Explore Project Topics on: food storage and preservation

ABSTRACT A solar dryer integrated with a simple bed rock was designed and constructed with locally available materials to dry tomatoes and pepper. The dryer was composed of solar collector, drying chamber, back up heater and airflow system all integrated together. The back-up heater provided alternative heating during cloudy weather conditions or... Continue Reading

 ABSTRACT A solar dryer integrated with a simple bed rock was designed and constructed with locally available materials to dry tomatoes and pepper. The dryer was composed of solar collector, drying chamber, back up heater and airflow system all integrated together. The back-up heater provided alternative heating during cloudy weather conditions... Continue Reading

CHAPTER ONE 1.1 INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as cold pasteurization or electronic pasteurization to emphasize its similarity to the process of... Continue Reading

ABSTRACT Preservation of food is a pre-requisite for food safety and security, bridging the gap between the site of production and site of consumption and the rising between demand and supply. There has been a problem of preserving seasonal food properly and disinfesting food without noticeable hazard to the consumer. There is also a noticeable... Continue Reading

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... Continue Reading

TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of food additives and preservatives 2.3 Additives,... Continue Reading

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... Continue Reading

ABSTRACT This research work was carried out mainly to look with the ways of achieving sustainable food production in Enugu state through effective storage and marketing system. (a case study of Nkanu West Local Government Area Enugu state), the aim... Continue Reading

ABSTRACT   This study is designed to evaluate quality management in mechanical construction projects in the oil and gas industry. This evaluation was done by assessing quality assurance, quality control and planning. Three hypotheses were postulated to answer research questions. The study adopted an audit method as an appraisal strategy. To this... Continue Reading

. ABSTRACT Food hygiene is a subject of great concern to anyone who cares about eating healthy and staying alive because the import of food borne illness can occasionally be grave. This research work was carried out among food handlers in Ahmadu Bello University... Continue Reading

ABSTRACT The foodborne disease remains a major Public Health problem across the globe. The high incidence of food borne illness has led to an increase in global concern about food safety. The purpose of this was to assess food safety, knowledge and practises among food handlers in restaurants in Nnewi Urban. The researcher utilized a cross... Continue Reading

ABSTRACT The adoption of impressive and positive attitude and practice towards food hygiene  and safety by street food vendors is crucial in enhancing healthy population in communities.  The study sought to examine food safety knowledge, attitude and practice of street food  vendors in Tamale Metropolis.  A sample size of 183 (128 [food... Continue Reading

INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work “logistic” has been a house hold name to a lot of people both undergraduates, graduates, researchers and mere especially... Continue Reading

INTRODUCTION  From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector.  The work “logistic” has been a house hold name to a lot of people both undergraduates, graduates, researchers and mere... Continue Reading

ABSTRACT The study was carried out in Buhera District in 2013. The aim of the study was to assess the contribution of food aid on food security. The study sampled 30 households using simple random sampling who are the beneficiaries of food aid. Food aid programme is widely debated in the world and has made many people to believe that food aid has... Continue Reading

THE PROBLEM OF LOGISTICS IN MARKETING FAST FOOD IN ENUGU STATE. (A CASE STUDY OF NOURISHA FOOD LIMITED). CHAPTER ONE INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work... Continue Reading

THE PROBLEM OF LOGISTICS IN MARKETING FAST FOOD IN ENUGU STATE. (A CASE STUDY OF NOURISHA FOOD LIMITED). CHAPTER ONE INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work... Continue Reading

Abstract  Food vendors are important in every socio-economic sector in developing countries, providing ready-to-eat food to the populace and in the process, they transmit pathogenic organisms to the food being sold. However, a very important but neglected source of these pathogenic bacteria is the phone handled by the food vendors. This study is... Continue Reading

Abstract  Food vendors are important in every socio-economic sector in developing countries, providing ready-to-eat food to the populace and in the process, they transmit pathogenic organisms to the food being sold. However, a very important but neglected source of these pathogenic bacteria is the phone handled by the food vendors. This study is... Continue Reading

ABSTRACT Food is anything which when taken into the body servesto nourish or build up the body tissues or to supply bodyhealth (Nurses Dictionary 2010). Man is made up of what he eats. The constituents of food which are proteins carbohydrates, fats vitamins, minerals, water nourishes the body and makes man healthy and good looking. These... Continue Reading

ABSTRACT Food labels provide information from manufacturer to consumer about a particular prepackaged food. This study was conducted in the Accra Metropolis, specifically Dansoman community to explore the awareness of food labelling information among consumers and its use in purchasing pre-packaged food products. The objectives of the study were... Continue Reading

ABSTRACT Food labels provide information from manufacturer to consumer about a particular prepackaged food. This study was conducted in the Accra Metropolis, specifically Dansoman community to explore the awareness of food labelling information among consumers and its use in purchasing pre-packaged food products. The objectives of the study were... Continue Reading

THE RELEVANCE OF ADVERTISING AS A DETERMINANT OF CUSTOMER PATRONAGE IN THE FAST FOOD INDUSTRY (A Case Study of Early and Chiky Fast Food in Owerri, Metropolis). ABSTRACT The research work titled “the relevant of advertising as a determinant of customer patronage for fast food (a case study of Chiky and Early in Owerri Metropolis was carried out... Continue Reading

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE STUDY To understand the meaning and scope of preservation and conservation of library materials in public library, the definition of public library in digital age becomes relevant. That is for discussion to be intelligible; it must start with definition of terms. Therefore, library has defined by... Continue Reading

ABSTRACT The purpose of this study is to look at the role museums play in the preservation of knowledge. In doing this, the author tended to discuss briefly the general museum, making specific reference to the national museum of colonial history Aba. The study pinpoints some of the problems militating against the museum. It also examines the... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific gravity titrable acidity, alcohol and total solids... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific... Continue Reading

ABSTRACT Preservation of Archival materials is very important and very essential for prolonging of information and knowledge form one generation to another. This study discusses the methods of preserving Archival materials. The work is arranged in chapters for easy understanding. The chapters contained in this work are form one to five. The work... Continue Reading

ABSTRACT The collection, identification and preservation of medical plants native in Enugu state were carried out between June and July 2005. Identification of local herbs as used in traditional medicine, was carried out through consultation with practitioners. These include the herbalist and aged natives. The specimen or plant sample were... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction CHAPTER TWO 2.0 Brief Description Of Various Types Of Cereals 2.1 Maize 2.2 Sorghum And Mihet 2.3 Cotton Seed Meal 2.4 Rice 2.5 Wheat 2.6 Nutritive Values Of Various Types Of Cereals 2.7 The Processing Of Various Types Of Cereals And... Continue Reading