Expert answer:Broccoli project paper

Expert answer:please follow outline I attached for better writing essay broccoli project paper Each student will submit a three to five page paper, PLUS a title page with abstract and a references page (Works Cited in MLA format). Your paper must be double spaced, using 12-point, Times Roman font with 1 inch margins all around.Summary of the required pages: Page 1: DESCRIPTIVE Title, class and student info, and abstract Include your name, date and ABT-93 in the upper right corner (single spaced). Pages 2 to 4 (or 6): Introduction, “Body”, Conclusion (three to five full pages for the body of the paper) Hint: If you are not spilling over onto the 4th page, you did not meet the minimum. If you go OVER on the 5 page length, that is OK. DO NOT COPY OR PLAGIARIZE! I usually use a plagiarism checker tool. If you plagiarize, you will earn ZERO points. BE SURE TO USE IN-TEXT CITATIONS! This is a summary or review style paper, NOT original research, so EVERY SINGLE IDEA must have an in-text citation. This means that every paragraph must contain at least one citation!!! Final Page: Works Cited (or References or Bibliography, depending upon the citation style you choose). Be sure to include a MINIMUM of 5 reference. (Journal articles, commercial websites (.COM, .ORG), interviews, trade magazines…) Any professional format is OK for your Works Cited or References page (MLA, CSE, etc.)
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Fuentes 1
Cesar Fuentes
Dr. Steven Triano
Abt- 93
August 28, 2017
Product process cooling broccoli
1. Storage temperatures and times
Broccoli does well when stored under very low temperatures. It is a cold weather crop, and
hence it is recommended to be stored at temperatures close to 32 degrees Fahrenheit. This
should, however, be done without the crop being frozen. It can last up to 28 days under this
temperature if airflow and humidity are ideal. At the temperatures of 50F, it can only take
five days (Domínguez-Perles, Martínez-Ballesta and García-Viguera).
2. Transportation
Before transportation, broccoli curds must be cleaned of leaves and wrapped in newspapers.
At times, the leaves can be left without detaching them so as to minimize damage during
transportation. It is packed mainly in plastic or bamboo baskets. However, for exportation,
the broccoli is again repacked in polystyrene boxes and shipped overnight (MRC).
3. Packaging
The pre-packaging of broccoli is normally recommended since it prevents them from
dehydration. The packages should be done in either 250g or 500 g in plastic materials. These
are again put in wood or cardboard trays for transportation. The plastic baskets are only used
for sprouts (Wagner, Dainello and Parsons).
4. Harvest and handling considerations
When harvesting, broccoli should be handled with a lot of care. the protruding nails should
be removed from the containers. the people harvesting should have short fingernails. When
Fuentes 1
dumping products from one container to the other, care must be taken. Padding must be used
in any impacted area. No container should have sand or debris. And finally, the containers
should not be overfilled (Wagner, Dainello and Parsons).
5. Cooling method(s)
The cooling methods available for broccoli include;
(a) Icing: this is done by icing the tops of broccoli
(b) Hydrocooling: submerging broccoli in water which is almost freezing
(c) Room cooling: cooling under normal room temperature. It is less effective
6. Market overview (especially California and/or Monterey County)
Broccoli is marketed as either processed or fresh product. Processed broccoli is normally
frozen and marketed as chopped or spears. There is also canned broccoli soup. It is a dual use
vegetable, and the processing only happens through a contract (Domínguez-Perles, MartínezBallesta and García-Viguera).
7. Products (commodity vs. value-added)
Some of the products of broccoli include the following;
(a) the bioactive compounds such as glucosinolates, phenolic acids, and flavonoids
(b) nutrients such as vitamin C, minerals, and trace elements
(c) the in vitro radical-scavenging capacity (DPPH· test)
The value added fresh sector had such products as pre-cut and bagged broccoli florets and
broccoli coleslaw which has seen the expansion of the market and also the expansion of
broccoli use (MRC).
8. Crop family, genus and species
(a) Family: Cruciferae (Brassicaceae)
Fuentes 1
(b) Genus: Brassica
(c) Species Brassica oleracea.
9. Related crops (biologically related, economically related, handling related)
Some of the crops that are related to broccoli are cabbage, cauliflower, kale, Brussels sprouts,
collard greens, savoy, kohlrabi, and gai lan.
10. Food safety concerns
Broccoli is one of the foods that can be eaten either cooked or raw. It should be stored in
refrigerator unwashed for best quality. This should, however, be within four days after its
purchase. However, before consumption, it must be washed, and one must follow the
standard safety practices (Wagner, Dainello and Parsons).
