Works Under Food Science And Technology

EFFECT OF PACKAGING MATERIALS ON THE FUNCTIONAL PROPERITIES OF WHITE GARRI

ABSTRACTThis research work is on the effect of packaging materials on the functional properties of white garri. in the research work ,three packaging materials were used, namely rice bag, baco bag and plastic bowl. The functional properties that were tested for in this research work were bulk density wettability, gelation capacity, pH, gelatinization temperature, oil absorption capacity, and water absorption capacity.The result of the experiment gave the following bulk density, the value vari...

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ANTHONY EBUKA Premium 35 PAGES (7693 WORDS) Food Science And Technology Project 947 Views
PROXIMATE AND MINERAL COMPOSITION OF CO-FERMENTED BREADFRUIT AND CASSAVA INTO GARI ANALOGUE..

ABSTRACT   The study explored the potentials of substituting breadfruit into cassava to obtain gari analogue of which proximate and mineral compositions were evaluated. A portion of matured but unripe breadfruit (Artocarpus altilis) and mature cassava tubers were co-fermented (100:0, 0:100, 80:20, 70:30, and 60: 40 Cassava to Breadfruit) to obtain gari analogue. The samples were evaluated for proximate and m...

Food packaging

FOOD PACKAGING AND ITS VARIOUS PROCESSES

Development And Evaluation Of A Fire In Tube Boiler For The Dehydration Of Maize Product

ABSTRACT Majority of farmers in Nigeria harvest a large proportion of maize under conditions of high humidity, and sadly enough, they lack equipment for drying the grains. The farmers store the grains at conditions of high moisture and humidity which results in growth of organisms that cause deterioration. One of the most important operations carried out for the preservation of maize is dehydration. It helps to reduce the moisture content of the grains to a level in w...

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Funbi Ogunwale Premium 109 PAGES (18377 WORDS) Food Science And Technology Project 1,501 Views
Students’ Industrial Work Experience Scheme (SIWES) FDE 400 Undertaken at NIGERIAN BOTTLING COMPANY (NBC)

ABSTRACT   This is a report of industrial attachment at Nigerian Bottling Company ikeja, dealing with the production and supply of bottled, PET, can and paper packed beverages. The report is based on practical experience gained during the period of the attachment. This report explains in details the process involved in the production of a final beverage product starting all the way from the washing of the bottles to the point where the finished product is packed into crates or seale...

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Funbi Ogunwale Premium 142 PAGES (17138 WORDS) Food Science And Technology Essay/Paper 1,239 Views
OHMIC HEATING-ASSISTED EXTRACTION OF ANTHOCYANINS FROM BLACK RICE BRAN TO PREPARE A NATURAL FOOD COLOURANT

ABSTRACTBlack glutinous rice bran (Oryza sativa L.) is a potential source of the dark purple anthocyanin pigments. This study investigated some quality aspects and bioactive compounds of the colourant powder obtained from rice bran extracted by ohmic heating (OHM) assisted solvent extraction. The moisture content (MC) of the bran sample investigated was adjusted to 30% and 40%. Four different levels of electric field strengths (E) of 50, 100, 150, and 200 V cm– 1 were applied. The results s...

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Funbi Ogunwale Premium 55 PAGES (11276 WORDS) Food Science And Technology Seminar 2,057 Views
A REPORT ON MILK AND DAIRY TECHNOLOGY PRACTICAL

ABSTRACT This report covers details of experiments carried out on five laboratory experiments namely. Producton of unriped cheese, production of yoghurt, production of ice cream, vegetable milk extraction and dairy plant sanitation. Experiment on production of unriped cheese was carried out using milk powder and Sodom apple leaves. Experiment on production of yoghurt was carried out using milk powder, sugar and stabilizer. Experiment on production of ice cream was carried out using milk 88.7%...

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Funbi Ogunwale Premium 53 PAGES (12700 WORDS) Food Science And Technology Essay/Paper 3,215 Views
A REPORT ON FOOD ENGINEERING LAB II

ABSTRACT This report covers details of experiments carried out on three laboratory experiments namely Packaging, Dehydration and Concentration respectively. Experiment on packaging were carried out using high and low density gauge polyethylene films on Irish potatoes, oranges and apples. This was used to determine the best packaging condition for the products. Experiment on dehydration were carried out using yam, cocoyam and sweet potatoes. These were dried and the drying times were recorded ...

TECHNICAL AND ECONOMIC PLANS FOR THE DESIGN OF A FACTORY TO PRODUCE 500,000 METRIC TONNES OF CHOCOLATE LIQUOR PER ANNUM

ABSTRACT Cocoa is the common name for some species in the genus Theobroma (family Theobromaceae).   Cocoa are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, itmay also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a p...

EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR.

ABSTRACTA study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution for Nacl, and .5% solution of Na2 S04 respectively.The 2nd two samples were obtained by soaking for 12 hrs in 0.5% soln of Nacl, and 0.5% soln of Na2 So4 respectively.  The control was neither soaked; F4, F6, F5, F7, and F8 respectively.  All the samples were dried milled and ...

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IKenna Gerald Premium 52 PAGES (6924 WORDS) Food Science And Technology Project 2,193 Views
Production And Quality Evaluation Of Cookies From Cocoyam And Plantain

CHAPTER 11.0 INTRODUCTION1.1 BACKGROUND OF STUDYCookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein and caloric malnutrition are prevalent (Chinma and Gemah, 2007).With the increased advocacy on the consumption of functional foods ...

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ERC RESOURCES Premium 54 PAGES (9259 WORDS) Food Science And Technology Project 4,070 Views
Impact Of Food Safety On Vended Food In Nigeria

ABSTRACTStreet food vending has become an important public health issue and a great concern to everybody.  This is due to widespread of food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major source contributing to microbial contamination are the place of preparation, utensilsfor cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various s...

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ERC RESOURCES Premium 17 PAGES (3761 WORDS) Food Science And Technology Essay/Paper 3,845 Views
A Thesis On Chemical Composition, Functional Properties, Sensory Evaluation And Glycemic Index Of Biscuits Produced From Flour Blends Of Unripe Plantain, Soybeans And Carrot

INTRODUCTIONDiabetes mellitus often simply referred to as diabetes, is a group of chronic metabolic diseases in which a person has high blood sugar, either because the body does not produce enough insulin or because cells do not respond to the insulin that is produced, this high blood sugar produces the classical symptoms of polyuria (frequent urination), polydipsia (increased thirst) and polyphagia (increased hunger) (Shoback et al., 2011).There are three main types of diabetes mellitus (DM)...

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ERC RESOURCES Premium 102 PAGES (23826 WORDS) Food Science And Technology Thesis 3,967 Views
Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus)

ABSTRACTPineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The ...

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ERC RESOURCES Premium 57 PAGES (12235 WORDS) Food Science And Technology Project 3,555 Views
PRODUCTION OF VITAMIN A FROM CARROT

TABLE OF CONTENTCHAPTER ONE INTRODUCTIONCHAPTER TWO LITERATURE REVIEWCHAPTER THREE RESEARCH METHODOLOGY  CHAPTER FOURRESULTS AND DISCUSSION CHAPTER FIVE SUMMARY OF FINDINGS AND RECOMMENDATIONS

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ERC RESOURCES Premium 69 PAGES (17479 WORDS) Food Science And Technology Project 3,978 Views

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