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A time to review and renew

7 March 2007 | By Ellen Go Yanko, Office Manager, EHEDG

2007 is now well underway and with the passing of another year, the EHEDG has taken time to reflect on its major achievements. The result has seen the compilation of the group’s main guidelines and documents in the form of a 2007 Yearbook – an excellent way to get the…

The front tables are history

7 March 2007 | By Thomas Ricker, Research and Development, KRONES AG

The major innovations still happen. They obey what is termed the technological ‘Zen principle’. One of these innovations is the F1 filler, a new generation of filler design at KRONES. It scores essentially in terms of three innovative features: modularised construction of the entire machine with no front table, a…

Online transflectance NIR imaging of foods

7 March 2007 | By Vegard H. Segtnan, Jens Petter Wold and Martin Høy, Matforsk AS, Norway and Jens T. Thielemann and Jon Tschudi, SINTEF ICT, Norway

Most solid foods are heterogeneous on one level or another. Minced meat or an intact piece of meat, for example, will have smaller or larger local regions that are almost pure fat, pure lean meat or pure connective tissue. For such heterogeneous foods the distribution of the local differences is…

Mycotoxin determination in foodstuffs

7 March 2007 | By S. Monbaliu, S. De Saeger and C. Van Peteghem, Ghent University, Laboratory of Food Analysis

This article focuses on the main principle of the liquid chromatographic tandem mass spectrometric (LC-MS/MS) determination of mycotoxins in foodstuffs. It also provides an overview of recent developments in mycotoxin analysis.

Product-oriented intensive heating process design

7 March 2007 | By J. Broeze, R.G.M. van der Sman, H.M. Vollebregt and R.W. van den Berg, Agrotechnology and Food Sciences Group, Wageningen UR

Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality. The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when…

High gravity brewing – the pros and cons

7 March 2007 | By Graham G Stewart, Professor of Brewing, The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh

During the past few decades, process optimisation and increased efficiencies have become priorities for many brewing companies worldwide. High gravity brewing is one method to achieve these objectives.

Cooling conditions for compound coatings

7 March 2007 | By NF

Recent moves away from using partially hydrogenated fats (owing to their trans fatty acid content) have had a major impact on the use of compound coatings in confectionery products. Historically, these have fallen into two main types:

Colour imaging of baked products

7 March 2007 | By Martin Whitworth, Campden & Chorleywood Food Research Association

The colour and appearance of baked products are important quality attributes. Printed images of products are often displayed in production areas to illustrate the required appearance, but frequently provide a poor match to the actual product colour.Calibrated imaging methods are now available that enable accurate, consistent images to be taken…

Luminescent techniques for microbiological analysis of foods

7 March 2007 | By Dr. Mansel Griffiths, Canadian Research Institute for Food Safety, Canada

There are many naturally bioluminescent organisms existing in nature and the mechanisms whereby some of these creatures emit light have been fully characterised1. These include the luciferin-luciferase system of bacteria, insects (fireflies and click-beetles) and the jellyfish Aequorea victoria. In essence, bioluminescence involves the conversion of chemical energy into light…

Making food efficient

6 November 2006 | By David Bryant, Managing Director, Major International

An efficient manufacturing process is the cornerstone of any food company’s profitability. However, once that cornerstone is in place, improving it is the key to long term progress. Here, David Bryant, managing director of Major International discusses the company’s continuing development practice in both automation and process improvement. He believes…

Spreading the word

6 November 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG

With 2006 drawing to a close, the EHEDG has managed to find time to fit in an extra course in Denmark, as well as a seminar in Barcelona. Ellen Moens provides the final quarterly update for 2006…

An Achilles’ heel for hygiene

6 November 2006 | By Bo Knudsen, Segment Manager, Alfa Laval Tank Equipment A/S

When deciding which tank cleaning equipment to purchase, it is important to consider hygiene along with criteria such as effectiveness and price. The very first EHEDG-certified rotary jet head is now on the market. Cleaning-in-place (CIP) based on tank cleaning equipment is finding its way into increasing numbers of reactors,…

Trends in brewing technology – wort boiling

6 November 2006 | By David De Schutter, PhD Fellow, Centre for Malting & Brewing Science, Faculty of Bioscience Engineering – KULeuven

Being one of the oldest industries in the world, the brewing industry still experiences many technological improvements. These innovations are mainly driven by the continuous quest for energy savings and therefore cost-reduction, while keeping one eye on the quality of the finished product. Beer brewing is a highly energy-dependent process.…

When are chocolates really finished?

6 November 2006 | By Julia Strassburg, Nestle Research Center, Vers-chez-les-Blanc, Gottfried Ziegleder, Fraunhofer Institut Verfahrenstechnik und Verpackung and Steve Beckett, Nestle R&D Centre York

Unfinished crystallisation in freshly produced chocolates is one of the major reasons for fat bloom, especially for filled products. Chocolate shells, if insufficiently crystallised, show reduced resistance to oil-migration of fillings. The influence of two production parameters, cooling tunnel time and storage temperature, on the finished state of chocolates is…

Reinforcing innovation clusters in the European food industr­y

6 November 2006 | By Bert Vermeire, Xavier Gellynck, Ghent University and Joep Koene, Development Agency East Netherlands NV

Until recently, the food industry was considered to be a traditional industrial sector with a low capacity for innovation, mainly due to the ‘basic’ character of food products. However, the globalisation of the food market in addition to changing consumer preferences profoundly affects the food sector. Nowadays, innovation is put…