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 This 450 page book is an amazing resource for the aspirant meat processor. It covers everything from meat to plant cleaning in great detail. from: UN FAO (click image for full story online) Meat, processes and equipment are described in detail with supporting diagrams and photographs. Processing is described based on the processing [...] Some years ago Food Processors worried about rural grain losses in the “development sector” and the high cost of effluent BODs in the Industrial sector. This was where waste was important to them and where it focussed action.
Now the FAO has commissioned a study “Global Food Losses and Food Waste” that brings a [...] This is probably the best technical information I have seen aimed at the training of small scale vegetable and fruit processors. The first book covers the principles of post-harvest handling, storage and processing of fruits and vegetables while the second provides recipes and guidance to put these principles into practice. click image for free [...] Here is a 288 page , high quality manual covering the steps required to set up a small food processing business.
click image to visit website The table of the contents of the book says it all The only downside is that it is written for Canada so many of the [...] This document entitled “Cost-effective management tools for ensuring food quality and safety”is actually the instruction manual for training designed for small and medium agroindustrial enterprises. click image to visit site The specific objectives of the course which is expected to take at least 40 hours are Identify the characteristics and usefulness of some basic tools [...] This rather old book by The Food and Agricultural Organization (FAO) of the United Nations has an interesting, very detailed and clear section on post harvest and processing technology for food security.
<P style=”text-align:center;”><font size=”-2″>click the image to visit the website</font></p> Neither the age ( published 14 year ago ) nor the fact [...] A few days ago, I came across the first product that I have seen that was marketed on the fact that it was High Pressure Processed. The brand name of these juices is ColdPress and the fact that they are produced using High Pressure Processing (HPP) is explained on their web page. HPP is claimed [...] This simple 9 page website discusses and explains the process of pateurisation, the equipment used and the need for the pasteurisation of milk. from: University of Guelph (click image for full story online) The paper first defines the need for pasteurisation as being to protect public health and to manage the selflife of dairy [...] This simple 3 page website discusses and explains the destruction of micro organisms by heat. This process is the basis of heat based pasteurisation and sterilisation unit operations in the Food Industry. from: University of Guelph (click image for full story online) This isn’t an in depth paper but focusses on the death curve, [...] from: The Independent (click image for full story online) |
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