Food Security
FOOD ENGINEERING – (UNIT OPERATIONS)
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The aim of this work is to throw light on the course content of Food Science and Technology to non professional for appreciation.
In Food Processing, practionals are dealing with Natural laws and Principles guided and modified by scientific arithmetical expressions using various signs, symbols and units to enable appropriate applicatios. Such as PRESSURE – pneumatic and gravity, Heat transfer – transportation,
Fluid flow- velocity, Size reduction and others.
The followings are the various such application.
Mechanical separation : Extraction, Distillation, Flite ration, Sedimentation, Centrifugaton, Drying ,Fluid flow,Pumps and fans etc.
The above operations are basically the same engineering taught in all faculties of engineering. Let’s go to some details explanation only and not mathematical postulations.
PUMPS AND FANS.
Mechanical energy from motor source are converted into Pressure or Velocity energy in fluid. The efficiency of a pump is the ratio of energy supplied to increase the Velocity and Pressure in a given fluid. Different types of pumps are : Reciprocating, Rotatory, Gear, Jet, Air lift, Propeller, Centrifuge pumps.
FLUID FLOW
Stream line flow in pipes is relative to velocity.
TRANSPORTATION
This is heat transfer in a given Medium eg Plate Heat exchanger. Can occur in solid as in fluid, in solid heat is transferred by vibrational energy from one molecule to another. it may include free electron transfer. In fluid the energy transfer may include kinetic energy transfer.
MIXING
operation in which two or more components are interspread in space with one another to achieve even distribution of Component eg :Paddle agitator, Turbine agitator, Pan mixing, Horizontal Trough mixer, Homogenization — this is forcing crude through a narrow opening at high velocity and pressure.
DRYING
This is the supply of sensible and latent heat of vaporization through a surface and removal through carrier gas of water vapour others are Flash, Drum, Vacuum, Freeze driers.
PASTEURIZER
This unit operations is used for thermal elimination of Microbes in food., other types are Tunnel, Deep , Flash and lately HPP (high pressure pasteurization).
DISTILLATION
this is a mechanical separation of fluid based on pressure and temperature differencial.
From the above , a non practional can appreciate the engineering bias of Food Processing Technology.
At WUFAS AGR0Net we can handle the Establishment of your Micro, Small and Medium scale Food Processing plants. Using the best operational equipment of 80% local content and other food grade appliances.
— We fix contract production of Food, Beverages and Dairy products.
— Entrepreneurial/Empowerment Demonstrative Seminars in Ethics of Food Processing Technology
—- We facilitate conferences on Sustainable Food Security and value chain development.
08034064270, 08157784430. Emails – wufasagronet @ gmail. com. fb wufasagronet.
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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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