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4 September 2007 | By Stefan Toepfl and Volker Heinz, German Institute of Food Technology (DIL)
Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of…
4 September 2007 | By Phillip Tong, Dairy Products Technology Center, California Polytechnic State University
Centuries ago, man observed that drying in the sun could naturally extend the shelf life of grains and other foodstuffs. Marco Polo, in the 13th century, is reported to have carried dried milk on his trips. Based on these observations man learned to commercialise this process for vegetables and later…
4 September 2007 | By Jim Crilly, Vice President Research & Development, Unilever Ice Cream Category
Fat and sugar are key nutrients in ice cream and very important as structural building blocks. But with consumers less keen on saturated fat and sugar in their diets, there is a greater need to utilise additional structure from the ice phase to maintain excellent sensory delivery.
4 September 2007 | By Julian Stocker, H J Heinz Co. Ltd.
Canning has been a valuable form of food packaging and preservation ever since Napoleon offered a prize for the invention of a method of preserving food for military campaigns. In the UK there are 4 billion food cans sold each year and in the enlarged EU the figure is more…
4 September 2007 | By Elliot T. Ryser and Ewen C.D. Todd, Michigan State University; and Keith L. Vorst, California Polytechnic Institute
Delicatessen slicers have long been recognised as a source for the spread of both spoilage and pathogenic microorganisms in the retail food environment. However, based on the higher prevalence of Listeria monocytogenes – a serious bacterial foodborne pathogen of major public health significance, in delicatessen meats sliced at retail and…
4 September 2007 | By James Lyng, UCD Dublin, School of Agriculture, Food Science and Veterinary Medicine
This article introduces the use of radio frequency (RF) and ohmic (OH) heating for meat pasteurisation and gives a brief overview of some UCD Dublin findings on the quality of OH and RF cooked meats. RF and OH vs. conventional pasteurisation of meat In pasteurising meat, the aim is to…
23 May 2007 | By Hilde Cnossen & Marijke van Dusseldorp, TNO Quality of Life
TNO Quality of Life is one of the five core areas of the Netherlands Organisation for Applied Scientific Research. TNO carries out research aimed at providing concrete solutions to problems encountered by industry and government bodies in six areas of activity: Work and Employment, Chemistry, Innovation Policy, Prevention and Healthcare,…
23 May 2007 | By Dr. Raymond Oliver F.R. Eng., F.I.Chem.E, Director of Science and Innovation at Cenamps
‘Nano’ or small-scale technologies are an exciting area of science involving work at the nano scale; far smaller than micro-scale technology and impossible to view with the human eye. No-one yet knows the extent to which nanotechnology could transform our world, but it is generally acknowledged that the technology could…
23 May 2007 | By Ellen Go Yanko, Office Manager, EHEDG
The EHEDG is as busy as ever with a meeting in Parma, Italy and plans for a conference in November, as well as numerous meetings throughout the year. On top of this, the organisation needs a new secretariat to organise all these dates. Read more about the group’s activities this…
In the last 30 years, membrane processes have become major tools in the food industry.1,2 This industry represents the second sector of membrane applications, after water treatment, and on equal terms with pharmaceutical and biotechnology applications.
23 May 2007 | By M. Verschueren, J. Straatsma, M. Schutyser, C. Akkerman, P. de Jong, NIZO food research, Ede, the Netherlands
Spray drying is an essential unit operation for the manufacture of many products with specific powder properties. It is characterised by atomisation of a solution or suspension into droplets, followed by subsequent drying of these droplets by evaporation of water or other solvents. Spray drying is used for the manufacture…
23 May 2007 | By Eddy Stempfel, Shell Aseol AG
The food industry differs substantially from other industries in its demands for lubricants, with the emphasis not simply being on technical performance. A great deal of attention is also given to issues such as cleanliness, health, safety and preventing contamination.
23 May 2007 | By Dr Mary Moon, Bel-Ray Company, Inc
Needs unique to the food processing industry have motivated the development of food grade lubricants.1-4 These lubricants are formulated to minimise risks associated with unavoidable occasional trace contamination in food and beverages. Well-defined regulations specify standards for food grade lubricants in certain nations.1,5 A new international standard for food processing…
23 May 2007 | By Jarmo Markula, Innoliito Concept Studio
Did you know that Finland is the leader in functional food innovations? It seems as though the Finns turn their weaknesses into strengths; they may not be very talkative, but they are leading producers of mobile phones, and they may not have a very rich food tradition, but they are…
23 May 2007 | By Huub Lelieveld, Unilever
The past ten years have seen many changes in both food science and technology as well as in food regulations. Contrary to the decades before then, most of it has been consumer driven. Consumers have become more aware of the influence of eating habits on their lives, in particular their…
