Pfs- Banana Paper free essay sample

Banana is one of the most abundant fruit crops  in the Philippines. It is also one of the sources of income for farmers. Banana has various uses that can be turned into many processed products. In addition to banana exporting,  processing  banana into  different products  could mean  additional income  for banana farmers. Banana can be processed to make  Banana Flour, Banana Pastilyas, Banana Puree, Dried Banana Blossoms,  Banana Chips, Pastilyas De Saging,  Banana Wine, Banana Vinegar, Banana Figs,  Banana Sauce, Sauce from Banana Peeling, Paste from Banana Peeling,  Vinegar from Banana Peeling, and  Banana Catsup. . Banana Puree Bananas for puree production ideally should be harvested at the point of maturity. Ripened bananas at color index 6 and 7 are selected and washed thoroughly to remove adhering dirt and any chemical residue that may be present. Bananas are then blanched with either food grade steam or boiling water until a center  temperature of  93 °C is reached. A medium size, unpeeled banana requires 10 to 15 minutes to attain this temperature. Blanched bananas are then cooled and peeled. The puree is then obtained by passing peeled blanched bananas in communition machines. Banana puree has an attractive color, fine texture and retain its fruity flavor. Banana puree developed must be further treated to ensure their preservation until the moment of final utilization and  processing. The puree can be frozen, canned or aseptically packed. The puree is used for beverage industry, baby foods, snack foods, jam and sauces. 2. Banana Powder Banana powder has a great potential for commercialization. It has a high sugar and low starch content and can be used as a substitute for fresh banana in making traditional cakes or their premixes as well as in the  processing  of banana snacks, crackers or crisps. Banana puree  processing  is the first step in  banana powder  processing, followed by drying. Good quality puree with proper drying produces good quality powder. Spoilage due to microbial and enzymic activity is greatly reduced at the moisture level of 7. 0% but caking is easily developed in  banana powder  during storage if improper packaging materials are used for the purpose due to its high sugar content. The quality of  banana powder  is determined by the color, flavor, texture and moisture content. These are affected by the varieties of bananas and  processing  operations specially blanching process. Good quality powder is produced from the bananas of right variety and degree of ripeness. Immature or overripe fruits should be excluded from the bulk. Blanching is an important step in  banana powder  processing  for controlling discoloration in the product. There are two main types of color changes: discoloration caused by either tin or zinc present in the peel rags and browning due to a very active oxidative enzymes. The optimum activity of the enzymes responsible for discoloration is around pH 7. 3. 3. Banana Jam Banana with sweet taste, fine flavor and texture can be processed into excellent jam. The  processing  of the product is basically similar to that of other fruit jam. Banana puree having total soluble solid and pH value in the range of 24-26 ° Brix and 4. 4-4. 6 respectively are the main ingredients used in the  processing  of banana jam. The proportion of banana puree, sugar, pectin and citric acid used in the  processing  of banana jam should be given special emphasis in order to produce a clear and fine texture jam. Banana jam has a good shelf-life. Machinery to be installed and used: Pulper, Juice Extractors, Mixer/Grinders, Cap Sealing Machines, Slicers, Bottle Washing Machine 4. Banana Sauce Banana sauce is a ready-to-eat to sauce. It is used for moistening, flavour control and as a garnish to make food more delicious. The sauce has a strong banana taste and flavour and a dull yellow-red colour. The total soluble solid content varies from 39-40 °Brix depending on the variety of bananas. It has a shelf-life of one year when stored in bottles. 5. Banana Drink Banana puree is used extensively in the  processing  of straight banana drink. This banana drink needs no dilution before consumption. The product is pasteurized at 90 °C to destroy microorganisms, molds and yeasts before bottling. It can also be canned or aseptically packed. The drink has the total soluble solid content of 12-13 °Brix and pH of 4. 0. The drink may or may not be sweetened. The sweetening agent used can either be sucrose or a combination of sucrose and HFGS. In the enzymatic treated banana drink, pectinase and amylase are added after the acidification process to produce a clear drink. 6. Pastillas De Saging * Boil ripe Saba, then peel and slice to 3-cm thick. * Prepared half a cup of water for every two cups of sliced banana and 300 grams sugar for every kilo of the same. Mix and mash the ingredients and cook in low heat while mixing until the ingredients become uniform, shiny, and no longer stick to tha pan. * Tranfer the mixture to a kneading board covered with wax paper and with sugar sprinkled over it. Press with a long rolling pin until the mixture becomes 1-cm thick, then add butter and sugar according to taste. Slice to piece 4 cm x 4 cm thick. Let cool before packing in candy wrappers. 7. Banana Figs * Select firm, ripe Cavendish bananas. * Peel. * Blanch for 30 seconds in boiling syrup made up of one part water and ? part sugar. Brown sugar may be used. * Cook for one minute. Remove from fire and let bananas soak in the syrup overnight. * Drain bananas. * Add ? part sugar to syrup and boil. * Add bananas and cook for one minute. * Everyday for three more days, concentrate syrup by boiling for five to seven minutes. * Soak bananas. On the final concentration, the syrup must attain a thick consistency. * Soak bananas in the thick syrup for a we ek to plump and be thoroughly impregnated with syrup. * Drain bananas and dry. The figs when dried can be handled without sticking to the finger. 