Monthly Archives: July 2014

Amazing Free eBook on Solar Drying Available Online

The book entitled Solar Drying: Fundamentals, Applications and Innovations is some  pages long and covers a range from fundamentals to case studies.

Www.arunmujumdar.com - PublicationsSolar Drying Fundamentals Applications and Innovations pdf

click the image to open the pdf version of the eBook

The following chapters are essentially stand alone books covering a range of topics.

  • Principles, Classification and Selection of Solar Dryers
  • Solar Drying of Fruits and Vegetables
  • Solar Drying of Major Commodity Products
  • Solar Drying of Fishery Product
  • Quality Characteristics of Solar Dried Products
  • Recent Advancements in Solar Drying

Its really worthwhile getting this book to keep as a reference.

Should Sun Drying be Rejected as a Food Unit Operation

Papers describing food drying techniques normally list the obvious contamination risks of drying in the open air as a major disadvantage and and based on this dismiss its application. However, the large volumes of food that are sun dried every year and the savings in energy and capital bely this quickly reached conclusion.

Searching the literature and regulations doesn’t give any guidance on the advisability of establishing a new sun drying business.

However, the two videos below show the large scale use of sun drying and the associated technologies applied at Cecilia’s Farm, near Prince Alfred in South Africa.

It seems that the critical point about the sun dried business they run, is that all fruit is washed before further processing and or packaging. Arguably this makes it comparable to fruit which is often not peeled, packaged salad and leafy vegetables. These are grown in the same environment and simply washed before eating.

The massive advantage of sun and to a lesser extent solar drying is that they produce shelf stable foods with minimal environmental impact and low processing and packaging costs.

Small Scale Popcorn Equipment

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

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. 

A Collection of Sorghum & Millet Information

If you need to get to know about Sorghum or Millet or want to get some of developments, this conference publication could be very useful.

Website presenting papers of the Afripro 2003 Conference

Unfortunately this conference is now 10 years old so doesn’t present the very latest state of the industry, but does contain two good reviews which are always relevant and some of the science of the time around food products, nutrition, plant breeding, sorghum based polymers and consumer preferences.

With international researchers like Professors Belton, Rooney and Taylor one can rest assured that the standard and focus of the work was of the highest standard. The web site presents a wide range of papers as well as the questions arising and the way forward through focus group and a prioritised list of research needs.

This conference was the output of a development funded project, so has no direct project follow up. However, there has surely been more work in the technology areas identified and maybe there were activities in ideas/groups born from the conference. I have not been able to find a collection of this type of information and would be interested to hear about your experiences and share further information here.

 

Absolute Fundamentals of Food Processing

This is a very unassuming document that came up when I searched on Food Processing Method.

Simple Introduction to Food Processing

click image to download document

It is simply 23 pages of points which were apparently prepared for a lecture or presentation – no images no fancy transitions, just the facts.

It starts off with the seven reasons why we process foods – something I guess we often forget when we are focussing on production and profits.

The points lead into ho we go about achieving the effect we are looking for and often why it works. This leads into simple statements on the Unit Operations required and again the principles of their operation.

if you are new to Food Processing, lots of this will be revealing and useful. If you know Food Processing it will remind you of things you knew but maybe forgot.