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29 July 2005 | By Martin G. Scanlon, Nancy M. Edwards and Jim E. Dexter
Every year, in various educational institutions across the globe, students compete to design and build bridges made from spaghetti strands. In most competitions, the winner is that student team whose bridge can sustain the highest load (Johns Hopkins, 2005). Clearly some elaborate design work goes into the creation of these…
29 July 2005 | By Bogdan Dobraszczyk, Senior Research Fellow, School of Food Biosciences, University of Reading
Various ingredients have long been known to have a beneficial effect on baked loaf volume and texture. Ingredients such as fats and lipids, surfactants, oxidants and enzymes are frequently added to bread formulations to give improved product quality by giving better tolerance during processing; improving texture and volume; increasing shelf…
29 July 2005 | By Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG
Share the expertise Machines and Processes for Safe Food is the theme of the EHEDG seminar on September 14th at Drinktec, Munich. State-of-the-art engineering tools for hygienic design of both machinery and processes are essential for safe food and beverage manufacture. EHEDG speakers involved in work groups will share their…
29 July 2005 | By Mr Jari Kangas, Technical Development Manager, Oy Hartwall Ab and Project Manager for Hartwall Lahti
Hartwall Ltd is Finland’s leading beverage supplier and part of the Scottish & Newcastle Group. It has a 44 per cent share of the market through its strong portfolio of beers, soft drinks, bottled waters, ciders and other alcoholic beverages and functional drinks; as well as imported wines and spirits…
29 July 2005 | By Frank Moerman, Chairman, EHEDG Belgium
In the beverage processing industry (spirits, brewing, juice bottling, dairy, etc.), cleaning-in-place is a well established technique. On a daily basis, huge numbers of small and large vessels must be cleaned in an economical, efficient and reproducible manner. To achieve these objectives, tank cleaning machines are used. In part 1…
29 July 2005 | By John Donnelly, Technical Director, Tayto Limited
Tayto, Ireland’s leading snack food company, participated in a scheme led by the Irish Environmental Protection Agency to reduce the impact of manufacturing companies on the environment. Tayto improved environmental performance and reduced manufacturing costs as a result of success with a number of projects.
29 July 2005 | By Greg Ziegler and Kristin Szlachetka,Cocoa, Chocolate and Confectionery Research Group, Department of Food Science, Penn State University
Oil migration is responsible for the poor keeping qualities of many composite confectionery products with nut-based centres, coated biscuits, or nut inclusions. Quality defects arising from oil migration include softening of the coating; hardening of the filling; deterioration in sensory quality and a greater tendency to fat bloom. For this…
29 July 2005 | By H. Douglas Goff, Ph.D., Professor of Food Science, University of Guelph, Canada
Ice cream and related desserts have been manufactured for centuries, the history of which is a fascinating tale replete with old-fashioned imagery of wholesomeness, tradition, family fun and folklore1. Today, though, ice cream is a very large global business that is anything but standing still in tradition. This paper will…
29 July 2005 | By Dr Ken Burgess, Technical Director, Dairy Crest
Responsibility for safety from ‘farm to fork’ is obviously shared between farmers, manufacturers and processors, distributors, consumers and various government authorities. The perspective of the manufacturer is in ensuring that known food safety risks are managed and controlled, while the areas of new and emerging food safety risk have traditionally…
29 July 2005 | By Gun Wirtanen and Satu Salo, VTT Biotechnology, Espoo, Finland
The project ‘DairyNET – Hygiene control in dairies’ was built both on common synergy tasks performed in all Nordic countries and on national research studies. The synergy tasks dealt with rapid detection of cleaning agents and disinfectants residues, detection of organic soil in processing equipment hot spots and detection of…
29 July 2005 | By Jens Stoumann Jensen, Project Manager, M.Sc. Food Science and Technology, Danish Meat Research Institute
Manufacturers of cured and cooked sliced meats are met with increasing demands on shelf life and safety. Improved knowledge and understanding of the interactions between the packaging parameters and their influence on colour stability, sensory perception, microbial safety and shelf life will be indispensable if they want to stay in…
29 July 2005 | By Jos van der Vossen, Frank Schuren and Roy Montijn, TNO Quality of Life, The Netherlands
The food industry is assisted optima forma when a clear and rapid insight could be given into the presence and behavior of microorganisms in ingredients, processing, final product and health. A clear insight regarding the microbiology of food products and production is essential for prediction and management of food quality…
29 July 2005 | By Dr Robert Madge, President, IDtrack
Consumers fear the food they eat. These fears have grown as food production and processing has become more industrialised and food sources more distant. The scale and impact of food scares in recent years – from mad cow disease to dioxins and most recently Sudan I – have fuelled the…
29 July 2005 | By Bo Boye Busk Jensen, FBE, BioCentrum-DTU, Hilde Cnossen, Jacques Kastelein, TNO Quality of Life and Roland Cocker, Cocker Consulting
Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which…
