Reconstitution ratio The dried product must be regularly checked for the reconstitution value, in order that correct cooking instructions can be supplied to the ultimate user. A 50g sample is rehydrated and cooked in the prescribed manner and time. The cooking water is drained off, and the drained weight is calculated against the original dry weight, to give a reconstitution ratio. Culinary Report This test is combined with the previous ratio test, and a system of quality king is implemented and recorded for flavour, texture and colour. The criterion of quality, overall, is that of the freshly cooked fresh vegetable Dried vegetables must not contain bacteria likely to be harmful to man, and the conditions of manufacture must be such that bacterial toxins cannot be formed. General bacterial counts must be low, and it is the microbiologist duty to ensure that factory and personnel hygiene are of a particularly high standard. The use of bactericidal hand creams by operators who handle the raw material- particularly meat and poultry products-is a very essential recaution Bacteriological equipment required for elementary tests will comprise two incubators(maintained at 37 and 55C), a good microscope and an adequate supply of Petri dishes for culturing Meat Product Tests In addition to bacteriological tests, for meat products, there are special required to establish free fatty acids, fat content, peroxide value and salt content Potato Product Tests In addition to the specific tests noted above, for vegetables, tests are made for reducing sugars in raw potatoes and in the dried product in its various forms, and also blue value tests to evaluate free starch Residual Oxygen Test When products are gas packed, tests are made to establish the percentage residual oxygen in the pack, An Orsat apparatus is required for this, and the commercially accepted standard for residual oxygen in a nitrogen-flushed ack is 2 percent or lessReconstitution Ratio The dried product must be regularly checked for the reconstitution value, in order that correct cooking instructions can be supplied to the ultimate user. A 50g sample is rehydrated and cooked in the prescribed manner and time. The cooking water is drained off, and the drained weight is calculated against the original dry weight, to give a reconstitution ratio. Culinary Report This test is combined with the previous ratio test, and a system of quality marking is implemented and recorded for flavour, texture and colour. The criterion of quality, overall, is that of the freshly cooked fresh vegetable. Bacteriological Tests Dried vegetables must not contain bacteria likely to be harmful to man, and the conditions of manufacture must be such that bacterial toxins cannot be formed. General bacterial counts must be low, and it is the microbiologist’s duty to ensure that factory and personnel hygiene are of a particularly high standard. The use of bactericidal hand creams by operators who handle the raw material - particularly meat and poultry products - is a very essential precaution. Bacteriological equipment required for elementary tests will comprise two incubators (maintained at 37” and 55”C), a good microscope and an adequate supply of Petri dishes for culturing. Meat Product Tests In addition to bacteriological tests, for meat products, there are special tests required to establish free fatty acids, fat content, peroxide value and salt content. Potato Product Tests In addition to the specific tests noted above, for vegetables, tests are made for reducing sugars in raw potatoes and in the dried product in its various forms, and also ‘blue value’ tests to evaluate free starch. Residual Oxygen Test When products are gas packed, tests are made to establish the percentage of residual oxygen in the pack. An Orsat apparatus is required for this, and the commercially accepted standard for residual oxygen in a nitrogen-flushed pack is 2 percent or less. 236