Issue 4 2005

Innovative uses of NIR to improve baking

Issue 4 2005 / 21 November 2005 / Dr. Richard Dempster, American Institute of Baking

Near Infrared Reflection (NIR) is an established and valid measurement method for many specific compounds, (moisture, protein, fat, etc.) within the food industry. Recently, two ideas have emerged from the American Institute of Baking (AIB). The first is to use NIR to monitor processes and the second is to use NIR to predict the performance of flour in the bakery. This article will focus on how AIB is developing an NIR prototype to follow and/or predict dough development.

(more…)

Tagged with: American Institute of Baking, Analysis & control, NIR, Richard Dempster

Bran, bread and bubbles

Issue 4 2005 / 21 November 2005 / Grant M Campbell, Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, The University of Manchester

The greatest challenges facing the domestic chef or his/her industrial counterpart frequently concern the creation, retention and control of aerated structures in foods. Many food products – and most of the more high profile and attractive ones – derive their distinction and appeal from the incorporation and manipulation of bubbles: soufflé, champagne, ice cream, meringue – the list is, if not endless, certainly extensive!

(more…)

Tagged with: Analysis & control, Grant M Campbell, The University of Manchester

Standard for food safety management

Issue 4 2005 / 21 November 2005 / Jacob Færgemand, Project Leader, ISO 22000 working group

Food safety hazards may be introduced at any stage of the food chain and adequate control throughout the food chain is therefore essential. Thus, food safety is a joint responsibility that is principally assured through the combined efforts of all the parties participating in the food chain.

(more…)

Tagged with: Food safety, ISO 22000 working group, Jacob Færgemand

Tuning into ISO 22000

Issue 4 2005 / 21 November 2005 / Ellen Moens-Go Yanko, Office Manager, EHEDG

ISO 22000:2005, Food safety management systems – Requirements for any organisation in the food chain has just been published (October). This new international standard provides a harmonised framework for the implementation of a hazard analysis system to identify and control food safety hazards within any type of organisation dealing with any type of food product.

(more…)

Tagged with: EHEDG, Ellen Moens-Go Yanko

A grand vision, realised

Issue 4 2005 / 21 November 2005 / Mandy Drabwell, New Food

Daniels Chilled Foods are a manufacturing company whose product ranges includes New Covent Garden Soup, Johnson’s Juice, Fruit All Fresh Salads, Sandwich Fillings and a B2B Ingredients business, with their own distribution arm to support the operation.

Daniels’ customer base falls into three categories: food service, retail and export – supplying companies such as Sainsbury and Waitrose in the UK; Berghams and Del Haise in Belgium and France and food outlets including Starbucks and Pret a Manger.

(more…)

Tagged with: Company Profiles

Rotary jet heads for perfect tank cleaning

Issue 4 2005 / 21 November 2005 / Frank Moerman, Chairman, EHEDG Belgium

In part 2 of his article examining the selection of spraying systems, Frank Moerman gives an overview of the different rotary jet heads offered for sale on the world market. The article finishes with details on the positioning of the tank cleaning machine in the reactor/tank.

Rotary jet heads are fluid driven (turbine-type or piston-type) or motor-driven (electric or pneumatic) tank washing nozzles. They are composed of a stator, a drive mechanism and a rotary washing head with between one and four or more nozzles. At high pressures, solid streams of 7-30 m in stationary conditions and 4-20 m at rotation are obtained. Turbine-type rotary jet heads can operate at pressures of 3-250 bar, while piston-type rotary jet heads operate at 3-12 bar. Rotary jet heads are made of stainless steel 316 or 316L, operating at temperatures of -30°C to +120°C (with a maximum of 140°C).

(more…)

Tagged with: EHEDG, Frank Moerman

Why is microstructure important in food systems?

Issue 4 2005 / 21 November 2005 / Peter Edmondson, Cadbury Trebor Bassett Ltd

Traditionally the food industry’s aim has always been to produce safe, convenient, good quality foods in sufficient volume to feed a growing and prosperous population. In the past food processes have been designed using practical experience. This has involved the culmination of the knowledge of product quality requirements, such as throughput and moisture content and processing costs, which have been used to select the most appropriate equipment commercially available.

(more…)

Tagged with: Analysis & control, Cadbury Trebor Bassett Ltd, Peter Edmondson

Considering hygiene in food factories

Issue 4 2005 / 21 November 2005 / Mandy Drabwell, New Food

Well informed consumers demand the highest quality food, which means fresh, nutritious, safe products. It is in the manufacturers’ interest to ensure that their products reach consumers in perfect condition and that – at the very least – it is safe to consume.

