Category Archives: Technology

Commercialising Cactus Pears – Free Online Information

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.

Commercialising Cactus Pears - Free Online Information

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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.

Chapters of   /http://www.fao.org/docrep/019/a0534e/a0534e.pdfCommercialising Cactus Pears

The manual is available for free download, however, if you have problems please email me and I will make sure you get a copy.

Garden of Flavour Juices – Interesting Foods

Is this a real product or is it a marketing man’s response to a consumer trends survey?

Garden of Flavor cold pressed organic juices

click the image to open the note

So what are the claims of this juice range

  • Organic
  • Cold Pressed
  • High Pressure Processed
  • Probiotic culture
  • Fresh ingredients
  • Never heated
  • Gluten Free

Very cleverly the probiotic survives high pressure process, so can essentially be added before the juice is high pressure processed to maximise its shelf life. By the way its not 100% clear if in bottle HPP processing is used or not – I ams to follow up on this.

The ingredients foci on healthy foods using citrus to improve the flavour of what they call Green Juice. Green Harmony includes the following ingredients – “Organic cucumber, Organic Apples, Organic Romaine Lettuce, Organic Kale, Organic Celery, Organic Lemon, Organic Spinach, Organic Parsley and Over One Billion Deliverable Probiotic Cultures”

So many characteristics that one wonders if it is not overdone, I don’t think I can find another processing/ingredient issue to add. Thats assuming there are no colorants or flavours added.

Then this high tech product goes into a very homely looking  package about which there are no environmental claims made. There is also no focus on sustainability which may be a problem with a juice that requires 5 kg of leafy green vegetables to produce 473 ml of juice.

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

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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.

Potato Crisp Production – Free Online Process Descriptions

This simple description outlines the process and equipment used in the commercial production of potato crisps.

How potato chip is made used processing product machine Raw Materials The Manufacturing Process Quality Control Byproducts Waste The Future 5

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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 

Potato Storage and Processing pdf

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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.

Positive Deplacement Pumps – free online information

Here is an interesting website

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This websites covers a range of issue around pumping where positive deplacement pumps can be used. The information is broad ranging from simple description of the different positive deplacement pump technologies, through application notes to a database of liquids and specifications for the pump required to pump them.

Having recently done some examining, in which one of the question was on NPSH and cavitation it was clear that this site's four page pdf would have been very useful.

Click on the image to visit the website

The NPSH article can be downloaded by clicking here with acknowledgement and thanks to pumpschool.com.

 

Membrane Filters – Free Online Information

Here is a link to another chapter from the Tetra Pak Dairy Processing Handbook, this time on membrane filters in dairy processing.

Tetrapak Dairy Processing Handbook Membrane Filters Dairy Processing Hand Book pdf

from: Tetra Pak
(click image for full story online)

Why not download the chapters that match your activities in food processing. Although these have a focus on dairy there is totally applicable information on heat exchangers, centrifugal separators, membrane separation, homogenizers and rheology.

Heat Excahangers – Free Online Information

In a previous post I said that equipment suppliers often supply useful technological information which is not necessarily tied to their equipment.

If you are looking for technical information on heat exchangers for the food industry here is a good place.

Extract from Tetrapak's Dairy Technology Book on heat exchangers.

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This gives you access to an impressive 15 page chapter from the Tetra Pak Dairy Processing Handbook covering uses of heat exchangers, pasteurisation, sterilisation, heat transfer mechanisms, design equations and equipment options.

The complete manual of 440 pages and 600 illustrations costs $80, but there appear to be quite a few free extracts (Tetra Pak has six on its page for the book) online. Some educational institutions provide the manual free of charge for students.

Why not download the chapters that match your activities in food processing. Although these have a focus on dairy there is totally applicable information on heat exchangers, centrifugal separators, membrane separation, homogenizers and rheology.

Chemical Engineering Unit Operations in Food Processing

As a Chemical Engineer I have always promoted the role that the Chemical Engineering Unit Operation plays in food manufacturing.

Chemical Engineers in Food Manufacturing - Action Innovation at Work

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As well as elaborating on Chemical Engineering’s input to progress in the industry, this article simply charts the changes which lead from what we would now call artisanal local food to multinational worldwide distribution of cheap food.

The question as to which of these two is the better from the energy, global warming, health, taste, sustainability …. viewpoints is something that requires attention as the world gets squeezed and another opportunity for Chemical Engineers.

Using Food Science and Technology to Improve Nutrition and Promote National Development

This is an interesting and detailed paper presenting detailed information on the processing of traditional foods.

Chapter from an IUFOST publication

from: IUFOST
(click image for full story online)

The paper concludes that the existing small scale processing is important to food supply, food preservation and employment.

It finds that the expansion of the production of these traditional foods would make business sense, this has been hampered by the normal culprits – access to technology, poor management, lack of funding and low profit margins.

The paper presents information on the mechanization of gari, the production of instant yam flour and flakes and the production of traditional products including soy-ogi, dawadawa, kilishi and cheese.

The article has a detailed list of references.