All posts related to food and consumer goods manufacture.
Trying to prevent fruit from decaying and so prolong shelf-life is a common objective for anyone in the supply chain. There are a number of […]
The creation of a safe food, especially a baby food, relies on processing to completely destroy harmful micro-organisms or at least reduce their levels to […]
The history of using polytetrafluoroethylene (PTFE) as a non-stick coating on food utensils is a fascinating journey that revolutionized cooking and food preparation. PTFE, often […]
Non-stick cookware has become a staple in many kitchens, offering convenience and ease of cooking. While polytetrafluoroethylene (PTFE) has been the primary material used for […]
Non-stick coatings for food equipment have revolutionized the way we cook and prepare food. They make cooking more convenient, efficient, and enjoyable while also reducing […]
Hot water treatment at 50 °C for 5 min could be a useful method to delay chlorophyll degradation in Thai lime fruit. Citrus fruit can lose its […]
High pressure processing of fish would be a successful and commercial venture if it wasn’t for the rapid oxidative deterioration of the flesh that leads […]
Research provides a great example of how processing such as milling can alter food materials radically to improve their nutritional health benefits. Porridge might not […]
Minimally processed fruit and vegetables are not a new phenomenon but there is increasing interest in this food because of the benefits of dietary fibre. […]
Fresh cut vegetables and fruit all suffer the same issues – browning ! It makes them look unattractive and shortens not only their visual appeal […]
Biofilms are complex, structured communities of microorganisms that attach to surfaces and are embedded in a self-produced extracellular matrix. This matrix is composed of polysaccharides, […]
Extrusion is a relatively modern food processing technology but has found traction in a number of food manufacturing operations, mainly snacks. It is essentially a […]
When Nat King Cole was singing about chestnuts roasting on an open fire he was not really thinking about their flavour but how it fitted […]
Re-greening is an important process for recovering the vibrant colouring of vegetables. This article looks at the use of zinc solutions in this process of […]
♦ 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. […]
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