SCIENCE is life

Available on the online bookstore @ www.morebooks.de  https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ or amazon.com/author/ifuekoukponmwan Problems of organisms living in the Rainforest region Problem of sunlight The forest floor recieves minimum amount of sunlight. Most of it is filtered off by the leaves of the tree. The amount of light reaching the forest floors depend upon the height of canopy, crown development of trees and age of trees,  thus in a forest, the matured tallest trees receives more insolation, under-shrubs receives subdued illuminations and ..............................

Available on our online bookstore@ www.morebooks.de https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ Or amazon.com/author/ifuekoukponmwan Generation of biogas Biogas can be generated by the breakdown of organic waste by bacteria in the absence of oxygen. This means no oxygen is required during the breakdown process. The bacteria is an anaerobe, which means it does not need oxygen to grow abd proliferate.  The medium of decomposition must be airtight. No oxygen should enter. Entrance of oxygen changes the breakdown process from anerobic to aerobic process, this will hinder methane production (the main constituent of biogas)..................... Continue reading from the book: Simple Technique for biogas Generation: Clean energy source 

Some food material that have been dehydrated exhibits thermoplasticity (the property of softening upon heating). A cellular food (plant and animal tissue) has structure and some rigidity, fruit or vegetables juices do not and are high in sugars and such that soften and melt at drying temperature. For example, if sugar syrup is dried in a pan, when the water is removed, the solids will be in a thermoplastic tacky condition that stick to the pan and are difficult to remove and with cooling, harden into a crystalline glass form........................................ 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 http://amazon.com/author/ifuekoukponmwan Available on our online bookstore @www.morebooks.de

It is a good drying style to create a state of porosity on the food material. This can be achieved by whipping or foaming a food liquid or puree prior to drying or by a vacuum drier by rapid escape of water vapour into high vacuum. The major advantage of this state of dried food is that there is quick reconstitution and greater volume appearance. While the drawback of this state is shorter stòrage ability due to increase surface exposure to air, light etc and also increase bulk ............................................... 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

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=

This book is available on the online bookstore, www.morebooks.de ( https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ ) or  amazon.com/author/ifuekoukponmwan Principles of dehydration There should be sufficient heat to vapourise and remove the liquid water from food. Foods should be dried rapidly but not so fast that the outside becomes hard before the moisture inside has a chance to evapourate The required latent heat of vapourization is 540Kcal/kg water and must be supplied to the water molecules in the food to volatilise them. Pre-treating some foods before drying preserves their colour and nutrients and prolong shelf life Drying should not be interrupted, once drying is started, dont stop or allow the food to cool down in order to start drying again later. Moulds and other spoilage organisms can grow on partly dried foods The foods should be uniformly dried by spreading thin layers of uniformly sized pieces of food on the drying racks.