The complete manual of small-scale food processing / Peter Fellows.

Format:

Book

Author/Creator:

Fellows, P. (Peter), 1953-

Contributor:

John Lammey Stewart Memorial Library Fund.

Language:

English

Subjects (All):

Food industry and trade.

Physical Description:

xv, 550 pages : illustrations ; 25 cm

Place of Publication:

Rugby, Warwickshire : Practical Action Pub., 2013.

Summary:

Small-scale food processing adds, value, to raw materials and generates profits to give processors an income for an affordable investment. It is particularly suitable for women and enables farmers and fish workers to diversity their sources of income: For policymakers, it can achieve economic or social development objectives, employment creation, improved nutrition and food Security. The Complete Manual of Small-scale Food Processing provides comprehensive technical and business information in a small-scale Food Processing provides comprehensive technical and business information in a single text. It is written for non-specialists and is intended as a guide for staff in develop merit organizations; to provide ideas and information for business owners; and for staff and student's on courses in food science and technology, marketing, engineering, business management, agriculture, and hospitality management. From the initial requirements for market research and establishing a production unit, the author leads readers through the stages of raw material preparation and the many different types of secondary food processing that are possible at a small scale, together with the methods of quality assurance that are needed to produce safe, attractive products. Chapters on packaging, managing production, and finance provide essential advice for helping small businesses to become profitable. Book jacket.

Contents:

