Category Archives: FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW

FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project Topics sample

Extraction Of Cashew Nut Seed Oil And Its Effect On Coli Form

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Extraction Of Cashew Nut Seed Oil And Its Effect On Coli Form

 

 

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CHAPTER ONE
1.0 INTRODUCTION 1
1.1 BACKGROUND OF THE STUDY 1
1.2 USE OF CASHEW NUT 2
1.3 STATEMENT OF THE PROBLEM 3
1.4 AIM OF THE STUDY 3
1.5 SIGNIFICANCE OF THE STUDY 4
1.6 LIMITATION OF THE STUDY 4

CHAPTER TWO
2.0 LITERATURE REVIEW 5
2.1 HISTORY OF ESSENTIAL OIL 5
2.2 GROWING OF CASHEW NUT TREES 6
2.3 DISEASES OF THE PANT AND FRUIT 10
2.4 MICRO-ORGANISM INVOLVED IN
ATTACKING HARVESTED FRUITS 11
2.5 PROCESSING OF CASHEW NUT 12
2.6 NUTRITIONAL VALUE OF CASHEW NUT 16
2.7 HEALTH BENEFITS OF CASHEW NUTS 17
2.8 MEDICINAL VALUE OF CASHEW NUT 19

CHAPTER THREE
3.0 MATERIALS AND METHODS 20
3.1 MATERIALS 20
3.1.1 SAMPLE PROCUREMENT 20
3.1.2 REAGENT AND EQUIPMENT USED 20
3.2.0 METHODS 20
3.2.1 EXTRACTION OF OIL FROM CASHEW SEED 20
3.3.2 STERILIZATION OF GLASS WARES 22
3.2.3 PREPARATION OF MEDIA 22
3.2.4 PROCUREMENT OF THE TEST ORGANISMS 22
3.2.5 INHIBITORY TEST FOR THE CASHEW OIL 23

CHAPTER FOUR
RESULT 24

CHAPTER FIVE
DISCUSSION, CONCLUSION
AND RECOMMENDATIONS 26
DISCUSSION 26
CONCLUSION 26
RECOMMENDATIONS 27

REFERENCE 28

 

ABSTRACT

Inhibitory effect of cashew (Anacardium occidentale) cotyledon oil was carried out using Escherichia Coli as test organism. The processed and loasted cashew nuts were bought and subjected to oil extraction using the soxhlet method. The extracted oil was absorbed on filter paper discs in varying concentrations and placed on seeded nutrient agar plates. The plates were incubated at 370C for 24 to 48 hours and observed for zones of inhibitation. The results obtained showed that there was a 26.78% yield of the oil. The cashew cotyledon oil was not soluble in 99% ethanol. There were no inhibitory zones on the taste plate indicating that the cashew oil had no inhibition effect on E. coli, the test organism. This shows that due to non-dissolution the cotyledon oil does not have inhibitory characteristic on the test organism inoculated on the plate.

 

 

 

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CHAPTER ONE

1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The cashew tree is evergreen, and serves as food to many in so many ways in that all the parts are consumable and they are highly medicinal. The trees are most frequent found in coasted areas. It grows up to 12 meters high and has a spread of 25 meters. Its extensive root system allows it to tolerate a wide range of moisture levels and soil types, although, commercial production is advisable only in well-drained, sandy, loam and red soil (Denny et al 2000).

The main commercial product of the cashew trees is the nut. In the main producing area of East Africa and India, 95% or more of the apple crop is not eaten, as the taste is not popular. However, in some parts of South America and West Africa, local inhabitants regard the apple, rather than the nut kernel, as a delicacy. In Brazil, the apple is used to manufacture jams, and alcoholic drinks (Douglas, 2005).

The cashew fruit (Anacardium Occidentale the family of Anacardiaceae) is unusual in comparison with other trees nuts since the nut is outside the fruit. The cashew apple is an edible false fruits, attached to the externally boom nut by a stem. In its raw sate, the shell of the nut is leathery, not brittle. It contains the thick vesicant oil, a thin taste skin surrounds the kernel and keeps it separated form the inside of the shell. The primary products of cashew nuts are the kernels which have value as confectionery nuts. Cashew nut shell liquid (CNSL) is an important industrial raw material for resin manufacture and the shells can be burned to provide heat for the decorticating operation.

