SCIENCE is life

The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion.  Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membranes and air spaces in surface layers can act by capillary action whereby water caries solutes to the surface during drying and leaves them there.  In some fruits, this can cause sticky sugary exudates on the surface, which shrinks and clogs pores leading to case hardening. Excerpts from the book, Basic principles of food  processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store www.morebooks.de  https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ Or am

Foods do not loose water at a constant rate down to complete dryness. At  starting of drying, the rate is constant and then it changes. Zero water is never reached under normal drying conditions. During the process of drying, food will loose moisture from its surface and then gradually a thick dried layer develops (an insulative barrier to heat) confining moisture to centre. From the centre, a moisture gradient will develop. During drying, moìsture in the centre has a longer path to travel than moisture near the surface. The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membran

Foods do not loose water at a constant rate down to complete dryness. At  starting of drying, the rate is constant and then it changes. Zero water is never reached under normal drying conditions. During the process of drying, food will loose moisture from its surface and then gradually a thick dried layer develops (an insulative barrier to heat) confining moisture to centre. From the centre, a moisture gradient will develop. During drying, moìsture in the centre has a longer path to travel than moisture near the surface. The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membran

The constituent of the gas makes it a ready alternative for fossil fuels. They behave alike, but its safer than fossil fuel. Constituent of biogas Composition of biogas and concentration (by component volume) includes: Methane                         - 55-60% Carbon (iv) oxide          - 35-40% Water                              -  2-7% Hydrogen sulphide      -   20-20,000ppm Ammonia                        -  0-0.5% Nitrogen                          -  0.2% Oxygen                            -   0.2% Hydrogen                        -   0.1% Excerpts from the book simple technique for biogas generation:Easy notes by Ukponmwan Ifueko Oghogho. Get the book from the online store. www.morebooks.de ( https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ )  Or amazon.com/author/ifuekoukponmwan

Foods do not loose water at a constant rate down to complete dryness. At  starting of drying, the rate is constant and then it changes. Zero water is never reached under normal drying conditions. During the process of drying, food will loose moisture from its surface and then gradually a thick dried layer develops (an insulative barrier to heat) confining moisture to centre. From the centre, a moisture gradient will develop. During drying, moìsture in the centre has a longer path to travel than moisture near the surface. The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell membran

Foods do not loose water at a constant rate down to complete dryness. At  starting of drying, the rate is constant and then it changes. Zero water is never reached under normal drying conditions. During the process of drying, food will loose moisture from its surface and then gradually a thick dried layer develops (an insulative barrier to heat) confining moisture to centre. From the centre, a moisture gradient will develop. During drying, moìsture in the centre has a longer path to travel than moisture near the  Excerpts from the book, Basic principles of food  processing and preservation: Easy notes by Ukponmwan, Ifueko. Get it from the online store www.morebooks.de  https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ Or amazon.com/author/ifuekoukponmwan Available on our online bookstore @www.morebooks.de Or amazon.com/author/ifuekoukponmwan

www.morebooks.de is the online bookstore for purchase of copies PRINCIPLES OF REFRIGERATION STORAGE LOW TEMPERATURE Refrigeration storage room require sufficient capacity/insulation to maintain temperature of + 1oC, it is important to note the numbers of doors and factors causing heat cut. Vegetables and fruits generate different levels of heat. They are stored at different temperatures. The low temperature must be maintained as much as possible. AIR CIRCULAÞION AND HUMIDITY CONTROL Air is required to remove heat from food surface. If the air is too moist there is surface condensation and mould growth, if the air is too dry, food may dry out. Each food has its own relative humidity and temperature. The best relative humidity is equivalent to the moisture in food. Fans are constructed in the refrigeration system in order to enhance air circulation, all the sections of the room receives the low temperature. The hygrometers are read and interpreted correctly to ensure

ORGANISMS LIVING IN FLOWING/LOTIC WATERS SURFACE DWELLERS These include water lettuce, bladderworts and insects. Floating leaves have waxy surfaces. Many of the surface floating insects have slender bodies which enable them to suspend themselves on the surface of water eg water strider, water gnat and whirligig beetle SUB-SURFACE DWELLERS Below the surface of the slow flowing water are plants like Ceratophyllum with slim leaves, animals like planaria and leeches are common. Insects which depend on atmospheric Oxygen use breathing tubes or siphon to draw air from the surface eg Culex larva and pupa, water scorpions, beetle larva, some insect larvae use gills eg dragon fly nymph BOTTOM DWELLERS The muddy bottom of slow flowing water is attractive to detritus feeders (loose fragments and worn away grain fragments). Like bivalve mulluscs, chironoma larva (diptera) and tubifex (annelid) which swallow mud. Excerpts from the book understanding ecology:step 1, get it fr