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Lilia Ahrne - Articles and news items

15th Anniversary Supplement

Issue 5 2012, Supplements  •  8 November 2012  •  Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma

“But it still needs to be made …” (Albert Zwijgers – Innovation Agent Food and Health, Food & Nutrition Delta, Professor of Technology and Ingredients, University of Applied Sciences HAS Den Bosch)
Tailored food processing for better food quality (Lilia Ahrné – Director, Department for Process and Technology Development, SIK)
The evolution of product quality testing in food manufacturing (Petra Wissenburg – Corporate Quality Projects Director and Head of the Global Laboratory Center, Danone)
Advancements in the area of food chemistry (Supriya Varma – Scientist, Frito-Lay (PepsiCo))

Propraline project delivers a number of solutions for chocolate industry to improve praline quality

Issue 1 2012  •  6 March 2012  •  Lilia Ahrné, Coordinator, ProPraline and Director Process and Technology Development at SIK – Swedish Institute for Food and Biotechnology

The ProPraline project is now finalised and after three years of intensive research, the project has delivered a number of solutions. Four booklets containing scientific information to help SMEs to produce pralines of high quality and extended shelf-life have been developed during the project and are now available to download on ProPraline external website: www.sik.se/propraline.

The objective of the ProPraline project has been to improve the competitiveness of the European SMEs producing exclusive, complicated and niche-oriented filled products like chocolate pralines by developing knowledge and technical solutions to improve quality and to extend the shelf-life of their products. Moreover, the project, through SMEs associations, has provided demonstration and training to a large number of European SMEs in how to manufacture new innovative chocolate pralines with high quality. The main S&T results obtained are well aligned with the objectives of the project as shown here:

Demonstration of novel technologies and advanced heating has been a key goal for NovelQ

Issue 5 2010  •  5 November 2010  •  Lilia Ahrné, Director of Department Process and Technology Development, SIK and Ariette Matser, Senior Scientist Novel Processing, Wageningen UR, Food & Biobased Research

One of the goals of NovelQ is to facilitate and speed up industrial exploitation of novel technologies by carrying out extensive demonstration activities with real food products and industrial equipment in close collaboration with the food industry. A variety of activities have been undertaken during the lifetime of NovelQ demonstrating the advantages of novel processing and advanced heating with respect to product quality and shelf-life (Figure 1).

Hygienic design of novel processing equipment

Issue 5 2010  •  4 November 2010  •  Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK

The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of hygienic conditions throughout the equipment’s working life. There is a significant amount of guidance and information available on the principles of hygienic design for traditional food processing equipment (from the European Hygienic Engineering Design Group; www.EHEDG.org), but the nature of NP techniques such as High Pressure Processing (HPP) and Pulsed Electric Field (PEF) may impose other additional stresses on the equipment surfaces, their construction materials and their fabrication.

 

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