 

1.2 USES OF CASHEW NUT
• Cashew are eaten as a snack either on it’s own, salted or sweeted
• Cashew are nutty yet pleasantly sweet in taste. They are relished as garnish in sweets and desserts
• The nut are widely used in confectionray, as an addition to biscuits, sweets and cakes

 

1.3 STATEMENT OF THE PROBLEM
In the third world, mostly in the villages, people still depend on herbal medicine. From literature it is know that eating the apple or their tender leaves of the cashew plant helps to relieve diarrhea. In Guyana, the stem bark are cut off cooked overnight and used for diarrhea treatment. In other parts of the world, the roots, leaves and cashew nuts are used. Since diarrhea is wide spread in the hinter land, it is essential to find out if the extracted oil will have the same effect as…

 

 

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The Effect Of Management On Human Development

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The Effect Of Management On Human Development

 

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TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction

CHAPTER TWO
2.0 Causes and Effect of Malnutrition
2.1 Under Malnutrition
2.2 Malnutrition in Children
2.3 Psychological Effect
2.4 Food Habits
2.5 Taboos and Superstition
2.6 Nutritional Basic Education

CHAPTER THREE
3.0 Obesity
3.1 Causes Effect of Obesity
3.2 Metabolic Disorder Associated with Obesity
3.3 Clinical Approach
3.4 Psychological Effect
3.5 Prevention of Obesity

CHAPTER FOUR
Conclusion
References

 

 

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CHAPTER ONE

1.0 INTRODUCTION
Nourishing meals are not found only in the expensive imported tinned food as many people think. There are a number of locally grown food stuff which easily meet the body’s nutritional needs. The important thing is to have the right combination of these foods in all meals.

Malnutrition is described as the over or under consumption of food nutrient resulting in health disorder malnutrition is usually common even in well – to do families in the developing countries. It affects those individuals who are less knowledgeable of proper nutrition in the developed world.

Over nutrition is the main source of malnutrition in many developed countries. Excessive consumption of fat and carbohydrate food is most often implicated in obesity. Obsessed people are more likely to involve in various disability and life expectancy is reduced.
Many people lack the understanding of the function of food. One of the main aspects of this problems is the general false assumption that “full belly” is all t hat is necessary to provide good health. It is this “full belly” concepts and ignorance that causes many of the nutritional diseases in most countries.

In many developing countries, malnutrition is the single most important public health problem.
A person who is under nourished is more likely to fall victim to an infection diseases than a person of good nutritional status. Measles, diarrhea, tuberculosis, whooping cough is frequently fatal in young children if the child is poorly nourished.

Malnutrition is known to lower the body’s resistance to infection. A malnourished child has a reduced ability both to form antibodies and to produce increased number of white blood cells. (Leucocytes).
Infection makes malnutrition worse and poor intake of the nutrient increase the severity of infections diseases.
Adequately nourished individual can often withstand the attack of parasites but those in a poor state of nutrition cannot.
The effect of malnutrition on susceptibility to infection can affect a body even before it is born.

Recovery of damaged tissue depends on the nutritional status of this subject. The more serious forms of malnutrition which universal among poor families and Nation result from consumption of poor diet over long period of time. This nutritional disorder is often referred as to under Nutrition. Deficiency of carbohydrates and protein in human diet is rare except among poorer families and is responsible for diseases called Kwashiorkor and marasmus were associated with marked cognitive effects.

The predominant type of malnutrition in Latin America has changed dramatically during the second half of this century.
However, this information above is sufficient to alert one of the possible hazard involved in malnutrition which can render man incapacitated in the society he belongs. An adage says “YOU ARE WHAT YOU EAT.”

 

 

 

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FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project topics and materials, MICROBIOLOGY Project Topics sample

Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication

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Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication

 

 

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ABSTRACT

 

With the increasing use of processed foods since the 19th century, there has been a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. On the course of the study, the researcher made some objectives; additive and preservative substances as used in processing and preservation of foods and their health implication of foods in preservation and processing industry. Food preservative like curing involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal foods. The importance of food additives and preservatives are innumerable hence, the quest for more knowledge and awareness through researches should be promoted by the government. Based on the objectives and recommendation above, the researcher concluded that the nutritional value of modern processed and preserved foods is no probably greater than it has even been before and the major food chemical (carbohydrates, fats and proteins) are kept in a fresh palatable and nutritional satisfactory state.