8. Banana Vinegar Materials * One part peeled ripe bananas (25 pieces,medium-sized) * Two parts water * ? part sugar Procedures * Wash ripe bananas. * Peel and cut into pieces. * Add water and boil for five minutes * Cool. * Strain. * Add sugar and heat again * Cool again. * Pour into suitable containers. * Add one-teaspoon yeast for every kilo of fruit used. * Plug mouthy of container with a piece of paper to protect it from dust * Ferment to two to three weeks * Siphon out clear, fermented liquid into a sterilized container. * Add 100 cc of mother liquor to every kilo of fruit used. * Plug mouth of container with cotton and cover it with clean paper. * Ferment for one to two months. * Pasteurize at 70 degrees Celsius  for 20 minutes. To Make Charcoal From The Banana  Fruit Posted on  May 17, 2007. Filed under:  General Information,  Local Content  | Posted by Maria Nakirya It is important that as we strive for a better sustainable society, we consider limiting global environmental threats. The CELAC project is conscious that a lot of trees are being cut in the name of getting charcoal and firewood, which is not only time consuming but also not environmentally friendly. The result will be an uninhabitable environment. As one way of protecting the environment, farmers can now make use of banana peelings to make banana charcoal. To prepare this; †¢Get half bucket of fresh banana peelings †¢A quarter of charcoal dust †¢A quarter of fine sand. (This is; ? :1/4:1/4 banana peelings, charcoal dust and sand respectively) †¢Slice the peelings and mix the three ingredients. The banana sap will help make the mixture tighten together. †¢Cut the mixture into smaller portions †¢Dry them in the sun, and use to cook as required. Apart from saving the trees and the amount of resources spent; when the banana peelings charcoal is used to cook, less smoke is ejected, there by further protecting the air we all share. Banana Fiber Banana plant not only gives the delicious fruit but it also provides textile fiber, the  banana fiber. It grows easily as it sets out young shoots and is most commonly found in hot tropical climates. All varieties of banana plants have fibers in abundance. These fibers are obtained after the fruit is harvested and fall in the group of bast fibers. This plant has long been a good source for high quality textiles in many parts of the world, especially in Japan and Nepal. Extraction of Banana Fiber The processes for making yarn from banana fibers vary from region to region. Most popular methods among these are those followed in Japan and Nepal. Japanese Method The cultivation of banana for clothing and other household use in Japan dates back to the 13th century. In the Japanese method of making banana fiber, the care is taken right from the stage of plant cultivation. The leaves and shoots of the banana plant are pruned periodically to ensure their softness. The harvested shoots are first boiled in lye to prepare the fibers for making the yarn. These banana shoots give away fibers having varying degrees of softness. This further results in yarns and textiles with differing qualities that can be used for specific purposes. The outermost fibers of the shoots are the coarsest ones. They are therefore, more suitable for making such  home furnishings  as tablecloths. The softest part is the innermost part that gives soft fibers which are widely used for making kimono and kamishimo, the traditional Japanese apparels. The banana cloth making process is a lengthy one and all the steps are performed by hand. Nepalese Method In Nepal, the trunk of the banana plant is harvested instead of the shoots. Small pieces of these trunks are put through a softening process for mechanical extraction of the fibers, and then bleaching, and drying. The fiber obtained thus has appearance similar to silk which has become popular as banana silk fiber yarn. This fiber is refined, processed and skeined mostly by the Nepalese women. Only the aged bark or the decaying outer layers of the banana plant are harvested and soaked in water to quicken the natural process. When all the chlorophyll is dissolved, only the cellulose fibers remain. They are extruded into pulp so that they may become suitable for spinning into yarn. The yarn is then hand- dyed. They have high textural quality similar to silk and as such employed in making high end  rugs. These traditional rugs are woven by hand-knotted methods again by the women of Nepal. Characteristics of Banana Fiber Banana fiber is a natural bast fiber. It has its own physical and chemical characteristics and many other properties that make it a fine quality fiber. * Appearance of banana fiber is similar to that of  bamboo fiber  and ramie fiber, but its fineness and spinnability is better than the two. * The chemical composition of banana fiber is cellulose, hemicellulose, and lignin. It is highly strong fiber. * It has smaller elongation. * It has somewhat shiny appearance depending upon the extraction spinning process. * It is light weight. * It has strong moisture absorption quality. It absorbs as well as releases moisture very fast. * It is bio- degradable and has no negative effect on environment and thus can be categorized as eco-friendly fiber . * Its average fineness is 2400Nm. * It can be spun through almost all the methods of spinning including ring spinning, open-end spinning, bast fiber spinning, and semi-worsted spinning among others. Applications of Banana Fiber In the recent past, banana fiber had a very limited application and was primarily used for making items like ropes, mats, and some other composite