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26 August 2010 | By Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University
The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural…
30 June 2010 | By Toyota Material Handling
The harsh working environment of Norway’s fish production industry means that forklift trucks must be built to the highest order to survive and thrive. Enter Toyota Material Handling Norway. Strictly speaking, Fjordlaks Aqua AS (Fjordlaks means ‘Fjord Salmon’ in Norwegian) should not really be called Fjordlaks at all. It neither…
12 March 2010 | By Watson-Marlow Pumps Group
Watson-Marlow Masosine MR and SPS series positive displacement pumps have been installed at the Fakenham, Norfolk plant of chocolate and confectionary specialist, Kinnerton. The first Masosine pump was introduced to replace a gear pump that was damaging product on an Easter egg production line, with a second model acquired recently…
11 November 2009 | By Watson-Marlow Pumps Group
St Helens-based Lea Green Foods is using innovative peristaltic pump technology from the Watson-Marlow Pumps Group to dose oil into vegetable trays with both precision and cleanliness.
10 September 2009 | By Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities
The second and concluding part of New Food's interview with Ian Davidson, Exxon Mobil Lubricants & Petroleum Specialities, discusses what the future will bring both for the company and for the industry.
13 June 2008 | By Albert Amgar, General Manager, ASEPT
Conveying is a unit operation of food process engineering that aims at carrying raw materials, intermediate products or end products. This operation is therefore largely used in the food processing industry.
13 June 2008 | By Tadeusz Matuszek, Gdansk University of Technology
In this article, a glimpse of theory and basic information regarding the pump data assumptions, together with the hygienic features of its elements, has been considered. It has been stressed that the main criteria for the decision taken with respect to the practical application of the variety of hygienic pump…
16 November 2007 | By Crystal Krummel, LID Group
Intralox, L.L.C. has announced the release of its new Series 1650 SeamFree™ Minimum Hinge Flat Top belt, the latest addition to the EZ Clean family of products. The Series 1650 SeamFree™ Minimum Hinge Flat Top belt was designed to meet the ever-increasing hygiene and sanitation requirements in food industries. With…
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…
6 November 2006 | By Olaf Heide, EHEDG Conveyors subgroup member
On June 21 2006 the new European Hygienic Engineering & Design Group (EHEDG) subgroup ‘Conveyors’ was chartered in Amsterdam. The initial meeting was led by Jacques Kastelein, EHEDG Executive Committee member and chairman of the Equipment and Components group. Team members are delegates from different companies which are each involved…
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…
31 January 2005 | By Tim Lloyd, New Food
Conveyor belts are the arteries of all food processing sites. They support products from a raw material stage to final packaging and endure all the processes in between. They must be able to work safely and effectively with all manner of different product characteristics, from viscous ingredients to raw meats.…
