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Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring…
A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments…
Recognised as a world leader with nearly 80 years of experience in providing technologies for extruded grains and cereals, Wenger Manufacturing continues to explore possibilities and bring new innovations to the industry. Recent developments have expanded the role extrusion can play in replacing traditional cereal processing methods...
10 October 2014 | By Jude Mason, Technical Services Director at NSF
Jude Mason, Technical Services Director at NSF, considers in more detail why tackling food fraud needs leadership, coordination and liaison across the business – and that means it demands board level attention...
In this issue: Chromatography, Food Grade Lubricants, Rheology, Rapid Methods, Ingredients, Chocolate Processing, plus much more...
11 September 2014 | By European Food Information Council
According to a report by the European Commission Directorate-General, EUROSTAT, over 125 million people in Europe were at risk of poverty or social exclusion in 2012. The Commission has pledged to bring at least 20 million people out of poverty and social exclusion by 2020. Research programmes in this area…
9 September 2014 | By Duncan Goodwin, Technical Services Director at NSF International
It’s already six days since publication of the Elliott report and things are moving fast, with numerous responses, services, webinars and training courses being developed by industry suppliers and consultants to address various aspects of the fraud ‘problem’...
5 September 2014 | By Duncan Goodwin, Technical Services Director at NSF International
NSF’s Duncan Goodwin, Technical Services Director at NSF International, looks at some of the fundamentals of the Elliott final report...
2 September 2014 | By François Bourdichon, Elke de Moor, Cécile Vadier, Adrianne Klijn, Paul in 't Veld, Daniele Sohier, Roy Betts, Philip Feldsine
Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method, and an article from Barry Callebaut on defining one’s need to use the most relevant tool...
With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production...
In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…
2 September 2014 | By Leonard M. C. Sagis and Elke Scholten, Physics and Physical Chemistry of Food, Wageningen University
The rheological properties of food products are very important in the production, preparation, and consumption of food. Rheological measurements are therefore a highly useful tool in the design of novel food concepts. Here we discuss the use of rheological techniques to develop and characterise pasta and noodle products, with high…
2 September 2014 | By Gerhard Hauser, Chairman, EHEDG
In January 2014 the revised and completed 2nd edition of the EHEDG guideline Doc. 18 ‘Chemical Treatment of Stainless Steel Surfaces’ was published on the EHEDG website. The 1st edition (August 1998) had been prepared on behalf of EHEDG and 3-A. It dealt with ‘Passivation of Stainless Steel’. The attributes…
2 September 2014 | By Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University
The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general.…
2 September 2014 | By Wolfgang Danzl, Brewing Engineer, Technical University of Munich and Dr Gottfried Ziegleder, Senior Scientist, University of Applied Science, Weihenstephan
For decades, there have been theoretical considerations about the causes of the aroma improvement during conching of chocolates. Conching is highly important for the sensory quality but is also very time- and energyconsuming, and therefore represents the most expensive step of chocolate manufacturing.
