Food Science and Technology Resources
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This comprehensive resource was fully revised in 2025-26 and represents the latest information available on the commercial production of short-day onions in south Georgia.
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This publication is the second in a series focusing on irrigation scheduling for vegetable crops. It contains basic guidance on water use and irrigation management for Brassica crops such as cabbage, leafy greens, broccoli, and cauliflower, and this information should assist growers in scheduling irrigation.
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This is an in-depth publication covering Culture and Varieties,
Soils and Fertility, Irrigation, Sprayers, Diseases, Insect Management, Weed Control, Food Safety and Sanitation, Harvest/Post-Harvest and Waste Management, Marketing, Production Costs, and Organic Production of commercial snap bean production in Georgia.|
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Oat okara, the nutritious byproduct of oat milk processing, is rich in protein and dietary fiber. Current practices often discard okara or use it as animal feed. Produced in large quantities, it represents not only a sustainability challenge but also a significant economic opportunity. With potential applications in food fortification and as a cost-effective ingredient in baked goods, snacks, and more, utilizing oat okara can reduce waste and add value to the production chain. Unlocking its potential benefits both the environment and the food industry.
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An acidified food is a low-acid food to which acids (such as vinegar, lemon juice, citric acid, etc.) or acid foods (such as fruits or tomatoes) have been added to bring the equilibrium pH of the food to 4.6 or less, with equilibrium water activity greater than 0.85.
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Using Hot-Fill-Hold: A Thermal Preservation Process. Processors of acidified foods are required to comply with federal, state, and local regulations (when applicable) for thermal processing to ensure the safety and shelf-stability of their products. The hot-fill-hold (HFH) process is a thermal processing technique used to inactivate pathogens and extend the shelf life of acidified products. Heating before filling allows for commercial sterilization of the product, and then filling the container with the hot product will sterilize the clean container.
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When processing acidified foods, the hot-fill-hold process involves heating the product to around 180–200 °F, then filling, inverting, and holding for 2–5 minutes to achieve commercial sterility. Higher temperatures will generally correlate with shorter hold times, and lower temperatures will generally correlate with longer hold times.
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