Food Process Engineering Suite
Engineering Calculators
for Food Science
Professionals
A rigorous, continuously expanding library of process engineering tools — thermal energy balance, heat transfer, mass flow, rheology, and microbial inactivation. Built for food technologists and process engineers.
Project Status — v2.9
Calculators Live
AVAILABLE NOW
6
Theory Articles
FOOD TECHNOLOGY
1
Tool Categories
PLANNED
9
Tools on Roadmap
TOTAL
40+
Category 01 — Thermal Calculators
Thermal Process Engineering
Heat transfer, energy balance, pasteurisation, sterilisation and thermal property estimation.
● Live
Calorimetry Energy Balance
Determine the resultant temperature when two fluid streams at different temperatures are mixed. Supports same-fluid and different-fluid modes with full energy balance verification and thermal capacity ratio visualisation.
Category
Thermal
Input Fields
6
Output Fields
9
Same Fluid Mode
✓ Included
Coming Soon
Pasteurisation Unit (PU)
Temperature–time integrator for pasteurisation processes with z-value correction. Suitable for beverages, dairy, and liquid food products.
Coming Soon
LMTD Heat Exchanger Design
Log Mean Temperature Difference calculator for parallel and counter-flow heat exchangers. Determine heat duty, surface area, and overall heat transfer coefficient U.
Coming Soon
Thermal Death Time & F-Value
Microbial lethality calculator using D-value and z-value. Compute F₀ values, sterilisation equivalents, and log₁₀ microbial reduction.
● Live
Food Physical Properties Estimator
Estimate density, specific heat and thermal conductivity from proximate composition using the Choi-Okos model (1986). Includes presets, tables and interactive plots.
Category 02
Mass & Energy Balance
Separation, blending, standardisation and mass accounting for dairy and food processes.
● Live
Cream Separator — Mass Balance
Lever-rule centrifugal separation model for dairy. Computes cream and skim milk flow rates from feed composition. Full fat and SNF mass balance with verification. Supports l/h and kg/h units.
Category
Mass Balance
Inputs
5
Outputs
8
Balance Check
✓ Included
● Live
Milk Standardization
Blend cream and skim milk to reach a target fat %. Three modes: fixed product volume, fixed cream volume, or fixed skim volume. Full SNF and moisture balance.
Coming Soon
Evaporation Mass Balance
Single and multi-effect evaporator mass balance. Steam economy, concentrate flow and water evaporation rate.
Category 03 — Rheology & Flow
Rheology & Flow
Viscosity, pipe flow velocity, shear rate, non-Newtonian fluids and CIP design.
● Live
Product Flow Velocity in Pipe
Average velocity computed from the continuity equation for incompressible fluids:
A1v1 = A2v2
for SMS 3008 and DIN standard food-grade pipes. Shear rate for Newtonian and non-Newtonian flow in the laminar regime, estimated per Transport Phenomena — Christie J. Geankoplis. CIP velocity check (≥ 1.5 m/s) with recommended pipe per SMS chart.
Pipe Standard
SMS 3008 / DIN
Shear Rate
Newtonian & Non-Newtonian
CIP Recommendation
✓ Included
● Live
Fluid Properties Database
Viscosity, density, Cp and thermal conductivity for Newtonian and non-Newtonian food fluids. VFT and Extended Exponential model fitting with Arrhenius extrapolation.
Coming Soon
Pipe Pressure Drop
Darcy-Weisbach pressure drop for Newtonian and power-law fluids in food-grade pipes. Friction factor, Reynolds number and pump head.
Category 05 — Food Technology
Food Technology
Theory articles on food chemistry, heat transfer, reaction kinetics, microbiology and rheology — written alongside the FoodTech Calc tools.
● Live
What Are Carbohydrates?
Chemical definition, classification by DP (mono → polysaccharides), by functional group (aldose vs ketose) and by carbon count. Biological roles, ABO blood markers, embedded SVG structures and Mermaid classification flowchart.
Category
Food Chemistry
Sections
4
Figures
4
Type
Theory Article
18 articles planned
Proteins, Lipids, Heat Transfer,
Reaction Kinetics & more
Reaction Kinetics & more
Browse all topics →
Category 06 — Baking Tools
Baking Tools
Precision calculators for baking operations — baker's percentages, recipe scaling, hydration and formulation designed for bakers and bakery professionals.
