Effects of Active Food Media on Properties of Materials Usedin Local Food Processing Machine

Abstract

Food contains edible biochemical compounds, which serves as sources of nutrients to human being. However, their contamination through processing can bring about adverse effects on humans when consumed. Food blending is one of the major processing done in preparing edible meals. The effect of active food media on the material used in fabricating the grinding shaft of the blending machine cannot be ignored taking into consideration the resultant subsequent effects on blended food. Some of the effects of active food media on metallic parts of food blending machines are protein adhesion, abrasive effect, reduction in mechanical properties and conditions favouring corrosion. Three types of food materials, onion, pepper, and tomato, were chosen to be the focus of this study owing to the prevalence index of their processing amongst the local communities. They were processed using a selected blending machine while the ultimate analyses and determination of elemental compositions were carried out on the processed samples. The mean values of ascorbic acid from four runs of onion, pepper, and tomato samples through a blending machine were found to be 5.94 mg/100ml, 13.13 mg/100ml, and 16.99 mg/100ml, respectively. Some other mineral elements, such as iron, calcium, sodium, potassium and magnesium, were found in varied compositions as the number of blending runs increased. The results obtained showed that these food items contain active ingredients and complex compounds which have gross effect on the mild steel used in fabricating the grinding shaft of the blending machine.