Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

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Additional guidelines are outlined through good manufacturing practices (GMPs) for food products, the ISO 9000 standards and HACCP guidelines (Aber et al. 2018). It is essential that food grade materials be maintained in secure and identifiable lots so that they may be tracked from point of origin through use. Further, it is of maximum benefit to ensure reduction of cross‐contamination points when using these bulk container totes. Lot identification on the point of shipping package (identifying placard) and a scannable bar code provide significant opportunities for product procurement control procedures.

Harvesting of dry beans at appropriate maturity and uniform moisture content is imperative for the overall quality raw and processed dry beans. Similarly, the postharvest handling and storage of dry beans is an important aspect in providing high‐quality processed bean products. It must be emphasized that dry beans require careful handling and monitoring to ensure stability throughout their postharvest lifespan. Thus, it is important to move dry beans from field production to the final processing facilities in a controlled and sequential manner throughout the value chain. The handling, storage, and transportation of beans to end users require receiving, cleaning, and separation and continuous control of bean storage conditions. Bean facilities equipped with controlled aeration and drying capabilities are needed to assure quality stability. Postharvest storage quality changes are influenced by environmental factors such as bean moisture content, storage temperature and storage time. A careful and strict monitoring of beans is essential assure satisfactory stability. Packaging of beans facilitates the logistical handling and may be in various intermediate forms (bulk totes or bags) and small value‐added retail consumer packages. Successful market distribution is achieved only through controlled and monitored bean handling and integrated food safety systems.