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.
click image to access the pdf
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.
Hungry Planet, a recent book by Peter Menzel and Faith D’Aluisio, presents the food consumption of households around the world. The results are presented in the form of a picture of the family and the food they ate in a week, just like this German family.
click the image to visit the website
In each case the total cost of the food is given (in this case $500) as well as demographics of the country and some information on favorite foods. Besides just being interesting and revealing eg this German Family drinks 4 bottles of wine in the week while the French family appears to drink only one, it gives a view of food culture an food processing.
Revealing and concerning is the difference between first and third world countries and in particular, Central African countries. The family from Chad spends only $2,50 on food, just a 20th of the German Family!
click the image to visit the website
This is quite startling, although the environmental impact is probably even more interesting given the almost complete lack of processed food, besides post harvest processing, and one way packaging in the food of the Chadian family. While the German family shows that in a week they used around sixty glass, plastic and board beverage containers.
Not much scope for a Food Processor in Chad!
The answer to the question in the title is that we can’t tell from these single images. However, we can be sure that the general differences highlighted are an indication of the food culture differences. We also know from the research on waste, that a significant fraction of the food (maybe a quarter) shown in the German home is probably wasted, while very little of that reaching the Chadian household is.
FAIRTRADE has been a great success based on its rapid growth in turnover. There are, however questions that linger around the benefit to farmers compared to the turnover as well as other issues.
from: Shebeen (click image for full story online)
A new idea that also allows the consumer to generate income for development is the Australian Shebeen. This food and drink outlet carries products that are linked to specific developing countries e.g. Tuskers from Kenya, Valdivieso Pinot Noir from Chile and Mumma Ho’s Vietnamese meatball.
It then distributes “100%” of its profits to “Not for Profits” in the country of origin of the food or drink bought.
I really like the idea, but it needs more information and transparency to understand its real benefit. Does $2 really go to development for each beer drunk as reported in one story?
what are profits – e.g. how are salaries, disbursement and reinvestment set
how are “Not for Profits” selected and what is the cost of this
how do normal developed country products contribute
is this a once off or is it scalable – i.e. when do we see an Australian she been in Soweto
I will be following up on this over the next while.
Savanna cider joined Amarula Cream to become second largest in its alcoholic beverage class a few years ago. This was achieved with Savanna Dry and Savanna Light which are now complemented by Savanna Dark.
from: Savanna (click image for full story online)
This appears to be a golden cider in a black bottle – wonder if this will bring it some further success in Black Africa?
click image to visit site
My previous post on sourcing free online information omitted the in house information of major public organisations.
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.
As a Chemical Engineer I have always promoted the role that the Chemical Engineering Unit Operation plays in food manufacturing.
click image to download the pdf
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.
This is an interesting and detailed paper presenting detailed information on the processing of traditional foods.
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.
This is clear, concise and brief information on all aspects of the technology.
click image to dowload pdf
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.