit of salt for flavor and a special vegetable oil called astabilizer. This keeps the peanut oil fromseparating out to the top of the jar.

At this point the peanut butter is pumped through a metal detector to insure thatno metal got into it during the grinding. Then itis pumped into a deaerator, which removestrapped air. Finally, the peanut butter quite hotfrom all that grinding, passes through a heat

exchanger to cool it down so it can be packedinto containers on the filling line.

The filling machine is carefully timedto put the correct amount of peanut butter ineach jar. The jar then is conveyed to thecapping machine.

Capped jars are sent through aninduction sealer, which seals the inner liner to

the top of the jar. Then, another machineapplies the label to the jars.

The jar are now ready for packing intothe shipping case. This is done by hand so thatthe packer can inspect each jars label and

mt sht khng t.

u phng sn sng c chuyn t i my

nghin. (Nu chng ta ang lm b u phngc dng l m ch m, m t scc ht c chuynn mt my c t, v sau c bsung tr li b u phng tr c khi cho vo l ).My nghi nny nh my trn sa khng l

Mc d b u phng bao g m ch yul u phng (t nh t l 90%), m t l ng nh cc thnh ph n khc c thm vo trong khicc ht ang c nghi n. Trong tr ng h pca ch bin b u phng theo phng phpc, chng ta thm mt cht mu i cho hng v v du thc vt c bit gi l ch t n nh.iu ny khi n cho d u u phng tch ra phatrn u l.

Vo th i im ny, b u phng c bm qua mt my d kim lo i bo m r ngkhng c kim lo i vo n trong qu trnhnghin. Sau , n c bm vo thit b bi

kh, ci thi t b loi b khng kh b mc k t.Cui cng, b u phng, kh nng trong c qu trnh nghi n, i qua mt b trao i nhitlm ngu i xung n c th c ng givo cc chai trn dy chuy n chit rt.

My rt c iu ch nh mt cch c nthn mi hp c mt lng b chnhxc. Sau hp c chuyn n my ghp m.

N p hp c gi qua m t thit b ghpthic cm ng, l nh ng ming thic lt bntrong pha trn h p. Sau c gn nhn b ngmt my khc.

Nhng h p by gi sn sng cho vi c bao gi vo bao b v n chuyn. vic ny c


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LESSON 1: MAKING PEANUT BUTTER

1 Answere the question

1. What are the major processing steps in producing peanut butter? They are: shell, separate, roast, cool, inspect, grind, mix, deaerate, fill, cap, apply thelabel, microbiological test, distribute.

2. What are the reason for roasting peanuts?The reasons: roasting peanuts is extremely important that the nuts be roasted evenly and

properly so that flavor and color are just right.3. What is the important consideration one should be taken during roasting step ? They are

air temperature, belt speed and peanuts layer thickness on the belt.4. why do we often add vegetable oil to peanuts butter?

Because vegetable oil keeps the peanuts the peanut oil from separating out to the top of the jar.

5. Why the peanut butter is pumped through a metal detector after grinding ?Because to insure that no metal got into it during the grinding.

6. Why do we have to keep peanut butter jars at warehouse few days before shipping themto the stores ?Because this allows for microbiological test to make sure no molds or bacteria have

found their way into the peanut butter.

general appearance.

All thats left is to glue the cases closedand put the peanut butter in the warehouse,then wait a few days before shipping it to thestores. This allows for microbiological tests tomake sure no molds or bacteria have foundtheir way into the peanut butter. After the testscome back clean we can release it for our customersto injoy.

thc hin bng tay ngi ng gi c thkimtra c nhn mc c a mi h p v tng thb ngoi c a chng.

Tt c cc thng hng c dn keo l i pha tri v em ct vo kho, ch vi ngy sau ri vn chuyn n cc c a hng. Vi c nyc thkim tra c vi sinh v t m bo r ngkhng c vi khu n hay n m mc c tm th ytrong . Sau khi kim tra n u khng c l ichng ta c th phn ph i sn phm n ng itiu dng th ng thc.


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Unit 2: BREAD PREPARATION

Preparing bread involves many ingredients and advance preparation steps. Flour isreceived by bulk rail or truck and stored in 100,000 pound bins. All other raw materialsare received by truck. Two hours before production begins, a liquid sponge or broth isprepared and allowed to ferment to ensure that the finished loaf will rise properly. Thebroth is a blend of flour, water, sugar, salt, yeast and yeast foods.

- Ingredient (n) /in'gri:dj nt /:thnh ph n- Receive (v) /ri'si:v/: nh n, lnh, thu - Bulk (n) /b lk/ : l n- Rail (n) /reil/:xe l a- Sponge (n)/sp nd/:ming bt bin- Broth (n)/br / :n c dng- Blend (n) / blend/: s pha tr n

Vic sn xut bnh m lin quan nhi u n thnh ph n v cc b c chun b tr c. Bt cnhn bng xe l a hoc xe ti ln v c bo qun trong cc thng 100000 pao. T t c ccnguyn li u khc c nhn bng xe t i. Hai gi tr c khi b t u sn xut, mt ming bt binht n c hoc nc dng c chun b v c ln men m bo r ng bnh hon thnh s tng ln ng cch. N c dng l m t s pha tr n ca bt, nc, ng, mu i, men v th c

phm men.

To combine the ingredients necessary for bread making, a scaler measures out the smaller

increments of the mix, some as little as one ounce. A dough mixer operated by a controlpanel takes the ingredients from the scaler and adds the larger increments to the mix tocreate the proper dough consistency.

- Measure (v)/'me /: o l ng- Increment (n) /'inkrim nt/: sgia- Scale(n) /skeil/ :ci cn- ounce/auns/ aox( khong 28g)- panel (n)/'pnl/: b ng- dough (n)/dou/:b t nho

- consistency (n)/k n'sistnsi/: s ng u

K t h p cc thnh ph n cn thit lm bnh m, m t ci cn bi n o l ng cc s gia nh hnca spha tr n, mt s t nht l mt aox. Mt my tr n bt iu hnh b i mt bng iu khinc cc thnh ph n t bng ci cn v cho thm cc s gia ln hn vo hn hp to ra b tnho c s ng u thch h p.