(d) Quality issues
Quality issues come when the crop is not well stored or if it is transported without proper
packaging (Domínguez-Perles, Martínez-Ballesta and García-Viguera).
Fuentes 1
References
Domínguez-Perles, Raúl, et al. “Broccoli-Derived By-Products—A Promising Source of
Bioactive Ingredients.” Journal of Food Science (2010): C383–C392.
MRC. Broccoli. March 2017. .
Wagner, Alfred B., Frank J. Dainello and Jerry M. Parsons. Harvesting and Handling. Texas,
2016.
Fuentes 1
Cesar Fuentes
Dr Steven Triano
ABT-93
August 28,2017
Product process cooling Broccoli
1. Storage temperatures and times
Broccoli does well when stored under very low temperatures. It is a cold weather crop, and
hence it is recommended to be stored at temperatures close to 32 degrees Fahrenheit. This
should, however, be done without the crop being frozen. It can last up to 28 days under this
temperature if airflow and humidity are ideal. At the temperatures of 50F, it can only take
five days (Domínguez-Perles, Martínez-Ballesta and García-Viguera).
2. Transportation
Before transportation, broccoli curds must be cleaned of leaves and wrapped in newspapers.
At times, the leaves can be left without detaching them so as to minimize damage during
transportation. It is packed mainly in plastic or bamboo baskets. However, for exportation,
the broccoli is again repacked in polystyrene boxes and shipped overnight (MRC).
3. Packaging
The pre-packaging of broccoli is normally recommended since it prevents them from
dehydration. The packages should be done in either 250g or 500 g in plastic materials. These
are again put in wood or cardboard trays for transportation. The plastic baskets are only used
for sprouts (Wagner, Dainello and Parsons).
4. Harvest and handling considerations
When harvesting, broccoli should be handled with a lot of care. the protruding nails should
be removed from the containers. the people harvesting should have short fingernails. When
Fuentes 2
dumping products from one container to the other, care must be taken. Padding must be used
in any impacted area. No container should have sand or debris. And finally, the containers
should not be overfilled (Wagner, Dainello and Parsons).
5. Cooling method(s)
The cooling methods available for broccoli include;
(a) Icing: this is done by icing the tops of broccoli
(b) Hydrocooling: submerging broccoli in water which is almost freezing
(c) Room cooling: cooling under normal room temperature. It is less effective
6. Market overview (especially California and/or Monterey County)
Broccoli is marketed as either processed or fresh product. Processed broccoli is normally
frozen and marketed as chopped or spears. There is also canned broccoli soup. It is a dual use
vegetable, and the processing only happens through a contract (Domínguez-Perles, MartínezBallesta and García-Viguera).
7. Products (commodity vs. value-added)
Some of the products of broccoli include the following;
(a) the bioactive compounds such as glucosinolates, phenolic acids, and flavonoids
(b) nutrients such as vitamin C, minerals, and trace elements
(c) the in vitro radical-scavenging capacity (DPPH· test)
The value added fresh sector had such products as pre-cut and bagged broccoli florets and
broccoli coleslaw which has seen the expansion of the market and also the expansion of
broccoli use (MRC).
8. Crop family, genus and species
(a) Family: Cruciferae (Brassicaceae)
Fuentes 3
(b) Genus: Brassica
(c) Species Brassica oleracea.
9. Related crops (biologically related, economically related, handling related)
Some of the crops that are related to broccoli are cabbage, cauliflower, kale, Brussels sprouts,
collard greens, savoy, kohlrabi, and gai lan.
10. Food safety concerns
Broccoli is one of the foods that can be eaten either cooked or raw. It should be stored in
refrigerator unwashed for best quality. This should, however, be within four days after its
purchase. However, before consumption, it must be washed, and one must follow the
standard safety practices (Wagner, Dainello and Parsons).
(d) Quality issues
Quality issues come when the crop is not well stored or if it is transported without proper
packaging (Domínguez-Perles, Martínez-Ballesta and García-Viguera).
Fuentes 4
References
Domínguez-Perles, Raúl, et al. “Broccoli-Derived By-Products—A Promising Source of
Bioactive Ingredients.” Journal of Food Science (2010): C383–C392.
MRC. Broccoli. March 2017. .
Wagner, Alfred B., Frank J. Dainello and Jerry M. Parsons. Harvesting and Handling. Texas,
2016.
…
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