Food Security
FRUITS AND VEGETABLES
…….@WufasAgronet, we are Food Security (Processing ) Advocates
✅Earned “FAO” Top Fan barge.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy Services in Human Capital & Value Chain Development.
POST HARVEST CHANGES IN FRUITS AND VEGETABLES.
When fruits and vegetables such as Potatoes, Peas,Beans, Apple and Banana are harvested and stored chemical and biochemical changes continues to take place. Harvesting fruits and vegetables at their correct stages of maturity is critical in order to produce highly acceptable products for fresh market as well as for processing. During postharvest stages fruits and vegetables shows gradual reduction in quality concurrently with transportation, respiration plus other biochemical and physical changes. Nature’s deterioration of fruits and vegetables starts when picked, the removal of fruits from the parents plant does not stop nature’s processes such as transpiration and respiration while the water supplies in the product gradually dwindled. So once plants are detached respiration process play a proportionately major role.
RESPIRATION IN PLANTS —
Succinctly put, this is the Oxidation of Carbohydrate to Carbon dioxide (CO2 ) and water (H2O),with production of energy in form of ATP. While Scienctifically , it is the exothermic conversion of potential energy into kinetic energy.
In Fruits, large number are found exhibiting sudden rise in respiratory activities after harvesting this is referred to as CLIMERIC rise in respiration hence, Fruits are classified according to their respiratory rate. As CLIMERIC (sudden rise in respiration) eg : Apples, Peas,Banana, Avocados, Apricots etc or Non – CLIMERIC. ( tends to exhibit steady fall in respiratory activities. ) eg. Oranges, Grapes fruits, Lemons, melons etc.
SUGAR LOSS
Sugar in fruits are lost in 2 ways
— By conversion of sugar to Starch.
— By Respiration.
eg the rapid loss of sugar in sweetcorn during the first 4 hrs of harvest is 6times as much at 30°C as at 0°C and 3 times at 20°C as at 0°C.
Vegetables such as okro, greenbeans develope tough fibrous and woody tissues if left beyond maturity, the loss of their sugars goes to formation of fibrous tissues . In most cases higher percentage of sugars are lost at higher temperatures than lower affecting the sweetness, flavour and general excellence – freshness.
FLAVOURS DISRUPTION
Flavours are carbonyl alkyl radicals such as methyl, ethyl, proply, Isobutaldehyde found in limonene a main constituent of Terpenes fraction of citrus and other fruits.
FRUITS RIPENING
This is occasioned by Volatile Carbonyl organic counpounds eg Ethylene produced by plant tissue that can stimulate respiration under certain conditions at ordinary temperature, a very low concentration of the gas will initiate ripening in fruits, yellowing of leafy greens and shedding of petals of flowers
ADVANTAGES of Ethylene gas – as stimulant to initiate ripening in imported green bananas, it’s also used as DEGREENING agent for Citrus fruits ( ie agent used in destruction of chlorophyll ).
DISADVANTAGES
eg . Ethylene produced from coal gas will initiate premature ripening of a bulk of fruits intended for long storage.
FRUITS STORAGE
Biochemical activities within the fruits :
— Respiration, Rancidity and Staling.
— Physical process eg crystallisation, bursting, temperature, RHUMIDITY, environmental effects
— Effect of light – it oxidises chlorophyll to carotenoid hasten rancidity.
EFFECTIVE STORAGE
— At the right temperature eg (0°C ) and R-HUMIDITY .
— Vacuum packaging will maintain freshness.
— Inert gas (Nitrogen, Carbon dioxide ) packaging will prevent respiration.
— ColdChain maintainance on sales floor.
SOME FRUITS :
— Supergen oil palm , Tenera oil palm, Sourton, Avocado pear, Jumbo Guava, Hybrid dwarf mango, Malaysia dwarf coconut, Sweet orange, Lime , Lemon, Tangerine, kola nut, Cocoa, Teak, Wambugu apple, Grape vine, Grape orange, Pineapple Cameroonian giant plantain etc
—VEGETABLES :
Cabbages, Rape, Cucumber, Spinach, Coriander, Tomatoes, Eggplant, Broccoli, Beetroot, Kale etc.
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 teeming youthful population, Startups, propreneurs, unemployed graduates and other Food handlers.
Rejigging ailing Food Processing Plants and introduction of value chain development.
Contact us today email; wufasagronet@gmail.com . www.wufasagronet.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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