Food engineering refers to the engineering aspects of food production and processing.
Food engi is a very wide field of activities l.among its domain of knowledge and action are
• Design of machinery and processes to produce foods
• Design and implementation of food safety and preservation measures in the producton of foods.
• Biotechnological processes of food production
• Choices and design of food packaging materials.
• Quality control of food production
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✅ Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage.
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❇️ Minerals: their functions and good food sources
Minerals are needed to form body structures and regulate chemical reactions. They are taken up from the soil into plants and used by animals and people when they eat the plants. Like vitamins, minerals are needed in small amounts and do not provide energy. Also much like vitamins, minerals are required to regulate many body processes, such as heart beat, nerve response and reactions, blood clotting, fluid regulation and energy metabolism (release of energy from food). Minerals form part of the structure of bones, teeth, nails, muscles and red blood cells. Minerals cannot be broken down or changed by our bodies and are not destroyed by heat or air.

#minerals part1

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❇️Each essential mineral is important and although some are needed in only small amounts, the body does not function properly unless all are supplied in sufficient amounts. Lack of any essential mineral can cause serious health problems and diseases.
❇️Calcium is essential for strong bones and teeth and is necessary for nerve and muscle functions. Foods rich in calcium are milk, yoghurt, cheeses, some small fishes with bones and leafy green vegetables.

#minerals part2

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❇️ Iron carries oxygen through the body and is important for proper growth and development and resistance to infections. It is especially important for women during pregnancy and childbirth, and for infants and children. Food rich in iron are red meats, liver, fish, poultry and eggs.
❇️ Iodine is essential for normal growth, development and functioning of the brain and body. It is especially important for preventing mental retardation, brain damage and serious defects during pregnancy. Best sources of iodine are seafood, saltwater fish, seaweed and iodized salt.
❇️ Zinc helps keep cells strong, assists the immune system and is critical for normal growth and development. It is important for the proper functioning of the central nervous system and the brain, especially during infancy, childhood and pregnancy. Best sources of zinc are fish and shellfish, red meats and liver.

#minerals part3
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💥 Vitamin C
በ ሽታን በቀላሉ ለመከላከል ከሚረዱን ንጥረገሮች አንዱ vitamin C ነው
vitamin C በ ሰውነታችን ውስጥ እንደ antioxidant ያገለግሉናል
የሰውነታችን immune system በማሳደግ በቀላሉ በበሽታ እንዳንጠቃ ስለ ሚረዱን ሁሌ Vitamin C በመመገብ እራሳችንን እንጠብቅ!
አሁን ደሞ ኮሮና ቫይረዝ በቀላሉ እንዳያጠቃን ከታች የተዘረዘሩትን የ vitamin C ምግቦችን እንመገብ ለወዳጅ ለ ጓደኛ share ያርጉልን!
• ብርቱካን/የብርቱካን ጭማቂ 🍊
• ሎሚ🍋
• ፓፓያ
• ቃሪያ 🌶
• ቲማቲም🍅
• strawberry 🍓
እውቀት ታላቁዋን ታከብራለች!
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# egg
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✅ Quality of food
The quality of a food product i.e,the characterstics properties that determine the degree of excellence,is a sum of the attributes contributing to the satsisfaction.
A food total quality reflects at least the following attributes
• Compatibility with the local or international food laws,regulations,and standards.
• Nutritional aspects
• Sensory attributes i.e color,size,form flavor and taste and rheological properties.
• Shelf life at specific storage condition
For many foods one of the most important quality criterion is freshness.
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✅ Food component
Foods are drived from plant material,carcasses of animals and single cell organisms. they are composed mainly of
👉Water
👉Carbohydrates
👉Lipids
👉Proteins and minerals are the main components that form the structure of and are responsible for the sensory and nutritional properties of foods. These main components serve as nutrients by supplying the human body with the necessary building materials and source of energy.
Other constituents present in lower quantities especially colorants,flavor compounds,vitamins,probiotics and additives also contribute to differnet aspects of food quality.

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Thank you #farmers
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✅Fruit beverages
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We will see each of this #process in details

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Hello Everyone🙏🏼
Johns Hopkins University, sent this excellent summary to avoid contagion

share it with you because it is very clear:
* The virus is not a living organism, but a protein molecule (DNA) covered by a protective layer of lipid (fat), which, when absorbed by the cells of the ocular, nasal or buccal mucosa, changes their genetic code. (mutation) and convert them into aggressor and multiplier cells.
* Since the virus is not a living organism but a protein molecule, it is not killed, but decays on its own. The disintegration time depends on the temperature, humidity and type of material where it lies.
* The virus is very fragile; the only thing that protects it is a thin outer layer of fat. That is why any soap or detergent is the best remedy, because the foam CUTS the FAT (that is why you have to rub so much: for 20 seconds or more, to make a lot of foam). By dissolving the fat layer, the protein molecule disperses and breaks down on its own.
* HEAT melts fat; this is why it is so good to use water above 25 degrees Celsius for washing hands, clothes and everything. In addition, hot water makes more foam and that makes it even more useful.
* Alcohol or any mixture with alcohol over 65% DISSOLVES ANY FAT, especially the external lipid layer of the virus.
* Any mix with 1 part bleach and 5 parts water directly dissolves the protein, breaks it down from the inside.
* Oxygenated water helps long after soap, alcohol and chlorine, because peroxide dissolves the virus protein, but you have to use it pure and it hurts your skin.
* NO BACTERICIDE SERVES. The virus is not a living organism like bacteria; they cannot kill what is not alive with anthobiotics, but quickly disintegrate its structure with everything said.
* NEVER shake used or unused clothing, sheets or cloth. While it is glued to a porous surface, it is very inert and disintegrates only between 3 hours (fabric and porous), 4 hours (copper, because it is naturally antiseptic; and wood, be
cause it removes all the moisture and does not let it peel off and disintegrates). ), 24 hours (cardboard), 42 hours (metal) and 72 hours (plastic). But if you shake it or use a feather duster, the virus molecules float in the air for up to 3 hours, and can lodge in your nose.
* The virus molecules remain very stable in external cold, or artificial as air conditioners in houses and cars. They also need moisture to stay stable, and especially darkness. Therefore, dehumidified, dry, warm and bright environments will degrade it faster.
* UV LIGHT on any object that may contain it breaks down the virus protein. For example, to disinfect and reuse a mask is perfect. Be careful, it also breaks down collagen (which is protein) in the skin, eventually causing wrinkles and skin cancer.
* The virus CANNOT go through healthy skin.
* Vinegar is NOT useful because it does not break down the protective layer of fat.
* NO SPIRITS, NOR VODKA, serve. The strongest vodka is 40% alcohol, and you need 65%.
* LISTERINE IF IT SERVES! It is 65% alcohol.
* The more confined the space, the more concentration of the virus there can be. The more open or naturally ventilated, the less.
* This is super said, but you have to wash your hands before and after touching mucosa, food, locks, knobs, switches, remote control, cell phone, watches, computers, desks, TV, etc. And when using the bathroom.
* You have to HUMIDIFY HANDS DRY from so much washing them, because the molecules can hide in the micro cracks. The thicker the moisturizer, the better. * Also keep your NAILS SHORT so that the virus does not hide there.
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