{"created":"2024-04-18T08:19:34.836154+00:00","id":9394,"links":{},"metadata":{"_buckets":{"deposit":"91699bf0-53b7-4214-bcc8-e688bbcce3a1"},"_deposit":{"created_by":12,"id":"9394","owner":"12","owners":[12],"owners_ext":{"displayname":"","email":"hlaingyu2010@gmail.com","username":""},"pid":{"revision_id":0,"type":"depid","value":"9394"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00009394","sets":["1582963390870:1582967436313"]},"author_link":[],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"A Model HACCP Plan for Small Scale Production of Baby Food","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"The development and quality evaluation of brown rice and vegetables based baby food will be intended as complementary infant food for children aged between the first 6 months and one year of life. Local indigenous raw materials such as brown rice, red lentils, orange-fleshed sweet potatoes and spinach leaves were used in the formulation of baby food powder. The main aim of this research is to design a Hazard Analysis and Critical Control Point (HACCP) plan for baby food powder production. A hazard analysis system was adopted and critical control points in each processing step were determined. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw materials; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards."}]},"item_1583103108160":{"attribute_name":"Keywords","attribute_value_mlt":[{"interim":"Indigenous raw materials"},{"interim":"HACCP"},{"interim":"Critical control points"}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-18"}],"displaytype":"preview","filename":"Zo Khua Vak(11 to 22).pdf","filesize":[{"value":"475 KB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/9394/files/Zo Khua Vak(11 to 22).pdf"},"version_id":"06c6b2a2-d224-43fb-aa05-5526c789c149"}]},"item_1583103131163":{"attribute_name":"Journal articles","attribute_value_mlt":[{"subitem_issue":"2022","subitem_journal_title":"University of Yangon Research Journal","subitem_pages":"11-22","subitem_volume":"11, No. 2"}]},"item_1583105942107":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_authors":[{"subitem_authors_fullname":"Zo Khua Vak"},{"subitem_authors_fullname":"Khin Swe Oo"}]}]},"item_1583108359239":{"attribute_name":"Upload type","attribute_value_mlt":[{"interim":"Publication"}]},"item_1583108428133":{"attribute_name":"Publication type","attribute_value_mlt":[{"interim":"Journal article"}]},"item_1583159729339":{"attribute_name":"Publication date","attribute_value":"2022-12-31"},"item_title":"A Model HACCP Plan for Small Scale Production of Baby Food","item_type_id":"21","owner":"12","path":["1582967436313"],"publish_date":"2024-04-18","publish_status":"0","recid":"9394","relation_version_is_last":true,"title":["A Model HACCP Plan for Small Scale Production of Baby Food"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-04-18T08:25:04.294068+00:00"}