A2069C: Food Processing Technologies Assignment, RP, Singapore: Design a flowchart for manufacturing mango juice (from farm to point of packaging of mango juice)
University | Republic Polytechnic (RP) |
Part A
Read the article: “Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries” (both offline PDF and link are provided below):
In addition to being delicious as a fruit, mangoes can also be manufactured in various beverages.
1) Design a flowchart for manufacturing mango juice (from farm to point of packaging of mango juice).
2) HACCP management system is to be employed in the mango juice manufacturing plant. Highlight TWO critical control points within the flowchart that you have designed in Q1. Explain how addressing these CCPs will help control potential hazards in the production of mango juice.
3) Identify and explain ONE food processing method that can potentially extend the shelf-life of the fresh mango juice for the respective durations below:
You may consider the following aspects in your explanation:
a) Working principle of the preservation method
b) Factors that can cause/promote microbial growth in the mango juice
c) Factors that can affect the effectiveness of the preservation method
d) Factors that can affect food flavors after applying the preservation method
Stuck with a lot of homework assignments and feeling stressed ? Take professional academic assistance & Get 100% Plagiarism free papers
Part B
Other than beverages, mangoes can also be used to prepare many other food items. Identify and describe:
1) ONE mango-based food product that uses processing technologies involving the application of heat
2) ONE mango-based food product that uses processing technologies at the room temperature
For EACH product, consider the following aspects in your description:
a) Provide a general background of the product in the current market, e.g., the popularity of the product, accessibility in the market, etc.
b) Discuss the steps and hence the rationale of the respective steps when manufacturing the product.
c) Identify the type of preservation method(s) applied and the factors affecting the preservation effectiveness of the food product.
d) Discuss at least TWO factors affecting the microbial growth in the product.
e) Discuss at least TWO factors affecting the flavors and the nutritional values after the application of the preservation method(s) in part (c).
Hire a Professional Essay & Assignment Writer for completing your Academic Assessments
My Assignment Help SG provides a reliable "Do My Assignment" service exclusively for RP students. Our skilled professionals craft impeccable assignments on food processing technologies, guaranteeing your success. With our affordable rates and exceptional quality, you can focus on mastering the subject while we take care of your assignment needs.
- ECE316 ECA: Classroom Inquiry and Action Research: A Research-Based Assessment
- BPM115 TMA02: Sustainable Materials Feasibility Study for a Cross-Country Bridge
- BSC203 Assignment: Project Management Portfolio: Key Deliverables and Lessons Learned
- SOC367 ECA: Impact on Gender Equality in the Philippines and Southeast Asia
- HBC251 ECA: Religion in Contemporary Societies Semester 2025 SUSS
- HRM335 ECA: Analysis of Thought Leadership: Influence, Impact, and Competency Framework
- HBC101 TMA01: Understanding Contemporary Society: The Social and Behavioural Sciences
- HRM358 ECA: Diversity and Inclusion in the Workplace Semester 2025
- BUS356 Group Assignment: Contemporary Financial Accounting
- BUS357 ECA: Starting and Managing a Business Semester 2025
UP TO 15 % DISCOUNT