All posts related to food and consumer goods manufacture.
♦ Campylobacter found on 70% of chickens sold in supermarkets. ♦ 280 thousand people suffer campylobacter food poisoning annually. ♦ About one of third of […]
One of the best applications for high pressure processing (HPP) has been the processing of avocado paste or guacamole so that micro-organisms are destroyed which […]
The degradation of vitamin C (ascorbic acid) always continues to create interest because it has such a vital function to play both in the maintenance […]
Grain, seed and pulse hydration hydration or soaking is important for a number of reasons. It’s required for mashing as in brewing, or the general preparation […]
Unwanted fruit ripening is a major issue in the supply chain when delivering fruit to the perfect ripeness to the consumer. An agent that has […]
Mechanically deboning fish is a modern and highly efficient method employed in the seafood processing industry to extract valuable meat from fish frames and fillets. […]
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 […]
Researchers in the Food Technology department at the University of Zaragoza in Spain have explored the use of UV light to inactivate the most difficult […]
It is quite often that we have plenty of roasted meat left over after Sunday lunch. Most of this is kept in the fridge for sandwiches […]
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 […]
Supercritical fluid extraction or pressurized fluid extraction as it is sometimes referred to is a technology that compares extremely favourable with more traditional and conventional […]
Not being able to destroy bacterial spores has been one of the major issues for food processing. If they remain in the processed food and conditions […]
For the product developer involved in the beverage industry, aspartame is still a respected high intensity sweetener, to be used to replace bulk sweeteners to […]
The large-scale manufacture of casein from milk involves several steps, from sourcing raw milk to processing it into various forms of casein for industrial use. […]
The effective handling of food wastes at home can prove tricky especially if one is hoping to be responsible by returning nutrients to the soil and […]
Drying fruit is a traditional and widely-used method to preserve fruit for culinary purposes. It has been practiced for thousands of years, allowing for the […]
Membrane concentration of pomegranate juice has proved quite a challenge. The idea of using membrane techniques to concentrate food stuffs has been available for many […]
Naringin (4,5,7,-Trihydroxy flavonone-7-rhamnoglucoside) is one of the key bitterness compounds in citrus juices, mainly orange and grapefruit juice. Even though naringin has a number of […]
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 of food materials is now an attractive technique for drying foods, mainly raw produce such as fruit, herbs and vegetables. Drying is essentially […]
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