 

 

 

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CHAPTER ONE

  • Introduction

 

CHAPTER TWO:        LITERATURE REVIEW

  • What are Food Additives and Preservatives

2.1     classifications of food additives and preservatives

  • important of food additives and preservatives
  • Additives, preservatives and their uses
  • Why do we use additives in food and general principles governing their uses
  • Role of some common additives in food
  • Choice and economic consideration of additives
  • Processing and preservation methods
  • Nutritive value of processed food and nutritional losses in food processing
  • Reason for processing food and effect of processing on the food product

CHAPTER THREE

  • Why do we preserve food and factors affecting the choice of a preservation process

3.1     Ways of preserving food

  • Purpose of preservation
  • Needs and benefits of food additives and preservatives; used in food processing and preservations.

CHAPTER FOUR

Recommendation

Conclusion

References


CHAPTER ONE

 

INTRODUCTION

          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 food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (food labeling Regulations 1984).

Additives are a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage or packaging (nutrition Board 1959).

Additives is non-nutritive substances added intentionally to food, generally in small quantities, to improved it’s appearance, flavour, texture or storage properties (A report of a joint FAO and WHO Expect committee 156).

Additives are any substance used in or around food that may become a component of the food.

Some are introduced specifically for the purpose of improving the nutritive value, taste, texture, or shelf life of the product; these are intentional additives other enters food as residues after some stage of production or manufacture and are known as incidental additives (introductory Nutrition 1989).

Additives are chemicals that are added to food to improve it in some way.  Additives are used to modify colour, flavour and texture; to improve the keeping qualities of food and to make processing easier.

It is used to control moisture and acidity. They are used to improve nutritional value.  Thousands of different substances are now used as additives, to some people.  The increasing number of additives being used is a cause for concern, if not alarm, and if is important to emphasize that the use f additives is most carefully controlled (Allan G. Cameron 1975).

Need for food additives.

Food additives play or important role in today’s complex food supply.

Never before has the range and choice of foods been so wide either in supermarkets, specialist food shops or when eating out.  Whilst a shrinking purporting of the population is engaged in primary food production, consumer are demanding more variety choice and convenience alongside higher.

Standards of safety and wholesomeness at affordable prices.

Meeting these consumer expectations can only be achieved using modern food processing technologies which include the use of a variety of food additives proven effective and safe through long use and rigorous testing (Flowerdew, D. 1999).

How is the safety of food additive evaluated in Europe; All food additive must have a demonstration useful purpose and undergo a rigorous scientific safety evaluation before they can be approved for use.

Until the creation of the European food safety Authority mo (EFSA) 177, the safety evaluation of additives in Europe was done by the scientific committee on food (scf).

At present, it is the EFSA panel on food additives, flavouring, processing, Aids and material in contest with food (AFC panel) who is in charge of this task.

Assessments are based in reviews of all available toxicological date in the humans and animals models.  From the available date, the maximum level of additive that has no demonstrable toxic effect is determined.  This is called “ no-observed-adverse-effect level” (NOAEL) and is used to determined the  “Acceptable Daily intake” (ADI) for each food additive.  The ADI provides a large safety margin and is the amount of a food additive that can be consumed daily over a life time without any adverse effect on health (European parliament and council Directive 1988).

Groups of additive according to committee on toxicity:

  • Group A: Additives that the available evidence suggests are acceptable for use in food.
  • Group B: Additives that on the available evidence may be regarded meanwhile as provisionally acceptable for use in food, but about which further information is necessary and which must be reviewed within a specified time.
  • Group C: Additives for which the available evidence suggests probable toxicity and which ought not to be allowed in food without evidence establishing their acceptability.
  • Group D: additives for which the available evidence suggests possible toxicity and which ought not to be allowed in food.
  • Group E: Additives for which the available evidence was inadequate to enable an opinion to be expressed as to their suitability for use in food.
  • Group F: additives for which no information toxicity was available.

Substance that is not on permitted lists must not be used for the preparation, manufacture and distribution of foods for sale to the ultimate consumer.  In the case of colours, emulsifiers, stabilizers, solvents and most miscellaneous additives, there are no limitations on amounts used in foods although there are prohibitions of their use in certain classes of foods (Furia 1972).

