Food Security
RICE MILLING TECHNOLOGY
……@ 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.
INTEGRATED RICE MILL INCLUDES:
Rice paddy cleaner, Destoner, Husker, Separator,Emery whitener, Rice grader.& Packaging.
RICE STRUCTURE
The morphological structure of a grain of rice consists of an outer pericarp and testa which make up the husk or hull(crude fibre and silicone), the aleurone layer is next to the husk , it remains an undermilled or brown rice (the removal of the brown coat -aleurone- and germ given whiterice ) the aleurone layer is rich in essential Amino acid ‘ lysine , cystine , methionine, tryptophan, histidine, threonine ,and arginine.
The Scutellum divides the endosperm from the embryo or germ.
CLASSIFICATION
There are 2 types
— Hard-grained rice ( commercial rice is derived from this ).
— Soft grained rice ( it has a soft dextrinous grain, it is grown and consume locally).
QUALITY
The quality of a sample of unmilled rice paddy depends on:
— Size and shape of grain
— The condition under which it was grown.
— The degree of ripeness.
— Amount of exposure to sun.
Degree of ripeness, moisture content and condition of storage affect the behaviour of rice during milling . Over ripeness and excessive exposure to sun leads to cracks in the grain causing breakage.
PARBOILING
Just the same way as conditioning of tempering in wheat, the quantity of polished rice can be increased from a figure of 66% -70% for normal grades of paddy or from 50-70% for lower grade paddy . If the paddy is treated with hot water before it is milled. An advantage of parboiling is that it causes some of the vitamin B1 from the outer part of grain to migrate into the endosperm and consequently improve the nutritional value of the milled rice.
STEEPING– The paddy is steeped in water at boiling for 20min. Rice milled after parboiling has a vit.B1 content of 0.15-0.20mg/ kg.
Heating and Drying.
After streping , the paddy is transferred to a steel tank and treated with steam at 15ib pressure for 10-2mins. It’s then spread out and sun- dried or staem heated drying tower.
Parboiled paddy yield a higher proportion of whole milled grain than untreated paddy.
LARGE SCALE MILLING
MOISTURE CONTENT – for satisfactory storage and subsequent milling , the moisture content of paddy must not exceed 15%.
Rice grown in the tropical countries is not likely to contain more than this.
CLEANING
The machines used for cleaning paddy are similar in principle to those used for cleaning wheat. The paddy may first be passed over a screen to remove large particles as straw and string, a second screen with small perforations allows the rice to pass over but removes dust and sand. The rice then flows in a thing layer onto a channel where a current air carries away dead grains and light impurities. Finally a magnetic separator removes metals particle ( metals are removed as they may cause spark which may result in explosion of dust ).
HULLING
Using disc huller,the paddy is fed into the hopper to the centre of a fixed horizontal disc below which there is a similar disc rotating.both disc are covered with emery making it to have rough surface.
PEARLING(Whitening or scouring )
The remaining layers of pericarp,testa and aleurone material are removed from the hulled rice by passing it through a series of ‘pearing cones’ machine in which the rice passes through the narrow annular space left between an inverted cone coated with abrasive revolving in a conicalcasing made of steel wire cloth. As it passesdown and is spurned round by the cone the rice is milled and bran is discharged.
POLISHING or Brushing
To obtain a really fine white rice , it is passed through a further series of polishers. Machines similar to Pearling cones except that the revolving cone instead of being coated with abrasives is covered with leather or sheep skin. To get a whiter and smoother grain talc is added.
Packaging is done after polishing.
At WufasAgronet, we are competent and reliable food technologists into human capital and value chain development.
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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