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.: Food Processing :. |
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Food
Engineering Teaching Resource –
Website hosted by Prof.
J.F. Steffe of Michigan State University. You may download free rheology
book from this website.
Food
Engineering Learning/Teaching Resources -
Professor R.
Paul Singh provides lectures, animations, formulas for food processing
calculations, and links to related resources. Great website!
Unit
Operation in Food Processing -
This course will provide
an understanding of the principles, technology and application of unit
operations required and used in the processing of high quality food
products.
Food Students
-
Interactive educational site on food production, safety and technology.
History of
Canning –
From Frenchman Nicholas Appert in 1790 to the introduction
and development of modern canned food. Nice article from the Australian
Canned Food Industry Association (CFIA).
How Food
is Canned
- Learn how fresh food gets from harvest to a labeled, sealed steel can
container and onto your local supermarket shelf. Article from the Australian
Canned Food Industry Association (CFIA).
Microencapsulation: Delivering a market advantage -
Microencapsulated
ingredients can improve a product’s flavor, appearance, shelf-life and
nutritional value. An overview of the types of core and coating materials
and encapsulation techniques used in the industry gives insights into
problem-solving ingredients.
New
Encapsulating Molecule Improves Taste -
A new molecular
encapsulating agent that can be ground into various particle sizes while
giving stability to large molecules, such as triacylglycerides with omega-3
fatty acids, is now on the market.
Technology
Update: Shape of things to Come -
From pasta
to plastics, tools used in other industries are coming on stream in snack
food production.
New,
Precise Methods for Encapsulation -
Encapsulated ingredients
are used in many food applications. For example, acidulants are protected
from oxidation and released at the right time to be effective as dough
conditioners, flavorings and meat processing aids.
Future
Solutions Through Molecular Encapsulation
-
Many types of
encapsulation are available which coat a fine particle of an active core
with an outer shell. Encapsulation also can occur on a molecular level… Encapsulated Ingredients Keep Problems Covered - In the effort to meet market demands, food systems are becoming more complex. This complexity frequently demands that product designers be able to control critical ingredient interactions. While changing chemical and physical properties may not be possible, more and more designers are discovering the benefits of flavor and ingredient encapsulation. http://www.foodproductdesign.com/archive/1993/0493CS.html
Cryogenic
impingement boosts freezer efficiency -
The
technology combines cryogenic temperatures with atomized liquid nitrogen for
higher heat transfer.
An
Extended Romance: minimally-processed foods -
Romance
Foods microwave-pasteurizes pasta and sauce products in barrier-plastic
films for 75-day refrigerated shelf life, 2-minute heat-and-serve
convenience.
The
refined science of heat transfer -
Anyone can
boil or freeze water. The fun begins when scientists and engineers must
predict when boiling or freezing will occur with additional components under
different conditions.
Total Recall
-
What's
Your Action Plan? A thorough action plan to deal with a product recall will
determine how forgiving customers and consumers will be.
Using
Agglomeration -
Agglomeration is the process of taking smaller particles and
processing them so that they form larger particles. Agglomerated ingredients
exhibit better flowability and reduced dusting for ease of handling in the
plant, as well as improved dispersion into solution for the processor or
consumer
In the
Can: A Look at Retorting -
In some ways,
retorting has come a long way since the days of its inception. Yet,
essentially the process has remained the same.
Under
Pressure -
High-pressure processing (HPP) commonly processes food at
87,000 psi. HPP is a novel commercial technology that food manufacturers
utilize to improve food safety, extend shelf life, increase viscosity and
alter destructive enzymes. They primarily choose HPP over traditional
processing means because it has minimal influence on raw flavors and
nutrients.
Under
Pressure: A New Look at Preserving Foods -
Heat
treatment, refrigeration, freezing, curing and other conventional methods of
food preservation have been around so long that it's easy to think they're
the only means of preserving food. However, in the wake of new technologies,
another new method has appeared on the scene: high-pressure sterilization.
Cold, Hard
Facts – The Fundamental of Freezing -
Freezing
food has many advantages over other means of preservation, such as thermal
processing, because it can provide better organoleptic quality and somewhat
better retention of nutrients in the finished product.
Chilling
Developments for Doughs -
successful frozen or refrigerated dough or
batter is expected to produce an end product similar to a freshly made one.
Refrigerated products generally have a shelf life of several days. Frozen
doughs can be held up to three months or longer. Let’s first look at the
issues facing the frozen dough manufacturer.
Chilling
out - Freezing foods for quality and safety -
Frozen
vegetables and herbs, ready-to-heat meals and gourmet ice cream - the
variety of frozen foods in supermarkets has grown markedly since the
introduction of frozen food in the 1930's. In this article Food Today looks
at the process of freezing and its role in helping to preserve foods and
provide convenience and variety.
New food
technologies - processing food for safety, convenience and taste -
Over the years, improved techniques for processing foods have
resulted in the expansion of our food supply by prolonging keeping times,
preventing spoilage and increasing the variety of food products available.
