Food Security
FOOD PRESERVATION
……@ WufasAgronet, we are Food Security Advocates.
✅Earned ‘FAO’ Top Fan barge.
✅Member NAAJ, PAAJ , IFAJ & AFAN.
PRESERVATION METHODS.
The act and science of Food Preservation predates civilisation ,it’s a process that major in extending the shelf life of food thereby preventing wastages. Major degrading agents of food are bacteria, mold, fungi, moisture and sunlight. Eliminating these are sacrosanct to healthy foods ,while preserving food, the role of packaging can’t be overemphasised.Various methods are detailed below to ensure food preservation are effective : Temperatures and controls , Chemical treatment , Inert gases application, Vacuum , HPP , UV LIGHT etc.
Different classes of food have unique ways of preservation
-■- Temperature Control : are either Heat transfer or Cold chain maintenance.
Heat transfer could be High Temperature Short Time (HTST), or Low Temperature Long Time (LTLT) or Flash pasteurisation .
The basis for safety of all canned low acid food is a thermal process designed to destroy at least 1× 10“heat resistant spores of Clostridum Botulinum -this is the basic concept that is designed to leave less than 1 surviving spore present in a can containing 1×10“.
●– Flash pasteurisation – the oldest procedure is tunnel pasteurisation of filled bottles .Although this offers complete biological safety, it brings about danger of change in taste reffered to as ‘bread’ taste due to oxygen uptake. However, Flash pasteurisation naturally avoid uptake of oxygen or air resulting in prevention of organoleptic change in products. It works on the principle of HTST.
Control – the quantity of products flowing through the flash Pasteurisation Unit (PU) is controlled at the outlet related to a pasteurisation temperature which guarantees the desired PU.while the product is cooled to the preset temperature of about 2–3°C .Other types of heat treatment are Autoclave, Steam-In-Place, Hot water deep etc.
●— Cold Chain maintenance, at very low temperatures 0 – (-15°C ), activities of bacteria, mold and fungi are reduced to the barest minimum hence, preventing spoilage in cold storage for fish, beef , poultry etc.
●— Chemical treatment- There are different types, causing in most cases disruption of oxygen( oxidation ) supply to degrading agents causing inhibition.
●— Inert gases – these are non reactive gases stopping ‘respiratory’ activities eg Nitrogen, Co2 , Ozone – food products conserve in Inert gases maintain a superior quality compared to products using other systems. Used mostly in fruits and vegetables logistics. ( Plantain or Banana from Africa or Israel to the western world. )
●—Ozonation , this is the application of Ozone gas. The Ozone gas has 3 oxygen atoms with massive oxidative power that react quickly on contaminants attacking the DNA of protoplasmic organism demolishing the cellular structures of bacteria, fungus etc, it can also breakdown the outer wax layers on buds, weevil in cereals and used in water treatment.
●—- Vacuum – Food stay well preserved in vacuum parks, the freshness and taste of each product is maintained at low temperatures eg freshmeat, Salami chunks, Ham , Cheese , Speciality products, Herbs, Peppers, Coffee , Olives etc.
●— High Pressure Pasteurisation. This is the latest methods in wet foods preservation.
●– UV light is very intense and oxidative, can destroy the structures of microbes,colours pigments of products – reason why coloured packaging to absolve the UV intensity is used eg in beer bottles.
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food processing. Enhancing International Best practices and global Competitiveness.Detailing the Ethics and Standard Manufacturing practices for the teaming youthful population , unemployed & underemployed graduates. Our Contact: email. wufasagronet@ gmail.com .
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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