1 Starting with the market 15

1.1 Finding and using market information 16

1.1.1 Market research 16

1.2 Types of markets and market segments 24

1.3 Developing a marketing plan 30

1.3.1 Marketing mix 32

1.4 New product development 38

1.5 Selecting packaging - marketing requirements 47

1.5.1 Product brands 48

1.5.2 Label design 50

1.6 Finding and keeping customers 53

1.6.1 Finding customers 53

1.6.2 Keeping customers - customer care 55

1.7 Dealing with competitors 57

2 Setting up a production unit 61

2.1 The need for a feasibility study 61

2.2 Getting finance 64

2.3 Legal requirements 64

2.4 Selecting the best location 66

2.5 Construction of the production unit 70

2.5.1 Building design 70

2.5.2 Construction materials 77

2.5.3 Water supplies 81

2.5.4 Waste disposal and effluent treatment 88

2.5.5 Power supplies and lighting 91

2.5.6 Pest control 92

2.6 Finding equipment 94

2.6.1 Basic equipment 96

2.6.2 Equipment for heating foods 97

2.6.3 Equipment for handling and moving foods 98

2.6.4 Hygienic design and cleaning of equipment 101

2.7 Sourcing raw materials and ingredients 105

2.7.1 Ingredient supply contracts 108

2.8 Selecting packaging materials - technical requirements 112

2.9 Staff recruitment and training 116

2.9.1 Staff recruitment 116

2.9.2 Staff training 121

3 Post-harvest processing and storage 125

3.1 The need for processing and storage 125

3.1.1 Fresh fruits, vegetables, and root crops 126

3.1.2 Cereals, legumes, oilseeds, and nuts 132

3.1.3 Fresh milk, fish, and meat 135

3.2 Preparation of raw materials 139

3.2.1 Cleaning raw materials 140

3.2.2 Sorting and grading raw materials 143

3.2.3 Peeling crops and skinning carcasses 145

3.2.4 Cutting, slicing, and mincing 146

3.2.5 Milling and pulping 152

3.2.6 Blanching and treatment with sulphur dioxide 158

3.3 Drying 161

3.3.1 Types of dryers 167

3.3.2 Effect of drying on foods and micro-organisms 173

4 Secondary processing technologies 177

4.1 Baking, toasting, and roasting 177

4.1.1 Fuels 178

4.1.2 Equipment 180

4.1.3 Packaging, storage and shelf life 188

4.2 Bottling and canning 190

4.3 Coating foods 194

4.3.1 Enrobing with chocolate or batters 195

4.3.2 Coating with powders or breadcrumbs 196

4.4 Concentration by boiling 197

4.5 Chilling and cold storage 204

4.5.1 Refrigeration equipment 207

4.5.2 Cold storage 207

4.5.3 Temperature monitoring 208

4.6 Distillation 208

4.6.1 Alcohol 209

4.6.2 Essential oils 212

4.7 Emulsions 213

4.7.1 Dairy products 214

4.7.2 Meat emulsions 215

4.7.3 Cakes 215

4.7.4 Equipment 216

4.8 Extrusion 217

4.8.1 Cold extrusion 217

4.8.2 Hot extrusion 219

4.9 Food fermentations 221

4.9.1 Solid substrate fermentations 221

4.9.2 Liquid (or submerged) fermentations 231

4.10 Forming and shaping foods 243

4.10.1 Bakery products 243

4.10.2 Confectionery products 246

4.10.3 Meat products 249

4.11 Freezing and frozen storage 251

4.11.1 Equipment 253

4.11.2 Frozen storage 255

4.11.3 Effects of freezing on foods 256

4.11.4 Thawing 258

4.12 Frying 258

4.12.1 Equipment 261

4.12.2 Quality of oil for frying 263

4.12.3 Changes to foods during frying 265

4.13 Microwave heating 267

4.13.1 Heating 268

4.13.2 Thawing, melting, and tempering 268

4.14 Mixing solids and liquids 269

4.14.1 Mixing solid foods 271

4.14.2 Mixing liquid foods 272

4.15 Pasteurization 274

4.15.1 Equipment 274

4.16 Separating food components 276

4.16.1 Centrifuging 277

4.16.2 Filtration 278

4.16.3 Pressing and expelling 280

4.16.4 Extraction of water-soluble components 285

4.17 Smoking foods 287

4.17.1 Traditional hot smoking 288

4.17.2 Lower temperature smoking 288

4.17.3 Equipment 290

5 Packaging 297

5.1 Technical functions of packaging 297

5.2 Packaging and shelf life 302

5.3 Reactions with foods 304

5.4 Types of packaging materials 304

5.5 Filling and sealing containers 317

5.5.1 Preparing containers for filling 317

5.5.2 Filling liquid foods 319

5.5.3 Filling solid and particulate foods 321

5.6 Sealing containers 322

5.6.1 Glass or plastic bottles and jars 322

5.6.2 Metal containers 327

5.6.3 Cardboard cases and cartons 327

5.6.4 Plastic bags and sachets 328

5.6.5 Sacks 331

5.7 Shrink-wrapping and stretch-wrapping 331

5.8 Modified atmosphere and vacuum packaging 332

5.9 Printing and labelling 333

5.9.1 Labelling 335

5.9.2 Bar codes and date markings 336

5.10 Checkweighing 337

5.11 Environmental impacts of packaging 338

6 Managing food quality and safety 341

6.1 Food safety 342

6.1.1 Hazard Analysis and Critical Control Point (HACCP) 342

6.2 Implementing a quality assurance (QA) plan 352

6.2.1 Inspection of raw materials and ingredients 354

6.2.2 Ingredient inspection before use and control of weighing 361

6.2.3 Processing conditions and correct operation of equipment 363

6.2.4 Packaging and fill weights 363

6.2.5 Metal detection 369

6.2.6 Product quality and shelf life 370

6.2.7 Product storage and stock control 371

6.3 Hygiene 373

6.3.1 Medical examinations, health and safety 375

6.3.2 Cleaning, maintenance and repair of equipment and facilities 376

6.3.3 Waste disposal and pest control 380

6.3.4 Product traceability, customer complaints, and product recall 381

6.3.5 Internal audit and verification of the QA plan 384

6.4 Quality of raw materials and ingredients 385

6.4.1 Crops 385

6.4.2 Animal products 390

6.4.3 Other ingredients 393

6.5 Process control 395

6.5.1 Equipment for process control 398

6.6 Methods of food analysis 401

6.7 Summary of food legislation 414

6.7.1 Food composition standards 416

6.7.2 Additives and contaminants 420

6.7.3 Food safety, hygiene, and sanitation 421

6.7.4 Food labelling 423

6.7.5 Weights and measures 425

6.7.6 Licensing and control 425

6.7.7 Formulation of food laws 426

7 Managing production 431

7.1 Production planning 431

7.1.1 Start with the demand 432

7.1.2 Production rate and throughput of equipment 434

7.1.3 Calculating weights of raw materials and ingredients, and numbers of packs 435

7.1.4 Losses 436

7.1.5 Size of equipment 440

7.2 Production staff 442

7.2.1 Staff motivation, salaries, and staff benefits 444

7.2.2 Managing staff 446

7.2.3 Planning work for staff 446

7.2.4 Health and safety 448

7.2.5 Social responsibility of businesses 449

7.3 Production records 450

7.3.1 Records for raw materials, ingredients, and packaging 451

7.3.2 Recording production 453

7.3.3 Recording orders for products 455

7.3.4 Stock management 456

7.4 Staff records 458

7.5 Maximizing the productivity of installed capacity 458

7.6 Maintenance of equipment and processing facilities 459

8 Planning and managing finances 463

8.1 Financial planning 463

8.1.1 Credit and sources of funding 463

8.1.2 Assessing the risks of an investment 469

8.2 Calculating costs 471

8.2.1 Start-up costs 471

8.2.2 Operating costs 472

8.2.3 Methods to reduce costs 476

8.3 Income and profit 479

8.3.1 Pricing products 479

8.4 Methods for managing finances 482

8.4.1 Managing and recording income from sales 483

8.4.2 Managing and recording expenditure 486

8.4.3 Financial accounting records 486

8.4.4 Management accounting records 489

8.5 Taxation 493.

Notes:

Includes bibliographical references and index.

Local Notes:

Acquired for the Penn Libraries with assistance from the John Lammey Stewart Memorial Library Fund.

ISBN:

1853397660

9781853397653

1853397652

9781853397660

OCLC:

815382929

Publisher Number:

99966249062