Archive for the 'Uncategorized' Category

May 19 2015

Its Not “Under Construction” its Metamorphosing

Published by under Uncategorized

The time has come that my website is no longer relevant to what I want to do, so I need to change things and add other things to the site that will move it away from being a Food Processing blog.

This is going to take time, but you will always be able to see the Food Processing history and maybe a new post every now and then! Maybe it will be more interesting to you in the end.

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Al Fresco lunch in Nimes, France

The photo says some of what you can expect. So for those who have followed DIGIVU for some time its not simply Food Processing but also covers food, photography, countries, innovation, green and stories!

So keep watching and feed back by email or in a comment.

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Nov 15 2014

Food Safety Objectives and Performance Objectives – Free Online Information

Published by under Uncategorized

This is an interesting document from The International Commission on Microbiological Specifications for Foods (ICMSF).

Www icmsf org pdf FSO 20Ojectives GuiaSimplificadoEnglish pdf

click the image to view the paper

This is a short (12 page) document defining the different food safety concepts, such as HACCP, ALOP, FSOs and POs, from a conceptual and strategic perspective. Seems to be worthwhile to give the processor an overall understanding of “why” not just “what”. 

 

Food Safety Objectives and Performance Objectives

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Jul 15 2014

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. 

One response so far

Mar 22 2014

Herbs, Spices and Essential Oils Manual – Free Online Information

This is a really impressive manual published by UNIDO.

Cover of the Herbs, Spices and Essential Oils Manual

click image to visit site

The manual covers the following subjects with the focus being on the post production processes used including a very informative section on essential oils.

  • Major spice crops in world trade
  • Economic Impact and Trade
  • Products
  • Post-Production
  • Operations Losses
  • Pest control 
  • Economic and Social Considerations

Food Processors are well equiped with knowledge and equipment that could be adapted to the production of herbs, spices or essential oils. They, therefore, have an opportunity to consider changing or expanding their business.

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Sep 24 2013

Products Made From Liquid Milk – Single Screenshot Series

Published by under Uncategorized

Overview and Fluid Milk Products Food Science

click image to visit site

 

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Jun 23 2013

ThankYou

Published by under Uncategorized

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May 03 2013

Beer From Elephant Digested Coffee Beans – Peculiar Foods

Published by under Uncategorized

I must claim to having heard first hand of an area where a nut is used as a food, after having been eaten and excreted by an animal. In this area there is a strong belief that kernels from a marula nut that has been eaten by a goat are much more tasty than the untreated kernels. But here's a new one.

click the image to visit the website

There are of course coffees that have passed through digestive tracts but here the coffee is used to brew a dark beer, which has apparently sold out on its launch day, although only.

The flow sheet on the pack label needs to be studied!

 

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Mar 12 2013

I liked this shot from the Kalahari Oasis.

Published by under Uncategorized

20130312-120803.jpg

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Jan 10 2013

A New Gentle Drying Technology

Published by under Uncategorized

The combination of vacuum and microwave makes for faster and gentler heat treatment, offering a product of much higher quality than conventional tunnel and spray drying, that is cheaper and faster than freeze drying.

click the image to visit the website

The technology, which is offered by a Canadian company the Enwave Corporation, was developed at University of British Columbia in 1998. The principal issue appears to be the development of equipment to handle the irriadiation of products under vaccum in continuous large scale operations.

An article published in the South African Food Science and Technology presents some information that supports the technology's claims that were outlined in the first paragraph.

 

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Nov 06 2011

Information To Support Calculation.

Published by under Uncategorized

Whenever you are busy with calculations this site can help keep the data and information you need at you fingertips.

click the image to visit the website

The Engineering Toolbox offers free information in a range of areas, from Acoustics to Water Systems.

The information provided is practical and easy to use as the image below shows. This is a good resource to have to hand to support your technical activity.

click the image to visit the website

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