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 […]
Food Engineering
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 […]
Developments in Food Powder Agglomeration
Agglomeration of food powders can be defined as a size enlargement process in which the starting material is fine particles of powder joined or bound […]
The Dry Milling Of Corn
Corn or maize is used for the production of starch flour and starch. Thee are two processes commonly used on an industrial scale, wet-milling and […]
How To Manufacture Edible Films
Edible films are used to coat fruits, vegetables and foodstuffs as a way to extend their shelf-life and protect them from injury. The manufacturing process […]
Precooked Masa flour Snacks
Precooked masa flour snacks are now very much part of the ethnic food scene due to an influx of southern Americans into the USA and […]