This is the first in a series of articles in which Food Today will
look at various technologies used today and the benefits they offer in
improving the food supply.
Food
Irradiation -
Despite
being approved by international experts such as the World Health
Organisation (WHO) and the Food and Agriculture Organisation (FAO), food
irradiation has been slow to gain acceptance in Europe. The problem seems to
lie in poor communication of just what the technology involves and the
benefits it can offer in improving the safety of the food supply.
What are
fortified and enriched food products? Can you tell me actual examples? -
Read the answer at FoodExperts.Net.
Evaporation technology -
Niro website describes the
various evaporation technologies available for milk and other food products.
Mechanical
Vapour Recompression MVR
- the mechanical vapour compressor has experienced extensive use in
evaporators within the dairy industry during the past fifteen years to
reduce energy consumption. Read about the principles of MVR (Niro website).
Extraction
system for extracting juice or liquid extract from fruits/vegetables/roots
- The Niro
CONTEXTM features true continuous counter-current extraction. The
equipment has been successfully used for many beverages, pharmaceuticals and
generally all kinds of difficult vegetable materials such as leaves, stems
and roots.
It's a Gas: Gas
Extraction in Food Processing -
Extracting
flavor essences, fats, oils and other food-ingredient substances constitutes
a fundamental food-industry process, featuring time-proven methods. During
the last 10 to 20 years, however, significant industry attention has focused
on fluid gas extraction -- in particular, supercritical fluid extraction (SFE).
Coffee
processing
– Probably
millions of people enjoy drinking coffee but have you ever thought how it is
processed. Have you seen a coffee tree? Learn about tea and coffee and the
processing steps involved on this website.
Costa
Rican Coffee Processing
– Description of the process of Costa Rican coffee, well illustrated with
pictures.
Processing
Green Coffee
– Various steps in processing green coffee to the black, rosted coffee are
described.
Coffee:
Its Hidden World
– Coffee, coffee, ... and still
more coffee: the plant, the cherry, the bean, the roasted blend and finally
the beverage. Behind the simple word "coffee" lays a hidden world which
begins with two plants from the same botanical family but of different
natures, producing coffee with very different qualities: Coffea arabica and
Coffea canephora, commonly known as
Arabica
and
Robusta.
Cocoa and
chocolate processing
– Don’t tell
me you don’t like chocolate. Well, at least if you are interested to know
how chocolate is made, read on…
The Sweet
Lure of Chocolate
– Very
interesting and informative website describing history of
chocolate and chocolate processing.
About
cocoa and chocolate – Read about cocoa and its transformation into….chocolate!
The
History of Chocolate –
History lesson on chocolate…but it’s interesting.
The
Chocolate History -
More history lesson on chocolate…
The Art of
the Master Chocolatier
– A brief
description of chocolate making process, from plantation to package.
How
Chocolate is Made
–
A nice presentation
of chocolate making process by Cadbury.
Making
Chocolate
-
See why Hershey is
synonymous with the word chocolate and so much more! View this self-guided
video tour of the chocolate-making process. The print version (pdf) is also
available for download.
Chocolate
Making Process
- How does
chocolate transform from a single bean into the scrumptious bars and bits we
eat and bake with? Nestle Australia presents a brief history of chocolate
and a nice flow chart of the process.
Cocoa and
chocolate making process
– The
website hosted by the Chocolate Powder Company presents the information on
cocoa and its processing into chocolate.
Chocolate
Manufacturing
-
The website hosted
by the Confectionery Manufacturers Association of Cananda presents
information on cocoa and its processing into chocolate.
Making
Chocolate
- Nestle
presents a nice flow chart of chocolate making process.
What is Chocolate? – Some facts about cocoa and chocolate
making process from Cadbury Australia.
The
Virtual Cadbury Factory Tour
– Take a brief virtual
tour of chocolate making process in the Cadbury factory (animated).
Planet Tea
– There are four major
types of tea: White, Green, Oolong and Black.
Interestingly, all these teas come from the raw leaves of the same tea
plant, Camellia sinensis. What distinguishes each category is the method
used when processing the tea leaves.
Tea
processing
– Learn
about tea and the processing steps involved.
Tea
Processing
– Very
informative website giving an overview of tea processing. You may view the
slide show or the video clip (mpeg) of the processing steps or download the
pdf file (39 pages).
Journey
from Estate to Cup
– An
overview of different types of tea and the process of making them.
How is
Milk Made? –
For students of dairy science/technology, this is the
starting point. This page is a student information by Parmalat, Australia.
Milking
– Visit the “milking parlour” of Greenheyes farm and see for yourself how
the cows get milked!
The Story
of Milk: From The Farm to Your Table
– Well animated and simple explanation – designed as a kids stuff, but can
be useful for adults as well!
Northumberland Plant Tour
- Discover the fascinating
process through which Northumberland brings you the best quality milk, from
the farm to your table.
