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Hyperspectral chemical imaging maps food composition in laboratory and on-line

10 September 2009 | By T. Hyvärinen & H. Karjalainen, SPECIM, Spectral Iimaging Ltd; D. Nilsson, Umbio AB and K. Lynch, Gilden Photonics

Hyperspectral imaging combines digital imaging with precise spectral information in each image pixel. It enables composition mapping in food and agricultural raw materials and products based on differences in the spectral signatures of the various chemical ingredients. Advances in hyperspectral cameras and image processing solutions are now making hyperspectral imaging…

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High-pressure – meat processing and milk gels

20 February 2009 | By Professor Vibeke Orlien, Associate Professor Food Chemistry, University of Copenhagen

Consumers prefer food products, convenience products and ready-to-eat meals to have the taste of being freshly made. Moreover, it must be nutritious, safe, of high quality and originate from sustainable production. High-pressure (HP) technology can be utilised to its full potential as a minimal processing method to address consumers preferences…

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Biocentrum at the Technical University of Denmark

16 November 2007 | By Thomas Ostenfeld Larsen, Lars I. Hellgren and Peter Ruhdal Jensen, BioCentrum DTU

BioCentrum (BiC) is an Institute at the Technical University of Denmark (DTU) and represents the largest concentration of biotechnological research at university level in Denmark. BiC has a long tradition of food research and teaching and has for many years been involved in different MSc programmes in Food Science and…

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Pulsed Electric Field processing of foods

4 September 2007 | By Stefan Toepfl and Volker Heinz, German Institute of Food Technology (DIL)

Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of…

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Rapid pasteurisation of meats using radio frequency or ohmic heating

4 September 2007 | By James Lyng, UCD Dublin, School of Agriculture, Food Science and Veterinary Medicine

This article introduces the use of radio frequency (RF) and ohmic (OH) heating for meat pasteurisation and gives a brief overview of some UCD Dublin findings on the quality of OH and RF cooked meats. RF and OH vs. conventional pasteurisation of meat In pasteurising meat, the aim is to…

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An overview of membrane applications in the dairy industry

23 May 2007 | By Dr Geneviève Gésan-Guiziou (INRA)

In the last 30 years, membrane processes have become major tools in the food industry.1,2 This industry represents the second sector of membrane applications, after water treatment, and on equal terms with pharmaceutical and biotechnology applications.

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The evolution of ice cream technology

3 May 2005 | By Sabina Burmester, Andrew Russell and Deryck Cebula, Ice Cream Global Technology Centre, Unilever R&D Colworth, U.K.

The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In recent years, however, several key technological developments have taken place in the way ice cream is manufactured and these are…

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Recommended

Dairy

Hyperspectral chemical imaging maps food composition in laboratory and on-line

High-pressure – meat processing and milk gels

Biocentrum at the Technical University of Denmark

Pulsed Electric Field processing of foods

Rapid pasteurisation of meats using radio frequency or ohmic heating

An overview of membrane applications in the dairy industry

The evolution of ice cream technology