note: this is part of a series of second hand dealer websites I have found on the INTERNET and not a recommendation.
Reputable equipment manufacturers, especially the multi national ones are repositories of the state of the art process and equipment technology in the areas in which the work. This information is available to their customers during the installation of plant and is sometimes published and available to the public.
A case in point is the APV White Paper on Long Life Dairy, Food and Beverage Products.
The white paper covers a wide range of information both from a theoretical, process and equipment viewpoint.
The outline below indicates the content of the paper but not the content which is broad including for instance 6 other process technologies with the tubular steriliser described above. While the information is of course in line with APV’s processes and equipment, it still gives a good overview of the Long Life Dairy sector.
Introduction to long life dairy, food and beverage products Microbiology Process classification Process evaluation Choosing the right process Various aseptic UHT systems The Pure-Lac process Comparison between different systems Process controls Product development
This is really worthwhile information and APV should be credited with sharing it.
This 96 page manual focusses on lesser know fruits – so much so that I in fact have tasted none of them! The fruits covered are amla, bael, ber, jackfruits,lapsi, persimmon, sugar apple and tamirand.
It is divided into four sections.
- a short section covering measures and techniques that are required to carry out the processing
- a description of post harvest processing and then details of the specific processes for each of the fruits
- a section on producing shelf stable products including pickled fruits, non-alcoholic beverages, jam and jelly, dried fruits, fruit leather, candies, preserves and powder with details for the different fruits
- finally a section aimed at introducing the business issues and providing the necessary information for a person entering business for the first time
It is well illustrated and provides a very high level of detail. It also includes a large list of references.
Even if you don’t have access to these special fruits the information, both technical and business, makes it worth while downloading this manual and keeping it on your computer.
This 220 page book by Bates, Moris & Crandall is available free online via http://bit.ly/FBRDH1
This book covers an extremely wide range of juice processing technologies for a large number of fruits and is published by the Food and Agricultural Organisation.
This review was originally published in Food Processing Africa.
The book starts with background information that includes history, value of juice, definitions, standards, morphology, composition and safety. It then addresses raw materials including cultivars, seasonality and post harvest handling.
A general description of fruit juice manufacturing, is followed by detailed discussion of juice processing principles focussing on the stabilisation/preservation processes, namely refrigeration, freezing, canning, hot fill, aseptic processing, sterile filtration, chemical preservatives, concentration, jelly and jam manufacture, wine making, dehydration and vacuum drying.
The second half of the book presents very practical and detailed information on specific juice products focussing on citrus, grape, apple, pear, peach, apricot, plums, cranberry, strawberry, blueberry, blackberry, raspberry, cherry, pineapple, mango, passion fruit, guava, papaya, guanabana, acerola, naranjilla, carambola, lychee and banana. The book also covers tomato and carrot juices and complementary products where juices and pulps are an ingredient including jams, jellies, syrups, smoothies, dairy, Sports drinks and herbal teas.
Throughout the material is well presented with photographs, tables, diagrams and flowsheets. While the scientific base is given, the focus is on practical descriptions of industrial process at a very detailed level.
A disappointing feature is the limited focus on process management and commercialisation. The reader would do well to use a book such as “Setting up and Running a Small Fruit or Vegetable Processing Enterprise” to address these.
The book ends with a large set of references.
John F Marshall is active in offering small enterprise equipment in sub saharan Africa.
The image above, from their website, shows only 5 of the machines they offer.
Dave Cole, who was involved in Rutec the successful small business development company, is head technical and sales manager and brings a design and construction focus. They even offer to design machine to their clients specifications/needs.
This site is well worth visiting and bookmarking.
There are a number of articles focussing on new processes at FoodProcessing.com, that make interesting reading.
While these articles are interesting its also worth your while to bookmark this site, subscribe to its feeds and even join up for their monthly electronic journal – all for free!
The Future of Food Processing: High Pressure Beats the Heat
Food processes promise greener processing, cleaner labels and higher-quality food
GEA the multination food and brewing equipment company has a sophisticated presentation of how beer is brewed.
The presentation consists of 17 pages which represent Unit Operations in the brewing process. Each page has short and simple text explaining the process, clickable animations of processes, photographs of real equipment, links to suppliers and often a link to related expanded information.
The presentation is controlled through forward and backward links or a flowsheet like summary of the brewing process.
Although this is of course a tool to advertise GEA and its business it is informative and gives a view of the state of the art in brewing.