• Facebook
  • Twitter
  • LinkedIn
  • Google+
  • RSS

Martijn Fox - Articles and news items

Screening platform for optimal spray drying of enzymes and probiotics

Issue 3 2013  •  19 June 2013  •  Maarten Schutyser and Jimmy Perdana, Food Process Engineering Group, Wageningen UR, Martijn Fox, NIZO Food Research

Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of acceptable quality. Therefore, a high-throughput screening platform based on single droplet drying mimicking spray drying was successfully developed. It allows, in combination with a novel viability enumeration technique, screening amongst others survival percentages of probiotic bacteria as a function of drying conditions and formulation…

Five measures for sustainable, financially sound processing

Issue 4 2009  •  1 June 2010  •  Dr Peter de Jong, Arjan van Asselt, Dr Martijn Fox & Dr Coen Akkerman, NIZO Food Research

In the food industry, it is possible to use new breakthrough technologies to create a more sustainable production process combined with a substantial decrease of production costs. However, the development of these technologies requires a significant investment of time and money. The latter, in particular, is difficult to secure these days. Fortunately, there are some relatively simple measures available to decrease production costs by five to 10 per cent within a single year. Five are presented in this article. In order to obtain a maximised effect it is important to apply all five to achieve optimal production efficiency.

Energy reduction by high dry matter concentration and drying

Issue 2 2010  •  12 May 2010  •  Martijn Fox, Coen Akkerman, Han Straatsma and Peter de Jong, NIZO food research

Most of the powder products available on the market are produced using a spray drying process. Drying processes are known to be the most energy consuming processes used in the food industry. For example, the Dutch dairy industry required 1.4 PJ for drying its whey and milk powder in 2007. Therefore, a reduction of the energy consumption in drying processes will result in large cost savings, a better carbon footprint and a more sustainable production chain.

 

Webinar: Allergen testing and risk management within food manufacturingWATCH NOW
+ +