Category Archives: Information

Free Food Science Journalsn

DIGIVU focusses on curating the mass of online food processing and alternate enegy information for users of the site. There are, however, sources of information that the user should be following themselves rather than waiting for them to appear on the site.

I will be covering these in the next while and hope you will be able to link to them via free subscription or RSS, so that they become part of you reading.

The first is a journal edited by Ruth Oniang’o that focuses on nutrition, food processing and conumers in Africa.

click on the image to visit the website

The next is the review journal of the Institute of Food Technologists (IFT) published by Wiley Publications.

click on the image to visit the website

This journal is very different from AJFAND focussing on depth reviews of food science and food safety with a global rather than African Focus.

The third journal for this post is the Journal of Food Science and Technology, which is Wileys open acces journal in the food processing industry. Open access journals are free to access for all and normally require the author to cover the costs of publication.

Click on the image to visit the website

 

Both the Wiley journals offer RSS feed or email notifications to alert the reader to neweditions. The AFJAND journal unfortunately has no built in system for alerting readers to new journals. The reader therefore needs to subscribe to a service such as ChangeDetection.com (which is the only one I have tried) to be notified of changes to the website. Two articles shown below review a number of these services.

5 ways to be notified of website changes

10 ways to track website changes

Real Good Cheese and Dairy Information

The website of Dairy Science and Food Technology, an information and consultancy service for the food industry, provides useful and applicable information, calculators and reports which are surely of great use to the dairy processor. 

 Science and technology of milk and dairy products

click the image to access the website

The website was established by Dr Michael Mullan who is CEO of the Dairy Science and Food Technology consultancy.

Originally the site was intended as a project aimed at exploring the use of the Internet as a means of communicating with students. Over the years the site has grown and contributions are now invited from the wider scientific community and industry.

DSFT gets around a million ‘hits’ a year and there are hundreds of links back to the site.

The content of the site is illustrated by the navigation menu which includes topics like Cheese Yield, Food Models, Lactic Bacteriophages, Calculators, Links, Packaging and Labelling, Writing Tools, Thermal Processing, Ice Cream and Probiotics.

The nature of information is illustrated by the screen grab below from the Cheese Quality page.

Cheese yield

click the image to access the website

To me this kind of information on the INTERNET is what we need to access, not the generic marketing type information that abounds. Please share the information you use by commenting on this page. 

Tetrapak Juice Pasteurisation – Never too Experienced to Learn

I was amazed to find this technical note on Tetrapak’s website.

 

Www tetrapak com DocumentBank White paper Optimized Pasteurization pdf

click the image to open the note

Since I first heard of Tetrapak in the 1970s I always saw them as highly technology and science focused and the leaders in liquid food processing. I and many others  accepted their process design parameters without question. Now after all these years Tetrapak has the foresight and courage to question whether what has become normal practice is really the best solution.

They apparently asked three questions can the heat load in pre-filling pasteurisation be decreased, will a lower pasteurisation temperature result in product change and can a larger design temperature difference be used.

This interesting paper seems to answer positively in all respects and reports a 1.3 kg per 1000l carbon footprint saving which indicated we will be seeing changes in our plants.

Another Source of Free Online INformation

My previous post on sourcing free online information omitted the in house information of major public organisations.

EPA technical Information on Breakfast Cereals

from: US EPA
(click image for full story online)

The flowsheet is an extract from a document by the Environment Protection Agency on Breakfast Cereal Processing. The 11 page document describes raw materials, products and 6 processes in detail. It has a short section on what emission controls are required.

The information is prepared as background for it field officers and is downloadable from their website.

I have seen similar information on useful food processing information from organisations such as USDA, US FDA, Shipping Associations, Firefighters and Equipment Suppliers. Its well worthwhile identifying these sources.

DIGIVU Offers Free Technology Information Searches.

I have for many years been closely involved in extracting free technology information from the INTERNET. I believe I have developed a real skill at this and want to offer to do free searches for all the users of digivu.co.za. Either leave a comment or email me – unless you request otherwise, I will publish the result as it will surely interest others. Note that for more complex technology information and evaluation you could use the Food Industries Information service.

Normally there is all sorts of information available – as an example I searched on extrusion and came up with the following:

WIKIPEDIA

There are obvious places to look, like WikipediaStart of Wikipedia's webpage on food extrusion.

click image to visit site

 

The interesting thing about Wikipedia is that it seems to be as reliable as any other encyclopedia. A study by Nature of Wikipedia and Britanica found that there were only 8 serious errors in the entries evaluated. Four of these from Wikipedia and four from Encyclopedia Britannica. They also found that while Wikipedia articles had 162 less serious errors Britannica had 123. These results were disputed and the measuring of the reliability of Wikipedia information is ongoing, but seems to indicate Wikipedia is a legitimate source of information.

RECOGNISED SOURCES

In any field such there are always a number of websites that are recognized as suppliers of information e.g. FAO, Practical Action, Unido, CTA, GTZ for smaller scale food processing. Sometimes for a specialised technology these are not as useful and more attention needs to be paid to other sources. In this case only Practical Action, amongst the above sources, seems to have any information at all.

Extrusion of Foods Practical Answers Practical Action

from: Practical Action
(click image for full story online)

However, these sources are often sufficient to provide whatever is required.

SEARCH FOR PDFs

Using a knowledge of how to search and your understanding of the industry you are searching, allows you to find all types of useful information. For example searching for pdf documents only, gets you into areas where your chance of finding something useful is larger – for instance academic reports. As an example this one presents 30 pages of pretty broad and clear introductory information on extrusion.

University Lecture on Extrusion TechnologyScreenshot 12 07 2013 3 48 PM

from: Asharya N G Ranga University
(click image for full story online)

Universities, government departments and associations are often good sources.

COMMERCIAL INFORMATION

Never forget that the equipment suppliers have excellent information on food processing technology and business. They are often prepared to share it openly in an effort to attract customers. As an example (and not a recommendation) Clextral offers some useful information on extrusion.

Clextral images expanded snacks

click image to visit site

 

This type of information needs to be used with caution because its actually advertising and needs to be evaluated like any advertising.

VIDEO

A picture being worth a thousand words, indicates the value of seeing a piece of equipment in operation. The fact that 48 hours of video are downloaded to YouTube every minute of the day, means that there is more than likely something of value to watch. Like this video from Buhler on making an expanded snack:

Running a twin screw extruder making a puffed snack

click image to visit site

 

SEARCHING SKILLS

Search Engines make searching too easy! Whatever word/s you enter are going to yield many results, possibly too many! Which is likely to make you worry about finding the useful information in amongst all that is generated by the search. Alternately you may miss information if your search is not accurate.

Take time to learn how the search engine works and learn the features that make your search more effect and efficient – things like searching by time, searching particular web domains, searching via images, excluding results, literal searches, boolean mechanisms etc.

BUILD A LIBRARY

Avoid the temptation to print and file the information you collect. Use read it later services, downloading, databases, structured storage and purpose designed software like Apple’s iBooks to sort everything you find. Then use searches to find the information when you need it.

QUESTIONABLE SOURCES

The above information has all been legitimately posted on the internet. It is also possible to source information illegally, much like pirating music, which I do not recommend.

Often a legitimate search with identify information posted on a legitimate website which seems rather suspect, which the user could legitimately used assuming that the site had made sure this information could be shared legally.

Extrusion cooking technology manuakl

For example, although the book above shows up on a GOOGLE search and is downloadable from a legitimate university website, I suspect downloading and using it would be breaking the copyright. As to reading it online, I am just not sure, although this is the equivalent of reading the book in the university library.