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.
Starting with some background and an explanation of shelf life the 8 page pamphlet goes through building, equipment, legislation, cleaning and sanitation, quality assurance, dairy processes, dairy unit operations, suppliers, references and support organisations.
Even if you are a small dairyman, it would be worth reading this just as another view.
This free book can be obtained at the website of the New Zealand Institute of Food Science and Technology.The book is published in flash but gives assistance in how to print chapters and how to download to use offline.
The book is a detailed engineering approach to the processes that make up food manufacturing businesses. It includes detailed calculations, diagrams, charts and flowsheets.
While the book covers detailed information that is probably not usable by everyone, there are also simple general descriptions that would be useful to anyone approaching new plant and processes.