Daentrepreneur is a page that offers productive information to entrepreneurs in Africa and across the globe
Official Greetings to Everyone, please, I need someone to WORK on this gig for me, the duration of the gig will be long, it means the works can be put together to make a perfect gig. Any discussion about the gig will be through DIRECT MESSAGE on FACEBOOK, let me know how soon the works on the gig can start. Thank you.
Duration : 1 Year.
Gig Discussion Platform : Direct Message through Facebook.
Gig Level : Proffesionally Advance.
Please I need someone that can help me with some architectural designs, I need working drawings, 3D presentation drawings and bill of quantity of the designs, let me know if you can help. Thank you.
VeDerrev Design Competition 2019.
Design project : Flying farm cities.
Introduction.
Modernization in cities nowadays requires distinct and lovely approaches to Agriculture and Architecture, how food grow and how we live good life in order to enhance healthy lifestyles, collaborate with others and enjoy endless possibilities of provision for needs from nature abundance given by GOD, modern cities require new design trends in Agriculture, Architecture, Urban planning, Engineering, Information Technology and other relevant professional fields to make them more livable and comfortable because living healthy, lovely and ideal life is one of superior needs of humans, VeDerrev competition focus on how to create new, healthy and successful flying farm cities that incorporates distinct systems that make every good thing work for occupants in such cities, project design teams are expected to collaborate together to achieve this aim.
Opening date: January 27, 2019
Project design submission date: December 22, 2019
Each project design team should consist 55 team members and they are expected to be from required professional fields. Interested teams need to request for project design brief and other requirements through email(s)
For enquiries, please call +2348037209024
Four bedroom bungalow by Veracity Architects Studio; imaginearchitecture.blogspot.com, [email protected], +2348037209024
Mini Shopping mall design by Veracity Architects Studio; imaginearchitecture.blogspot.com, [email protected], +2348037209024
IA REQUEST FOR EVICTION OF ILLEGAL OCCUPANTS IN MR. ABIDEMI ADEKUNLE House at
5, Gaga Community opposite Federal University of Technology Akure north gate, Akure, Ondo State, Nigeria.
Hello Mobile Police in Akure, Ondo State, Nigeria, please come and arrest illegal occupants in Mr. Abidemi Adekunle House at
5, Gaga Community opposite Federal University of Technology Akure north gate, Akure, Ondo State, Nigeria, they want to kill him, his phone number is +2348037209024, help him quickly.
Thank you.
IA REQUEST FOR EVICTION OF ILLEGAL OCCUPANTS IN MR. ABIDEMI ADEKUNLE House at
5, Gaga Community opposite Federal University of Technology Akure north gate, Akure, Ondo State, Nigeria.
Hello Mobile Police in Akure, Ondo State, Nigeria, please come and arrest illegal occupants in Mr. Abidemi Adekunle House at
5, Gaga Community opposite Federal University of Technology Akure north gate, Akure, Ondo State, Nigeria, they want to kill him. Thank you.
Air conditioning (often referred to as AC , A/C , or air con )[1] is the process of removing heat and moisture from the interior of an occupied space, to improve the comfort of occupants. Air conditioning can be used in both domestic and commercial environments. This process is most commonly used to achieve a more comfortable interior environment, typically for humans and other animals; however, air conditioning is also used to cool/dehumidify rooms filled with heat-producing electronic devices, such as computer servers , power amplifiers , and even to display and store some delicate products, such as artwork.
Air conditioners often use a fan to distribute the conditioned air to an occupied space such as a building or a car to improve thermal comfort and indoor air quality. Electric refrigerant-based AC units range from small units that can cool a small bedroom, which can be carried by a single adult, to massive units installed on the roof of office towers that can cool an entire building. The cooling is typically achieved through a refrigeration cycle, but sometimes ev***ration or free cooling is used. Air conditioning systems can also be made based on
desiccants (chemicals which remove moisture from the air). Some AC systems reject or store heat in subterranea pipes. [2]
In the most general sense, air conditioning can refer to any form of technology that modifies the condition of air (heating, (de-) humidification, cooling, cleaning, ventilation, or air movement). In common usage, though, "air conditioning" refers to systems which cool air. In
construction , a complete system of heating, ventilation , and air conditioning is referred to as HVAC .[3]
History
Ev***rative cooling
Since prehistoric times, snow and ice were used for cooling. The business of harvesting ice during winter and storing for use in summer became popular towards the late 17th century.[4] This practice was replaced by mechanical ice-making machines.
