Traditional 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
Just 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
Overseas 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.
In 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".
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.
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.
A 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.
Australia's first integrated food regulation agency and key seafood industry members have joined forces to make sure imported seafood is labelled correctly.
Although 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 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
Earlee Products has announced major developments in the ongoing commercial trials of its ham process - Schinkentec.
A 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.