List view / Grid view
9 March 2006 | By Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands
In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run…
9 March 2006 | By Wolfgang Hoffmann, Federal Research Centre for Nutrition and Food, Location Kiel, Katja Borcherding, G.C. Hahn & Co., Lübeck, Matthias Denker, Marijana Parat-Wilhelms, Andrea Luger and Hans Steinhart, Department of Food Chemistry, University of Hamburg, Germany
The popularity of milky coffee beverages is based on its energising effect and special flavour. This is particularly true with younger consumers, who reject traditional beverages with evaporated milk or coffee cream, and prefer products with relatively high amounts of milk as it softens the bitter coffee taste effectively. Numerous…
9 March 2006 | By Huub L.M. Lelieveld
To have food available all year round, preservation is essential. However, traditional preservation methods such as drying, salting, acidifying, fermenting and heat treatments, whilst providing specific advantages, also have drawbacks. These include negative effects on colour, flavour and concentration of nutrients such as vitamins. New methods are emerging and one…
9 March 2006 | By Mike Gray, Manufacturing Support Advisor, Nestle Product Technology Centre
Chocolate conching is not a precisely defined process and there are still elements of skill in producing a good flavoursome chocolate with the right viscosity for making sweets. This article is an introduction to what goes on in the conche and demonstrates how complex a process conching is. A conche,…
9 March 2006 | By Eric Schmoyer, R&D Laboratory Manager, R.M. Palmer
Determining the cause of line problems and correcting them without creating excessive down time can be a trying experience. This article will cover some of the more common problems found in chocolate and coating production of hollow, solid, one shot, and enrobed items from pre-molding considerations to demolding of finished…
9 March 2006 | By Emma West, Meat Industry Inspection Specialist, EFSIS
The meat industry has, deservedly or not, been the subject of much adverse media comment in recent years. Recognised standards, inspected by independent third party auditors, are a key tool in building and maintaining consumer confidence. This article examines how standards work in the modern meat processing sector.
9 March 2006 | By Skip Seward, Vice President, Regulatory Affairs, American Meat Institute
Hygienic manufacture of food and beverage is a theme closely allied to New Food. A major contribution toward the goal of safe food production is ensuring that processing equipment is designed with this in mind. The European Hygienic Engineering Design Group (EHEDG) provide regular contributions describing their work and principles…
9 March 2006 | By Assistant Professor Bo Boye Busk Jensen and Associate Professor Alan Friis, Food Biotechnology and Engineering, BioCentrum-DTU
The efficiency of Cleaning-In-Place (CIP) procedures greatly depends on fluid flow (i.e. the motion of detergent and rinsing water). Thorough understanding of the physical action of fluid flow during cleaning allows for redesign of equipment and design of CIP procedures with respect to optimal cleaning characteristics. This article discusses the…
21 November 2005 | By Dr. Richard Dempster, American Institute of Baking
Near Infrared Reflection (NIR) is an established and valid measurement method for many specific compounds, (moisture, protein, fat, etc.) within the food industry. Recently, two ideas have emerged from the American Institute of Baking (AIB). The first is to use NIR to monitor processes and the second is to use…
21 November 2005 | By Grant M Campbell, Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, The University of Manchester
The greatest challenges facing the domestic chef or his/her industrial counterpart frequently concern the creation, retention and control of aerated structures in foods. Many food products – and most of the more high profile and attractive ones – derive their distinction and appeal from the incorporation and manipulation of bubbles:…
21 November 2005 | By Jacob Færgemand, Project Leader, ISO 22000 working group
Food safety hazards may be introduced at any stage of the food chain and adequate control throughout the food chain is therefore essential. Thus, food safety is a joint responsibility that is principally assured through the combined efforts of all the parties participating in the food chain.
21 November 2005 | By Ellen Moens-Go Yanko, Office Manager, EHEDG
ISO 22000:2005, Food safety management systems - Requirements for any organisation in the food chain has just been published (October). This new international standard provides a harmonised framework for the implementation of a hazard analysis system to identify and control food safety hazards within any type of organisation dealing with…
21 November 2005 | By Mandy Drabwell, New Food
Daniels Chilled Foods are a manufacturing company whose product ranges includes New Covent Garden Soup, Johnson’s Juice, Fruit All Fresh Salads, Sandwich Fillings and a B2B Ingredients business, with their own distribution arm to support the operation. Daniels’ customer base falls into three categories: food service, retail and export –…
21 November 2005 | By Frank Moerman, Chairman, EHEDG Belgium
In part 2 of his article examining the selection of spraying systems, Frank Moerman gives an overview of the different rotary jet heads offered for sale on the world market. The article finishes with details on the positioning of the tank cleaning machine in the reactor/tank. Rotary jet heads are…
21 November 2005 | By Peter Edmondson, Cadbury Trebor Bassett Ltd
Traditionally the food industry’s aim has always been to produce safe, convenient, good quality foods in sufficient volume to feed a growing and prosperous population. In the past food processes have been designed using practical experience. This has involved the culmination of the knowledge of product quality requirements, such as…
