Food Security
FOOD ENGINEERING
UNIT OPERATIONS – (FILTRATION )
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FILTRATION OPERATIONS could be expressed as :
Driving Force
——————– = X vol/sec.
Resistance
( Driving force/Resistance × vol./ sec )
Filtration is the removal of solid matters from a liquid /fluid suspension by passing through a filtering medium on which the solid is deposited. Industrially these ranges from simple straining to highly complex separation. The solid particle may be fine,coarse, rigid or plastic, separate individual or aggregates.
Today ‘s demanding Beverages consumers insists on high quality, Turbidity – free juices, teas and fruit drinks. Blending water needs to be free of microscopic particulate that can cause haze and undesirable cloudiness in the final Beverage the typical retention ratings for the final filter could be as low as 0.45um –0.65 giving a clear filtrate.
The growing global importance of Food Processing business and the accompanying requirements to declare the minimum shelve life date led to the concept of the Filtration / Stabilization in liquid foods.
Filtration is a major vehicular means in Food Processing industries that brings about Separation and Purification technology into the Biological, Aesthetic Clarity devoid of colloidal matters with some quality characteristics such as taste, smell, foam etc and all that defines stability of Foods eg Beverages, Water, Oils etc.
The technical design should take account of the time, motion, technical control and economic interest eg Personnel safety, Cost reduction, environmental awareness, energy economy, filter types, Effluent loading.
FILTRATION TERMINOLOGY
- Filter Equipment
- Filter Media
- Filter Aids
- Filterate.
TYPES OF FILTERS Equipment
- Batch Pressure Filter
- Continuous Pressure Filter
- Filter Press
- Shell and Leaf press cartridge filter
- Batch vacuum Filter
- Continuous Vacuum Filters
- Rotary drum Filter.
- Filter cartridge is the recent inclusion to filtration. The filter cartridge can be autoclaved, steam-in- place (in-situ) and sanitized with hot water. etc.
FILTER MEDIA
Most filter media are made of cellulose stuffs such as : Paper fibrous sheets or Cotton weaved sheets. – all must be asbestos free.
CHARACTERISTICS
- Must be porous enough to retain solid particles giving a clear filtrate.
- Must not plug or blind media.
- Resistance chemical and strong physically to withstand the process conditions.
- Must discharge off cakes formed
- Must be inexpensive.
FILTER AIDS
This is a very fine Diamatacious earth (KIESELGUR ) which forms a dense impermeable cake quickly plugging filter medium permitting passage of liquid at a reasonable rate.
FILTERATE
This is the clear filtered liquid that is presumably stable biologically and clarity devoid of colloidal impurities.
Beverages such as Beer, Soft drinks, Wine, Water etc are all products of good quality filtration.
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.
Our Principal Partner was at various times :
- Factory Mgr — NIYAMCO ( Nig. Yeast & Alcohol Manu.co).Ltd Bacita )
- BrewMaster – North Brewery Ltd Kano.
- Production Mgr – 7up Bottling co plc Lagos .
- Tech.Sales Mgr (CCP ) Cadbury plc Lagos.
- Gen.Mgr – Lister Flour Mills Ibadan.
- Plant mgr – Prime Distillery sango-otta.
- CEO WUFASON FOODS Ltd.
Ensuring productivity in Food Processing industries through our Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY.
Contact us : 08034064270, 08157784430 email : wufasagronet @gmail.com. fb WUFAS AGRONET
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…… @WufasAgronet, we are Food Security (processing) Advocates.
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-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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