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An overview of membrane applications in the dairy industry

23 May 2007 | By Dr Geneviève Gésan-Guiziou, INRA, Agrocampus Rennes, UMR1253, "Dairy and Egg Science and Technology" joined research unit, Rennes, France

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.

Lubricating the way to higher standards

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.

Food grade lubricants – are they environmentally friendly and biodegradable?

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…

Functional food markets – a recipe for success

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…

Ten years in the food industry

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…

Twenty years of dealing with a crisis

23 May 2007 | By Karen Masters, Business Development Manager, Emergency Response Service

Shortly after Reading Scientific Services Ltd formed its Emergency Response Service (ERS) in 1987, the UK food industry faced one of the biggest, and most public, extortion attempts ever to occur. A former Metropolitan police detective, Rodney Witchelo, had begun his campaign to extort money by contaminating jars of baby…

Control of Salmonella in pork by decontamination

23 May 2007 | By Søren Aabo, Senior Scientist, Department of Microbiology and Risk Assessment, Institute for Food Safety, The Technical University of Denmark

The Danish swine industry produces more than 20 million slaughtered pigs each year. For many years most of the production has been exported, with England, USA and Japan being some of the most important markets.

Developments in food refrigeration

23 May 2007 | By Judith Evans, Senior Research Project Manager, FRPERC (Food Refrigeration and Process Engineering Research Centre), University of Bristol

Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary…

Packaging trends: the past ten years

23 May 2007 | By Peter Wareing, Leatherhead Food International

Food packaging is traditionally required to have many functions: to contain and protect the food, to provide a surface for information labels, to add a distinct brand identity and to present the food attractively so that consumers will purchase it.

Titration techniques in the food industry

23 May 2007 | By

Titration is an analytical technique that is widely used in the food industry. It allows food manufacturers to determine the quantity of a reactant in a sample. For example, it can be used to discover the amount of salt or sugar in a product or the concentration of vitamin C…

Intense Light Pulse as a new food preservation process

23 May 2007 | By M. Federighi and N. Elmnasser, UMR-INRA 1014 SECALIM ENVN/ENITIAA;, F. Leroi, IFREMER, and A. & N. Orange, IUT

Food preservation implies that micro-organisms are inactivated or suppressed in order to enhance the safety and quality of the product. Alternative physical techniques aim to combine the stability and microbial safety of foods with a minimal loss of quality attributes. Because these techniques have little or no thermal effects on…

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.

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…

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