Recent Changes

Monday, March 22

  1. page Written Project Portion edited ... mar 22 draft.doc} draft .doc} This is the most updated copy. Used this one - refer to …

    ...
    mar 22 draft.doc}draft .doc}
    This is the most updated copy. Used this one - refer to the previous ones if you are unsure where the changes are. There are too many copies here, which is starting to make editing a little confusing.
    REMEMBER TO TRACK YOUR CHANGES! (Editing_on_word.pdf)
    (view changes)
    3:31 pm
  2. page Written Project Portion edited {pasta processing - mar 22 draft.doc} This is the most updated copy. Used this one - refer to …

    {pasta processing - mar 22 draft.doc}
    This is the most updated copy. Used this one - refer to the previous ones if you are unsure where the changes are. There are too many copies here, which is starting to make editing a little confusing.
    REMEMBER TO TRACK YOUR CHANGES! (Editing_on_word.pdf)
    Post your edited copy here or email Mandy at mchan2@ualberta.ca (preferable)

    ​Post your progress on the written portion of the project here!
    INTRO
    ...
    The next step of pasta processing is drying. The goal of drying process is to remove the moisture content in the dough, so that the final product has an extended shelf-life and can be stored for quite a long time. Besides that, removal of water can also secure the food safety because as we know, microbes grow in the food where water activity is high, this is why we have to remove the water and make a smaller percentage of moisture content [1]. This drying process is also one of the important steps in the pasta processing because this step has a really big effect in the final product. Due to the use of high temperature in this step, we have to be very careful, so that the final product is still marketable and being desired by consumers. Therefore, we have to have a good appearance and quality of the product, as well as preventing the loss of nutrients during the process [3]. See PDF for more...
    {Drying full (Jessica).pdf}
    ...
    92-97). (http://www.greatfood.ie/item_display.asp?cde=3&id=1113) (http://www.food-info.net/uk/qa/qa-fp145.htm)(http://www.greatfood.ie/item_display.asp?cde=3&id=1113) (http://www.food-info.net/uk/qa/qa-fp145.htm)
    ( Editing_on_word.pdf this is how Mandy will be editing. To add to the instructions, check mark means you agree with the changes made, "x" means you don't. If you agree with the changes, just highlight the section and click the check mark. Changes that you make are indicated by word, so don't worry about who edit what. - I hope that makes sense...
    The edited part will be attached as a hyperlink so you can open it in word to read and/or adjust accordingly. I will be posting this link below: )
    http://www.sendspace.com/file/8bgu1u
    good job guys!

    {pasta processing.doc}
    Check out the document. the Changes are done, except for drying but look at the blue text for clarification. All the editing is done on my part.
    ...
    {pasta processing - mar 20 with conclusion.doc}
    ANG: here is the final version with the conclusion.... take a look and make any comments. I will be checking on or before Sunday evening. The conclusion is long but remember it is worth as much as the body. I hope it is ok, if you think more needs to be written let me know please. Thanks.
    {123.doc}
    Here's my very last part that I put, with the conclusion from Angela.

    (view changes)
    3:17 pm
  3. page Power Point Presentation edited ... Please look over this and if changes need to be made, just make note of it here. (i.e. Slide …
    ...
    Please look over this and if changes need to be made, just make note of it here.
    (i.e. Slide 13 says " x18," this should be "__x81" etc.)
    ...
    will be presentingrehearsing with whatthe presentation we have.
    (view changes)
    2:47 pm
  4. page Written Project Portion edited {Pasta Production.ppt} take a look. just need to put in conclusion part in and some minor mods…

    {Pasta Production.ppt}
    take a look. just need to put in conclusion part in and some minor mods.

    ​Post your progress on the written portion of the project here!
    INTRO
    (view changes)
    2:46 pm
  5. page Power Point Presentation edited {Pasta Production - Mar 22.ppt} Please look over this and if changes need to be made, just make…
    {Pasta Production - Mar 22.ppt}
    Please look over this and if changes need to be made, just make note of it here.
    (i.e. Slide 13 says " x18," this should be "__x81" etc.)
    Thanks. This MUST be finalize by March 23, as on March 24 we will be presenting with what we have.

    (view changes)
    2:35 pm

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