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. […]
Food Engineering
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 […]
Manufacture of Biscuits
Biscuits are a beloved food product around the world, varying widely in texture, flavor, and type, from crunchy cookies to softer, flaky varieties. While the […]
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 […]
Computational Fluid Dynamics In Food Processing: A Short Review
Computational Fluid Dynamics (CFD) is now a well established modelling method for assessing heating regimes, especially in the thermal treatment of food products. It is […]
How Spinning Cone Technology Has Changed Aroma Separation
Spinning cone technology (SCT) is a revolutionary process that has transformed the field of aroma recovery and preservation in the food and beverage industry. It […]
Using Computer-Aided Design (CAD) In Product Development And Packaging
Computer-Aided Design (CAD) is a useful tool in new product development (NPD) for the food scientist. It is often encountered in food safety, product and […]
Ultrasound Improves Microfiltration Of Difficult Food Fluids Such as Milk
The microfiltration of foodstuffs to pasteurise them is limited by the build up of fouling materials on the surface of the filtration membrane as well […]
Microwave Drying And Microwave Vacuum Drying For Excellent Retention Of Nutrients
Microwave drying of food materials is now an attractive technique for drying foods, mainly raw produce such as fruit, herbs and vegetables. Drying is essentially […]