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6 September 2011 | By Javier Silanes Kenny, Associate Principal Scientist, Soluble Coffee Process Optimisation, Kraft Foods
From its infancy to today, lyophilisation has seen a constant but very slow evolution. Indeed, the techniques that we utilise today differ very little to those used industrially, after its development as a viable technique for the preservation of serum during World War II. Its application to pharmaceuticals and from…
13 May 2011 | By Savvas Tassou, Head of School of Engineering and Design, Brunel University
Refrigeration is used in all stages of the food chain, from food processing to distribution, retail and final consumption in the home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0°C in the former and between -18°C and -35°C…
26 August 2010 | By Astrid Stevik, Research Scientist, SINTEF
The discussion of the energy crisis for a steadily growing population is often limited to scarce amounts of electric power based on more or less environmentally friendly energy sources. However, lack of food, and in particular fresh food, is also part of the current energy crisis. Fresh food is one…
30 June 2010 | By Daniel Donhowe, Expert Engineer, Nestlé PTC Marysville
Freeze drying is considered the benchmark in quality for many dehydrated food products. But is it worth the higher cost compared to cheaper air drying technologies such as spray or fluid bed drying? Freeze drying is a process that usually provides several benefits over competing technologies, such as improved flavour…
1 June 2010 | By Christian James, Research Fellow, Food Refrigeration and Process Engineering Research Centre (FRPERC) and Stephen J. James, Director, Food Refrigeration and Process Engineering Research Centre (FRPERC)
The drive to maximise the storage and display lives of perishable foods has led to increasing interest in holding foods in the region between their freezing point and -12°C. This is a grey area in terms of much international legislation, since food is not usually considered fully ‘frozen' until it…
18 August 2008 | By Joy Wilkinson, Mark Berry, Peter McClure and Susie Turan, Unilever Plc
Key driving forces for new foods are naturalness and nutrition. Consumers also expect pleasurable eating experiences. Unilever have recently launched “Frusi” , a completely new concept in ice cream that addresses the ‘enjoyment versus health’ paradox – the idea that something that tastes good cannot be healthy and vice versa.…
28 February 2008 | By Miriam Rodway, Secretary, Air Conditioning and Refrigeration Industry Board
You most probably rely on it for the operation of your food processing and storage systems – but how much do you know about your refrigerating equipment and the environmental obligations you have for the refrigerant they contain under UK law?
16 November 2007 | By Lars Reinholdt, Danish Technological Institute
Freezing and chilling are the most widespread conservation methods in the food production chain. Refrigeration is generally gentle but it can often influence the quality of food products. The International Institute of Refrigeration estimates that out of the total worldwide agricultural production (incl. fish and seafood) of 5,500 million tonnes…
23 May 2007 | By Judith Evans, Senior Research Project Manager, FRPERC (Food Refrigeration and Process Engineering Research Centre), University of Bristol
Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary…
