Low-cost permeate powder process
06 January, 2005 by Jan Pisecky, Niro A/S, Denmark | Supplied by: Niro (Aust) Pty LtdTraditional permeate powder production includes evaporation with flash cooling followed by a time-consuming crystallisation. Niro has developed the 'Tixotherm process' which eliminates the drawbacks of the traditional process
Screwcap closures for wine
20 December, 2004 | Supplied by: Amcor GlobalAmcor is installing new equipment at its closures plant to produce metal screwcap closures for wine bottles. Production of screwcaps will commence in mid 2005.
Mozzarella cooker
20 December, 2004 | Supplied by: http://www.goldpeg.com.au/The Mozzarella RotaTherm cooker is now available to manufacture natural or analog Mozzarella cheese.
Sending out the right signals for RFID
06 December, 2004 by Gary Hartley, Manager for Strategic Initiatives, GS1 New Zealand | Supplied by: GS1 New ZealandJust over a year ago, Wal-Mart announced that its top 100 suppliers would be required to put RFID tags on cases and pallets by January 2005. Other retailers and buyers quickly followed suit, including the US Department of Defense
Tests for imported food
17 November, 2004Overseas food producers and manufacturers wanting to export to Australia are now responsible for nominating a laboratory for testing their foods and for providing the packaging for samples drawn from their foods.
Small winemakers dump cork
05 November, 2004In announcing the results of this year's Winewise Small Vigneron Awards, Winewise editor Lester Jesberg said, "The use by small winemakers of the screw cap seal instead of cork for their wines is turning into an avalanche".
Hygienic pressure measurement
29 October, 2004 | Supplied by: http://www.wika.com.au/Aimed at the brewing, pharmaceutical, and food and drinks manufacturing markets, Wika has developed a diaphragm seal system with a process connection specially designed for pressure measurement in sterile processes.
pH kit for wine
29 October, 2004 | Supplied by: http://www.hannainst.com.au/The HI222 professional pH kit for winemaking is a meter dedicated to wine measurement. The bench meter allows a two point calibration using buffers 7 and 3. Since wine analysis usually occurs in the range 2.5 to 3.6 pH, errors due to calibration are greatly minimised. Calibration Check features on the HI222 prompt the user to clean the electrode if required and can warn if the buffer has been contaminated. The electrode condition and response time are displayed and monitored on the meter's LCD. The user can program a calibration reminder using the Calibration Alarm Time Out. The HI222 also features Log-On-Demand.
Detecting by x-ray
29 October, 2004 | Supplied by: http://www.accuweigh.com.au/Cintex Sentry XR uses the latest x-ray technology to detect product defects.
Biosensor detects foodborne pathogen
27 October, 2004A team of food scientists at Purdue University has developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours at concentrations as low as 1000 cells per millilitre of fluid. The sensor is also selective enough to recognise only the species monocytogenes.
Labelling seafood
08 October, 2004Australia's first integrated food regulation agency and key seafood industry members have joined forces to make sure imported seafood is labelled correctly.
The secret life of gas bubbles and their role in bread doughs
06 October, 2004 by Marcus Newberry | Supplied by: Crop & Food ResearchAlthough bakers have long mastered the art of coaxing the best bread out of the available ingredients and equipment, scientific understanding of the structure of aerated bread doughs is surprisingly scanty
The easy guide to pH measurement
06 October, 2004 | Supplied by: ABB Australia Pty LtdThe measurement and control of pH is instrumental in many processes throughout the food industry. Getting the best from pH equipment requires consideration of a range of factors to achieve optimum efficiency and cost effectiveness
Ham cure may bring home bacon
05 October, 2004Earlee Products has announced major developments in the ongoing commercial trials of its ham process - Schinkentec.
Rapid cooling system
03 October, 2004A rapid cooling technique - spray crystallisation - may result in ingredients with reduced freezing-induced damage and consequently enhanced functional properties, compared with those frozen by other techniques.
