Food Security
FOOD ENGINEERING UNIT OPERATIONS -DRYING
ESPOUSING
GLOBAL COMPETITIVENESS AND INTERNATIONAL BEST PRACTICES IN FOOD PROCESSING OPERATIONS
..@WUFAS AGR0Net, we don’t know more than food.
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The basic engineering implications of Food drying could be very theoretical , Complex and heterogeneous but this expositions shall be limited to the basic common applications.
MOISTURE CONTENT — The moisture content of a material could be expressed on a wet weight basis in pounds or grams (ib or gms) of wet material over a dry weight basis (ib or gms ) of water per ib or gms of dry solid.
DRIER EFFICIENCY — The efficiency of operation of a drier can be considered as the ratio of the heat that would theoretically required to supply the latent heat of vaporisation of water to the actual heat used in the drier. The efficiency is useful when accessing the performance of a drier and in the making of comparism between various Driers.
During drying, heated air is supplying sensible and latent heat of vaporisation through the surface of the moist material acting as carrier gas for the removal of vapour formed.
The major determinant factors of drying are Temperature and Pressure.
Three (3) stages are involved as illustrated in a typical graphic representation below from the top of the Y axis to the base of X axis. They are :
—- AB – Set/log period (When surface comes in equilibrium with drying air)
—-BC – Period of constant rate of drying (When surface is saturated with water.
— CD – Dry Bone period. .when moisture is exited.
Drying takes place by movement of water vapour from the saturated surface through stagnant air film in the main stream of drying air , the rate of drying is dependent on the rate of heat transfer to the drying surface while the rate of Mass transfer balances with the rate of heat transfer with the temperature of the drying surface remaining constant.
Simply put, the theoretical consideration given here apply only to simple systems however, Drying could be far more complex and heterogeneous than this illustration. The components of Foods include Protein, fats, Carbohydrate, Vitamins, Enzymes and inorganic salt. The water present is inform of solutions, Solids, Jell, Emulsion or bond in various ways within the solid constituents or matrix of the cellular nature of plant and animals, this further affect the cell behaviour. One particular feature of drying Food stuff is the movement of the soluble solid which is hindered by cellwax a semipermiablle membrane causing shrinkage of the food materials resulting in deposition of some soluble materials at the surface as the water evaporate.a phenomenon known as Case Hardening . eg in bread and fish drying.
DIFFERENT TYPES OF DRIERS
● Klin Drier .– used in drying malted Cereals eg Barley
● Tunnel Drier.
— Concurrent tunnel Driers
— Counter Current Tunnel drier
— Cross flow Tunnel Drier
● Fluidised bed Drier. Used for effective homogeneous mixing of Cereals eg Rice ( drying of parboiled before milling ), wheat flours.
● Rotary Drum Drier.
● Spray Drier.
— For drying solution and slurries, the slurry is atomised and in paraflow in heated air of a drying chamber. eg milk into powder form.
● Freeze Drier. -‘ This involves sublimation of the ice from Frozen state to produce dried products.
— Accelerated freeze drier.
● Drying by contact with heated surface.
●- Central Exhaust drier.eg Grains
● – Drum Driers best for Cornflakes etc.
●– Flash Driers best for Cassava, Cornflour
●- Vacuum Driers best for sensitive Foods.
●– Freez / vacuum Driers sensitive
Foods or Drugs eg Vitamins etc.
And many others.
These expositions is by no means exhaustive . But acertaining basic characteristics of Driers.
At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into HUMAN CAPITAL DEVELOPMENT CONSULTANCY in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the startups, the teeming youthful population, propreneurs, unemployed graduates and other Food handlers.
Our Services include the followings:
■ Entrepreneurial / Empowerment Demonstrative Seminars in Ethics FOOD PROCESSING TECHNOLOGY – Water treatment, Packaging, preservation, Quality control, Food mgt System etc.
■ Rejigging of ailing Food Processing Plants and introduction of value chain development.
■ Facilitation of Food Security Conference and Seminars.
■ Establishment, Construction, Installation and Running of Micro, Small and Medium scale Food processing plants using 80% local content of Food grade appliances.
We are tested and provened in UN 2030 Food Security Agenda .
CONTACT US TODAY : 08034064270, 08157784430. Fb page, WUFAS AGR0Net
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
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✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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