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This mixture can weigh anywhere from 400 to 2,000 pounds. The dough is then kickedout of the mixer into a trough and allowed to relax and ferment. This is called floortime.Then it goes to a hopper and is divided into loaf-size pieces, then to the rounder forshaping.

- Kick (v)/kik/ : tr n- Ferment (n)/'f :ment/: s ln men- Shape (n)/ eip/: hnh dng- Hopper (n)/'h p/: ci ph u

Hn h p ny c th cn nng t 400 n 2.000 Pao. B t sau khi c tr n xong ra kh i my tr nvo mt mng v c php 'th gin' v ln men. iu ny c gi l floortime. Sau n ivo mt phu v c chia thnh nhi u phn bnh kch thc, sau n vic nh hnh chotrn.

Once again the dough is set aside in an overhead proofer to relax and continue fermentingfor approximately 10 minutes. The dough is then sent to the head rollers for flattening andremoval of excess air. This is a key step in bread making. Removing excess fermenting gashelps ensure good inner structure and grain in the finished loaf.

- Overhead (adi)/'ouv hed/ : trn cao- Proof (n)/proof/: s thnghim- Roller (n)/'roul / : con ln - Flatten (v)/'fltn/ lm ph ng

-

Excess (n) /ik'ses/: d, tha- Structure (n)/'str kt /: cu trc- Inner (adj)/'in /: bn trong- Grain (n)/grein/: tnh ch t- loaf/louf/ (n) : bnh m

Mt ln na bt nho c t sang m t bn trong m t chuyn th nghim trn cao thgin v ti p tc ln men trong kho ng 10 pht. Sau bt nho c gi n cc con ln ucho ph ng v lo i b cc kh d. y l mt b c quan tr ng trong vi c lm bnh m. Lo i b kh ln men d tha gip m bo cu trc bn trong t t v tnh ch t trong bnh thnh ph m.

The next step is the moulder, where the bread is shaped for the final baking process. Themoulder is also helpful in removing air from the dough. Once molded, the bread is droppedinto a large pan divided into five separate loaf pans. These pans travel along conveyor toanother proof box. Here they will stay for 55 minutes. The temperature in the proof box ismonitored closely to maintain 90% humidity level and 105o temperature level at all times.


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- Moulder (n)/'mould /: my c - Drop (v)/dr p/: ri, ri xung- Pan (n)/pn - p :n/: cho- Separate (adj)/'seprit/: ring l - Monitor (v)/'m nit/: gim st- Maintain (v) /men'tein/: duy tr- Humidity (n)/hju:'miditi/ : m

B c ti p theo l cho vo my t o hnh , n i m bnh m c nh hnh cho qu trnh n ngthc. Cc my t o hnh cng rt hu ch trong vi c loi bkh tbt. Sau khi t o hnh, bnh m c vo m t cho ln chia thnh nm cho bnh ring bi t. Nhng cho ny i dc theo bngti n mt h p kn. nhng ci ch o s li 55 pht. Nhi t trong h p kn c gim stcht ch duy tr m 90% v m c nhit 105 o tt ccc ln.

Now the bread is sent to the ovens for baking. The oven temperatures and baking times willvary as to size and density of the loaf. The loaves bake for 22 minutes at approximately400o. The baked bread is conveyed to depanner. This is just what its sounds like; suctioncups and vacuum pressure remove the baked loaf from the pan. The pan is sent back tostorage to be used again, and the loaf is sent to cool.

- Suction (n)/'s k n/: sht- Vacuum (n)/'vkju m/: chn khng- Pressure (n)/'pre /: p lc, p su t- Storage (n)/'st :rid/ s lu tr

By gi bnh m c a n l n ng. Nhi t l v th i gian n ng skhc nhau ty vokch th c v m t ca cc . Cc bnh n ng 22 pht khong 400 o. Bnh m n ng c chuyn ti depanner. y chl nhng bnh m n ng c v ngon; chi c ng ht vp sut chn khng l y bnh n ng tcho. Cho c gi tr li lu tr c sdng mtln na, v bnh c a i lm mt.

The bread cools for about an hour and is then sent to be sliced. Once sliced, the bread is

wrapped by an automatic bagging machine. Now that the loaf is in the bag, it is sent to betied and fastened. The finished product is conveyed to where it is sorted and stacked forstore distribution. Total production time for a loaf of bread is about three hours. The totallapsed time from the beginning of production to when the bread is on the shelf in the storeis 24 hours.

- Slice (v)/slais/ thi lt


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- Wrap (v)/rp/ : bao gi- Automatic (adj) /, :t'mtik/ : t ng- Fasten (v)/'f :sn/ gn cht- Tie (v)/tai/ : bu c- Stack (v)/stk/ :x p chng ln- Distribution (n)/,distri'bju: n/ :sphn ph i- Store (n)/st :/: ca hng- Lapse (n)/lps/: qung, kho ng- Shelf (n) / elf/: k

Bnh ngu i trong kho ng mt gi v sau c gi n c thi lt. M t khi thi lt, bnh m c bc b i mt my ng bao t ng. By gi bnh trong ti, n c gi n c

buc v gn cht. Sn phm cui cng c chuyn n ni m n c phn lo i v x p chngln nhau phn ph i ca hng. T ng s th i gian s n xut cho m t bnh m l kho ng ba gi .

Tng th i gian h t hiu lc t u sn xut n khi bnh m l trn k trong c a hng l 24 gi .An swer question:

1. What are the major processing steps in preparing bread?

The major processing steps in prepari ng bread are mixing, fermenting, f lattening,shapping, baking, cooling, wrapping.

2. Definition the term a liquid sponge or broth in the bread preparation.

I t i s cultur e for fermentatent.

3. What does a broth consist of?

A br oth consists of f lour , water, sugar , salt , yeast and yeast foods.