The basic concept behind air conditioning is said to have been applied in ancient Egypt, where reeds were hung in windows and were moistened with trickling water. The ev***ration of water cooled the air blowing through the window. This process also made the air more humid, which can be beneficial in a dry desert climate. Other techniques in medieval Persia involved the use of cisterns and wind towers to cool buildings during the hot season. [5]
The 2nd-century Chinese mechanical engineer and inventor
Ding Huan of the Han Dynasty invented a rotary fan for air conditioning, with seven wheels 3 m (10 ft) in diameter and manually powered by prisoners of the time.[6] In 747,
Emperor Xuanzong (r. 712–762) of the Tang Dynasty (618–907) had the Cool Hall (Liang Dian 涼殿) built in the imperial palace, which the Tang Yulin describes as having
water-powered fan wheels for air conditioning as well as rising jet streams of water from fountains. During the subsequent Song Dynasty (960–1279), written sources mentioned the air conditioning rotary fan as even more widely used. [7]
In the 17th century, the Dutch inventor Cornelis Drebbel demonstrated "Turning Summer into Winter" as an early form of modern air conditioning for James I of England by adding salt to water. [8]
Development of mechanical cooling
Three-quarters scale model of Gorrie's ice machine at John Gorrie State Museum, Florida
Modern air conditioning emerged from advances in
chemistry during the 19th century, and the first large-scale electrical air conditioning was invented and used in 1902 by US inventor Willis Carrier. The introduction of residential air conditioning in the 1920s helped enable the great migration to the Sun Belt in the United States.[ citation needed]
In 1758, Benjamin Franklin and John Hadley, a chemistry professor at Cambridge University , conducted an experiment to explore the principle of ev***ration as a means to rapidly cool an object. Franklin and Hadley confirmed that ev***ration of highly volatile liquids (such as alcohol and ether) could be used to drive down the temperature of an object past the freezing point of water. They conducted their experiment with the bulb of a mercury thermometer as their object and with a bellows used to speed up the ev***ration . They lowered the temperature of the thermometer bulb down to −14 °C (7 °F) while the ambient temperature was 18 °C (64 °F). Franklin noted that, soon after they passed the freezing point of water 0 °C (32 °F), a thin film of ice formed on the surface of the thermometer's bulb and that the ice mass was about 6 mm ( 1⁄ 4 in) thick when they stopped the experiment upon reaching −14 °C (7 °F). Franklin concluded: "From this experiment one may see the possibility of freezing a man to death on a warm summer's day." [9]
In 1820, English scientist and inventor Michael Faraday discovered that compressing and liquefying ammonia could chill air when the liquefied ammonia was allowed to ev***rate. In 1842, Florida physician John Gorrie used compressor technology to create ice, which he used to cool air for his patients in his hospital in Apalachicola ,
Florida. He hoped to eventually use his ice-making machine to regulate the temperature of buildings. He even envisioned centralized air conditioning that could cool entire cities. Though his prototype leaked and performed irregularly, Gorrie was granted a patent in 1851 for his ice-making machine. Though his process improved the artificial production of ice, his hopes for its success vanished soon afterwards when his chief financial backer died and Gorrie did not get the money he needed to develop the machine. According to his biographer, Vivian M. Sherlock, he blamed the "Ice King", Frederic Tudor , for his failure, suspecting that Tudor had launched a smear campaign against his invention. Dr. Gorrie died impoverished in 1855, and the dream of commonplace air conditioning went away for 50 years. [citation needed]
James Harrison 's first mechanical ice-making machine began operation in 1851 on the banks of the Barwon River at Rocky Point in Geelong, Australia. His first commercial ice-making machine followed in 1853, and his patent for an ether v***r compression refrigeration system was granted in 1855. This novel system used a compressor to force the refrigeration gas to pass through a condenser, where it cooled down and liquefied. The liquefied gas then circulated through the refrigeration coils and v***rized again, cooling down the surrounding system. The machine produced 3,000 kilograms (6,600 lb) of ice per day. [citation needed]
