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 Here is a nice set of slides from a presentation on the technologies that can be used in the industrial malting of sorghum. click the image to visit the document online Of course there is no detailed explanation in this presentation, but the photos and drawings are very good and illustrate well. You [...] The International Union of Food Science and Technology (IUFoST) is developing a distance learning programme that is aimed at supporting entrepreneurs and workers operating in the Food Manufacturing Industry. To date six modules have been developed. Dehydration and Drying Food Packaging Freezing Practical Human Nutrition Shelf life and Food Losses Quality Assurance
Each module [...] Google is making the latest attempt to introduce a social media tool to operate alongside Facebook, Twitter and the like. This seems to be working really well for technical groups such as photographers and programmers, so I would like to try it with Food Processors! Basically it allows you to focus on sharing and [...] This comprehensive 50 page manual, by APV, provides a wide range of information on distillation. Although the focus is not on the food industry, the technical information is of interest. from: APV (click image for full story online) The manual starts from basic principles and design calculations. It describes all aspects of distillation [...] 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, [...] Probably the most distinguishing feature of Macadamia Nuts is their very hard shells. While the nut can be easily broken with a heavy hammer on a hard surface, the simple nut cracker which all other nuts yield to is not usable. The alternative to bringing a sledge hammer to the dining room table, seems to [...] This is obviously a teaching document of the Food Science Department at the University of Guelph, but is readable and downloadable without any conditions on the INTERNET. from: University of Guelph (click image for full story online) It is a fascinating document for me as it teaches no information only skills! The contents [...] Reputable equipment manufacturers, especially the multi national ones are repositories of the state of the art process and equipment technology in the areas in which the work. This information is available to their customers during the installation of plant and is sometimes published and available to the public. A case in point is the APV [...] |
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