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31 January 2005 | By Paul D A Pudney, Measurement Science, Unilever R&D Colworth Laboratory
In trying to understand the functionality of food materials, the microstructure has been universally recognised as important – hence the wide use of various forms of microscopy in food science. Conventional light microscopy is well developed and widely used in characterising food structures (J.G.Vaughan 1979). The next level of information…
31 January 2005 | By Dr Gerard Downey, TEAGASC, The National Food Centre, Ireland
NIR is widely used in food analysis with application to many sectors. In this article Gerry Downey addresses its value to the dairy industry. The dairy industry is of enormous financial significance in Ireland and many other European countries and it is currently undergoing a period of large scale rationalisation…
31 January 2005 | By Peter Lasch and Heinz Fabian, Scientists, Robert Koch-Institute, Dieter Naumann and Michael Beekes, Group Leaders, Robert Koch-Institute, Jürgen Schmitt, Thomas Udelhoven and Michael Eiden, Synthon KG
A new technique for the detection of transmissible spongiform encephalopathies, such as scrapie in sheep or BSE in cattle, is based on IR (infrared) spectroscopy of serum and subsequent spectral analysis by advanced pattern recognition techniques. Within the scope of two validation studies, IR spectra from sera of scrapie-infected Syrian…
31 January 2005 | By Geraldine Duffy and Terese Catarame, Teagasc, The National Food Centre, Ireland
The microbiological analysis of food has an important role in assessment of the quality and safety of foods. There is a direct relationship between bacterial numbers and product shelf life as growth of bacteria can result in organoleptic changes in the food, including off-colours and off-odours, rendering it unacceptable to…
31 January 2005 | By Tim Brocklehurst and David Hibberd, Food Materials Science Division, Institute of Food Research
As part of a study into the effect of food structure on microbial growth, a need for accurate prediction of the chemistry of the food environment was identified. The project described here aimed to develop tools to predict the local pH and concentration of organic acids in products from the…
31 January 2005 | By Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG
Worldwide membership of EHEDG stands at 50 corporate members and 380 individuals representing 350 companies/institutions in the field of manufacturing (equipment and food), supplier/ consulting services, research and education. Priorities in 2005 are to involve more local food manufacturers both as hygienic engineering concept practitioners and developers; to grow and…
31 January 2005 | By Kenji Yano, Ph. D., Business Unit Manager, Nonfood Compounds Registration Program, NSF International
With increased interest from food manufacturers to apply sanitary equipment design principles to their processes, many food processing equip- ment manufacturers now design and construct equipment with food safety in mind. Some of these considerations include the following:
31 January 2005 | By Andrew Snelson, Site Microbiologist, Cadbury Trebor Bassett
In a food processing environment, microbiology is an essential focus to ensure the safety of the end food product. In this article Andrew Snelson explains the processes that ensure microbiological safety during cocoa bean processing. Cocoa butter and cocoa liquor are extracted from the seed of the Theobroma cocoa tree.…
31 January 2005 | By Professor John O’Gray, Director, Centre for Robotics and Automation, University of Salford
In this article Professor John O’Gray applies his expert knowledge of robotics and automation to the food manufacturing industry and gives a fresh perspective of potential future development. The manufacture and supply of food products comprises one of the largest sectors in the UK economy and is a major employer…
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.…
31 January 2005 | By Hilde Cnossen, M.Sc., Jacques Kastelein, Drs. Jan Willem van der Kamp, TNO Nutrition and Food Research, Zeist, Netherlands
The European Network for Hygienic Manufacturing of Food – HYFOMA – was established in 2001 with the aim to provide guidelines and test methods on hygienic design and processing and to disseminate knowledge. The presentations by key stakeholders in the final project meeting, Brussels 30 November 2004, clearly showed that…
31 January 2005 | By Dr. A.P.M. Hasting, Hygienic Processing Project Manager, Unilever Research Colworth
Process hygiene is an ongoing issue of considerable importance for the food industry, as the increasing cost pressures placed on manufacturers by the major retailers have to be met, without compromising the safety and shelf life of the product. Fouling and cleaning are widely accepted to be the cause of…
31 January 2005 | By Grith Mortensen, Torben L. Friis and Henrik Skou Pedersen, Arla Foods, Innovation Center Brabrand, Denmark
Many food producers underestimate the effects of packaging on quality deterioration. In order to preserve product quality, it is of paramount importance to thoroughly understand and focus on the interactions taking place between the packaging and the product. It is only by applying this knowledge to tailor packaging to individual…
31 January 2005 | By Dr Francesca Fiorenza, Manager, Process Research Centre, Food Knowledge and Know-how
The invention of the canning process has been ascribed to the French chemist and confectioner Nicolas Appert in the early 1880s. He found that it was possible to prevent the deterioration of food sealed in a glass jar, when subjected to heat. Canning per se started in America in 1819…
31 January 2005 | By Bart Nicolaï, President of Commission C2 of the International Institute of Refrigeration, Catholic University of Leuven, Belgium
Refrigeration is one of the most important technologies used to extend the storage life of foods. Commission C2 of the International Institute of Refrigeration (IIR) aims to enhance and disseminate scientific and technical knowledge and economic data concerning refrigeration as related to food science and engineering. This article examines the…