Though Harrison had commercial success establishing a second ice company back in Sydney in 1860, he later entered the debate over how to compete against the American advantage of ice-refrigerated beef sales to the
United Kingdom. He wrote: "Fresh meat frozen and packed as if for a voyage, so that the refrigerating process may be continued for any required period", and in 1873 prepared the sailing ship Norfolk for an experimental beef shipment to the United Kingdom. His choice of a cold room system instead of installing a refrigeration system upon the ship itself proved disastrous when the ice was consumed faster than expected. [citation needed]
Electrical air conditioning
Willis Carrier
In 1902, the first modern electrical air conditioning unit was invented by Willis Carrier in Buffalo, New York. [citation needed] After graduating from Cornell University , Carrier found a job at the Buffalo Forge Company. There, he began experimenting with air conditioning as a way to solve an application problem for the Sackett-Wilhelms Lithographing and Publishing Company in Brooklyn, New York. The first air conditioner, designed and built in Buffalo by Carrier, began working on 17 July 1902.[ citation needed]
Designed to improve manufacturing process control in a
printing plant, Carrier's invention controlled not only
temperature but also humidity. Carrier used his knowledge of the heating of objects with steam and reversed the process. Instead of sending air through hot coils, he sent it through cold coils (filled with cold water). The air was cooled, and thereby the amount of moisture in the air could be controlled, which in turn made the humidity in the room controllable. The controlled temperature and humidity helped maintain consistent paper dimensions and ink alignment. Later, Carrier's technology was applied to increase productivity in the workplace, and The Carrier Air Conditioning Company of America was formed to meet rising demand. Over time, air conditioning came to be used to improve comfort in homes and automobiles as well. Residential sales expanded dramatically in the 1950s. [ citation needed]
In 1906, Stuart W. Cramer of Charlotte was exploring ways to add moisture to the air in his textile mill. Cramer coine the term "air conditioning", using it in a patent claim he filed that year as an analogue to "water conditioning", then a well-known process for making textiles easier to process. He combined moisture with ventilation to "condition" and change the air in the factories, controlling the humidity so necessary in textile plants. Willis Carrier adopted the term and incorporated it into the name of his company. [10]
Shortly thereafter, the first private home to have air conditioning was built in Minneapolis in 1914, owned by
Charles Gates .[11] Realizing that air conditioning would one day be a standard feature of private homes, particularly in regions with warmer climate, David St. Pierre DuBose (1898-1994) designed a network of ductwork and vents for his home Meadowmont , all disguised behind intricate and attractive Georgian-style open moldings. [when? ] This building is believed to be one of the first private homes in the United States equipped for
central air conditioning .[12]
In 1945, Robert Sherman of Lynn, Massachusetts invented a portable, in-window air conditioner that cooled, heated, humidified, dehumidified, and filtered the air. [13]
Refrigerant development
Main article: Refrigerant
A modern R-134a hermetic refrigeration
compressor
The first air conditioners and refrigerators employed toxic or flammable gases, such as ammonia, methyl chloride , or
propane , that could result in fatal accidents when they leaked. Thomas Midgley, Jr. created the first non-flammable, non-toxic chlorofluorocarbon gas, Freon , in 1928. The name is a trademark name owned by DuPont for any chlorofluorocarbon (CFC), hydrochlorofluorocarbon (HCFC), or hydrofluorocarbon (HFC) refrigerant. The refrigerant names include a number indicating the molecular composition (e.g., R-11, R-12, R-22, R-134A). The blend most used in direct-expansion home and building comfort cooling is an HCFC known as
chlorodifluoromethane (R-22).
Dichlorodifluoromethane (R-12) was the most common blend used in automobiles in the U.S. until 1994, when most designs changed to R-134A due to the ozone-depleting potential of R-12. R-11 and R-12 are no longer manufactured in the U.S. for this type of application, but is still imported and can be purchased and used by certified HVAC technicians. For systems requiring only an occasional "shot" of R-12 and otherwise in good working order and performing far better than virtually all "R-134a" systems whether "converted" or "factory", even $50-$100 per pound of R-12 is considered "cheap" by many individuals.
