Get more out of your winery sludge
Ever wondered what to do with your winery sludge? If so, tune into the ISEKI Food Association’s (IFA) webinar, Reutilization of food waste: Ultrafiltration for the fractionation of winery sludge phenols, on 18 February. The webinar will present a recent study dealing with the fractionation of several phenolic compounds using ultrafiltration (UF).
In the study, a hydro-ethanolic mixture was extracted from winery sludge and two phenolic-rich samples (a concentrated and a diluted) were processed with different membranes and transmembrane pressures (TMPs) in a cross-flow UF apparatus, under constant temperature and circulation flux. UF monitoring was conducted by determining permeate and relative flux values, permeability as well as retention percentages of pectin, reducing and non-reducing sugars, hydroxycinnamic acid derivatives, o-diphenols, flavonols, polymeric and monomeric anthocyanins.
Charis M Galanakis, of Galanakis Laboratories, will present the seminar. More information on the webinar is available here.
Antimicrobial resistance in Aussie raw retail meats remains low, FSANZ survey finds
FSANZ has released its findings from a national survey of antimicrobial resistance in more than...
Heat and Control brings coffee and tea processing solutions to MICE 2026
Heat and Control will showcase its latest coffee and tea processing, packaging and inspection...
AI-based hyperspectral camera to enable more food applications
A team of experts is developing a compact hyperspectral camera that uses AI to perform complex...