Preservation is “any substance which is a capable of inhibiting, retarding or arresting the growth of micro-organisms or any deterioration of food due to micro-organisms or masking the evidence of such, micro-organisms are yeast, meld, Bacteria.

The use of preservatives to perseverance food has been a common practice for many centuries e.g. salt, sugar, vinegar; spices have been used in homes, for as long as man has been in existence (Britain food Regulations 1989).

Preservatives are centuries old, since ancient times, salt has been used to cure meats and fish, sugar has been added to fruits to conserve them, Herbs, spices and vinegar have also served as preservatives.

Today’, the U.S food and Drug Administration (FDA) regulates food preservatives, arrested, mistakes have been made, which has resulted in taking some food preservatives off the market.

That is because at the time of approval, prevailing testing methods proved the substance as safe.

As science continued to evolve and testing methods improved, changes were made.  Technology has also assisted in the approval process, as it has become more sophisticated over the years as well.

Preservatives are often present in nature but they are in such small quantities, difficult to obtain.  To obtain commercially useful amounts of the preservatives synthetic copies of the natural products.  Other preservatives are made in the series of chemical reactions.  Typically, preservatives attack the enzymes inside the microbes and some can disrupt the microbe’s cell wall so that substances cannot enter, processes kill or seriously slow the growth of food-spoiling microbes.

Probably, the most important use of preservatives from the food safety point of view is in processed meats such as ham, bacon, salami and sausages.  Bacteria like clostridium botulinum can produce deadly poisons and the use of preservatives in such products is absolutely essential.  For example, most cured and cooked meats contain the preservative.  Potassium nitrate (salt petre).

The ability to preserve food in good condition for long periods is an undoubted bon.  The amount of food wasted is reduced and the incidence of food poisoning is minimized.  A wider range of foods is available including foods “out of season” and foods from overseas that could not be transported and stocked in former times.

The widespread use of preservatives, refrigerators, ‘deep freezer’ equipment and canned and dehydrated food has made it easy for the consumer or caterer to have available a wide range of wholesome food at all times of the year.  As we are suppressing the growth of micro organisms, an effective method of food preservation must retain, as far as possible, the original characteristics of the food and imparity nutritive value as little as possible (Saltmarsh, M. 2000).

We may say that without additives and preservatives, the very wide range of foods we have come to take for granted would not exist and most convenience foods could not be made.

Our food would be less attractive and less palatable and seasonal foods would not be available all the year round as they are now.  Less food would be available in a fresh and prime condition and to put it bluntly – less food would be available.

 

 

 

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DESIGN AND CONSTRUCTION OF AN ELECTRONIC DIGITAL DISPLAY SYSTEM

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DESIGN AND CONSTRUCTION  OF AN ELECTRONIC DIGITAL DISPLAY SYSTEM  (MOVING MESSAGE DISPLAY)

 

 

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Abstract

The aim of this project work is to design and construct an electronic digital display system, based on light-emitting diodes connected in an array that forms the information to be displayed i.e. “GREAT NIGERIAN STUDENTS”. This project is useful for creating attention – getting messages, presentations, advertisements and location identifiers. The system consists of power supply unit, oscillator unit, counter unit, driver unit and output unit. The power supply unit uses alternating current (AC) from the mains which will be stepped down to 12V using a step-down transformer, rectified with bridge rectifier, filtered with the actual capacitor and regulated to 9 volt using an IC regulator. The oscillator unit contains a 555 timer IC set as astable multivibrator used to produce clock pulses for the counter unit which contains 4017 decade counter IC. The 4017 counter enables the information to be displayed sequentially as desired. The driver unit uses transistor to amplify the signal strength of the counter’s output. The output unit enables the information to be displayed using light emitting diodes (LEDs).

