Tag Archives: information

Liquid Filling Principles

Get an 8 page pdf that explains some liquid filling machine principles for free by clicking on the image below.

copied from the internet

This is a link to an equipment supplier, but makes no comment/judgement on the company or its equipment. It is only posted as it seems to contain interesting technical information.

Free Food Science Journalsn

DIGIVU focusses on curating the mass of online food processing and alternate enegy information for users of the site. There are, however, sources of information that the user should be following themselves rather than waiting for them to appear on the site.

I will be covering these in the next while and hope you will be able to link to them via free subscription or RSS, so that they become part of you reading.

The first is a journal edited by Ruth Oniang’o that focuses on nutrition, food processing and conumers in Africa.

click on the image to visit the website

The next is the review journal of the Institute of Food Technologists (IFT) published by Wiley Publications.

click on the image to visit the website

This journal is very different from AJFAND focussing on depth reviews of food science and food safety with a global rather than African Focus.

The third journal for this post is the Journal of Food Science and Technology, which is Wileys open acces journal in the food processing industry. Open access journals are free to access for all and normally require the author to cover the costs of publication.

Click on the image to visit the website


Both the Wiley journals offer RSS feed or email notifications to alert the reader to neweditions. The AFJAND journal unfortunately has no built in system for alerting readers to new journals. The reader therefore needs to subscribe to a service such as ChangeDetection.com (which is the only one I have tried) to be notified of changes to the website. Two articles shown below review a number of these services.

5 ways to be notified of website changes

10 ways to track website changes

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. 

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.

Free Food Science & Nutrition Information

Food Advisory Consumer Services (FACs) say that their site “is primarily intended for consumers and other interested parties seeking balanced and scientifically correct information on some of the many contentious and emotive issues which perennially appear in the media.”


FACS - Food Advisory Consumer Service.jpg

from: FACS
(click image for full story online)


The tone maybe shows that they are very much the voice of science and not much interested in what people experience and anything alternative. This doesn’t suit me very well as I am able to detect MSG in food by quite a violent reaction – which their article very much dismisses!

But still there is good information in the articles they have written and posted as well as in their list of links. So I recommend them!

Free Broad Technology Information Source

HYFOMA (European Network for the Manufacture of Hygenic Food) maintains a site which aims to centralise and coordinate literature from food equipment manufacturers.


Food Processing Equipment and manufacturing knowledge portal - Hyfoma.com.jpg

from: HYFOMA
(click image for full story online)


The website is funded by food equipment manufactures and states that it intends to capture all available information but seems to be still in the process.

Articles range from full reviews eg Ohmic & Induction Heating for Microbial Inactivation to pretty simple outlines. Articles are basically focussed on products or technologies.

Although this site is still building and you may find articles that are notyet available or only in a foreign language, its still worth a look as its such a large source of free information.



Food & Process Engineering Technology – Free Online Information

I, as a chemical engineer, am really excited to find a book like this on line and easily usable.

The book is on SCRIBD which has been called the youtube of documents. Although posters on SCRIBD can make their posts downloadable this one does not, so you can only stream it.

The clip below tries, but fails, to show the blend between quantitativeness and practicality.



from: SCRIBD
(click image for full story online)


Rather, if you are interested in Food Processing and brining comprehensive calculation into it go and see the book.

The Chapters are titled.

    • Problem Solving Tools: Dimensions and Units, Algebraic Equations, Graphs and Coordinate Systems
    • Mass and Energy Balances: Conservation of Mass, Conservation of Energy
    • Physical Properties of Food and Biological Materials
    • Textural Properties of Food and Biological Materials
    • Fluid Flow: Fluid Characteristics, Fluid Statics, Fluid Energy Balance (Bernoulli Equation), Fluid Friction Loss, Pumps and Fans, Non-newtonian Fluids
    • Heat Transfer: Conduction, Convection, Radiation, Heat Exchangers, Thermal Properties
    • Thermal Processing
    • Psychrometrics
    • Drying and Dehydration: Equilibrium Moisture Concepts, Drying Theory and Models, Drying Applications
    • Refrigeration: Equipment sizing, Refrigeration load, cooling time
    • Biological Product Preservation: Deteriorative Mechanisms, Storage Fundamentals, Thermal Sterilization and Preservation

I am not sure how this book is able to appear online, but since its there why not have a look! Either click the clip above to open in your browser or click below to stream here.

food_process_engineering_book food_process_engineering_book Vedpal Yadav


Technology Information From Suppliers


The suppliers of equipment to the food industry are a source of information that should not be overlooked.

In this case I have taken a screenshot from the webpage of GEA Niro which presents one of their spray dryers in some detail. This type of information, along with much other on their website, is very useful for the food processor wanting to understand processes and equipment.

What is important though, is to understand that when using this type of information, you are looking at the information of a supplier who is actually on line to sell their equipment.

However, they are industry leaders so you can be sure that their information is representative of the industry. I will be trying to add this kind of link for different companies periodically.
Although Niro is originally a spray dryer manufacturer, there is a range of information on spray drying, freeze drying, extraction, evaporation, freeze concentration and membrane filtration on the website.