materials. With the increasing environmental awareness and growing importance of eco-friendly fabrics, banana fiber has also been recognized for all its good qualities and now its application is increasing in other fields too such as apparel garments and home furnishings. However, in Japan, it is being used for making traditional dresses like kimono, and kamishimo since the Edo period (1600-1868). Due to its being lightweight and comfortable to wear, it is still preferred by people there as summer wear. Banana fiber is also used to make fine  cushion covers,  Necties,  bags,  table cloths, curtains etc. Rugs made from banana silk yarn fibers are also very popular world over. Innovation in Extraction Process of Banana Fiber The essentially hand driven process of extracting banana fiber is now set to change with the invention of the Banana Fiber Separator Machine. The machine has been developed in India by Tiruchirappalli Regional Engineering College Science Technology Entrepreneurs Park (TREC-STEP). One more interesting fact associated with the development of this machine is that it uses the agriculture waste of banana harvests to produce silk grade fiber. These silk grade fibers are of immense help to the handicrafts and textile industry. What was previously considered an agricultural waste is now converted to a raw material for good quality silk grade fiber yarn. Application of Rice Husk Charcoal on Remediation of Acid Soil JournalMaterials Science Forum  (Volume 685) VolumeEnergy, Environment and Biological Materials Edited  byKunyuan Gao, Shaoxiong Zhou, Xinqing Zhao Pages169-180 DOI10. 4028/www. scientific. et/MSF. 685. 169 CitationChuan Chi Chien et al. , 2011, Materials Science Forum, 685, 169 Online  sinceJune, 2011 AuthorsChuan Chi Chien,  Ying Pin Huang,  Jy Gau Sah,  Wen Jie Cheng,  Ru Yan Chang,  Yueh Shih Lu KeywordsRice Husk as Waste,  Rice Husk Charcoal,  Rice Husk Vinegar,  Vertical Type Continuous Furnace Abstract About 1 million tons of wa ste rice husk are generated in Taiwan each year. Rice husk has high concentrations of nutrients, such as silicon and potassium. However, it is not decomposed easily because it contains over 70% of cellulose and lignin and hence it is not suitable to be added into soil. In this study, a large quantity of rice husk is carbonized by vertical type continuous carbonization furnace without the presence of oxygen. After it is carbonized, it becomes rice husk charcoal (RHC) and vinegar (RHV). We have found that the addition of RHC carbonized at 600 and 700? to soil can increase the soil’s concentrations of calcium, magnesium, potassium and silicon as well as its pH value (i. e. , lowering its acidity level). Therefore, RHC is a great soil modifier because it can lower the soil’s acidity and increase the soil’s nutrients. According to our experiments, the pH values of the mixtures in different ratios exhibited an increasing and steady of final condition in the 80-day period. The reason was that the CEC (cation exchange capacity) of the mixtures were increased, the specific surface areas of the mixtures increased and the mixtures’ acidity levels were lowered. Therefore, the incorporation of RHC in the soil would benefit the soil on a long-term basis. Vinegar is a versatile liquid that results from the fermentation of ethanol in an alcohol-containing liquid, such as wine, fermented fruit juice, or beer. The key ingredient of vinegar is acetic acid, which gives it an acidic taste. There are two processes of fermentation that differ by speed of production. While the fast fermentation process takes only hours to days, it requires the use of machinery to promote the oxygenation. The slow fermentation process takes weeks to months and occurs naturally. Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. It is often used as a condiment. Marinades often contain vinegar. There are many different types of vinegars, depending on what liquid the ethanol has been fermented in. In this process, we used Squash peelings to make an inexpensive vinegar. Making Vinegar from squash peelings is a good home-business to start with a low capital investment. Materials: * 1 kg. kalabasa peels cores * 1 1/2 cup   sugar * 1/2 tsp. yeast * 1 cup vinegar starter Utensils: * measuring cup * measuring spoon * knife * chopping board * casserole * stovecheese * clothwide-mouthed glass jars * thermometer PROCEDURE: 1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes. 2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core. 3. Add ? c sugar for every 4 c diluted liquid. 4. Pasteurize at 60 – 65? C for 10-15 minutes. 5. Transfer in a sterilized container half-filled and cool. Add ? tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper. 6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume. 7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper. 8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent. 9. Decant/strain. Pasteurize at 60 – 65? C for 5 minutes. 10. Fill in sterilized bottle and seal tightly. 11. Label and store. Flour from Squash -Harina mula sa kalabasa Due to the increasing price of flour in the world market price of local bread is also increasing. Because we are not self sustaining in terms flour we cannot go against the flow of the world market. But in one article I have read we could use squash as an alternative source of flour. Here’s the article i am taking about: FLOUR FROM SQUASH Flour Procedure: 1. Wash and peel the squash, remove the core and seeds. 2. Slice into 1 x x cm. 3. Soak in 0. 01% sodium metabisulfite to preserve the natural food nutrients. 4. Wash in tap water, drain. 5. Blanch for 15 minutes, drain. 6. Dry in an oven at about 50-55 ° C. 7. Grind and strain several times. Pack in plastic bags and cover tightly. Source: ITDI , tekno tulong picture from:daisyflour. com