 

CHAPTER ONE: INTRODUCTION

  • Background of the problem
  • Statement of the problem
  • Objectives of the study
  • Significance of the study
  • Scope of the study
  • Research questions

 

CHAPTER TWO: LITERATURE REVIEW

  • Component description

 

CHAPTER THREE: MATERIALS AND METHODS

  • Power supply unit
  • Oscillator unit
  • Counter unit
  • Driver unit
  • Output unit
  • Description of Electronic Digital Display System

 

CHAPTER FOUR

4.0     Results

 

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION

  • Discussion
  • Conclusion
  • Recommendations

Cost of Construction

REFERENCES

 

List of figures

 

Fig. 2.1:      Symbol of a transformer

Fig. 2.2:      Circuit symbol of bridge rectifier

Fig. 2.3:      Symbol of a polarized and non-polarised capacitors

Fig. 2.4:      Symbol of a diode

Fig. 2.5:      Symbol of a LED

Fig. 2.6:      Circuit diagram of rectifier diode and LED connected in

parallel.

Fig. 2.7:      Pinout connection of 7809IC

Fig. 2.8:      Symbols of fixed and variable resistors

Fig. 2.9:      Symbols of transistor

Fig.2.10:     Pinout diagram of 555 timer

Fig.2.11:     Pin connection of 4017 decade counter

Fig.2.12:     Diagram of a veroboard

Fig. 3.1:      Block diagram of electronic digital display system

Fig. 3.2:      Circuit diagram of full wave rectification

Fig.3.3:       Circuit diagram of a 9 volt regulated power supply

Fig.3.4:       Circuit diagram of astable multivibrator

Fig.3.5:       Complete circuit diagram of electronic digital display

System.

 

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Chapter one

 

INTRODUCTION

 

1.1     Background of the study

 

Electronic digital display system as used in this reports refers to a sign that uses electronic hardware and software to display its copy, messages or images. Also, a sign utilizing a fixed light source to provide a message  in text, images pictures, and / or symbols that may appear to move or may appear as on/off messages. This is contrast to traditional non-electronic signs where the copy displayed is physically applied to the sign surface by printing, painting or otherwise attaching it onto the sign. The materials or substrate to which the copy is applied is typically paper, wood, plastic or the wall of a building.

In this modern time, solid materials have helped man to show that he really exists by doing wonders in the world of electronics. One major development, made possible by the enormous advances in solid state technology, is the “digital revolution”. Circuits are designed to implement the basic digital logic functions fundamental to all digital systems. Digital electronics therefore comprises the design, manufacture and use of circuits for processing information in digital form (Simpson, 1978).

An information display is a way of providing information and it is also used as an object for promotion. It can be seen in a form of cardboard or tarpaulin at stores / shops, sign posts, placards, notice boards and electronic display boards. But the advent of new technologies has made the information in the form of an electronic display in the world of advertisements and promotions (Gupta, Shukla and Nagwekar, 2013). The ability to display a short message can be useful application to be available for any business. Electronic digital display system is perfect for this application. It can be used for both indoor and outdoor which makes it universal fit for any business or event. Electronic digital display system is very efficient and cost effective way to spread messages to thousands of people, without any personal contact or door to door sales. Light-Emitting Diode (LED) is a solid state light source with several attractive properties for display application. LED is a diode that gives off visible light when forward biased (Mehta and Mehta, 2014). It is chosen as the main component for displaying messages because, today LED is the most energy efficiency example and other useful systems.

 

The birth of signs and display can be said to be as old as the existence of man on the planet earth. From the beginning of the world, different types of displays have been in use, each mode to serve the purpose of invention efficiently. Signs are any kind of visual graphics created to display information to a particular audience (David, 2013). In 1389, King Richard II of England compelled landlords to erect signs outside their premises (Manton, 2008). In ancient Rome, signboards were usually made from stone or terracotta (Chris, 1995).

With the advancement in technology, man started carving woods and trees. The use of special dyes on wood as a means of identifying special locations. With the discovery of Bronze and iron, man started using the materials to display sign, thus the advent of metal sign boards were born, which are mostly used in developing countries. On semiconductors and vacuum tubes technology, light displays and sign boards were built to add more beauty in the old system and as a way to increase visibility. LED technology is frequently used in signs now instead of Neon signs, introduced in 1910 at the Paris Motor show (Bellu, 2006). The use of electronic is now  becoming very important. It is extensively applied in almost our day to day activities.

Electronic digital display system is also used for outdoor advertisement. Before, outdoor advertising was mainly characterized by the use of paper. Every bus stop and billboard had a paper advertisement inside. The reason for this was simple paper was easy to use and extremely cheap. It had some draw backs as  well. Before an image is actually on the street, it first has to be printed, pasted and placed. The journey from design to placement is quite long. Another disadvantages is the considerable amount waste generated by the use of paper. Finally, many people ignore a paper advertisement and there attention is drawn to the vibrant environment around them and not  to a still image.