The Basics
of Making Cheese -
The process of cheesemaking is an ancient craft that dates
back thousands of years. By today's standards of industrial technology, the
process of cheesemaking is still a complicated one which combines both "Art"
and "Science" together.
The Basics
of Making Cheese –
Brought to you by Vermont’s Dairy Farmers.
A Virtual
Tour of the Bega Cheese Factory -
Here you
can take a tour of the Bega cheesemaking (cheddar cheese) and packaging
plants.
Cheddar
Cheese Production –
The article describes the stages involved in cheddar cheese
making with nice diagrams.
Making
Stilton Cheese
- Long known
as “The King of Cheeses”, blue Stilton is one a handful of British cheeses
granted the status of a “protected designation origin” (PDO) by the European
Commission. Read about the process of making the cheese.
Explore
the history and making of butter -
Butter – the everlasting
delight of the gourmand, the faithful ally of the culinary arts, the
constant symbol of good living. Read all about butter in this interesting
website.
Making
Butter..Then and Now.. –
A little butter making
history.
Potato
Processing –
From potato tuber to potato chip.
Milk
pasteurization
– An example of Tetra Pak milk processing line.
Making
cheese
– the website describes some history and also the processing of cheese from
milk.
History of
Food Canning
– A brief article describing the history of food canning.
Dawn of
the New Can –
Recent development in canning industry.
Fruit and
Vegetable Processing
- This FAO
bulletin offers practical information to persons interested in the
processing of fruits and vegetables. The publication starts with describing
the general properties of fruits and vegetables, their chemical composition
and nutritional values. Following a presentation of the factors that affect
the deterioration of fruits and vegetables, various methods, traditional as
well as modern for preservation of foods are presented.
Manual on
Fish Canning
- This
manual on fish canning has been produced to augment the technical
information on fish processing put out by the Fish Utilization and Marketing
Service of the FAO Fishery Industries Division. As a teaching aid it
provides material for a complete course on the canning of fish and will also
be of value to those contemplating the establishment of fish canning
operations.
Processing
of Sugarcane to Sugar –
Process of producing sugar
from sugarcane in illustrated form
Sugar
Production and Processing
– The
website is hosted by the Department of Primary Industries and Fisheries.
Description of sugar processing is given in quite detail.
Sugar
Processing
– A descriptions of sugar processing technologies from sugar beet or sugar
cane are described.
An
Introduction to Sugar Beet
– A brief
description about sugar beet and how it is processed to sugar.
Grain and
Flour - How Flour is Made –
Old and modern way of
grinding grain to get the flour.
All About
Wheat
– From
planting, harvesting, and processing into flour. Read all about wheat.
The Story
of Flour Milling
– A
description of flour milling process.
Egg – from
farm to the market
– Pictures
with short description of egg collection, preparation, grading, and
distribution by Ontario Farm Animal Council.
Eggs: From
Farm to Table
- Which came
first, the chicken or the egg? This age old question has been debated by
many scholars. While we may never all agree on which came first, we do know
that how we get eggs to market has changed dramatically through the years.
Informative website about eggs.
Farm to
Family
- Pictures
with short description of egg collection, preparation, grading/candling, and
distribution by Golden Eggs.
Beer
Making
- This resource, provided by Thomas Fester of the Institute of Plant
Biochemistry, Germany, provides an illustrated introduction to beer and beer
making with an emphasis on the chemical processes involved. It covers
ingredients, beer making, the chemistry of beer and types of beer. The site
is also available in German.
How Beer
Works
- Illustrated notes are provided on the science behind beer making,
including ingredients, the brewing process, and fermentation. Links are
provided to related articles and related sites. The resource was written by
Karim Nice and is part of the 'How Stuff Works' site.
Federation
of Malaysian Manufacturers -
The Federation of
Malaysian Manufacturers (FMM) is Malaysia's premier economic organisation.
Today, as the largest private sector economic organisation in Malaysia
representing over 2,000 manufacturing and industrial service companies of
varying sizes, the FMM is the officially recognised and acknowledged voice
of the industry.
Niro
–
manufacturer of various drying equipments such as spray dryer, fluidized bed
dryer, freeze dryer, and extractor. Brochures of equipments in pfd file can
be download. The spray drying and other processes are illustrated using nice
animation. The wealth of information provided by the website indicate the
strength and the commitment of the company.
American
Extrusion International
– manufacturer of extruders for the snack food industry.
APV Baker
-
manufacturer of extruders for the snack food industry.
FMC
FoodTech
–
manufacturer of food processing machine for juice extraction, thermal
processing equipment such as various retorts, freezing equipments, etc.
Westfalia
Separator FoodTech
– A
specialist manufacturer of separator equipment for beverage, dairy, starch,
biotechnology, oils and fats, an other industries.
Tetra Pak
– Manufacturer of heat processing equipments.
The
Australian Canned Food Industry Association (CFIA)
– You can find information
on canning, can manufacture, history of canning and other information on
canned food. |