List view / Grid view
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…
9 March 2006 | By Emma West, Meat Industry Inspection Specialist, EFSIS
The meat industry has, deservedly or not, been the subject of much adverse media comment in recent years. Recognised standards, inspected by independent third party auditors, are a key tool in building and maintaining consumer confidence. This article examines how standards work in the modern meat processing sector.
9 March 2006 | By Skip Seward, Vice President, Regulatory Affairs, American Meat Institute
Hygienic manufacture of food and beverage is a theme closely allied to New Food. A major contribution toward the goal of safe food production is ensuring that processing equipment is designed with this in mind. The European Hygienic Engineering Design Group (EHEDG) provide regular contributions describing their work and principles…
9 March 2006 | By Assistant Professor Bo Boye Busk Jensen and Associate Professor Alan Friis, Food Biotechnology and Engineering, BioCentrum-DTU
The efficiency of Cleaning-In-Place (CIP) procedures greatly depends on fluid flow (i.e. the motion of detergent and rinsing water). Thorough understanding of the physical action of fluid flow during cleaning allows for redesign of equipment and design of CIP procedures with respect to optimal cleaning characteristics. This article discusses the…
21 November 2005 | By Dr. Richard Dempster, American Institute of Baking
Near Infrared Reflection (NIR) is an established and valid measurement method for many specific compounds, (moisture, protein, fat, etc.) within the food industry. Recently, two ideas have emerged from the American Institute of Baking (AIB). The first is to use NIR to monitor processes and the second is to use…
21 November 2005 | By Grant M Campbell, Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, The University of Manchester
The greatest challenges facing the domestic chef or his/her industrial counterpart frequently concern the creation, retention and control of aerated structures in foods. Many food products – and most of the more high profile and attractive ones – derive their distinction and appeal from the incorporation and manipulation of bubbles:…
21 November 2005 | By Peter Edmondson, Cadbury Trebor Bassett Ltd
Traditionally the food industry’s aim has always been to produce safe, convenient, good quality foods in sufficient volume to feed a growing and prosperous population. In the past food processes have been designed using practical experience. This has involved the culmination of the knowledge of product quality requirements, such as…
21 November 2005 | By Mandy Drabwell, New Food
Well informed consumers demand the highest quality food, which means fresh, nutritious, safe products. It is in the manufacturers’ interest to ensure that their products reach consumers in perfect condition and that – at the very least – it is safe to consume. Of course, this feat requires careful attention…
21 November 2005 | By Paulo Bonometti, Technical Director, Centrale del Latte di Brescia Spa
In the field of food packaging it is particularly important to guarantee correct preservation of the product. This means that the food product, during its shelf life and prior to consumption, must retain its nutritional properties and organoleptic characteristics. Also, consumers prefer practical packaging. When considering liquid food, for example…
21 November 2005 | By René Achterberg, Judith Maneschijn-Bonsing, Rinus Bloemraad, Manon Swanenburg and Kitty Maassen, Animal Sciences Group, Lelystad, The Netherlands
Programs for monitoring Salmonella in the pork production chain have begun in several European countries. For an assay to be used in a monitoring program, it is a prerequisite that the total testing time per sample is short and that regeneration is optimal. In collaboration with a major pork producer…
21 November 2005 | By Christian James, Food Refrigeration Process Engineering Research Centre, University of Bristol
There is no terminal step (such as cooking) to eliminate pathogenic organisms from raw meat before it reaches the consumer. The consumer is relied upon to ‘adequately’ cook the meat so that any pathogens that may be present are killed. Many studies have shown that at the time of slaughter…
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 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…
3 May 2005 | By S.J. Millar and A.G. Hall, Baking and Cereals Processing Department, Campden & Chorleywood Food Research Association
Chocolate is widely appreciated globally as a luxury food. Although its introduction to Europe and the rest of the world occurred some 500 years ago, the cocoa bean had been recognised as a highly significant plant in South America for thousands of years prior to that – having been cultivated…
