This is a video published by Tetra Pak, that describes research they undertook to establish whether the standard fruit juice pasteurisation conditions could be reduced to save energy while still guaranteeing shelflife and avoiding product “damage”.
They found that, for orange juice, the second pasteurisation could be reduced from 95C for 15 seconds to 80C. This reduces cost of energy for orange juice filling at 22 000 l/h over 500 shifts a year by 19% and carbon footprint by 20%.
They also found that the across plate temperature difference could be increased from 5 to 20C. This would have significant impact on the heat transfer surface required and hence the capital cost of the pasteuriser.
After the previous post which showed an industrial baking operation, here are a few videos that show smaller scale baking. The first is a slightly mechanised bakery that is producing standard non industrial breads.
The next video is of a small artisinal bakery – these are becoming popular where health, environment and simplicity are traits that consumers are willing to pay more for.
The third video, published on YouTube by Vincent Talleu, shows his love for the tactile aspects of baking.
Please let me know if you find these videos useful or merely a waste of bandwidth and I will adjust my posting appropriately.
Here is a business that can be set up with quality equipment at an affordable cost.
This is a manual oil kettle based popping plant which can produce 55 kg/h from the two poppers. More poppers can be combined with a larger sifting and cooling table. Poppers can also be combined in automated units.
please note this is not a recommendation, only a sharing of information
This is another of the many manuals by FAO. This one discusses product development, although in a someone theoretical way.
click the image to visit the web page
The manual is broad, covering the following topics:
There is a lot of good information in here although for my liking its a bit theoretical and maybe it could do with some more interesting case studies.
It is, however, worth downloading and reading. It is 35 pages and was published in 2006 so is up to date and comprehensive.
If your community has large areas of cultivated cactus pears or if it is a good climate for cactus pears but little is grown, this manual could be of real value to you.
click image to visit site
This 150 page manual with 13 pages of reference, will surely give you all you need to know about the utilisation of cactus pear. You can then build your business by integrating this information with you knowledge of your community using you entrepreneurial skills.
A quick scan through the chapters of the manual illustrates the breadth and detail of the information.
The manual is available for free download, however, if you have problems please email me and I will make sure you get a copy.
This simple description outlines the process and equipment used in the commercial production of potato crisps.
click image to see article
If you are interested in the smaller scale production of potato crisps as the basis for a household business, Practical Action publish a Technical Brief
click image to see article
This is a detailed article that provides a lot of useful information and also has contact details for Practical Action who are specifically experienced in small scale businesses with a developmental side.
The National Mission on Food Processing is an Indian web site that provides very detailed information for food processing entrepreneurs on a wide range of food products.
The site provides wide ranging information including product and process descriptions as well as costing and financial analysis. It is focused on the needs of smaller and start up entrepreneurs, although the information would be valuable to any processor. Some 110 product are covered in this manual.
Unfortunately, the information and especially the suppliers and costing is developed for application in India. However, it is still a useful source of information for any entrepreneur.
This presentation by the DTI contains interesting information on Food Processing and the Food Processing Industry in South Africa. Although it is rather old, much of the information is still of value.
click the image to visit the website and download the document
This paper looks in some detail at the production of juice, jam, jelly and muffins from Marula, Monkey Orange and Embee.
click image to visit the site
The results are good and show a high degree of acceptance for the products made.
However, having just been looking at some of the attempts to commercialize this type of food in South Africa, it is the commercialisation which is the difficult step. Giving recipes and training to communities is unlikely to create jobs unless a focused entrepreneur gets hold of it.