Modern refrigerants have been developed to be more environmentally safe than many of the early chlorofluorocarbon-based refrigerants used in the early- and mid-twentieth century. These include HCFCs ( R-22 , as used in most U.S. homes before 2011) and HFCs ( R-134a , used in most cars) have replaced most CFC use. HCFCs, in turn, are supposed to have been in the process of being phased out under the Montreal Protocol and replaced by HFCs such as R-410A , which lack chlorine. [14] HFCs, however, contribute to climate change problems. Moreover policy and political influence by corporate executives resisted change. [15][16] Corporations insisted that no alternatives to HFCs existed. The environmental organization Greenpeace provided funding to a former East German refrigerator company to research an alternative ozone- and climate-safe refrigerant in 1992. The company developed a hydrocarbon mix of isopentane and isobutane, but as a condition of the contract with Greenpeace could not patent the technology, which led to its widespread adoption by other firms.[17][18][19] Their activist marketing first in Germany led to companies like Whirlpool, Bosch, and later LG and others to incorporate the technology throughout Europe, then Asia, although the corporate executives resisted in Latin America, so that it arrived in Argentina produced by a domestic firm in 2003, and then finally with giant Bosch's production in Brazil by 2004. [20][21]
In 1995, Germany made CFC refrigerators illegal. [22] DuPont and other companies blocked the refrigerant in the U.S. with the U.S. EPA, disparaging the approach as "that German technology". [21][23] Nevertheless, in 2004, Greenpeace worked with multinational corporations like
Coca-Cola and Unilever , and later Pepsico and others, to create a corporate coalition called Refrigerants Naturally!. [22][24] Then, four years later, Ben & Jerry's of Unilever and General Electric began to take steps to support production and use in the U.S. [25] In 2011 the EPA decided in favor of the ozone- and climate-safe refrigerant for U.S. manufacture. [17][26][27]
Operating principles
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed.
Find sources: "Air conditioning" – news · newspapers ·
books · scholar · JSTOR (December 2016) ( Learn how and when to remove this template message )
Refrigeration cycle
Main article: Heat pump and refrigeration cycle
A simple stylized diagram of the refrigeration cycle: 1) condensing coil, 2) expansion valve , 3) ev***rator coil , 4) compressor
Capillary expansion valve connection to ev***rator inlet. Notice frost formation.
Cooling in traditional AC systems is accomplished using the v***r-compression cycle, which uses the forced circulation and phase change of a refrigerant between gas and liquid to transfer heat.
The v***r-compression cycle can occur within a unitary, or packaged piece of equipment; or within a chiller that is connected to terminal cooling equipment (such as a
variable refrigerant flow terminal or fan coil unit ) on its ev***rator side and heat rejection equipment on its condenser side.
Ev***rative cooling
Main article: Ev***rative cooler
An ev***rative cooler
In very dry climates, ev***rative coolers, sometimes referred to as swamp coolers or desert coolers, are popular for improving coolness during hot weather. An ev***rative cooler is a device that draws outside air through a wet pad, such as a large sponge soaked with water. The sensible heat of the incoming air, as measured by a dry bulb thermometer, is reduced. The temperature of the incoming air is reduced, but it is also more humid, so the total heat (sensible heat plus latent heat) is unchanged. Some of the sensible heat of the entering air is converted to latent heat by the ev***ration of water in the wet cooler pads. If the entering air is dry enough, the results can be quite substantial.
Ev***rative coolers tend to feel as if they are not working during times of high humidity, when there is not much dry air with which the coolers can work to make the air as cool as possible for dwelling occupants. Unlike other types of air conditioners, ev***rative coolers rely on the outside air to be channeled through cooler pads that cool the air before it reaches the inside of a house through its air duct system; this cooled outside air must be allowed to push the warmer air within the house out through an exhaust opening such as an open door or window. [28] These coolers cost less and are mechanically simple to understand and maintain.
Free cooling
Main article: Free cooling
Air conditioning can also be provided by a process called
free cooling which uses pumps to circulate a coolant such as air, water, or a water-glycol mixture from a cold source, which in turn acts as a heat sink for the energy that is removed from the cooled space. Common storage media are cool outside air, deep aquifers, or a natural underground rock mass accessed via a cluster of small-diameter boreholes. Some systems with small storage capacity are hybrid systems, using free cooling early in the cooling season, and later employing a heat pump to chill the circulation coming from the storage. The heat pump is added because the temperature of the storage gradually increases during the cooling season, thereby declining its effectiveness.
Free cooling systems can have very high efficiencies, and are sometimes combined with seasonal thermal energy storage (STES) so the cold of winter can be used for summer air conditioning. Free cooling and hybrid systems are mature technology.[29]
Humidity control
Since humans perspire to provide natural cooling by the
ev***ration of perspiration from the skin, reducing relative humidity can promote occupant comfort. An air conditioner designed for an occupied space typically will create a 30% to 60% relative humidity in the occupied space to balance comfort, microbial growth, and other indoor air quality factors. [30]
Dehumidification and cooling
Air conditioning equipment will reduce the absolute humidity of the air processed by the system if the surface of the ev***rator coil is significantly cooler than the
dewpoint of the surrounding air. Moisture from the air will condense on the coil and must be disposed of or recycled.