● Live
Baker's Percentage Calculator
Full baker's percentage formulation tool — set any ingredient as base (100%), compute all percentages, scale to any yield, track hydration and salt ratio. Includes cost per batch, nutrition estimates, AI-style formula insights, recipe save/load, dark mode and print support.
Mode
Bread · Cake · Cookies
Scaling
Any yield / servings
Features
Cost · Nutrition · Save
Coming soon
Recipe Costing · Yield Loss
Oven Load · Mixing Ratios
Oven Load · Mixing Ratios
Full Roadmap
All Calculator Categories
A growing platform covering every major discipline of food process engineering.
Category 01
Thermal Calculators
Heat treatment, energy balance, pasteurisation, sterilisation and thermal property estimation.
- Calorimetry Energy Balance
- Pasteurisation Unit (PU)
- LMTD Heat Exchanger
- Thermal Death Time (F-value)
- Food Physical Properties Estimator
2 Live
Category 02
Mass & Energy Balance
Process-wide material and energy accounting, evaporation, concentration and yield analysis.
- Cream Separator Mass Balance
- Milk Standardization
- Evaporation Mass Balance
- Concentration & Yield
- Membrane Filtration Balance
2 Live
Category 03
Rheology & Flow
Viscosity, pipe flow velocity, shear rate, non-Newtonian fluids and CIP design.
- Product Flow Velocity in Pipe
- Fluid Properties Database
- Pipe Pressure Drop
- Centrifugal Pump Sizing
2 Live
Category 04
Microbial Safety
Predictive microbiology, growth kinetics, water activity and inactivation modelling.
- Water Activity (aw) Estimation
- Microbial Growth (Baranyi)
- Shelf-Life Prediction
- Hurdle Technology Index
Planned
Category 05
Food Technology
Theory articles on food chemistry, heat transfer, reaction kinetics, microbiology and rheology — blog format with structured TOC.
- What Are Carbohydrates? (Part 1)
- Carbohydrates Part 2
- Proteins & Amino Acids
- Lipids & Fats
- Reaction Kinetics
1 Article Live
Category 06
Mixing & Homogenisation
Agitation power, Reynolds number, emulsification energy and blending time.
- Mixing Power Number
- Blend Time Estimator
- Homogeniser Energy Input
- Emulsion Droplet Size
Planned
Category 07
Packaging & Preservation
Modified atmosphere, headspace O₂, barrier properties and seal integrity.
- MAP Gas Ratio Calculator
- OTR / WVTR Estimation
- Headspace O₂ Depletion
- Equilibrium RH Calculator
Planned
Category 08
Quality & Sensory
Colour change kinetics, texture degradation, Maillard browning and chemical indices.
- Maillard Browning Index
- Vitamin Degradation (Arrhenius)
- Texture Profile Analysis
- Colour ΔE Calculator
Planned
Category 06
Baking Tools
Baker's percentage, recipe scaling, hydration, cost tracking and yield management for bakers and bakery operations.
- Baker's Percentage Calculator
- Recipe Costing & Yield Loss
- Oven Load Calculator
- Mixing Ratio Optimiser
1 Live
Category 07
Process Economics
Energy cost estimation, utility consumption, throughput optimisation and carbon footprint.
- Steam & Energy Cost Calc
- Cooling Water Load
- CIP Utility Consumption
- CO₂ Footprint Estimator
Planned
Our Purpose
Built for Working
Food Engineers
FoodTech Calc is an expanding suite of rigorous, web-based process engineering calculators designed for food science and technology professionals. Every tool is grounded in validated engineering methodology — with clearly labelled inputs, calculated outputs, and no guesswork.
Whether you are in R&D, process design, quality assurance, or academic research, our goal is to make complex food engineering calculations fast, accurate, and accessible — directly in your browser.
Rigorous Science
Based on peer-reviewed engineering principles and validated empirical models.
Instant Results
Real-time calculation as you type. No forms. No servers. Runs in the browser.
Clear Notation
All symbols and units are explicitly labelled. You always know what is being calculated.
Actively Growing
New calculators across 8 disciplines continuously added to the platform.