Works Under Food Science And Technology


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 ...

Funbi Ogunwale Premium 44 PAGES (7687 WORDS) Food Science And Technology Essay/Paper 679 Views 0 Orders

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%...

Funbi Ogunwale Premium 53 PAGES (12700 WORDS) Food Science And Technology Essay/Paper 2298 Views 0 Orders
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)...

ERC RESOURCES Premium 102 PAGES (23826 WORDS) Food Science And Technology Thesis 3324 Views 0 Orders
Additives and preservatives used in food processing and preservation and their health implication

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”(United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (foo...

Chukwuemeka Eze Premium 66 PAGES (10662 WORDS) Food Science And Technology Project 7406 Views 0 Orders
An investigation on the effect of various packaging material on the quality attributes of suya (meat)

Meat is a flesh of animals consumed for foods.  In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc.  The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs.The proportions of meat derived foods that one consumed are related to...

Chukwuemeka Eze Premium 41 PAGES (5423 WORDS) Food Science And Technology Seminar 3184 Views 0 Orders
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...

Funbi Ogunwale Premium 109 PAGES (18377 WORDS) Food Science And Technology Project 1114 Views 0 Orders
Economic assessment of some methods adopted in yoghurt production

Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgaricus in a 1:1 ratio. S thermophilus enjoys a faster growth than L hulgricus.  It adds flavours and aroma to the yoghurt, though both organisms in association produces lactic acid but acetaldehyde and dimethyl propanol, the chief favour component of yoghurt is produced by L bulgaricus.TABLE OF CONTENTSTitle PageApproval PageDedicationA...

Chukwuemeka Eze Premium 29 PAGES (3785 WORDS) Food Science And Technology Seminar 3597 Views 0 Orders

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...

ANTHONY EBUKA Premium 35 PAGES (7693 WORDS) Food Science And Technology Project 40 Views 0 Orders

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 ...

IKenna Gerald Premium 52 PAGES (6924 WORDS) Food Science And Technology Project 1781 Views 0 Orders
Evaluation of Food safety hazards and control in selected fast foods outlets in Ifo Local Government Area, Ogun State

Although the safety of foods served in fast-foods in Nigeria has been an ongoing concern, the unhygienic environments where some fast-foods are located contribute to transmission of foodborne diseases. Health experts in Nigeria have said that the shortage of water may affect the success of any safety campaigns. According to the WHO/UNICEF Joint Monitoring Program (JMP) for water and sanitation (WHO/UNICEF, 2013), only 58 percent of the country’s 160 million people have access to potable wat...

Busayo Ogungbemi Premium 67 PAGES (18415 WORDS) Food Science And Technology Project 1754 Views 0 Orders

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