Dehumidification program
Most modern air-conditioning systems feature a dehumidification cycle during which the compressor runs while the fan is slowed as much as possible [citation needed] to reduce the ev***rator temperature and therefore condense more water. When the temperature falls below a threshold, both the fan and compressor are shut off to mitigate further temperature drops; [clarification needed] this prevents moisture on the ev***rator from being blown back into the room. [citation needed] When the temperature rises again, [clarification needed] the compressor restarts and the fan returns to low speed.
Occasionally, to thaw any ice produced, the fan runs with the compressor shut down; this function is less effective when ambient temperatures are low. [citation needed]
Inverter air conditioners use the inside coil temperature sensor to keep the ev***rator as cold as possible. When the ev***rator is too cold, [clarification needed] the compressor is slowed or stopped with the indoor fan running. [citation needed]
Dehumidifier
Main article: Dehumidifier
Typical portable dehumidifier
A specialized air conditioner that is used only for dehumidifying is called a dehumidifier . It also uses a
refrigeration cycle , but differs from a standard air conditioner in that both the ev***rator and the condenser are placed in the same air path. A standard air conditioner transfers heat energy out of the room because its condenser coil releases heat outside. However, since all components of the dehumidifier are in the same room, no heat energy is removed. Instead, the electric power consumed by the dehumidifier remains in the room as heat, so the room is actually heated , just as by an electric heater that draws the same amount of power.
In addition, if water is condensed in the room, the amount of heat previously needed to ev***rate that water also is re-released in the room (the latent heat of v***rization ). The dehumidification process is the inverse of adding water to the room with an ev***rative cooler , and instead releases heat. Therefore, an in-room dehumidifier always will warm the room and reduce the relative humidity indirectly, as well as reducing the humidity directly by condensing and removing water.
Inside the unit, the air passes over the ev***rator coil first, and is cooled and dehumidified. The now dehumidified, cold air then passes over the condenser coil where it is warmed up again. Then the air is released back into the room. The unit produces warm, dehumidified air and can usually be placed freely in the environment (room) that is to be conditioned.
Dehumidifiers are commonly used in cold, damp climates to prevent mold growth indoors, especially in basements. They are also used to protect sensitive equipment from the adverse effects of excessive humidity in tropical countries...
Food is any substance [1] consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as
carbohydrates , fats , proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Historically, humans secured food through two methods:
hunting and gathering and agriculture . Today, the majority of the food energy required by the ever increasing
population of the world is supplied by the food industry .
Food safety and food security are monitored by agencies like the International Association for Food Protection ,
World Resources Institute , World Food Programme , Food and Agriculture Organization , and International Food Information Council. They address issues such as
sustainability, biological diversity, climate change,
nutritional economics, population growth, water supply, and
access to food.
The right to food is a human right derived from the
International Covenant on Economic, Social and Cultural Rights ( ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger ".
Food sources
Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. [2] Corn (maize) , wheat , and rice – in all of their varieties – account for 87% of all grain production worldwide. [3][4][5] Most of the grain that is produced worldwide is fed to livestock.
Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread , alcoholic drinks,
cheese, pickles, kombucha , and yogurt . Another example is
blue-green algae such as Spirulina.[6] Inorganic substances such as salt , baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
Plants
See also: Herb and spice
Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food. Many of these plant species have several distinct cultivars.[7]
Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as omega fats . In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (corn, wheat, rice , et cetera ),
legumes ( beans , peas, lentils , et cetera), and nuts.
Oilseeds are often pressed to produce rich oils - sunflower,
flaxseed , rapeseed (including canola oil), sesame , et cetera .[8]
Seeds are typically high in unsaturated fats and, in moderation, are considered a health food. However, not all seeds are edible. Large seeds, such as those from a
lemon , pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes. [9]
Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes,
pumpkins , and eggplants , are eaten as vegetables. [10] (For more information, see list of fruits.)
Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables ( potatoes and carrots), bulbs (onion family), leaf vegetables ( spinach and lettuce), stem vegetables ( bamboo shoots and asparagus ), and inflorescence vegetables ( globe artichokes and broccoli and other vegetables such as cabbage or cauliflower). [11]
Animals
Main articles: Animal source foods and Food chain
Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs.
Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs , which are often eaten, and bees produce honey , a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of
blood sausage , as a thickener for sauces, or in a cured ,
salted form for times of food scarcity, and others use
blood in stews such as jugged hare. [12]
Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal source.
Classifications and types of food
Broad classifications are covered below. For regional types see Cuisine .
Adulterated food
Main article: Adulterated food
Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be either available food items or non-food items. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed. [13]
Camping food
Main article: Camping food
Camping food includes ingredients used to prepare food suitable for backcountry camping and backpacking . The foods differ substantially from the ingredients found in a typical home kitchen. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content.
