Food Security
USE OF CHEMICALS FOR EQUIPMENT’S MATERIALS CLEANING PURPOSES IN FOOD PROCESSING.
■ Save guarding the health of chemical handlers in Food industry
……@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.
↔️ WufasAgronet was at various times • Factory Mgr Nig. Yeast& Alcohol manufacturing co -(Ethanol Distillationfrom molasses).• BrewMaster. , • Production mgr. 7up bottlig Co., • Tech. Sales mgr. Cadbury plc. , • Plant mgr. Prime Distiller. etc.
WARNING FOR THOSE WORKING WITH CHEMICAL DETERGENTS.
Alkalis hypochlorites and acids act on the skin and strongly affect clothings. Those working with these substances should wear rubber boots, rubber or plastic gloves and protective spectacles. Utmost care should be exercised when working with chromic acid/nitric acid/clay , because if these substances are split on the skin , serious burning of the tissue may result. A special warning is given to those working with this paste to cover themselves as completely as possible with protective clothing ( eg rubber or plastic gloves and rubber boots but preferably a plastic suit; also the eyes must be shielded ), injury suffered by disregarding this warning, May have serious consequences for both employers and employees. In order to prevent unnecessary damage to the working clothes , any splashes of sulphuric acid ( even if diluted) , nitric acid and concentrated caustic soda should be washed out immediately, using plenty of water.
CLEANING OF VARIOUS MATERIALS ALUMINIUM- is badly affected by alkaline solutions , only diluted metasillicate solutions up to 0.6% and solution of UR not exceeding 50°C may be used for cleaning this material. As a rule mineral acids also affect aluminium
; however, organic acids, such as ascorbic acid , citric acid, do not affect aluminium. Beer scale deposit should be prevented as much as possible by brushing down the plant after each use . Never apply steel brushes, only aluminium wool or nylon brushes my be used for this purposes .In the unlikely event of a beer scale forming it may be removed with a chromic acid/nitric acid /clay paste..
EBON – A bituminous lining, may be cleaned with alkaline solutions. In order to prevent the tank wall from being damaged when removing a layer of deposit formed by hop resins sticking to the Ebon wall of a fermentation vat, a kaolin suspension in water may be smeared on to the places where the layer of hops resin( resin scum )will be deposited ( before filling the fermentation vat). Sometimes the whole wall may be smeared with this suspension so as to protect the wall and to promote easy cleaning. About 150ml of 40% formalin (undiluted) are added to 10litres of kaolin suspension. When cleaning , the kaolin mixed with the hop resins is rinsed away.
ENAMEL is a thin layer of glass on a steel surface. This layer is less resistant to chemicals than the glass of normal beer bottles or laboratory glass. Therefore, enamel should never be treated with concentrated caustic soda, as the silicate will dissolve, which would spoil the bright appearance of the surface and make it dull, thus paving way for beer scale to form. Consequently, enamel should only be cleaned with a diluted solution of either metasillicate eg (UR) or with a diluted solution of sodium carbonate.
● Therefore enamel tanks should never be cleaned with acids and for the same reason the use of sulphur dioxide for sterilisation is not allowed.
STAINLESS STEEL of the kinds of stainless steel that may be considered for brewery purposes A.I. S.I. 304 type is most widely used. Having a composition of 18-20% chromium , 8-11% nickel, 2% manganese and 1% silicon. It is highly resistant to beer , wort, fruit juices, citric and lactic acids, caustic soda and phosphoric acid. It is affected , however, by hydrochloric acid. Sulphuric acid and chlorides.
● For cleaning stainless steel vessels the same instructions apply as to those made of copper. It is poited out that steel wool should never be used for scouring stainless steel; only stainless steel wool may be considered to avoid iron particles of steel wool to penetrate into the stainless steel causing rust sports.
●Stainless steel vessels should never be treated with a mixture of yeast and sulphuric acid , this might affect the thin protective layer of chromic oxide with which the stainless steel should always be covered, thus exposing the material to chemical attack.
STEEL AND IRON may be cleaned with alkaline solutions but the use of acids with exception of clensol and clenrad.
TIN (and nickel bronze ) are affected by alkaline detergents. For temperatures up to 60°C @ 0.25% metasillicate solution may be used for cleaning. Tin is affected by acids but not affected cleanrad solution.
POLYTHENE & PVC. Although the chemical composition of these two synthetic materials is different, their reaction to many chemicals used in the brewery is the same. Both are highly resistant acids and alkaline compounds. Polythene, however is not resistant to konezol, chromic acid , nitric acid, chlorine gas and other oxidising substances. In contrast PVC is resistant to the above substances.
COPPER, BRONZE & BRASS. For cleaning copper vessels a 5-10% caustic soda solution ( or solution of caustic soda mixed with metasillicate ) may be atomized on the inner wall , which should be hot , after which final rinsing should be effected by means of water. Afterwhich the interior of the vessel may be scoured with fine steel wool. Removing deposits in a copper vessel may be effected by rubbing the inner wall with a mixture of yeast and diluted sulphuric acid and final rinse with water. Copper wort lines may be cleaned with 15% caustic soda or diluted konezol.
Other materials are : Heresite, Isalemail, Rostock etc.
At WufasAgronet,we are Competent and Reliable Food Technologists into Human Capital and Value Chain Developement. Enhancing Global competitiveness and International Best practices.
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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