4. What is floortime in bread preparation?

Floortime in bread preparation i s relaxation and fermentation af ter mixing the dough.

5. What do baking temperatures and times depend on?

Baking temperatur es and times depend on size and density of the loaf .


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MILK PROCESSING

High Temperature/Short Time (HTST)

pasteurization heats the milk to at least 161

for at least 15 seconds. The milk isimmediately cooled to below 40 and packaged

into plastic jugs or plastic-coated cartons. Most

milk plants have at least one HTST processor.

This piece of equipment is considered the

"heart" of the plant.

Butterfat content accounts for several different

types of products. Whole milk, 2%, 1%,

Nonfat, and Half & Half are some examples. A

machine called a separator separates the cream

and skim portions of the milk. A separator is

really a large centrifuge that spins about 2,000

rotations per minute. The different types of

milk products are then "standardized" by

blending the components (skim milk, raw milk,

cream) in the correct proportions to yield the

desired end-products. Water is never added to

lower the butterfat content of fluid milk.

Excess cream is used to make ice cream and

butter.

Milk is homogenized to prevent the cream

portion from rising to the top of the package.

The expression "cream rises to the top," is

Thanh trng Nhi t cao / Th i gian ng n(HTST) lm nng s a t nh t 161 trong t

nht 15 giy. S a ngay l p tc c lm l nhn d i 40 v ng givo bnh nh a hoch p bc nha. Hu ht cc nh my s a c t

nht mt bx l HTST. Thi t b ny c coil "tm" c a nh my.

Hm lng cht bo chim cho mt s loikhc nhau ca sn phm. Sa nguyn cht, 2%,1%, khng bo, v Half & Half l mt s v d.Mt my c gi l my gt kemtch kem vlt qua phn ca sa. Mt my gt kem thcs l mt my ly tm ln quay khong 2000vng mt pht. Cc loi khc nhau ca cc sn phm sa sau c "chun ha" bng cchkt hp cc thnh phn (sa tch kem, sati, kem) trong t l chnh xc thu csn phm mong mun cui cng. Nc khng bao gi c thm vo gim hm lng boca sa nc. Kem d tha c s dng lm kem v b.

Sa c ng nht ngn chn cc ph nkem i ln n trn nh ca bao b. Khi ni m"kem ln n nh," l chnh xc b i v kem ltr ng l ng nh hnso v i sa. Phn kem c a


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accurate because cream is lighter in weight

than milk. The cream portion of un-

homogenized milk would form a cream layer at

the top of the carton. A "homogenizer" forces

the milk under high pressure through a valve

that breaks up the butterfat globules to such

small sizes they will not "coalesce" (stick

together). Homogenization does not affect the

nutrition or quality of the product; it is done

entirely for aesthetic purposes.

Vitamin quantities may be reduced by the

heating process and removal of the butterfat.

Therefore, to replace the natural nutrition of

nature's perfect food, liquid vitamins are added

to fortify most fluid milk products. Many states

have milk standards that require the addition of

milk solids. These solids represent the naturalmineral (i.e. calcium, iron), protein (casein),

and sugar (lactose) portion of nonfat dry milk.

You will see this shown as an ingredient on

those products needing fortification.

sa cha ng nht sto thnh m t l p kem trn cng c a h p. Mt lc "ng ha" s ad i p su t cao thng qua m t van m ph v cc git cht bo kch th c nh nh vy,chng s khng "k t h p li" (dnh vo nhau).ng nht khng nh hng n dinh d nghoc cht l ng ca sn phm, n c thchin hon ton cho m c ch thm m.

Hm lng Vitamin c th gim biqu trnhgia nhit v loi b cc cht bo ca sa. Vvy, thay th cc cht dinh dng t nhinca thc phm hon ho ca thin nhin,vitamin lng c thm vo cng c hu h cc sn phm sa lng. Cc quc giac cc

tiu chun sa yu cu b sung cc cht rnsa. Cc cht rn i din cho cc khong chtt nhin (v d nh canxi, st), protein(casein), v ng (lactose) phn ca sa khkhng bo. Bn s thy iu ny th hin nhmt thnh phn trn cc sn phm cn ccng c.

Quality control personnel conduct numerour

tests on the raw and pasteurized products to

insure optimum quality and nutrition. A sample

is analyzed for the presence microbiological

Nhn vin ki m sot ch t l ng kim sot vs cc phng php kim tra trn nguyn li usng v s n phm thanh trng m bo chtlng v dinh d ng ti u. Mt mu c


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organisms with a standard plate count (SPC)

and ropey milk tests. The equipment used to

analyze butterfat and solids not fat iscalibrated on a regular basis to insure a

consistent, quality product that meets or

exceeds government requirements.

phn tch v s c mt ca t chc vi sinh v t

v i mt h thng m da tiu chun v phng php kim tra s a km ch t l ng.Thit b c sdng phn tch ch t bo vthnh ph n khng bo c nh l ng trnmt nn tng chu n mc m bo sn phm

ph h p, cht lng nh mong mun hocv t qua yu c u ca chnh ph .

All milk products have a sell - by date printed

on the package. This is the last day the itemshould be offered for sale. However, most

companies guaranty the quality and freshness

of the product for at least 7 days past the day

printed on the package. Samples of each

product packaged each day are saved to

confirm that they maintain their freshness 7

days after the sell - by date.

Tt ccc sn phm sa c h n s dng c

in trn bao b. y l ngy cui cng m ccsn phm nn c bn. Tuy nhin, h u ht cccng ty m bo r ng cht l ng v s tingon c a cc s n phm ny t n ti t nh t 7

ngy sau ci ngy c in trn bao b. M u cami sn phm c ng gi mi ngy clu li xc nh n r ng chng duy tr s tingon c a chng trong 7 ngy sau ngy bn ph

gi.

Once the milk has been separated,

standardized, homogenized and pasteurized, it

is held below 40 oF in insualated storage tanks,

then packaged into gallon, half gallon, quart, pint, and half pint containers. The packagingmachines are maintained under strict sanitation

specifications to prevent bacteria from beingintroduced into the pasteurized product. All

equipment that comes into contact with

product (raw or pasteurized) is washed daily.

