All posts related to food and consumer goods manufacture.
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 […]
Introduction Agglomeration of food powders can be defined as a size enlargement process in which the starting material is fine particles of powder joined or […]
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 […]
The manufacture of starch is a very traditional process and can only be sourced from plants. It is a key component of the food supply […]
The essential oils are volatile aromatic compounds and hydrophobic secondary metabolites which are produced by plant species. They are important as flavourings and perfumes as […]
If you have ever needed to stabilise a beverage or sauce, then hot-fill is one processing method that you must have thought about. The technique […]
Milk is one of the most consumed and versatile food products globally, rich in essential nutrients such as protein, calcium, vitamins, and minerals. The commercial […]
Electrolyzed water (EW) is a unique technology that has been gaining popularity in the food industry due to its effectiveness in reducing microbial contamination on […]
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