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Issue 4 2013



Issue #4 2013 – Digital edition

2 September 2013 | By

In this issue: Pumps, Updated EHEDG guideline Doc. 17, Raman Spectroscopy, Infrared Spectroscopy, Food Grafe Lubricants, Fats & Oils, Rheology, Sweeteners, Beverage Processing...


Beverage Processing supplement 2013

2 September 2013 | By Marvin Johnson, Nicholas Dege

Choosing the right beverage process based on beverage characteristics (Marvin Johnson, Principal Engineer, The Coca Cola Company)Quality processes for bottled water (Nicholas Dege, Director of Quality Assurance, Nestlé Waters North America)Curtain up: Technology trends at drinktec 2013


Food Grade Lubricants supplement 2013

2 September 2013 | By Ashlee Breitner, Muhammad Munir Chaudry

Ashlee Breitner explains how to avoid labelling confusion, Muhammad Munir Chaudry discusses halal certification guidelines for food grade lubricants, and food grade lubricant experts discuss the latest developments in our roundtable...


Hygienic design of pumps, homogenisers and dampening devices: Updated EHEDG guideline Doc. 17 (Third Edition, April 2013)

28 August 2013 | By Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG

The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please…


A portable Raman system for non-invasive in situ meat spoilage detection

28 August 2013 | By Kay Sowoidnich, Institute of Optics and Atomic Physics, Technical University Berlin

It is no easy task to judge the freshness of meat products – either for consumers or for food inspectors. To obtain detailed results about spoilage status, sophisticated and expensive laboratory analyses are required. As an alternative, non-destructive optical inspection methods are very attractive. At Technical University Berlin, a portable…


Infrared spectroscopy and its role to monitor wine fermentation

28 August 2013 | By Daniel Cozzolino School of Agriculture, Food and Wine, University of Adelaide

The term Process Analytical Technologies (PAT) describes the field of process analysis and measurement technologies that have been expanded to include several physical, chemical, mathematical and other analytical tools used to characterise chemical and biological processes. Over the past few years, on- in- and at-line analysis, the so-called PAT technologies,…


Trans fats in foods and the commercial challenges

28 August 2013 | By M. S. Alam Head of Fats and Oils Program, Food Protein R&D Center, Texas A&M University

Fats and oils are major sources of energy, providing nine kilocalories per gram compared to carbohydrates and proteins which provide only four kilocalories per gram and 3.8 kcal/g of energy, respectively. The two major sources of edible fats and oils are plants and animals. Plant sources or vegetable oils are…


Rheological aspects of chocolate with an improved health profile

28 August 2013 | By Isabella Van Damme, Material Science Program Manager R&D, Mars Chocolate

Chocolate is adored by people around the world for its unique flavour and smooth, luxurious texture. It provides an indulgent pleasure with the added benefit that cocoa flavanols promote a range of health benefits. Is it possible to improve the nutritional profile of chocolate while still maintaining the quality aspects…


Low calorie sweeteners: Consumer perceptions of safety and use in weight control

28 August 2013 | By Helena Gibson-Moore Nutrition Scientist, British Nutrition Foundation

This article presents an update on low calorie sweeteners including results from consumer research which examined attitudes towards low calorie sweeteners, the European Food Safety Authority’s (EFSA) consultation on the safety of aspartame, Stevia in the marketplace and the role of low calorie sweeteners in weight management. A preference for…