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. […]
Food Engineering
An Overview Of Industrial Membrane Processes
Membrane processes are commonly used in the food processing industry and there are a vast range of applications in the biological processing industry. Most high-value […]
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 trying out the technology […]
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) […]
Complex Coacervation – Applications And Technology
Complex coacervation is a microencapsulation technology which has the benefits over other forms of encapsulation of allowing very high ‘payloads’ which are achievable up to […]
The Value of Pulsed Electric Field Processing
Pulsed Electric Field Processing (PEF) is no longer an ’emerging technology’, it has emerged! The technology is used for a number of purposes. Primarily, the […]
The Process of Manufacture of Fish Oil
Fish oil is a valuable dietary supplement known for its rich omega-3 fatty acids, which are essential for human health. The manufacturing process of food-grade […]
Go Animal Tracking With RFID
Radio frequency identification (RFID) is now part of the food industry’s answer to improved health and monitoring of livestock animals. The system is based on […]
Peltier Effect And Its Application In The Food Industry
Thermoelectric cooling and heating modules, also known as Peltier devices, play a significant role in the food processing industry, offering innovative solutions for temperature control. […]
Caramel Coating of Popcorn
Caramel-coated popcorn, often known as caramel popcorn or caramel corn, is a beloved treat enjoyed worldwide. The process of creating this delectable snack involves several […]