Sophisticated automatic Clean in Place

Mi ln sa c tch ra, c tiu chu n ha,ng nht ha v c thanh trng, n cthc hin d i 40 oF trong b bo qun ring l ,sau c ng gi vo dng c cha ga-long, n a ga-long, qt lt, panh v n a panh.

My ng gi c duy tr d i h thng v

sinh c bit nghim ng t ngn chn vi sinhvt c a vo sn phm thanh trng. T t c thit b a n ti p xc v i sn phm (th hay qua thanh trng) c chi r a mi ngy.Hthng t ng ha tinh vi S ch ti ch m


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(CIP) systems guarantee consistent sanitation

with a minimum of manual handing, reducing

the risk of contamination.

bo cc bi n php v sinh ph h p v i ti thiul cc phng php thcng, lm gi m s r iro ca nhi m.

Once packaged, the products are quickly

conveyed to a cold storage warehouse. They

are stored there for a short time and shipped to

the supermarket on refrigerated trailers. Once

at the store, the milk is immediately placed into

a cold storage room or refrigerated display

case.

Mi ln c bao gi, s n phm nhanh chng c vn chuyn n nh kho bo qunlnh. Chng c bo qun trong th i gianngn v v n chuyn n siu th trn xe moocc bo qun lnh. Mi ln ti ca hng, s a

ngay l p tc c t vo phng b o qun lnh

hoc c lm l nh trong phng l nh.

2 ANSWER THE QUESTION1. What is SPC abbreviated for?

SPC is abbreviated for standard plate count.

2. What is CIP abbreviated for?

CIP is abbreviated for Clean-in-Place.

3.

What is HTST abbreviated for?HTST is abbreviated for High Temperature/Short Time.

4. What is BF abbreviated for?

BF is abbreviated for butterfat.

5. What is SNF abbreviated for?

SNF is abbreviated for solids-not-fat.

6. What is a sell-by date?

A sell-by date is the last day the item should be offered for sale.


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Question 1 : What are requirements for handing fresh milk?

(Nhng yu cu no cho vic vt sa ti?)

Answer: Handing fresh milk requires to maintain the milk's nutritional value and prevent

deterioration caused by numerous physical and biological factors.

( Vic vt sa ti yu cu duy tr gi tr dinh dng ca sa v ngn chn s h hc gy ra bi mt s nguyn nhn vt l v sinh hc)

Question 2 : Which parameters must be cheked when receiving raw milk at factory?

(Cc thng s no cn phi c kim tra khi nhn sa th ti nh my?)

Answer: Parameters must be checked when receiving raw milk at factory are temperature,total acidity, flavor, odor, tanker cleanliness, the absence of antibiotics, amounts of

butterfat and solids-not-fat.

(Cc thng s cn phi c kim tra khi nhn sa th ti nh my l nhit , tlng acid, hng v, mi hng, mc sch ca thng cha, s vng mt cakhng sinh, lng cht bo trong sa v lng cht rn ha tan khng bo.)

Question 3: explain the different between pasteurization and sterilization? (gi i th ch s kh c nhau gi a thanh trng vti t tr ng?)

Answer: Sterilization emilinates all viable life form, while pasteurization does not.

(tit trng lo i b t t ccc d ng s ng t n t i, trong khi thanh trng th khng)

Question 4: Explain the difference between the batch and the HTST method of pasteurization?

(Gii thch s khc bit gia phng php hng lot v phng php HTST ca s thantr ng?)

Answer: The difference between the batch and the HTST method of pasteurization is thebatch method heats the milk to at least 1450C and hold it at that temperature for at least30 minutes, this method may cause a cooked flavor, High Temperature/Short Tim(HTST) pasteurization heats the milk to at least 161 0C for at least 15 seconds then themilk is immediately cooled to below 40 0C and packaged into plastic jugs or plastic-coated cartons.

(S khc bi t gia phng php hng lot v phng php HTST ca s thanh trng l phng php "hng lot" lm nng s a t nh t l 145 0C v gi nhit t nh t 30


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pht, phng php ny c th gy ra "s nu chn" hng v; s thanh trng nhit cao / th i gian ng n (HTST) lm nng s a t nh t l 161 0C trong t nh t 15 giy sau

sa c lm l nh ngay xu ng d i 40 0 C v ng gi vo bnh nh a hoc h p bcnh a.)

Question 5: For what reason do we homogenize milk?

(V l do g chng ta ng nht sa?)

Answer: We homogenize milk for preventing the cream portion from rising to the top of the package.

(Chng ta ng nh t sa ngn ng a phn kem n i ln trn cng c a gi.)

BISCUIT INDUSTRY

WHAT ARE BUISCUITS?

Biscuits are small baked products made principally from flour, sugar and fat. Theytypically have a moisture content of less than4% and when packaged in moisture-proof containers have long shelf-lives, perhaps sixmonths or more. The appeal to consumers is

determined by the appearance and eatingqualities. For example, consumers do not like

broken biscuits nor ones that have been over or under baked.

Biscuits are made in many shapes andsizes and after baking they may be coated withchocolate, sandwiched with a fat-based fillingor have other pleasantly flavored additions.

HOW ARE BISCUITS MADE?

Biscuits are a traditional type of flour confectionery which were, and can still be,made and baked in a domestic kitchen. Now,

Bnh quy l nh ng sn phm nh cn ng lm ch yu t bt m, ng v ch t bo. Chng th ng c m nh hn 4% vkhi ng gi trong bao b chng m c th igian s dng di, c th su thng tr ln. S h p dn cho ngi tiu dng c xc nh bi

v b ngoi v cht lng khi n. V d, ng itiu dng khng thch bnh quy b gy vnhaynhng ci nng cha ti hoc nng qu tay.

