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26 August 2010 | By Vibeke Orlien, Head of Research Group Food Chemistry, University of Copenhagen
High pressure technology offers new opportunities for nutritional and healthy milk products. Based on skim milk and added whey protein or hydrocolloids, high pressure makes it possible to produce milk products ranging from yoghurtlike to pudding-like, but without the sour taste and with less sugar. Moreover, high pressure is a…
22 February 2010 | By Jürgen Fischer, Member of the Executive Board, Bühler Barth AG
Agronomic foods are often naturally contaminated with harmless and pathogenic microorganisms. In most cases, agronomic goods are freshly processed, or appropriately processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurisation or sterilisation, irradiation, disinfestations with gaseous substances etc. In particular, the two latter techniques are rarely…
12 December 2009 | By Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
The second and concluding instalment of Pierre Schuck and associates' article on spray drying parameters of dairy products discusses the results and conclusions of their research. The most frequently used technique for dehydration of dairy and food products is spray drying. This is an effective method for preserving biological products…
10 September 2009 | By Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
Pierre Shuck and associates discuss spray drying parameters of dairy products. In part one, featured in this issue of New Food, the authors discuss the rationale behind their studies and introduce a new method of spray drying. Part two will feature in our next issue of New Food and reveal…
10 September 2009 | By T. Hyvärinen & H. Karjalainen, SPECIM, Spectral Iimaging Ltd; D. Nilsson, Umbio AB and K. Lynch, Gilden Photonics
Hyperspectral imaging combines digital imaging with precise spectral information in each image pixel. It enables composition mapping in food and agricultural raw materials and products based on differences in the spectral signatures of the various chemical ingredients. Advances in hyperspectral cameras and image processing solutions are now making hyperspectral imaging…
20 February 2009 | By Professor Vibeke Orlien, Associate Professor Food Chemistry, University of Copenhagen
Consumers prefer food products, convenience products and ready-to-eat meals to have the taste of being freshly made. Moreover, it must be nutritious, safe, of high quality and originate from sustainable production. High-pressure (HP) technology can be utilised to its full potential as a minimal processing method to address consumers preferences…
16 November 2007 | By Thomas Ostenfeld Larsen, Lars I. Hellgren and Peter Ruhdal Jensen, BioCentrum DTU
BioCentrum (BiC) is an Institute at the Technical University of Denmark (DTU) and represents the largest concentration of biotechnological research at university level in Denmark. BiC has a long tradition of food research and teaching and has for many years been involved in different MSc programmes in Food Science and…
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 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…
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.
3 May 2005 | By Sabina Burmester, Andrew Russell and Deryck Cebula, Ice Cream Global Technology Centre, Unilever R&D Colworth, U.K.
The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In recent years, however, several key technological developments have taken place in the way ice cream is manufactured and these are…
