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 which is in pdf format. 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.
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 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.
The information is comprehensive and has a commodity as well as an equipment focus. The equipment and individual databases of the past seem to have been removed, but compendiums and toolkits seem to supply useful information. These however seem to require a bit of digging to find. There is also some business information although this seems to only include the Agriventure programme developed some years ago.
I must admit to being a bit out of touch with this information, so would ask anyone who has recommendations on how to optimize its value, to leave them in the comments.
GEA is an enormous processing equipment group that includes previous independent processors such as Westfalia, Wiegand, APV Kestner and Niro from the days when I still worked in processing.
click the image to visit the website
This website is that of the separator, decanter and process line part of their business. It presents a wealth of general information on many beverage and dairy processes with links to their equipment pamphlets. Each process is described in detail with a process flowsheet.
While you might be tempted to dismiss this as a source of information because of it equipment supplier link, I believe the information is general enough and unbiased to be useful.
This paper looks in some detail at the production of juice, jam, jelly and muffins from Marula, Monkey Orange and Embee.
click image to visit the site
The results are good and show a high degree of acceptance for the products made.
However, having just been looking at some of the attempts to commercialize this type of food in South Africa, it is the commercialisation which is the difficult step. Giving recipes and training to communities is unlikely to create jobs unless a focused entrepreneur gets hold of it.