The Issue Of Powder Clumping
Powder clumping is a pain for anybody making food or pharmaceutical products! In fact it has other terms too including caking and agglomeration but whatever […]
Food Engineering
Flocculation
One of the fundamental processes of downstream processing of biomolecules is the separation of insoluble material from soluble material. It is regularly used in wastewater […]
What is Asset Performance Management?
Asset Performance Management (APM) is a holistic approach to managing and optimizing the performance of an organization’s physical assets throughout their lifecycle. The goal of […]
What is Risk-Based Maintenance?
Risk-Based Maintenance (RBM) is a maintenance strategy that prioritizes maintenance activities based on the level of risk associated with the failure of a particular asset […]
What is Reliability-Centered Maintenance?
Reliability-Centered Maintenance (RCM) is a structured approach to maintenance planning and decision-making that aims to ensure the reliability and functionality of physical assets while optimizing […]
The Planned Maintenance Percentage
The term “planned maintenance percentage” refers to the proportion of time that a system or equipment is intentionally taken offline for scheduled maintenance activities as […]
Electron Beam Technology: An Acceptable Route For Food Safety
Food safety is paramount throughout the world. Without it we can have no confidence in what we eat if we think it might harm us. […]
An Overview Of Industrial Membrane Processes
Overview Of Membrane Processes Membrane processes are commonly used in the food processing industry and there are a vast range of applications in the biological […]
The Importance Of Starch Gelatinization
Starch is the major storage carbohydrate in plants. It’s also perhaps the most important agricultural commodity in food and is a basic source of energy […]
The Process of Manufacture of a Pet Food
Pet food is divided into various basic types. These include dry, semi-moist or intermediate moisture, as well as frozen dessert types and canned foods. The […]
The Power Of 3D Printing Your Food
There is a new technology on the block: 3D Printing. The whole concept is such that a number of businesses are trialling the technology to […]
The Emergence Of High Pressure Processing
Of all the emerging technologies to have entered the field of food processing in a major way, high pressure processing (HPP) is perhaps the one […]
Pervaporation In Recovery Of Key Volatiles
When I first used membranes in my Ph.D., pervaporation was a method seen as an adjunct to gas separation methods being explored at the time. […]
Is Membrane Distillation Really Delivering?
Introduction Membrane distillation (MD) is generally a nonthermal technology which has gathered momentum, having come to the fore about 50 years ago. Back in 1963, […]
Vertical Basket Centrifuges
Vertical basket centrifuges are routinely used for separating solids from liquids and are a suitable alternative to microfiltration. Their benefits were recognised at the turn […]
Using Pomace In Foods
What do we mean when we talk about pomace in foods? Pomace is the name given to skins, seeds and bits of fibre that are […]
The Benefits of Microencapsulation
Microencapsulation is a technology for protecting sensitive ingredients with materials which act as barriers. These barriers help keep the ingredient more stable, they may reduce […]
Osmotic Dehydration
Osmotic dehydration is the removal of water by immersing a food in a solution of sugars or salt which exert a very high osmotic pressure. […]
Electrospun Fibres For Food
Encapsulation for the food and pharmaceutical industries has been with us for many years – new immobilization methods, new carrier materials and different methods for […]
Biodegradeable Polyester Particles For Encapsulation – Polylactic Acid
Many advanced drug delivery systems have started using biodegradeable polyesters. These materials are based on matrices of poly(ε‐caprolactone) (PCL), poly(lactic acid) (PLA) and poly(lactic‐co‐glycolic acid) […]