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15th Anniversary Supplement
This free to view 15th Anniversary Supplement is sponsored by
8 November 2012 | By Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma
This free to view 15th Anniversary Supplement is sponsored by
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Lilia Ahrne
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Propraline project delivers a number of solutions for chocolate industry to improve praline quality
The ProPraline project is now finalised and after three years…
6 March 2012 | By Lilia Ahrné, Coordinator, ProPraline and Director Process and Technology Development at SIK – Swedish Institute for Food and Biotechnology
The ProPraline project is now finalised and after three years of intensive research, the project has delivered a number of solutions. Four booklets containing scientific information to help SMEs to produce pralines of high quality and extended shelf-life have been developed during the project and are now available to download…
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Demonstration of novel technologies and advanced heating has been a key goal for NovelQ
One of the goals of NovelQ is to facilitate and…
5 November 2010 | By Lilia Ahrné, Director of Department Process and Technology Development, SIK and Ariette Matser, Senior Scientist Novel Processing, Wageningen UR, Food & Biobased Research
One of the goals of NovelQ is to facilitate and speed up industrial exploitation of novel technologies by carrying out extensive demonstration activities with real food products and industrial equipment in close collaboration with the food industry. A variety of activities have been undertaken during the lifetime of NovelQ demonstrating…
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Hygienic design of novel processing equipment
The hygienic design of food processing equipment is a critical…
4 November 2010 | By Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK
The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of…