To address these needs, camping food is often made up of either freeze-dried , precooked or dehydrated ingredients. Many campers use a combination of these foods.
Freeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. Freeze-dried ingredients are often considered superior to dehydrated ingredients however, because they rehydrate at camp faster and retain more flavor than their dehydrated counterparts. Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip.
Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through ev***ration. Some foods dehydrate well, such as onions, peppers, and tomatoes. [14] [15] Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying.
Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain precooked foods in retort pouches . A retort pouch is a plastic and metal foil laminate pouch that is used as an alternative to traditional industrial canning methods.
Diet food
Main article: Diet food
Diet food (or "dietetic food") refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, abhor/adhore sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or a change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle.
The process of making a diet version of a food usually requires finding an acceptable low-food-energy substitute for some high-food-energy ingredient. [16] This can be as simple as replacing some or all of the food's sugar with a
sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke). In some snacks, the food may be baked instead of fried thus reducing the food energy. In other cases, low-fat ingredients may be used as replacements.
In whole grain foods, the higher fiber content effectively displaces some of the starch component of the flour. Since certain fibers have no food energy, this results in a modest energy reduction. Another technique relies on the intentional addition of other reduced-food-energy ingredients, such as resistant starch or dietary fiber, to replace part of the flour and achieve a more significant energy reduction.
Finger food
Main article: Finger food
Finger food is food meant to be eaten directly using the
hands , in contrast to food eaten with a knife and fork ,
spoon , chopsticks, or other utensils .[17] In some cultures, food is almost always eaten with the hands; for example,
Ethiopian cuisine is eaten by rolling various dishes up in
injera bread .[18] Foods considered street foods are frequently, though not exclusively, finger foods.
In the western world, finger foods are often either
appetizers ( hors d'œuvres ) or entree / main course items. Examples of these are miniature meat pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings , spring rolls, miniature quiches,
samosas, sandwiches, Merenda or other such based foods, such as pitas or items in buns, bhajjis, potato wedges, vol au vents, several other such small items and risotto balls ( arancini). Other well-known foods that are generally eaten with the hands include hamburgers, pizza, Chips , hot dogs,
fruit and bread .
In East Asia, foods like pancakes or flatbreads (bing 饼) and street foods such as chuan (串, also pronounced
chuan ) are often eaten with the hands.
Fresh food
Main article: Fresh food
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly
postharvest ; for meat, it has recently been slaughtered and
butchered ; for fish , it has been recently caught or harvested and kept cold.
Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche).
Fresh food has not been dried, smoked , salted , frozen ,
canned, pickled, or otherwise preserved. [19]
Frozen food
Main article: Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. [20] Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry , there are two processes: mechanical and cryogenic (or flash freezing ). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F). [21]
Preserving food in domestic kitchens during modern times is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's Waste & Resources Action Programme ) promotes the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time. [22]
Functional food
Main article: Functional food
A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients. [23] The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having enriched anthocyanin or carotenoid contents, respectively. [24] Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular diet". [25]
The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU). [26]
Health food
Main article: Health food
Health food is food marketed to provide human health effects beyond a normal healthy diet required for human nutrition . Foods marketed as health foods may be part of one or more categories, such as natural foods , organic foods , whole foods , vegetarian foods or dietary supplements . These products may be sold in health food stores or in the health food or organic sections of grocery stores .
Healthy food
A healthy diet is a diet that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition : fluid, macronutrients, micronutrients , and adequate calories. [27][28]
For people who are healthy, a healthy diet is not complicated and contains mostly fruits, vegetables, and whole grains, and includes little to no processed food and
sweetened beverages . The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following a vegan diet .[29] Various
nutrition guides are published by medical and governmental institutions to educate individuals on what they should be eating to be healthy. Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health. [30]
A healthy lifestyle includes getting exercise every day along with eating a healthy diet. A healthy lifestyle may lower disease risks, such as obesity, heart disease , type 2 diabetes , hypertension and cancer.[27][31]
There are specialized healthy diets, called medical nutrition therapy , for people with various diseases or conditions. There are also prescientific ideas about such specialized diets, as in dietary therapy in traditional Chinese medicine.
The World Health Organization (WHO) makes the following 5 recommendations with respect to both populations and individuals: [32]
1. Maintain a healthy weight by eating roughly the same number of calories that your body is using.
2. Limit intake of fats. Not more than 30% of the total calories should come from fats. Prefer unsaturated fats to
saturated fats . Avoid trans fats .
