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 Some years ago Food Processors worried about rural grain losses in the “development sector” and the high cost of effluent BODs in the Industrial sector. This was where waste was important to them and where it focussed action.
Now the FAO has commissioned a study “Global Food Losses and Food Waste” that brings a [...] Here is a 288 page , high quality manual covering the steps required to set up a small food processing business.
click image to visit website The table of the contents of the book says it all The only downside is that it is written for Canada so many of the [...] This document entitled “Cost-effective management tools for ensuring food quality and safety”is actually the instruction manual for training designed for small and medium agroindustrial enterprises. click image to visit site The specific objectives of the course which is expected to take at least 40 hours are Identify the characteristics and usefulness of some basic tools [...] The growing competition in the retail market in sub Saharan Africa has a lot to do with the appeal of packaging of typical first world products over that of local entrepreneurs. Several years ago entrepreneurs and community groups selling food products, often use recycled bottles and a simple black and white printed label like [...] I had thought I would follow what was happening at Durban online and find some interesting stuff on which to base a post. However, the amount of information is stunning. I downloaded an iPad app which pulls together all the information and found things like a 170 page report on emissions down to the level [...] This short 2 or 3 page article is not abut the technology of preservation, but rather about the history of how preservation became so important to civilization. from: University of Georgia (click image for full story online) Although the article does not mention newer technologies such as radiation and pressure processing and does not [...] This example of a white paper from the Retort.Com website discusses the 4 types of retort processes, namely . Saturated Steam – direct steam heating . Water Immersion (Rotary and Static) – indirect steam heating. Water Spray (Rotary and Static) – indirect steam heating . Steam-Air (Rotary and Static) – direct steam heating from: retorts.com [...] The exchange between France and Germany, that drew in two French ministers and has been running for two or three weeks has now gone public. It arises from the massive Cologne based Aguna Exhibition banning Foie Gras producers from the exhibition, in response to the pressure from animal rights groups protesting the force feeding of [...]
click image to visit GEA Process Engineering site In falling film evaporators the liquid product (A) usually enters the evaporator at the head (1) of the evaporator. In the head the product is evenly distributed into the heating tubes. A thin film enters the heating tube are it flows downwards at boiling temperature and [...] |
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