Of course, this feat requires careful attention throughout the entire supply chain, but food and beverages are at significant risk of contamination during manufacture within the factory. Ingredients come into contact with surfaces and an environment that is in constant contact with food (and all the bacteria and microorganisms that come with it). Adherence to proper hygiene standards is therefore essential in order to prevent contamination at this vulnerable stage of production. But what are most significant issues for processors to consider and what technologies can help?

(more…)

Tagged with: Hygiene, QA/QC

Innovative packaging for UHT

Issue 4 2005 / 21 November 2005 / Paulo Bonometti, Technical Director, Centrale del Latte di Brescia Spa

In the field of food packaging it is particularly important to guarantee correct preservation of the product. This means that the food product, during its shelf life and prior to consumption, must retain its nutritional properties and organoleptic characteristics.

Also, consumers prefer practical packaging. When considering liquid food, for example juice and milk, consumers favour a light pack with a large opening so that the product pours easily without splashing. Methods that enable the package to be re-sealed when a product is not to be consumed at once are also preferred.

(more…)

Tagged with: Centrale del Latte di Brescia Spa, Packaging, Paulo Bonometti, Processing, QA/QC

Detecting Salmonella antibodies in pork

Issue 4 2005 / 21 November 2005 / René Achterberg, Judith Maneschijn-Bonsing, Rinus Bloemraad, Manon Swanenburg and Kitty Maassen, Animal Sciences Group, Lelystad, The Netherlands

Programs for monitoring Salmonella in the pork production chain have begun in several European countries. For an assay to be used in a monitoring program, it is a prerequisite that the total testing time per sample is short and that regeneration is optimal. In collaboration with a major pork producer in The Netherlands, a pilot study for herd screening was conducted to compare the performance of two immunoassays for the detection of antibodies directed to Salmonella sero-groups B and D in porcine sera in a routine setting.

(more…)

Tagged with: Analysis & control, Judith Maneschijn-Bonsing, Kitty Maassen, Manon Swanenburg, Microbiology, QA/QC, René Achterberg, Rinus Bloemraad

Dealing with decontamination

Issue 4 2005 / 21 November 2005 / Christian James, Food Refrigeration Process Engineering Research Centre, University of Bristol

There is no terminal step (such as cooking) to eliminate pathogenic organisms from raw meat before it reaches the consumer. The consumer is relied upon to ‘adequately’ cook the meat so that any pathogens that may be present are killed. Many studies have shown that at the time of slaughter the muscle tissue of a healthy animal is, essentially, sterile and it is only the surface of the meat that is contaminated with pathogenic and spoilage organisms during slaughter and subsequent handling. This article describes the work, particularly at the University of Bristol, that is taking place to try and develop such treatments and problems that are being encountered.

(more…)

Tagged with: Christian James, Hygiene, QA/QC, University of Bristol

Bacterial tolerance – the consequences

Issue 4 2005 / 21 November 2005 / Even Heir and Solveig Langsrud, Matforsk AS, Norwegian Food Research Institute, Norway

Failure in cleaning and disinfection increases the ability of bacteria to survive, adapt and establish in food processing equipment or other environments, with the potential to transfer to food products. The antimicrobial effects of disinfectants depend upon several factors. This article focuses on the properties and mechanisms of bacteria involved in increased tolerance to disinfectants used in the food industry.

(more…)

Tagged with: Even Heir, Matforsk AS, Norwegian Food Research Institute, Solveig Langsrud

Up to standard?

Issue 4 2005 / 21 November 2005 / Jacques Kastelein and Hilde Cnossen, TNO Quality of Life

In this, the final article resulting from the HYFOMA project, Jacques Kastelein and Hilde Cnossen of TNO outline the reasons why equipment certification is essential to the food industry.

Need for hygienic design

Good hygienic design of process equipment has a tremendous impact on diminishing the risks of contamination of food during production, resulting in an extended shelf life of food products. Process equipment with poor hygienic design will be difficult to clean. Therefore, good hygienic design and preventive maintenance of production systems are essential prerequisites for high quality and safe products.

(more…)

Tagged with: Hilde Cnossen, Jacques Kastelein, TNO Quality of Life

Automating bacterial enumeration

Issue 4 2005 / 21 November 2005 / Roy Betts, Head of Microbiology, Campden & Chorleywood Food Research Association

Quality indicator (QI) tests represent the large majority of routine tests currently performed by food microbiology laboratories. Although not necessarily pathogenic, indicator organisms, such as Total Plate Count, coliforms, Escherichia coli, Enterobacteriaceae, yeasts and moulds can alter the appearance and taste of a product when present in large quantities. The enumeration of the microbial flora present indicates the microbiological quality of the raw materials and the finished product, as well as ensuring in-process control. QI tests are therefore of major importance in establishing a consistent level of hygiene during food production and a good quality product.

(more…)

Tagged with: Campden & Chorleywood Food Research Association, Roy Betts