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Hennie Mastwijk - Articles and news items

How to compare novel and conventional processing methods in new product development: A case-study on orange juice

Issue 5 2010  •  4 November 2010  •  Ariette Matser & Hennie Mastwijk, Wageningen UR and Diána Bánáti, Director General, Central Food Research Institute and Liesbeth Vervoort & Marc Hendrickx, Katholieke Universiteit Leuven

The overall objective of the EU FP6 NovelQ Integrated Project was to formulate strategic solutions for technical and basic research hurdles to enhance the development and successful demonstration of Novel Processing (NP) schemes. A parallel approach was chosen based on providing a sound scientific base and technology transfer.

The first approach has generated new insights for mechanistic and kinetic aspects on the impact of novel technologies on food safety and quality as a basis for process and product development. The second has led to integrated product and process development, and demonstration trajectories. It has also resulted in enhanced implementation of NP.

From laboratory-scale to pilot-scale

Issue 5 2010  •  4 November 2010  •  Ariette Matser & Hennie Mastwijk, Wageningen UR and Milan Houška, Food Research Institute Prague

The implementation of a novel processing technology needs a science-based approach where product benefits initially demonstrated in a laboratory environment and the associated risks are used to predict enhanced quality when the technology is used in large-scale industrial operation. We discuss four novel technologies business cases developed for food application moving from laboratory to industrial-scale application.

 

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