Bnh quy c lm thnh nhiu hnh dngv kch c v sau khi nng chng c th c ph bng s-c-la, c kp vi cht bo ctnh kim hoc c b sung cc mi d chukhc.

T

Bnh quy l mt loi bt bnh ko truynthng , vn cn c th c s dng v


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they are made mostly in factories on large production plants. These plants are large andcomplex and involve considerable mechanicalsophistication. Forming, baking and packagingare largely continuous operations but metering

ingredients and dough mixing are typicallydone in batches.

There is a high degree of mechanizationin the biscuits industry but a present there arevery few completely automatic production

plants. This means that there is a high degreeof dependence on the operator to start andcontrol production plant. It is essential thatoperators are skilled in the task they have to doand this involves responsibility for product

quality. As part of their training they mustknow about the ingredients and their roles inmaking biscuits. They must be aware of the

potential ingredient quality variations and thesignificance of these.

There are basically two types of biscuit

dough, hard and soft. The difference isdetermined by the mount of water requyred tomake dough which has satisfactory handlingquality for making dough pieces for baking.

Hard dough has high water andrelatively low fat (and sugar) contents. Thedough is tough and extensible (it can be pulledout without immediately breaking), like tight

bread dough. The biscuits are either crackers or in a group known as semi-sweet or hard sweet.

Soft doughs contain much less water and relatively high levels of fat and sugar. Thedough is short, (breaks it is pulled out) whichmeans that it inhibits very low extensiblecharacter. It may be soft that it is pourable. The

biscuits are of the soft eating types which areoften referred to as cookies. There are a great

nng trong nh bp trong gia nh. By gi,chng c sn xut chyu trong cc nhmy sn xut l n. Cc nh my l n, phc hpv lin quan ng k n my mc tinh vi,

phc tp. Vic to hnh, nng v ng gi

phn l n l cc ho t ng lin t c nhng ccthnh ph n nh l ng v tr n bt nho th ng c thc hin theo t.

C mt mc cao ca c gi i hatrong ngnh cng nghi p bnh quy nhng mtthc trng l c rt t nh my s n xut honton t ng. iu ny c ngha rng c m tmc cao ca sph thuc vo cc nh iuhnh bt u v ki m sot cc nh my s nxut. iu quan tr ng l cc nh khai thc c

k nng trong cng vic h phi lm v iuny lin quan n trch nhi m v cht l ngsn phm. Nh mt phn ca o to ca h,h phi bit v cc thnh ph n v vai tr c achng trong vic lm bnh quy. H phi cnhn thc ca nhng kh nng bin i chtl ng thnh ph n tim tng v tm quan tr ngca chng.

V c bn c hai lo i bt bnh, c ng vmm. S khc bi t c xc nh b i s gn

k t ca n c cn thit lm cho b t c ch tl ng x l tha ng to thnh nhng phn bt n ng.

Bt cng c hm lng n c cao v ch t bo tng i thp (v ng). Bt cng chcv c th dn n (n c th c ly ra mkhng c n ph v ngay l p tc), nh bt chcca bnh m. Bnh quy thuc mt tr ong hai: bnh quy gin hoc mt nhm c bit nh bnh na ngt v ngt.

Bt nho mm cha t nc hn v mc tng i cao c a cht bo v ng. Bt lngn, (t ri khi n c ko ra) c ngha ln t c tnh cht c chs gin n. N c th mm mi n c th rt khun c. Cc loi


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number of biscuit types made from soft doughsand a wide variety of ingredients may be used.

The machinery used to make biscuitsdesigned to suit the type of dough needed and

to develop the structure and shape of theindividual biscuits.

Secondary processing, which is doneafter the biscuits has been baked, and

packaging of biscuits are specific to the product concerned. There is normally a limitedrange of biscuit types that can be made bygiven set of plant machinery.

Many biscuit production plants bake at

the rate of 1000-2000kg per hour and higher rates are not unusual. Given this and thesophistication of the production line it is mosteconomical to make only one biscuit type for awhole day or at least an eight hour shift.

ANSWER THE QUESTIONS.

1. Q: Which ingredients are biscuitsmade from?A: Biscuits are made from flour,sugar and fat.

2. Q: What moisture do biscuitstypically have?A: Biscuits typically have a moisturecontent of less than 4%.

3. Q: In terms of packaging, how is theshelf life of biscuits prolonged?

A: In term of packaging, the shelf life of biscuits is prolonged by packaged in moisture-proof containers.

4. Q: Due to a high degree of mechanization in the biscuitindustry, how important is the role of

bnh quy n mm thng c gi l "cookie".Mt s l ng l n cc lo i bnh lm t bt nhomm v r t nhiu cc thnh phn c th csdng.

Cc my mc s dng lm bnh quy c thit k ph h p v i loi bt cn thitv pht tri n cu trc v hnh d ng ca tngloi bnh quy.

Chbin th cp, c thc hin sau khi bnh c nng, v ng gi bnh quy c c th cho cc s n phm c lin quan.Th ng c m t phm vi gi i hn ca cc lo i

bnh quy c th c thc hin b i t p h p ccmy mc thi t b nh my.

Nhiu nh my s n xut bnh quy n ng bnh mc 1000-2000kg m t gi v mc caohn khng phi l khc thng. V iu ny vs phc t p ca cc dy chuy n sn xut, s kinh tnht khi lm ch mt loi bnh bch quycho cngy ho c t nh t l m t ca tm gi .

T .

1. Q: Bnh bch quy c lm t nhngthnh ph n gi?A: Bnh bch quy c lm t bt m, ng v ch t bo.

2. Q: m bao nhiu th th ng cdng lm bnh bch quy?A: Bnh bch quy thng c mnh hn 4%.

3. Q: Trong th i k bao gi, lm th noko di th i gian s dng ca bnh.

A: Trong th i k bao gi, th i hn s dng ca bnh c ko di b ng cchng gi trong cc bao bchng m.

4. Q: Da vo m c c gi i ho cao, vitr ca nh iu hnh quan tr ng nhthno?


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the operators?A: The roles of the opperators areskill in the task they have to do andthis involves responsibility for

product quality.

5.

Q: What requirements do operatorsin biscuit production need to meet?A: They must know about theingredients and their roles in making

biscuits and they must be aware of the potential ingredient qualityvariations and the significance of these.

6. Q: Describe the main differences between hard and soft dough?A: Hard dough has high water and

relatively low fat (and sugar)contents while soft doughs containmuch less water and relatively highlevels of fat and sugar.

7. Q: What types of biscuit are referredto as cookies? A: The biscuits are of the soft eatingtypes which are often referred to ascookies.

A: Vai tr c a nh iu hnh l k nngtrong cng vi c h phi lm v iuny lin quan n trch nhi m v chtl ng sn phm.

5.

Q: Nh ng yu c u no c a nh iuhnh c n t c trong s n xut bnhqui?A: Hphi c nhn thc ca nhngkh nng bin i cht l ng thnh

phn tim tng v tm quan tr ng cachng.

6. Q: M t nhng khc bi t chyu gia bt nho c ng v m m?A: Bt nho c ng c hm lng n c

cao v ch t bo tng i th p (v ng) trong khi b t nho m m cha tnc hn v mc tng i cao c acht bo v ng.

7. Q: Loi bnh quy no c gi lcookies? A: Cc loi bnh quy n mm th ng c gi l "cookie".


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BI DCH

FOOD PRESERVATION

Food preservation is the processof treating and handling food is such away as to stop or greatly slow downspoilage to prevent foodborne illnesswhile maintaining nutritional value ,texture and flavor.

Preservation usually involves preventing the growth of bacteria,fungi,and other micro organisms , aswell as retarding the oxidation of fatwhich cause rancidity . It also includes

processes to inhibit natural aging anddiscolouration that can occur during food

preparation such as the polyphenoloxidase reaction in appleswhich causes browning when apples arecut .

B O QU N TH C PHM

Bo qun thc phm l qu trnhch bin v x l thc phm theo m tcch no nhm ngn chn hoc lmchm nhi u s h hng ngn nga

bnh do th c phm trong lc duy tr gitr dinh d ng, k t cu v hng v.

Bo qun thng lin quan nvic ngn chn s pht tri n ca vikhun, nm v nh ng vi sinh v t khc,

cng nh lm chm qu trnh oxy haca cht bo gy i. N cng bao gmcc quy trnh ngn chn s lo ha t nhin v s i mu c th xy ra trongqu trnh ch bin thc phm nh phnng oxi ha polyphenol trong to lnguyn nhn gy mu nu khi to cct.

Some preservation methodsrequire the food to be sealed after treament to prevent re-contaminationwith microbes ; other ;such as drying,allow food to be stored without anyspecial containment for long periods.

Preservation processes include:

Heating to kill or denatureorganisms (e.g. boiling )

Oxidation (e.g use of sulphur dioxide )

Toxic inhibition (e.g. smoking ,useof carbon dioxide ,vinegar ,alcoholetc )

Dehydration (drying) Osmotic inhibition (e.g. use of

syrups ) Low temperature inactivation (e.g.

freezing )

Many combinations of thesemethods

Mt s phng php bo qunthc phm i hi phi c ng knsau khi x l ngn nga vic tinhim vi khu n, nhng phng php


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khc, nh sy kh, cho php th c phmc lu tr m khng c bit ngnchn trong th i gian di.

Qu trnh b o qun bao g m:

Lm nng git hoc cc sinhvt lm bi n tnh (v d : un si).

Qu trnh oxy ha (v d : sdngca lu hunh dioxide).

S c ch c hi (v d nh khithuc , s dng carbon dioxide,gim, r u vv)

Tnh tr ng mt n c (sy). S c ch thm thu (v d : s

dng ca Si r pha). Lm b t hot nhit th p (vd ng bng).

S k t h p ca nhiu phng php ny.

One of the oldest methods of food preservation is by drying, which reduceswater activity sufficient to delay or

prevent bacterial growth. Most types of

meat can be dried and this is especiallyvaluable in the case of pig meat sincethis is difficult to keep without

preservation. Many fruits can also bedried and the process is often applied toapples, pears, bananas, mangoes, papaya,coconut ect. Drying is also the normalmeans of preservation for cereal grainssuch as wheat, maize, barley, rice.

Mt trong nh ng phng phpth ng s dng nh t ca vic bo qunthc phm l b ng sy kh, phng phpm lm gi m hot ng nc trhon ho c ngn cn s pht tri n ca vikhun. Hu ht cc lo i th t u c th c sy kh v iu ny c bit c gitr trong tr ng h p ca th t heo v nkh gi m khng c s bo qun.

Nhiu tri cy cng c th c sy khv phng php ny thng c ngdng i v i cc lo i to, cc lo i l, ccloi chui, cc lo i xoi, u , da, vnvn. S y kh cng l phng php thngth ng ca vic bo qun cc lo i htng cc nh ht la m, ng, cc lo i ynmch, la m ch, go.

Probably as old as drying, manyArctic communities would preserve foodin holes or larders dug into the ice. Thereis a tradition in Scandinavia of

preserving fish and especially herrings inthis way. Freezing is also one of the mostcommonly used processes commericiallyand domesticially for preserving a verywide range of food stuffs including

prepared food stuffs which would nothave required freezing in their unprepared state. For example, potato

waffles are stored in the freezer, but potatoes themselves require only a cooldark place to ensure many monthsstorage. Cold stores provide large

volume, long-term storage for strategicfood stocks held in case of nationalemergency in many countries.


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Canning involves cooking fruitsor vegetables, sealing them in sterilecans or jars, and boiling the containers tokill or weaken any remaining bacteria.Various foods have varying degrees of natural protection against spoilage andmany require that the final step occur ina pressure cooker. High-acid fruits likestrawberries require no preservatives tocan and only a short boiling cycle,whereas marginal fruits such as tomatoesrequire longer boiling and addition of

other acidic elements.

