Food Security
LACK OF ACCESS TO COOLING — NATIONAL COOLING PLAN.
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■– Implementation of National Cooling Plan.
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Epileptic supply of electricity coupled with frequent collapse of National Electricity Transmission System ( power grid ) has left the nation with unattainable sufficiency in electric power utilisation with resultant effect of spoilage in edibles due to lack of cooling occasioning risk to lives of infants and adults as well.
Lack of cooling access to tame the effect of high temperature occasion by attendant climate change has increased the rate of food spoilage.
COOLING is a major infrastructural demand in Sustainable food security , Cooling afford a means of keeping quality for various classes of food ,absence of which spoilage, resulting in wastages occurs. Notable classes of foods such as Poultry, Beef, Dairy, fruits and vegetables etc are subjected to cold chain..
Cold chain maintenance at homes and other distributive channels such as supermarkets. Effects of cooling is pronounced in offices and homes providing chilling effect on food and calming the excessive heat from the climate change. Vast majority of the population is affected by increase of unavailable of cold chain which is temperature controlled supply chain consisting of sequence of refrigerated production, storage and distributive activities at a desired low temperature range for preservation and prolonging adequate shelf life of products.
COOLING TECHNOLOGY.
Cooling tower is a heat “Rejection Device”
Which extracts waste heat to the atmosphere through the cooling of a water stream to a lower temperature.
The type of heat rejection in cooling tower is termed “Evaporative” in that it allows a small portion of the water being cooled to evaporate into a moving air stream to provide significant cooling to the rest of that water stream “Evaporation causes cooling” . The heat from the water stream transferred to the air stream raises the air’s temperature and its relative humidity RH to 100% , and this air is discharged to the atmosphere..
Evaporative heat rejection device such as cooling towers are commonly used to provide significantly lower water temperatures than achievable with ” Air cooled” or “Dry” heat rejection devices, like the car Radiator, thereby achieving more cost effective and energy efficient operation of systems in need of cooling..
Think of the times you’ve seen something hot be rapidly cooled by putting water on it. which evaporates, cooling rapidly . Such as an overheated car radiator . The cooling potential of a wet surface is much better than a dry one.
The Generic terms “COOLING TOWER” is used to describe both Direct ( Open Circuit ) and Indirect (Close circuit) heat rejection equipment both are non the less also a cooling tower.
A direct or open circuit cooling towers is an enclosed structure with internal means to distribute the warm water fed to it over a labyrinth-like packing or “fill” the fill provides a vastly expanded air-water interface for heating of the air and evaporation to take place. The water is cooled as it descends through the fill by gravity while in direct contact with air that passes over it. The cooled water is then collected in a cold water basin below the fill from which it is pumped back through the process to absorb more heat. The heated and moisture laden air leaving the fill is discharged to the atmosphere at a point remote enough from the air inlets to prevent its being drawn back into the cooling towers.
An indirect or closed circuit cooling tower involves no direct contact of the air and the fluid, Usually water or glycol mixture , being cooled . Unlike the open cooling tower , the indirect cooling tower has two separate fluid circuits. One is an external circuit in which water is recirculated on the outside of the second circuit. Which is tube bundle (closed coils ) which are connected to the process for the hot fluid being cooled and returned in a closed circuit.. Air is drawn through the recirculating water cascading over the outside of the hot tubes providing evaporative cooling similar to an open cooling tower. In operation the heat flows from the internal fluid circuit, through the tube walls of the coils to the external circuit and then by heating of the air and evaporation of some of the water to the atmosphere. Operation of the indirect cooling towers is therefore very similar to the open cooling tower with one exception. The process fluid being cooled is contained in a “closed” circuit some of the water to the atmosphere . over the outside of the hot tubes .
■– In view of the improved electricity supply , we call upon Government and development agencies to urgently provide sustainable cooling solution for high risk groups , Cooling is no longer a luxury as it ensures workers are more productive in offices ,families can store nutritious foods securely and effective vaccines storage. Towards these and many others, there should be in place altrustic effort to effect the cooling plan acceleration, Government policmakers should develop and implement comprehensive “National Cooling Plan” to address extreme heatwaves that will avoid and reduce the negative health impact on the population.
Uses of electricity includes Industries, Offices, Homes Cold chain stores etc.
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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
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…. @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.
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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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