List view / Grid view
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…
21 November 2005 | By Mandy Drabwell, New Food
Well informed consumers demand the highest quality food, which means fresh, nutritious, safe products. It is in the manufacturers’ interest to ensure that their products reach consumers in perfect condition and that – at the very least – it is safe to consume. Of course, this feat requires careful attention…
21 November 2005 | By Paulo Bonometti, Technical Director, Centrale del Latte di Brescia Spa
In the field of food packaging it is particularly important to guarantee correct preservation of the product. This means that the food product, during its shelf life and prior to consumption, must retain its nutritional properties and organoleptic characteristics. Also, consumers prefer practical packaging. When considering liquid food, for example…
21 November 2005 | By René Achterberg, Judith Maneschijn-Bonsing, Rinus Bloemraad, Manon Swanenburg and Kitty Maassen, Animal Sciences Group, Lelystad, The Netherlands
Programs for monitoring Salmonella in the pork production chain have begun in several European countries. For an assay to be used in a monitoring program, it is a prerequisite that the total testing time per sample is short and that regeneration is optimal. In collaboration with a major pork producer…
21 November 2005 | By Christian James, Food Refrigeration Process Engineering Research Centre, University of Bristol
There is no terminal step (such as cooking) to eliminate pathogenic organisms from raw meat before it reaches the consumer. The consumer is relied upon to ‘adequately’ cook the meat so that any pathogens that may be present are killed. Many studies have shown that at the time of slaughter…
