Food Security
OZONE GAS IN FOOD INDUSTRY.
……@ WUFAS AGRONET, We don’t know more than Food. — ( Earner “FAO TOP FAN Badge ” )
WHAT IS OZONE — Ozone is a gas with 3 Oxygen atoms with massive oxidative power that makes it react quickly to the contaminated substances on the surface of other parts of grains, water etc. Being unstable in nature it can attack many components of cellular membranes eg. Protein, Unsaturated fats , enzymes , and DNA as an oxidative substance of protoplasmic and begins to demolish the cellular composition of bacteria and fungus cells it also react and break down the outer wax layer on the bugs body leading to dryness and death..
EFFECT OF OZONE ON FUNGUS.
Fungal toxin are bye product of metabolism production by some genetically capable fungus to produce toxins when they have the appropriate environmental and nutritional conditions to produce their toxins. Fungal toxins that causes serious diseases with small concentration of less than 10 portion in a million and because they are heat resistant in a degree difficult to destroy by traditional thermal transaction used in manufacturing and cooking operations , they spread quickly from mushrooms colonies to food.
SAFETY — USA Grains Checking Services Federal Administration approved Ozone gas is safe and approved as antibacterial gss in cereal and food products for health and sterilisation purposes.
EPA — Considered Ozone as non chemical and an environmentaly friendly alternative in food manufacturing.
● The Ozone obtained GRAS approved by both the FDA and the US department of Agriculture 2001.
APPLICATIONS / USES OF OZONE.
— Water Ozone ( O3 injected into water at stepping) Is used in grain processing to disrupt mould and bacteria at the first point of milling.
— Ozone gas is used to disinfect sealed equipment surface.
— The age of Ozone water is 20mins at 20°c in water . After 60mins Ozone level in water remains above 2parts/million will achieve 4 logarithm reducing bacteria in one second contact time . It’s used in animal feed production factories.
— Using Ozone with hydration has increased grain moisture content before milling.
— Get rid of rejected odours and pest control.
— Improve the colour of flour obtained.
— Increase absorption from 63.9 — 65.5% and dough development in 4mins with improvement in properties of bread in size and colour.
— Ozone in tankers and transportation equipment is used in the process of antimicrobial intervention point between Ozone steps.
— Ozone could be applied for keeping silos (Farm tanks ) bacteria and fungi free by the application of the gas from the base upwards having contact with the grains keeping the contents disinfected. It’s commonly used in the grain silos of breweries and flour mills — using Ozone generator.
At WUFAS AGRONET, We are Competent and Reliable Food Technologists. Into Human Capital Development Consultancy. Detailing the fundamentals of Food processing.in our Agroprocessing Empowerment and Demonstrative Seminars that enhance studies in Water treatment, Food preservation, Packaging, Quality Control concept, Food mgt system etc.we undertake practical demonstration of all classes of Food. Beverage, Dairy, Dry mix, Cereal technology , Oil extraction etc also we detail Food Engineering applications ( Unit operations ) in Food manufacturing.
Contact us : 08034064270 , 08157784430 . Www.wufasagronet.com , 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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