Category Archives: Food Processing

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.

 

Food Product Innovation

This is another of the many manuals by FAO. This one discusses product development, although in a someone theoretical way.

click the image to visit the web page

The manual is broad, covering the following topics:

There is a lot of good information in here although for my liking its a bit theoretical and maybe it could do with some more interesting case studies.

It is, however, worth downloading and reading. It is 35 pages and was published in 2006 so is up to date and comprehensive.

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

click image to visit site

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.

High Pressure Processing

I have posted information on High Pressure Processing (HPP) before covering the process, linking to a factsheet and describing a product. HPP is a relatively new process that has advantages in the consumer preference for freshness and health that have been developing recently.

 

Food safety and quality drive demand for high pressure processing

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This article gives a few of the major points found in a recent market investigation.

  • The USA is the leading market for HPP products
  • The East, although an attractive market, has certain constraints based on consumer habits
  • Equipment sales are projected to reach $600 million by 2018
  • Product sales are expected to reach 2,2 billion in the same year
  • Beverages, ready to eat meals, raw proteins and raw pet food have been the successful products to date.

Is this the next big thing in African Food Processing? – I doubt it is likely to become a widely used technology. We still need to catch up with more standard capital intensive technologies as our middle class develops and demands more quality.

However, where we are developing new markets for the indigenous plants of Africa, there is surely an opportunity for HPP to retain flavours and beneficial chemicals tahtt will appeal to wealthy consumers.

New Milk Processing Technology For Rural Small Scale Farmers

Small scale farmers in rural areas with a a few cows can easily produce more milk than their family consumes, opening the opportunity to earn income by selling milk. However climate, lack of reliable energy and long distances make this an unreliable business. Introducing standard fresh milk handling technology does not work because of the costs are too high, the quantities too low and energy too unreliable. Other solutions such as increasing shelf life with fermented products and introducing the Lactoperoxidase System have there place but there is real demand for fresh milk.

This new system being introduced by Promethean Power could change this.

Chilling Milk Directly From the Cow for India s Dairy Farmers Modern Farmer

click the image to open an online story

This is a mechanically simple system that is powered by local electrical supply which does not need to be consistent or reliable. Whenever electricity is available it is used to “charge” a thermal storage system, the system is then used to cool milk whenever it is available.

The thermal storage system consists of a cylindrical stainless steel tank, containing an unspecified phase change chemical in a heat transfer fluid. When electricity is available it is used to refrigerate the tank, freezing the chemical which absorbs large quantities of energy as it changes phase.

The simplicity of the system lies in the design of what they have termed the Rapid Milk Chiller. The milk is distributed on the top of the stainless steel tank, it flows over the total surface of the tank and is thereby cooled quickly. With gravity transferring the milk there are no pumps, pipes and controls which would complicate maintenance, be difficult to clean and require electricity.

There is also the potential to use any other alternative energy source e.g. solar, wind, biogas and biomass which can be converted into electricity.  

I like the idea and look forward to hearing about how it works out in practice.

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

click the image to open the note

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

click image to see article

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.

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.

Another Source of Free Online INformation

My previous post on sourcing free online information omitted the in house information of major public organisations.

EPA technical Information on Breakfast Cereals

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.