Food Security
VEGETABLE OIL TECHNOLOGY
■–The most important impurity in oil is the FFA
(free fatty acids)
……@WufasAgronet, we don’t know more than Food.
We earned “FAO” Top Fan barge.
EXTRACTION METHODS
-By Pressing & Solvent extraction.or both. The extracted oil is given a prelim cleaning and clarification treatment by settling, Screening Flirtation or Centrifugation to make it resistant to deterioration during storage.
General types of Impurities:
Depending on the impurities present , the crude oil is given a further refining as :
OIL EXPRESSION
This is the separation of liquid from solid by application of compressive forces . The nuts are fed into a thick walled cylinder container , a rotating polished screw having a (tappered) gradually decreasing pitch . The kernel is trappered between the screw and inside of the container subjecting the kernel into increasing COMPRESSIVE force. The wall of the cylinder contains fine perforation or slots which drain out the liquid from the cake while the cake leaves through adjustable discharged parts.
TYPES OF IMPURITIES
■ FAT INSOLUBLE PARTICLES DISPERSED IN THE (FAT OIL).
— The fat insoluble impurities can be removed by mechanical means such as Settling, Filtration, Centrifugation. They consist principally of seed or tissue particles, dust, minerals matters and process of moisture.
Seed fragments and coagulated mucilage and moisture provides a fertile breeding ground for microorganisms which may cause the spilting of glycerides (putrefaction or objectionable odour and taste)
■ MATERIALS HELD IN COLLOIDAL SUSPENSION IN THE OIL .– Consists largely of phosphatides, Carbohydrates and Nitrogen containing compounds. These can be removed by steam, water, electrolytes followed by settling, Centrifugation or filtration with absorbent or filter aid.
■ FAT SOLUBLE SUBSTANCES.– are primarily free fatty acids FFA derived together with small amount of mono and varying amount of diglyceride from hydrolysis of B-glycerides. Coloring matters such as pigmented carotenoids chlorophyll and other oxidation and decomposition products Aldehydes and Ketones.
Enzymes lipase will cause hydrolysis of glycerides into FFA in the presence of even traces of water. – hence the need to dry out water during roasting..
The most important impurity in this class is however the ( FFA.).
FLOW CHART OF PROCESSINGStorage — Cleaning — Cracking (dehulling)— Mild Roast — Pressing — Crude oil — Filtration — Crude Storage — Neutralisation — Centrifugation — Bleach — Filter press —- Oil storage —- Bottling .
CRUDE OIL EXTRACTION
Most nuts come to the factory already shelled otherwise unshelled nuts are cracked in hammer mills, disc shellers or roller mills and aspirated to remove the shells. The kernel is then pressed or treated with solvent for extraction.. Mild roasting for the disruption of cellwall is required.. the nuts are mildly roasted at 100°c steam heated while stirring. The roasted nuts are continuously fed into the press.
CLARIFICATION OF CRUDE OIL.
- Settling , — Filtration,
- Centrifugal Clarification,
- De -Stearinization ( winterization )
- De- gumming or De slimming.
• NEUTRALISATION — removal of the FFA from crude fats and oils
• BLEACHING — Removal of coloring matters from neutralised oil.. or
• ABSORPTION BLEACHING .For removal of flavours and Odours .
• SETTLING-The coagulated mucilage is deposited in the conical shape tank for further treatment
• FILTRATION-Plate and Frame filter press. The proportion of solid impurities is usually small about 1% but of mucilaginous type therefore press with large surface and small cake space are generally used.
• CENTRIFUGATION – Centrifugal forces acting on the particules which is several thousand times smaller,making separation practically instantaneous.
• WINTERIZATION – Using temperature differencial ( cooling ) for filtration.
REMOVAL OF FAT SOLUBLE IMPURITIES
The techniques employed in the removal of fat soluble impurities constitute the whole refinery process.
The following operations are employed.
- Degumming or De-sliming
- Deacidification or Neutralisation.
- Deodorization
- Decolouring or bleaching, etc.
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital Development Consultancy. Enhancing Agroprenuarial Redefined Empowerment through Demonstrative seminars in Post Harvest handling ( Food Processing ) . Detailing the Ethics of foodprocessing in Water treatment, Packaging, Preservation etc. 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
-
Environmental2 years agoOPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)
-
Food Security2 years agoREALITIES OF LARGE SCALE INTEGRATED AGROPRENUERAIL FARMING AND FOOD PROCESSING BUSINESS IN NIGERIA. (Update)
-
Food Security3 years agoEXCITING FACTS ABOUT RANCHING
-
Food Security2 years agoTOP SEVEN AGRICULTURAL COMMODITIES WITH HUGE UNTAPPED POTENTIALs – update
-
Food Security3 years agoMITIGATING THE MENACE OF CLIMATE CHANGE THROUGH GREENBOND ISSUANCE.
-
Food Security3 years agoFISH PROCESSING TECHNOLOGY
-
Food Security3 years agoTHE IMPENDING GLOBAL FAMINE FROM THE PERSPECTIVES OF THE WORLD INSTITUTIONAL LEADERS.
-
Food Security3 years agoTHE ROLE OF E -COMMERCE IN SYNERGISING AGRICULTURAL VALUE CHAIN DEVELOPMENT IN AFCTA IS SINE QUA-NON.