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Processing & Packaging supplement 2014

Posted: 2 May 2014 | | No comments yet

Satu Salo compares conveyor belt materials, Koni Grob discusses recent progress on mineral oil from recycled paperboard, and Bart Roodenburg looks at in-pack electrical mild preservation techniques for liquid food products…

This free to view Processing & Packaging supplement is sponsored by Sandvik, Bel-Ray, Rexroth Pneumatics, Diversified Technologies, Haas Food Equipment, NSF and GEA Group.

  • Processing & Packaging SupplementComparison study of conveyor belt materials
    Author: Satu Salo, VTT Technical Research Centre of Finland
    Food safety is dependent on several factors and one important issue is the hygiene of food contact surfaces in food factories. Regarding cleanability and disinfectability, no common regulations are available in EU for the food contact material surfaces. In hygiene regulation EC 852/2004 (EC, 2004a), the requirements are general and control authorities do not require certificates providing evidence for the compliance with the regulation. An ideal food contact surface would be easy to clean and disinfect; the rougher the surface, the more readily soil particles will adhere to it, resulting in adverse effects on the cleanability of the surface…
  • Mineral oil from recycled paperboard: recent progress
    Author: Koni Grob, Official Food Control Authority of the Canton of Zurich
    In 1989, the European Scientific Committee on Food (SCF), the predecessor of the EFSA, evaluated mineral oil and established a temporary tolerable daily intake (TDI) of 0.005-0.05 mg/kg body weight (bw) depending on oil quality. Using the usual assumptions this relates to migration limits of 0.3-3 mg/kg food. As the mineral oil migrating from recycled board contains 15 – 20 per cent mineral oil aromatic hydrocarbons (MOAH), the lower limit applied, which was usually exceeded roughly 100 times…
  • In-pack electrical mild preservation techniques for liquid food products
    Author: Bart Roodenburg, Researcher, Delft University of Technology
    Microorganisms are the main cause of food spoilage and foodborne diseases, therefore most products are pasteurised. Thermal pasteurisation, which is one of the most common preservation techniques, strongly affects the original taste of these products. The deterioration in taste is mainly caused by a too high heat-load during processing. In the past decade, there has been increased consumer demand for more fresh-like products with an extended shelf life (e.g. for fresh squeezed fruit juices). For that reason, several electrical mild preservation techniques have been developed. A valuable and logical next step would be the development of a post-packaging variant of these techniques. This could, for instance, eliminate the need for aseptic packaging. Figure 1 shows an overview of the most common mild preservation techniques and their main operating principle. Three of them have a direct electrical origin…
  • Fabio Conti, Global Product Manager – Food at Sandvik Process Systems, discusses hygienic conveying
  • Show Preview: interpack 2014

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