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 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) This 2004 report gives some interesting information on cooked food vending in Lusaka and Harare which accommodate 5 355 and 1 100 businesses. The size of the sector in Harare was felt to be growing because of the difficult economic situation but constrained law enforcement situation. from: researchintouse.com (click image for full story online) [...] Some while ago I linked to a FAO based document on evaluating the viability of small scale drying of tropical fruits. Now I am linking to a very comprehensive document on Processing Aspects of running running such a business. from: TECA at FAO (click image for full story online) This is an incredibly detailed, [...] I’ve always been a bit of a disbeliever in relying on sell by dates and quality management system for the food safety of cold chain products. The thing that always worries me is that once the product leaves the factory the manufacturer has no control over how the product is handled. If the refrigerated fish [...] For some time I have been slowly promoting the sun drying process because of its low capital cost and zero energy consumption. So the Drying Process has a very low carbon footprint! But here is someone who’s taking it even further! from: California Sun-Dry (click image for full story online) They claim a 7 [...] While it is true that the food quality requirements that will apply to your business are a function of your consumer and the local regulations, this manual written for Romania within the context of the EU market, offers a very useful view of food hygiene and safety for small processors. from: Fundatia-Adept (click image for [...] |
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