Food science and technology

  CARBONATED BEVERAGES Ingredients Used in Preparation of Carbonated Beverage 1.        Water It is the main ingredient of carbonated beverage that comprises more than 90% of the total volume. The water which is used in preparation of carbonated beverages must of very high potable standards. Therefore, water pre-treatment is necessary to ensure the high standards of finished beverage such as removal of microscopic and colloidal particles by coagulation, filtration, softening and pH adjustment in the areas where water is of poor quality. Disinfection and chlorination remains the preferred method for the destruction of microorganisms. High level of nitrates in the water could be considered as possible risk for infants. It may also cause corrosion of tin plate and perforations of lacquer lining of cans. De-aeration of water is also required to facilitate subsequent carbonation and filling operations to minimize foaming problems. Water used in carbonated beverage must possess follo

  ROOT AND TUBERS CROP TECHNOLOGY Major tropical root and tuber crops: • Cassava: Manihot esculenta • Sweet potato: Ipomea batatas (tropical) • Yams: Dioscorea spp. • Potato: Solanum tuberosum • Taro (Cocoyams): Colocasia esculenta or Xanthosoma sagittifolium • Arrow roots: Malanda, arandinacea : tropical Africa, South Africa, Asia and Pacific Industrial products ·          Animal feed ·          Starch production ·          Chips and flour production ·          Chips and crisps ·          Ethanol Economic importance of root and tubers ·          Critical diet components from early evolution of man-food security. ·          Raw materials-industrial growth ·          Employment-farming and processing ·          Instruments of trade-local & int. ·          Human food and animal feed.                   Cassava It is a vegetative propagated-stem cutting. Yield: 7-40 t/ha. The enlarged roots contain starch-25-40%. Starch and s