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7 March 2007 | By Thomas Ricker, Research and Development, KRONES AG
The major innovations still happen. They obey what is termed the technological ‘Zen principle’. One of these innovations is the F1 filler, a new generation of filler design at KRONES. It scores essentially in terms of three innovative features: modularised construction of the entire machine with no front table, a…
7 March 2007 | By Vegard H. Segtnan, Jens Petter Wold and Martin Høy, Matforsk AS, Norway and Jens T. Thielemann and Jon Tschudi, SINTEF ICT, Norway
Most solid foods are heterogeneous on one level or another. Minced meat or an intact piece of meat, for example, will have smaller or larger local regions that are almost pure fat, pure lean meat or pure connective tissue. For such heterogeneous foods the distribution of the local differences is…
7 March 2007 | By S. Monbaliu, S. De Saeger and C. Van Peteghem, Ghent University, Laboratory of Food Analysis
This article focuses on the main principle of the liquid chromatographic tandem mass spectrometric (LC-MS/MS) determination of mycotoxins in foodstuffs. It also provides an overview of recent developments in mycotoxin analysis.
7 March 2007 | By J. Broeze, R.G.M. van der Sman, H.M. Vollebregt and R.W. van den Berg, Agrotechnology and Food Sciences Group, Wageningen UR
Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality. The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when…
7 March 2007 | By Graham G Stewart, Professor of Brewing, The International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh
During the past few decades, process optimisation and increased efficiencies have become priorities for many brewing companies worldwide. High gravity brewing is one method to achieve these objectives.
7 March 2007 | By NF
Recent moves away from using partially hydrogenated fats (owing to their trans fatty acid content) have had a major impact on the use of compound coatings in confectionery products. Historically, these have fallen into two main types:
7 March 2007 | By Martin Whitworth, Campden & Chorleywood Food Research Association
The colour and appearance of baked products are important quality attributes. Printed images of products are often displayed in production areas to illustrate the required appearance, but frequently provide a poor match to the actual product colour.Calibrated imaging methods are now available that enable accurate, consistent images to be taken…
7 March 2007 | By Dr. Mansel Griffiths, Canadian Research Institute for Food Safety, Canada
There are many naturally bioluminescent organisms existing in nature and the mechanisms whereby some of these creatures emit light have been fully characterised1. These include the luciferin-luciferase system of bacteria, insects (fireflies and click-beetles) and the jellyfish Aequorea victoria. In essence, bioluminescence involves the conversion of chemical energy into light…
6 November 2006 | By David Bryant, Managing Director, Major International
An efficient manufacturing process is the cornerstone of any food company’s profitability. However, once that cornerstone is in place, improving it is the key to long term progress. Here, David Bryant, managing director of Major International discusses the company’s continuing development practice in both automation and process improvement. He believes…
6 November 2006 | By Ellen Moens-Go Yanko, Office Manager, EHEDG
With 2006 drawing to a close, the EHEDG has managed to find time to fit in an extra course in Denmark, as well as a seminar in Barcelona. Ellen Moens provides the final quarterly update for 2006…
6 November 2006 | By Bo Knudsen, Segment Manager, Alfa Laval Tank Equipment A/S
When deciding which tank cleaning equipment to purchase, it is important to consider hygiene along with criteria such as effectiveness and price. The very first EHEDG-certified rotary jet head is now on the market. Cleaning-in-place (CIP) based on tank cleaning equipment is finding its way into increasing numbers of reactors,…
6 November 2006 | By David De Schutter, PhD Fellow, Centre for Malting & Brewing Science, Faculty of Bioscience Engineering – KULeuven
Being one of the oldest industries in the world, the brewing industry still experiences many technological improvements. These innovations are mainly driven by the continuous quest for energy savings and therefore cost-reduction, while keeping one eye on the quality of the finished product. Beer brewing is a highly energy-dependent process.…
6 November 2006 | By Julia Strassburg, Nestle Research Center, Vers-chez-les-Blanc, Gottfried Ziegleder, Fraunhofer Institut Verfahrenstechnik und Verpackung and Steve Beckett, Nestle R&D Centre York
Unfinished crystallisation in freshly produced chocolates is one of the major reasons for fat bloom, especially for filled products. Chocolate shells, if insufficiently crystallised, show reduced resistance to oil-migration of fillings. The influence of two production parameters, cooling tunnel time and storage temperature, on the finished state of chocolates is…
6 November 2006 | By Bert Vermeire, Xavier Gellynck, Ghent University and Joep Koene, Development Agency East Netherlands NV
Until recently, the food industry was considered to be a traditional industrial sector with a low capacity for innovation, mainly due to the ‘basic’ character of food products. However, the globalisation of the food market in addition to changing consumer preferences profoundly affects the food sector. Nowadays, innovation is put…
6 November 2006 | By Nicoletta Sinelli, Department of Food Science and Technology, University of Milano
The evaluation of shelf life of perishable foods is a key aspect of modern production and distribution. Food ‘freshness’ is one of the most required attributes by consumers and is strongly influenced by storage conditions – temperature abuse being one of the main factors affecting the shelf life (Labuza, 1982;…
