Food Security
FOOD ENGINEERING UNIT OPERATIONS
ULTRASONIC VIBRATION IN BEVERAGE CARBONATION, Amplitude modulation
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Advocating – (Global Competitiveness and International Best Practices In Food Processing industries ) The functional Parameters and Dimensions here are Pressure, Temperature and Sound.
Carbonation is the Infusion of Carbon dioxide gas into “Still” Beverages.
Two commonly used methods are : In- Tank and On-line Carbonation.
At low temperature 0-4°c , the more the cooling the more Susceptibility of Co2 gas absorption at super atmospheric pressure in neighbourhood of 30 psi is sufficient for all standard of Carbonation.
IN-TANK CARBONATION
Carbonation tank , having conical base with Candle membrane filters fitted within the tank at the conical base with an inlet value for carbon dioxide source eg (gas cylinders) that bubbles through the beverage liquid and subsequently assimilated is super atmospheric pressurised . Here the predetermined super atmospheric pressure exceed the saturation pressure required to maintain the gas in solution this preceed the application of the ultrasonic vibration.
ON-LINE CARBONATION
This occurs in a super atmospheric pressurised chamber or tank ,Carbon dioxide gas enters the chamber from the top while the fluidised liquid enters the chamber below the Carbon dioxide entry point and in a countercurrent paraflow the gas and saturated liquid settles at the base for transmission to the ultrasonic vibration unit under high pressure for bottling.
ULTRASONIC VIBRATION UNIT – amplitude modulation
The formed mixture of gas and liquid is then subjected to vibration or sonic character which will serve the purpose of causing dissolution of the gas bubbles in the liquid. Provided at no time the pressure of the liquid is lowered or drops below the saturation pressure required for holding the desired amount of gas in the solution.
(Literally , The pressure of gas in your bottle of beer or soft drinks remains untill you open the bottle and the gas is released )
Saturated Beverage as described above is transferred onto the bottling line and Subjecting the liquid /Gas mixture to the Ultrasonic vibration generated at the Sonic unit under high pressure
Subjecting the saturated solution to vibration of sonic character having an amplitude modulation that correspond to the negative portion of the amplitude being smaller than the difference between the predetermined pressure and saturation pressure.
Ultrasonic vibration amplitude causes or generate pressure waves in liquid to which pressure waves comprise a positive amplitude component (pressure increase ) and negative amplitude components (decrease in pressure) due to tension stress or cohesion pressure between the molecules of the liquid. By applying a counterpressure against the negative amplitude of the Ultrasonic vibration, the degassing of the gas containing liquid is slowed down.
Note:
*1 atmospheric pressure = 14.7ib/sq in (psi) or
760mm Hg (100°c) or (212 °f)
- 30 psi is an ideal super atmospheric pressure for Carbonation.
FUNCTIONS OF CARBONATION
— In the Breweries Carbon dioxide washes off the obnoxious odouriferous substances in the Beer’s Storage Tanks (STK) after fermentation.
— It displaces oxygen in the packaging bottles thereby preventing Oxidation of products.
— It dissolves in water of the Beverage forming weak carbonic acid that provides a degree of tartness to taste as well as lowering the pH.
— It stabilises foam in products.
— It’s an Inert gas hence will not support chemical reactions in products.
— It’s a market plus for advertising and marketing using the gas bubbles for promotional activities. And many more.
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, unemployed graduates, propreneurs and other Food handlers. Through our Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY espousing the ETHICS of Food Processing Technology and practical demonstrations in various classes of Foods eg Beverages, Dairy, Baking, Milling, Oil extraction etc.
Our Principal Partner was at various times :
— Factory Mgr – Nig. Yeast and Alcohol Manu co Bacita kw/state.
— BrewMaster North Brewery Ltd Kano.
— Production mgr, 7up Bottling Company.
— Tech Sales Mgr – Cadbury Nig plc Lagos.
— GM – Lister Flour Mills Ibadan.
— Plant mgr – Prime Distillery sango-otta.
Amongst other blue chip Food Processing organisations .
Contact us :08034064270, 08157784430. Fb page WUFAS AGRONET.
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.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅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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