3. Eat at least 400 grams of fruits and vegetables per day (potatoes, sweet potatoes, cassava and other starchy roots do not count). A healthy diet also contains legumes (e.g. lentils, beans), whole grains and nuts.
4. Limit the intake of simple sugars to less than 10% of calorie (below 5% of calories or 25 grams may be even better) [33]
5. Limit salt / sodium from all sources and ensure that
salt is iodized . Less than 5 grams of salt per day can reduce the risk of cardiovascular disease. [34]
Kosher foods
Main article: Kosher foods
Kosher foods are those that conform to the Jewish dietary regulations of kashrut ( dietary law ), primarily derived from
Leviticus and Deuteronomy. Food that may be consumed according to halakha (law) is termed kosher (/ ˈkoʊʃər/ ) in English, from the Ashkenazi pronunciation of the Hebrew term kashér (כָּשֵׁר ), meaning "fit" (in this context, fit for consumption). Food that is not in accordance with law is called treif ( /treɪf/ ; Yiddish : טרײף , derived from Hebrew:
טְרֵפָה trāfáh ) meaning "torn."
Live food
Main article: Live food
Live food is living food for carnivorous or omnivorous animals kept in captivity; in other words, small animals such as insects or mice fed to larger carnivorous or omnivorous species kept in either in a zoo or as pet .
Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from
alligators to various snakes, frogs and lizards, but also including other, non- reptile , non- amphibian carnivores and omnivores (for instance, skunks, which are omnivorous
mammals , can be technically be fed a limited amount of live food, though this is not known to be a common practice). Common live food ranges from crickets (used as an inexpensive form of feed for carnivorous and omnivorous reptiles such as bearded dragons and commonly available in pet stores for this reason),
waxworms , mealworms and to a lesser extent
cockroaches and locusts , to small birds and mammals such as mice or chickens.
Medical food
Main article: Medical food
Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. In the United States they were defined in the
Food and Drug Administration 's 1988 Orphan Drug Act Amendments[35] and are subject to the general food and safety labeling requirements of the Federal Food, Drug, and Cosmetic Act. In Europe the European Food Safety Authority established definitions for "foods for special medical purposes" (FSMPs) in 2015.[36]
Medical foods, called "food for special medical purposes" in Europe, [37] are distinct from the broader category of foods for special dietary use, from traditional foods that bear a health claim, and from dietary supplements. In order to be considered a medical food the product must, at a minimum: [38][39]
be a food for oral ingestion or tube feeding (nasogastric tube)
be labeled for the dietary management of a specific medical disorder, disease or condition for which there a distinctive nutritional requirements, and
be intended to be used under medical supervision.
Medical foods can be classified into the following categories:
Nutritionally complete formulas
Nutritionally incomplete formulas
Formulas for metabolic disorders
Oral rehydration products
Natural foods
Main article: Natural foods
Natural foods and "all natural foods" are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is often assumed to imply foods that are not processed and whose ingredients are all natural products (in the chemist's sense of that term), thus conveying an appeal to nature . But the lack of standards in most jurisdictions means that the term assures nothing. In some countries, the term "natural" is defined and enforced. In others, such as the United States, it is not enforced.
“Natural foods” are often assumed to be foods that are not
processed , or do not contain any food additives, or do not contain particular additives such as hormones , antibiotics ,
sweeteners, food colors , or flavorings that were not originally in the food.[40] In fact, many people (63%) when surveyed showed a preference for products labeled "natural" compared to the unmarked counterparts, based on the common belief (86% of polled consumers) that the term "natural" indicated that the food does not contain any artificial ingredients. [41] The terms are variously used and misused on labels and in advertisements. [42]
The international Food and Agriculture Organization ’s
Codex Alimentarius does not recognize the term “natural” but does have a standard for organic foods .[43]
Negative-calorie food
Main article: Negative-calorie food
A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. It thermic effect or specific dynamic action – the caloric "cost" of digesting the food – would be greater than its food energy content. Despite its recurring popularity in
dieting guides, there is no scientific evidence supporting the idea that any food is calorically negative. While some chilled beverages are calorically negative, the effect is minimal [44] and drinking large amounts of water can be dangerous .