C l cng thng c s dng phng phpsy kh, nhi u a phngthuc Bc Cc s bo qun thc phmtrong cc l tr ng ho c nhng ci t ng o su vo bng. C mt phng

php truy n thng bo qun c Scandinavian v c bit i v i c trch

bng cch ny. ng lnh cng l mttrong nh ng phng php thng csdng nht vmt thng mi v trongn c cho vi c bo qun nhiu loi tthc

phm bao g m cc lo i thc phm cchun b nhng loi m s khng c nyu cu bt buc phi ng lnh trongtnh tr ng khng c chun b ca ccloi thc phm . V d, bnh qu khoai

ty c lu trtrong t ng, nhngkhoai ty ch yu cu mt ch ti mtcho chnh chng m bo lu tr c trong nhi u thng. Kho lu trlnhcung c p khi l ng ln, lu trlu dicho chi n l c d tr lng thc cgi trong tr ng h p khn c p quc gia nhiu n c.

ng h p tin hnh ch n tri cyv nhng loi rau, nim phong chngtrong nh ng ci h hoc h p tit trng,v un si vt cha ng tiu di t haylm yu bt c vi khu n no cn st l i.

Nhng thc phm khc nhau th c m cbo vt nhin ch ng li s h hngthay i v c th yu cu r ng b ccui cng ti n hnh trong n i p su t.

Nhng tri cy acid cao nh du ty yucu c th khng ch t bo qun v ch cn chu k un si ngn, trong khi ccloi qu kh tr ng tr t nh l c chuayu cu un si di hn v bsung thmcc nguyn t acid khc.

Many vegetables require pressure

canning. Food preserved by canning or bottling is at immediate risk of spoilageonce the can or bottle has been opened.Lack of quality control in the canning

process may allow ingress of water or micro-organisms.

Most such failures are rapidly detected as

decomposition within the can causes gas production and the can will swell or burst. However, there have beenexamples of poor manufacture and poor hygiene allowing contamination of canned food buy the obligate anaerobe,Clostridium. botulinum which producesan acute toxin within the food leading to


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severe illness or death. This organism produces no gas or obvious taste andremains undetected by teste or smell.

Pickling is a method of preservingfood by placing it or cooking it in asubstance that inhibits or kills bacteriaand other micro oganisms. Thismaterial must also be fit for humanconsumption. Typical pickling agentsinclude brine (high in salt), vinegar,ethanol, and vegetable oil, especiallyolive oil but also many other oils.

Nhiu loi rau yu c u lm h p psut. Thc n c bo qun bng cchlm h p hoc ng chai c nguy c

b hng nhanh chng m t khi h p haychai c m . Thiu qun l ch t l ngtrong quy trnh lm h p c th cho

php s i vo ca n c hoc vi sinh v t.

Nhng h hng hu ht c phthin nhanh chng nh l sphn h y

bn trong c th sinh kh, phnh to lnhoc n. Tuy nhin, c nhng tr ng

h p sn xut ngho nn v v sinh y ukm to iu kin gy nhi m thc phmng h p do vi khu n k kh bt buc,Clostridium Botulinum sinh c t trongthc phm dn n gy b nh nng ho ct vong. Sinh v t ny khng sinh ra khhoc to v khng r rng v v v ykhng th xc nh bng v hay mi.

Ngm mu i l m t phng php bo qun thc phm bng cch t nhoc nu n trong m t cht c ch hoc tiu di t vi khu n v cc vi sinh v tkhc. Ch t ny cng phi ph h p v i s tiu dng c a con ng i. Ha ch t ngmmui in hnh g m c n c mui (muinhiu), gim, etanol, d u thc vt, c

bit l du oliu v nhi u loi du khc.

Most pickling processes alsoinvolve heating or boiling so that thefood being preserved becomes saturatedwith the pickling agent. Frequently

pickled items include vegetables such ascabbage, peppers and some animal

products such as corned beed and eggs.

Hu ht cc qu trnh ngm mu icng lin quan n gia nhi t hoc un sithc phm c bo qun tr nn boha v i ha ch t ngm mu i. Cc lo ithc phm thng xuyn c ngm ccc lo i rau c , nh b p ci, t v m tvi sn phm ng vt nh tht b mu iv tr ng.

Vacuum packing stores food ina vacuum environment, usually in an air tight bag or bottle. The vacuumenvironment strips bacteria of oxygenneeded for survival, hence preventing the

food from spoiling. Vacuum packing iscommonly used for storing nuts.

Modified atmosphere is a way to preserve food operating on the


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atmosphere around it. Salad crops whichare notoriously difficult to preserve arenow being packaged in sealed bags withan asmosphere modified to reduce theoxygen concentration and increase the

carbon dioxide concentration. There isconcern that although salad vegetablesratain their appearance and texture insuch conditions, this method of

preservation may not retain nutrients,especially vitamins. Grains may be

preserved using carbon dioxide. A block of dry ice is placed in the bottom and thecan is filled with grain. The can is then

burped of excess gas. The carbondioxide from the sublimation of the dryice prevents insects, mold, and oxidationfrom damaging the grain, grain stored inthis way can remain edible for five years.

Some foods, such as many

traditional chesses, will keep for a longtime without use of any special

procedures. The preservation occurs because of the presence in very highnumbers od beneficial bacteria or fungiwhich use their own biological defencesto prevent other organisms gaining afoot-hold.

Bo qun thc phm bng nggi chn khng trong m t mi tr ngchn khng, th ng l trong m t ti ho cchai kn. Mi tr ng chn khng l y cnoxy c n thit cho s sng ca vi khu n,

do ngn chn thc phm b h hng. bao gi chn khng thng c ungcho bo qun cc lo i ht.

