Production of Gluten-free Flour FYP

  Supply Chain Issues        Cassava root tubers are susceptible to pests during the growth period and also storage. the flour in storage can also be affected by pests, storage conditions such as smell, moisture and ventilation  pests include a complex of arthropod pests, mites, whiteflies, hornworms and lace bugs. Each of these pests emerge due to different environmental factors and therefore require different tactics in crop management in order to combat them. Pricing cassava flour is valued more on the market due to series of processes needed to be taken in order to safely produce the product and maintain the quality.  The fact that it is a niche product contributes to its value since it would be a rarer product on the market.  there is a probability that customers might turn to cheaper alternatives instead.

  o    Clean environment which reduce the breeding of pests and the reproduction of microorganisms. This reduces the chance of contamination of flour and damage to packaging. o    The storage temperature of flour processing equipment will affect the maturation time of flour. The higher the temperature, the faster the maturation and therefore shortened shelf life. The ideal temperature for storing flour is 18℃-24℃. o    Good ventilation must be ensured since flour has a respiration effect, so air must be circulated so that the flour has air to be used. o    Flour is a material that absorbs and stores odours in the air, so there should be no peculiar smell in the surrounding environment where the flour is stored. o    Flour will change its own moisture content according to the temperature and humidity of the environment. The higher the humidity, the higher the moisture content of the flour vice versa. The ideal humidity is between 60%...

Many of the elements of plant design are the same for food plants as they are for other plants. However, there are many significant differences which stem from the ways in which the processing of foods differs from the processing of industrial chemicals or other products. Such differences occur because of the following considerations: The storage life of foods is relatively limited and strongly affected by temperature, pH, water activity, maturity, prior history, and initial microbial contamination levels. Very high and verifiable levels of product safety and sterility have to be provided. Foods are highly susceptible to microbial attack and insect and rodent infestation. Successful processing requires the use of conditions, which ensure the dominance of desired strains of microorganism’s growth or activity. Enzyme-catalysed processes, like microbial growth and fermentation are very sensitive to temperature, pH, water activity and oth...

  Place bins on tarps or other ground coverings to keep them separated from the soil below. Regularly clean/clear tarps of dirt and debris. Sanitize bins between use to remove any bacteria that might be present.    Use foot baths to sanitize footwear and wheeled equipment when moving between zones. Train personnel on the importance of being aware of transition zones and cleaning their footwear when entering a facility. Personnel must be trained on proper use of the station: -         When entering a food processing area -         Before putting gloves on -         Before and after handling equipment or utensils -         When changing tasks -         After using the bathroom, sneezing, eating, or drinking

Cross-contamination in food processing facilities can occur in ways that may not even be visible as  there are many unexpected ways in which bacteria can travel. Awareness of these potential causes of cross-contamination will aid in the maintenance of a sanitary food processing environment . Post-Harvest Contamination Workers that go from the area of sorting the raw material upon arrival to processing zones are susceptible to spreading bacteria from unclean hands touching food or food-contact surfaces. Cross-Contamination from Storage Bins Stacking storage bins directly onto soil or areas outside the processing facility and then bringing the containers into the facility can also bring bacteria into a clean environment.   Contamination from Footwear When employees walk in fields, compost sites, or other areas outside of clean zones, they can bring bacteria into a processing facility on their feet.    Contamination from Mobile Equipment The same challenge a...

REASONS TO CHOOSE BIO-GAS Capturing methane emissions contribute to curb the greenhouse effect by limiting the amount of harmful gases released in the atmosphere. It is therefore a Zero emission energy source, meaning it emits no harmful pollutants or disrupts the climate. It was found that the Bio-gas Produced per-day for both the Start-up amount and the Desired goal amount, was not enough to supply a day's work. Therefore the decision of allocating it as a reserve source of energy was chosen. This will be done by the implementation of a Proper gas storage system that would allow for the safe collection of gas I.E. A regulated system kept under required conditions to prevent unwanted events such as leakages. Start-Up Dried Peels 253.48 L Bio-gas per day   Fresh Peels 119.9 L Bio-gas per day Goal Amount Dried Peels 7156.944 L Bio-gas per day   Fresh Peels 1682.6 L Bio-gas per day https://www.power-technology.com/analysis/biogas-pros-and-cons/

  Bio-gas approximately formed from the start-up amount of the cassava production Amount of cassava flour to be produced per year is 125,000 kg From 1000kg of cassava approximately 300kg of peels are produced Amount of flour to be produced per day = 417 kg When, 100kg of fresh cassava produces approximately 250kg of flour To produce 417 kg flour per day = 1000/250 x 417 kg                                                                       = 1700 kg of fresh cassava is needed per day Therefore, when 1000kg fresh cassava gives 300kg peels 1700 kg of cassava = 300/1000 x 1700          ...