 

The extent of development in information dissemination has made it possible that the well known method of displaying information using sign posts, notice boards, etc has to be modified by using electronic digital display system. In today’s rapidly advancing technology market, most conventional digital display system are not being implemented using individual logic gates and integrated circuits (ICs) such have been used in the past instead, programmable devices such as microprocessor and microcontroller chips which contain the circuitry necessary to create logic functions are being used to implement digital systems. The use of 555 timer as a stable multivibrator and decade counter (CD4017) can be used to build less expensive electronic display system. The use of these two major ICs will bring about less board space, less power consumptions and overall, low cost in manufacturing.

 

This project however; emphasizes mainly on the display of information using two major integrated circuits (ICs) namely NE555 timer (ICI) and CD4017 (IC2) to control the lighting of LEDs. This message display circuit is built around readily available, low cost components. It is easy to fabricate. A total of 250 LEDs will be used to display the message “GREAT NIGERIAN STUDENTS”

1.2     Statement of the Problem

Due to limitation of the sign board or local sign board which could not display clearly at night expect light shines on it, it is then necessary that electronic display system is employed to counter the limits of the local sign board. The information displayed on the local sign board is less attractive compared to the information displayed using electronic digital display system.

Thus, researchers are prompted to tirelessly hold up to these challenges by initiating some means of improving the above among which is the design and construction of an electronic digital display system.

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1.3     Objectives of the Study

The main objective of this study is to design and construct an electronic digital display system. Specifically this study will achieve the following:

i        To display “Great Nigerian students”

ii       To use the electronic digital display system constructed as a sign post for federal polytechnic, Oko.

iii      To have more knowledge on what electronic digital display system is all about.

v       To know the benefits of electronic digital display system.

v       To design and realize the moving message display panel.

 

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1.4     Significance of the Study

In all field of human endeavour, electronic digital display system plays very vital role, such as means of advertisement, means of communication, presentations, exhibitions, identification and direction. It is also used in giving warning or safety instructions, such as warning signs, traffic signs, exit signs or signs conveying rules and regulations. This project write-up will be a guide to future designing in a related work.

1.5     Scope of the Study

This project covers the use of peripheral solid state electronic components alongside with two major integrated circuits (ICs) namely NESSS timer and CD4017 decade counter to solve above stated problems. It is limited to display GREAT NIGERIAN STUDENTS

1.6     Research Questions

This research will try to provide answers to the following research questions:

1)      What is electronic digital display system?

2)      How can electronic digital display system be constructed?

3)      What are the users of electronic digital display system?

4)      What are the benefits of electronic digital display system?

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FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW, MICROBIOLOGY Project Topics sample

The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)

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The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)

 

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ABSTRACT
The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were analyzed for pH, Pitaminac, dilatable acidity total solids, brix content, specific gravity, total plate count coliform count, fest & mold count and finally sensory evaluation. The results showed that over the days, the vitamin C content reduced from 62 mg to 30mg with the most retention in sample C. The pH of the samples reduced from 3.5. to 2.8 over the storage period with the most decrease in sample D (NP).
The total solids varied from 5.7% to 8.8% with the lesst solids in sample B (0.2%). The Torix content decreased over the storage period from 12.59 to 12 08 with the lesst decrease in sample D (N.P.). the titratable acidity ranged from 0.37% to 0.03 % within the storage period. The microbial analysis showed that there were growths in the nutriment agar, two yeast growths in the potatoedextrose agar which occurred in sample D and no growth in the McConkay agar. Sensory evaluation revealed that all the samples have similar colour and taste while samples A and D had the best flavour. This analysis shows that the use of citric acid in undiluted juice is not recommended except it is made into a drink.

