Food Security
IDENTIFYING ACCEPTABLE PACKAGING MATERIALS IN FOOD PROCESSING.
■Packaging is for consumer’s convenience eg for Consumer appeal to various categories of buyers, Acceptable size and shapes, Ease of carrying or handling, Effect of temperature ,advertising using latest printing technology amongst others.
…….@WufasAgronet, we are Food Security (processing) Advocates.
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CAUSATIVE Agents of food spoilage are Yeast, mould , Bacteria in the presence of moisture.
PACKAGING MANAGERS are often tasked with :
– Identifying and advicing on suitable packaging for specific food products.
– Developming appropriate Packaging materials for specific, design and Q/A and Q/C test methods.
– Improving existing and development of new packaging to meet market requirements.
FUNCTIONS OF PACKAGING.
— Ready handling
— Mechanical strength to protect: against handling, from impact (shock), against piercing , under varing conditions of temperature and humidity.
— Exact weighing.
— Closing or Sealing tightness.
— Water vapour protection.
— Protection against contamination.
— Oxygen and Air barrier.
— Hindrance to odour intake.
— Flavour retention.
— Light occlusion.
— Stabilisation of preservative influence.
— Selling and Advertising.
The importanceof packaging to flavour content cannot be over emphasised. Food products that has been properly canned, bottled, tubed or sealed in plastic or cellophane will not only retain their flavour but are also protected from contamination of other flavours that surround them. The physical strength of a package must be adequate to stand the normal mechanical stress of shipment and distribution. Such as impart of shock ,crushing or vibration.
The packaging design has a vital function of catching the interest of buyers in the supermarket. Doing this, a product must be identifiedable by its package shape, colour and design in general. The package may also be designed to appeal to a certain category of buyers such as children, elderly or teenagers.
CONTAMINANTS AND MIGRANTS
Self service which prevails in most current food retailing necessitate use of inks. Also, for distribution and including transportation, packaging is pre- requisite. The most critical problem is the phenomenon of chemicals used in the manufacture of the packaging materials which are retained and may move into foods or migrate. This is particularly the case with remains of emulsifiers, colourings etc. This is why permitted inks and chemicals be applied. These chemicals are termed Migrants.
PRINTING ODOURS is a serious and complex phenomenon ie. Transfer of printing odour from packaging materials to foods. The crucial factors are ● Packaging material itself ● Type of ink used. ● Printing methods.
In general, Cans, Bottles and Jars are impermeable to odours.
PACKAGING PLANNING for package selection are:
• Product Data,
-type of commodity composition ie form and shape.
-Packaging characteristics.
• Handling and storage conditions- Design and sales.
– Storage.
-Special requirements for storage or display.
– Handling and shipping hazards.
– Conditions of use.
• Data on packaging materials.
– Evaluation of the package.for strain,
– For preservation character
– Analysis of migrants
OTHER CRITERIA
●Moisture., ● Light effects,●Infestation control, ● Climate, ●Frozen foods, ●Mechanical damage ● Protective factors
●Moulds ● Odour ●Chemical Reactions ●Oxygen elimination ●Strength ● Consumer’s Convenience.
……..to be continued.
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value chain development consultancy.
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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