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NIZO Food Research

 

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The quicker, the better

11 August 2006 | By MC te Giffel, NIZO food research, Department of Health & Safety, The Netherlands

Control of production processes in the food industry has always focused on examination of end products. However, feedback of test results to the production process is generally not possible because it takes too long before the results of the analyses are known. Moreover, high numbers of samples have to be…

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If you can’t kill them, control them

9 March 2006 | By Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands

In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run…