 

TABLE OF CONTENTS

CHAPTER ONE:
1.0 Introduction 1
CHAPTER TWO:
2.0 Literature Review 5
2.1 Classification of Citrus Fruits 5
2.2 Origin of Orange 6
2.3 Dainties 7
2.4 Anatomy of Orange 8
2.5 Botany of Orange 9
2.6 Uses of Orange 9
2.7 Orange Juice 11
2.8 Spoilage of Orange Juice 12
CHAPTER THREE:
3.0 Materials and Methods 13
3.1 Source of Samples 13
3.2 Orange Juice Preparation 13
3.3 Flow Chart for orange juice preparation 13
3.4 Quality factors in fruits juice 17
3.4.1 Ascorbic Acid determination 17
3.4.2 Determination of total solids 17
3.4.3 Determination of filterable acidity 18
3.4.4 Determination of Specific gravity 19
3.4.5 P2H Determination 19
3.4.6 Determination of brix Content 19
3.5 Microbiological Analysis 20
3.5.1 Total plate count 20
3.5.2 Coliform count 21
3.5.3 Mold and Yeast count 21
3.6 Sensory Evaluation 22
CHAPTER FOUR:
4.0 Results and Discussion 23
4.1 Summary of physicochemical analysis and
sensory evaluation test 23
4.2 Discussions 24
4.2 Specific gravity 24
4.3 Ascorbic Acid 25

CHAPTER FIVE:
Conclusion and Recommendation 26
References 27
Appendices 29

 

 

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CHAPTER ONE

INTRODUCTION
Oranges, demons, grape fruit and limes are the fruits of trees belonging to the citrus geaus. The sweet orange (citrus sinensis) is the most widely grown of the citrus trees and the fruits are either eaten fresh or made into orange juice. The edible portion is refereed to as the endocarp and consists of a series of segments carpels or loculs which contain the thin walled juice vesides surrounding the endocarp is the peel which comprises of 20-50% of the weight of the weight of the fruit and consists of the flavedo and the albeds (ihekoronye and Ngoddy,1985). The flavedo or outer peel is a layer of tissue underlying the epidermis and contains the chloroplast and oilsacs. The albedo or inner peel is a layer of spongy white tissue which is connected to the core and supplies the water and nutrient from the tree which are necessary for the fruit growth and development.
The proximate composition of the edible portion of the orange fruit is
Water – 86%
Protein – 0.6%
Fat – 0.1%
Micronutrients per 100g
Calcium – 24mg
Iron – 0.3.mg
Vit. A – 120mg
Thiamin – 0.06mg
Riboflavin – 0.02mg
Niscia – 0.1.mg

Ascorbic Acid – 36mg (source: Ihekoronge & Ngoddy 1985).
The colour of fruits when unripe is greatly influenced by the presence of chlorophyll, caroteaoids and anthocycanins. (Enwere 1998). Due to its high moisture content, fruits are susceptible to spoilage and are also highly perishable. Orange fruits are seasonal and hence in order to preserve them, they are processed into various food products such as juices, squashes, satadinaine etc.
Fruit juice is the liquid pressed by pressure or other mechanical means from the edible portion of the fruit (Simmond 1984).

According to Faye (1973) orange juice was defined as the unfermented juice of mature oranges of the citrus sineasis specie. Fruit juices serve as part of meals and they aid in the digestion of human diet. They supply minerals and vitamins in addition to energy when consumed but they deteriorate over a long storage period unless they are preserved by the addition of chemicals and by the application of heat.

Preservatives are food additives added to foods with the intention of arresting or retarding the deterioration of the food. Preservation involved the protection of food from the deterioration of microorganisms, enzymes and oxidation. This can be achieved by the application of heat and addition of chemical preservatives (Arnold 1982).

Preservatives include anti-ripening agents, anti-oxidants, antimicrobial agents and sprouting inhibitors. They may be added intentionally to food or may appear in foods as a result of pre – processing treatments, processing and storage (Ihekornye and Ngoddy, 1985).
The addition of chemical preservatives is governed by government departments which must give approval before it is permitted for use. In General it should not adversely affect the nutritive value of food.
Preservatives used in food include benzoic acid, ascorbic acid, vinegar, propanoic acid, citric acid etc. Although their limits in terms of individual specified preservatives, they may also be incorporated into the foods as permitted salts like sodium benzoate (Harold etal, 1992). Also the use of citric acid has been recognized by all major national and international food regulatory agencies as a good preservative for food and beverages.
The use of citric acid in fruit juices like pineapple juice has been found to give a positive result but in this work, it is aimed at investigating the effect of the…

 

 

 

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