Bühler - Articles and news items

Optical sorting technology sows the seeds of success for Spanish olive processor

Industry news  •  24 March 2017  •  New Food

Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient…

Bühler acquires chocolate specialist Hosokawa Bepex

Industry news  •  12 October 2015  •  Victoria White

With the Hosokawa Bepex acquisition, Bühler can now offer its customers total plant solutions for making chocolate countlines, enrobed articles and cereal bars…

Renewed strategic focus extends Bühler’s rice processing presence in South East Asia

Featured news  •  19 May 2015  •  The Bühler Group

Capitalising on increasing demand for rice in South East Asia, Bühler has reaffirmed its position as the first choice technology partner for rice processing..

Westfro expands capacity and ensures quality with investment in Bühler’s SORTEX sorting solutions

Featured news  •  1 July 2014  •  The Bühler Group

SORTEX optical sorting technology supports quality and growth in frozen vegetable production for Westfro in Belgium…

Bühler takes a giant leap forward in intelligent optical sorting for rice with the all-new SORTEX S UltraVision™

Featured news  •  3 June 2014  •  Bühler

Bühler’s flagship rice sorter features individual defect detection technology, enabling processors to adjust the sensivity of each defect, individually and in parallel…

15th Anniversary Supplement

Issue 5 2012, Supplements  •  8 November 2012  •  Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma

“But it still needs to be made …” (Albert Zwijgers – Innovation Agent Food and Health, Food & Nutrition Delta, Professor of Technology and Ingredients, University of Applied Sciences HAS Den Bosch)
Tailored food processing for better food quality (Lilia Ahrné – Director, Department for Process and Technology Development, SIK)
The evolution of product quality testing in food manufacturing (Petra Wissenburg – Corporate Quality Projects Director and Head of the Global Laboratory Center, Danone)
Advancements in the area of food chemistry (Supriya Varma – Scientist, Frito-Lay (PepsiCo))

Progress on coffee roasting: A process control tool for a consisten roast degree – roast after roast

Issue 3 2012  •  4 July 2012  •  Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG

A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time picture of the evolution of the roasting process with the aim of controlling the process and consistently achieving a targeted roast degree.

The flavour of a freshly prepared cup of coffee is the final expression and perceptible result of a long chain of transformations which link the seed to the cup. These include agricultural factors such the variety of the plant, the chemistry of the soil, the weather and the alti – tude at which the coffee is grown. Combined with the way the cherries are picked, further processed and stored, a green bean is obtained that contains all the ingredients necessary for the later development of the typical coffee aroma. Yet, the green beans give no clue as to what they might become once roasted. They have neither the characteristic smell nor the taste of a good cup of coffee. To reveal the typical coffee flavour, coffee has to be roasted.

From a scientist’s point of view, roasting is the collection of a large number of heat induced time and temperature dependent physical and chemical transformations. It turns a hard, spongy to bite, green / grassy smelling bean into an intensely fragrant, brittle, and extractable dark brown bean.

Pasteurisation: Oilseeds, nuts and almonds

Issue 1 2010, Past issues  •  22 February 2010  •  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 used nowadays due to legal restrictions as well as safety and nutritional concerns.