Kh quy n hiu ch nh l m t cch

bo qun thc phm hot ng trong bu khng kh xung quanh n. Cy xlch n i ting l kh b o qun th hi nnay ang c ng gi trong cc ti knvi khng kh c hiu ch nh gimnng oxi v tng nng cacbondioxit. C lo ng i r ng tuy ra x lch gi li c hnh d ng v k t cu ca chngtrong iu kin , tuy nhin phng

php b o qun ny c th khng gi li c nhng cht dinh dng c bit lcc lo i vitamin. H t lng thc c th c bo qun b i carbon dioxide. M tkhi kh c t pha d i v cccan ch a y ht. C th sau c " "ca kh d tha. Carbon dioxide t s thng hoa ca bng kh ngn chn cntrng, n m mc, v qu trnh oxy ha

lm h hi ht, ng cc c lu trtheocch ny c th vn cn duy tr ctrong nm nm.

Mt s thc phm, ch ng hn nhnhiu pho mai truy n thng, s ti p tcgi trong m t th i gian di m khngcn s dng bt k iu kin c bit.Vic bo qun xy ra v s hin din v i

s l ng r t cao c a vi khu n c l i hocnm vic s dng phng sinh h c ring ngn chn cc sinh v t khc phttrin.


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Sugar is used to preserve fruit, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystalized form where the preserved material is cooked insugar to the point of crystalization and the resultant product is then stored dry. Thismethod is used for the skins of citrus fruit (candied peel), angelica and ginger. The use of

sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits.

Food may be preserved by cooking in a material that solidifies to form a gel. Suchmaterials include gelatine, agar, maize flour and arrowroot flour. Some foods naturallyform a protein gel when cooked.

ng c s dng bo qun tri cy, ho c trong xi- r tri cy nh to, l,o, m, mn hoc dng tinh th nguyn liu bo qun c nu chn trong ngn im k t tinh v cc s n ph m to thnh sau c lu tr kh. Phng php ny c sdng cho cc qu hcam qut (k o v), bch ch v gng. Vi c sdng ngthng c k t vi ru bo qun cc s n ph m sang tr ng nh tri cy trong r u

brandi ho c cc lo i r u mnh khc.

Thc phm c th c bo qun bng cch n u nguyn li u t dng r n thnhdng gel. Nguyn li u ny bao g m gelatin, agar, b t ng v b t dong ri ng. Vi th c

phm tnhin hnh thnh gel protein khi n u.

TR L I CU H I

1. What is the food preservation?

Translate: B o qun thc phm l g?

2. What is foodborne illness?

Translate: B nh do th c phm l g?

3. What do preservation processes include?

Translate: Qu trnh b o qun bao g m nhng g?

4. How can drying method preserve foods?

Translate: Lm th no m phng php lm kh c thbo qun thc phm?


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5. What is the role of cold stores in food preservation?

Translate: Vai tr c a kho l nh trong b o qun thc phm l g?

6. What is pickling method?

Translate: Phng php ngmmui l g?

7. How can grains be preserved by using modified atmosphere ?

Translate: Lm th no ng cc c th c bo qun bng cch s dng kh quy nhiu ch nh?

ANSWER:

1. Food preservation is the process of treating and handling food is such a way as tostop or greatly slow down spoilage to prevent foodborne illness while maintainingnutritional value , texture and flavor.

Translate: B o qun thc phm l qu trnh ch bin v x l thc phm theo m tcch n o nhm ngn chn hoc lm ch m nhi u s h hng ngn nga bnhdo thc phm trong khi v n duy tr c gi tr dinh d ng, k t cu v hng v.

2. Foodborne illness is putrefaction caused by microorganisms after harvest. They can become withered, rotting cause denaturation, loss of nutrients and vitaminTranslate: B nh do th c phm l s h hng do vi sinh v t gy ra sau khi thuhoch, chng c th tr nn ho a, th i r a gy ra bi n tnh, m t cht dinh d ngv vitamin..

3. Preservation processes include: Heating to kill or denature organisms (e.g. boiling ) Oxidation (e.g use of sulphur dioxide ) Toxic inhibition (e.g. smoking ,use of carbon dioxide ,vinegar ,alcohol etc )

Dehydration (drying) Osmotic inhibition (e.g. use of syrups ) Low temperature inactivation (e.g. freezing ) Many combinations of these methods

Translate:

Qu trnh b o qun bao g m:


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Lm nng git cht hoc lm bi n tnh cc vi sinh v t. (v d : unsi). Qu trnh oxy ha (v d : sdng lu hunh dioxide). c chbng cht c (v d nh khi thuc , sdng carbon dioxide, gi m, r u

vv)

Tnh tr ng mt n c (sy). S c chthm thu (v d : sdng ca Si r pha). Lm b t hot nhit th p (v d ng bng). Sk t h p ca nhiu phng php ny. 4. The drying method can preserve foods because its canreduces water activity

sufficient to delay or prevent bacterial growth.

Translate: Phng php lm kh c thbo qun thc phm v n c th lm gi mhot nc tr hon ho c ngn cn spht tri n ca vi khu n.

5. Cold stores provide large volume, long-term storage for strategic food stocks heldin case of national emergency in many countries.

Translate : Kho lu trlnh cung c p khi l ng ln, lu trlu di cho chi n l c d tr lng thc c gi trong tr ng h p khn c p quc gia nhiu n c.

6. Pickling is a method of preserving food by placing it or cooking it in a substancethat inhibits or kills bacteria and other micro oganisms.

Translate: Ngm mu i l m t phng php bo qun thc phm bng cch t nhoc nu n trong m t cht c chhoc tiu di t vi khu n v cc vi sinh v t khc.

7. Grains may be preserved using carbon dioxide. A block of dry ice is placed in the bottom and the can is filled with grain. The can is then burped of excess gas. Thcarbon dioxide from the sublimation of the dry ice prevents insects, mold, andoxidation from damaging the grain, grain stored in this way can remain edible for five years.

Translate: H t lng thc c th c bo qun b i carbon dioxide. M t khi kh c t pha d i v cc can ch a y ht. C th sau c " " ca kh dtha. Carbon dioxide t s thng hoa ca bng kh ngn chn cn trng, n m mc, vqu trnh oxy ha lm h hi ht, ng cc c lu trtheo cch ny c th vn cn duytr c trong nm nm.


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