Organic food
Main article: Organic food
Organic food is food produced by methods that comply with the standards of organic farming . Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using
irradiation , industrial solvents or synthetic food additives. [45]
Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these
regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission (EC). [46]
Fertilizing and the use of pesticides in conventional farming has caused, and is causing, enormous damage worldwide to local ecosystems , biodiversity, groundwater and drinking water supplies, and sometimes farmer health and fertility . These environmental, economic and health issues are intended to be minimized or avoided in organic farming. From a consumers perspective, there is not sufficient evidence in scientific and medical literature to support claims that organic food is safer or healthier to eat than conventionally grown food. While there may be some differences in the nutrient and antinutrient contents of organically- and conventionally-produced food, the variable nature of food production and handling makes it difficult to generalize results. [47][48][49][50][51] Claims that organic food tastes better are generally not supported by tests.[48][52]
Peasant foods
Main article: Peasant foods
Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country.
Peasant foods have been described as being the diet of
peasants, that is, tenant or poorer farmers and their farm workers ,[53] and by extension, of other cash-poor people. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. Sausages are also amenable to varied readily available ingredients, and they themselves tend to contain offal and grains.
Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from earlier generations. Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who still desire these traditional dishes.[ citation needed]
Prison food
Main article: Prison food
Prison food is the term for meals served to prisoners while
incarcerated in correctional institutions. While some prisons prepare their own food, many use staff from on-site catering companies. Many prisons today support the requirements of specific religions, as well as
vegetarianism .[54] It is said that prison food of many
developed countries is adequate to maintain health and
dieting. [55][ unreliable source? ]
Seasonal food
Main article: Seasonal food
"Seasonal" here refers to the times of year when the harvest or the flavour of a given type food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten quite a while after harvest. It also appeals to people who prefer a low carbon diet that reduces the
greenhouse gas emissions resulting from food consumption ( Food miles ).
Shelf-stable food
Main article: Shelf-stable food
Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life.
Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or
irradiating [56] or otherwise sterilizing the food and then sealing it in an air-tight container are all ways of depriving
bacteria of suitable conditions in which to thrive. All of these approaches can all extend a food's shelf life without unacceptably changing its taste or texture.
For some foods alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production, but recent concerns about health hazards associated with
trans fats have led to their strict control in several jurisdictions. [57] Even where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to be published elsewhere, about the amount of trans fat contained in certain products.
Space food
Main article: Space food
Space food is a type of food product created and
processed for consumption by astronauts in outer space . The food has specific requirements of providing balanced nutrition for individuals working in space, while being easy and safe to store, prepare and consume in the machinery-filled weightless environments of manned spacecraft .
In recent years, space food has been used by various nations engaging on space programs as a way to share and show off their cultural identity and facilitate
intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would supply all the needed vitamins and nutrients. [58]
Traditional food
Main article: Traditional food
Traditional foods are foods and dishes that are passed through generations[59] or which have been consumed many generations. [60] Traditional foods and dishes are
traditional in nature, and may have a historic precedent in a national dish , regional cuisine[59] or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. [61]
Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and
Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs. [62]
This article also includes information about traditional
beverages .
Whole food
Main article: Whole food
Whole foods are plant foods that are unprocessed and
unrefined, or processed and refined as little as possible, before being consumed. [63] Examples of whole foods include whole grains , tubers , legumes , fruits ,
vegetables.[64]
There is some confusion over the usage of the term surrounding the inclusion of certain foods, in particular animal foods. The modern usage of the term whole foods diet is now widely synonymous with "whole foods plant-based diet " with animal products, oil and salt no longer constituting whole foods. [65]
The earliest use of the term in the post-industrial age appears to be in 1946 in The Farmer, a quarterly magazine published and edited from his farm by F. Newman Turner, a writer and pioneering organic farmer. The magazine sponsored the establishment of the Producer Consumer Whole Food Society Ltd, with Newman Turner as president and Derek Randal as vice-president. [66] Whole food was defined as "mature produce of field, orchard, or garden without subtraction, addition, or alteration grown from seed without chemical dressing, in fertile soil manured solely with animal and vegetable wastes, and composts therefrom, and ground, raw rock and without chemical manures, sprays, or insecticides," having intent to connect suppliers and the growing public demand for such food.[66] Such diets are rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes , nuts and seeds .[63]
Production
Main articles: Agriculture, Food industry, and Genetically modified food
Most food has always been obtained through agriculture . With increasing concern over both the methods and products of modern industrial agriculture , there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.[67] Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy ), national government policy (or law), and war. [68]
In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries , most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations . Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements , foods for a specific group of people (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet. [69]
Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and
biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP , well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds, fish and other animals...
Abuja
900108
Be the first to know and let us send you an email when DahEntrepreneur posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to DahEntrepreneur:
