This paper will address how to standardize and optimize dumpling cooking recipe to increase the process throughput while maintain foods safety. Foods Hazard Analysis and Critical Control Point method was adopted to control the dumpling cooking process based on ISO 22000 Standards. ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. 12 Process variables (ingredients, processing control) were identified. Definitive Screening Design was adopted to conduct systematical and structured Dumpling Optimization. The robust design and Monte Carlo simulation method was used to optimize the dumpling recipe which can be more robust to the cooking process variations such as water temp control and dumpling size and type variations. The dumpling cooking duration window is validated based on the throughput requirement and safety standards.
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