okra

Written by Super User

Frozen Products Wednesday, 27 April 2016

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Definition:

Fresh Okra in maturation stage, prepared by:
Removing crown, thorough washing, thermal treatment (enough to deactivate oxidation enzymes), rapid frozen & packaged in Good Manufacturing Practices according to Egyptian Standard No. (1702 – 2005).

Physical Characteristics:

Color:

Characteristic of fresh Okra.

Free from freeze injury (Brown Spots).

Flavor:

Good and free of any strange flavor.

Size:

Extra	Less than 1.5 cm	Allow 5% (count ) .
Zero	Between 1.5 -2.5 cm	Allow 5% (count ) .
Size 1	Between 2.5 – 3.5 cm	Allow 5% (count ) .
Size 2	Between 3.5 – 4.5 cm	Allow 5% (count ) .
weka	More than 4.5 cm	Allow 5% (count ) .

Chemical Characteristics:

Color:	Free from Color additives.
Pesticide Residual :	According to Codex Alimentarius.
Heavy Metal:	Arsenic Not more than 0.1 ppm. Lead Not more than 0.2 ppm.

Microbiology Characteristics:

Total Aerobic Plate Count:	100.000 cfu/gm.
Yeast & Mold:	50 cfu/gm.
Coliform:	100 cfu/gm.
E.coli:	Negative

Packing & Storage:

Packing:

Packaged in polyethylene bags inside Plastic Sack packaging weighing 35 kg.

Or
Packaged in polyethylene bags inside carton box packaging weighing 10 kg.

Shelf life:

18 months from production date.

Storage & Shipping

Store at:

18°C

Last modified onWednesday, 27 April 2016 22:55

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