Processing

Small winemakers dump cork

05 November, 2004

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".


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.


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.


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, 2004

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.


Labelling seafood

08 October, 2004

Australia'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 Research

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 easy guide to pH measurement

06 October, 2004 | Supplied by: ABB Australia Pty Ltd

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


Ham cure may bring home bacon

05 October, 2004

Earlee Products has announced major developments in the ongoing commercial trials of its ham process - Schinkentec.


Rapid cooling system

03 October, 2004

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.


New research for 'next-generation' snack foods

01 October, 2004

Next-generation snack foods with taste appeal and specific health benefits are the first target of a new $18.4 million six-year research program.


Sartorius Observer metal detector

20 September, 2004 | Supplied by: Sartorius Australia Pty Ltd

The Sartorius Observer metal detector is equipped with specially designed sensors based on magnetic field measuring technology.


Wash/dry system

20 September, 2004 | Supplied by: http://www.freshlinemachines.com/

Freshline Machines has developed an integrated multi-stage wash and drying system called the Freshline Direct Stream system.


Production process control

20 September, 2004 | Supplied by: http://www.scanvaegt.com/

The ScanPlant IT-system enables users to achieve full control over production processes, identify problems before they escalate, track and trace every item and manage stock etc.


Milk in wash-water sensor

20 September, 2004 | Supplied by: http://www.pryde.com.au/

The Optec inline milk product concentration detector uses optical technology to measure whiteness in the process stream thus determining milk content. The measurement technique relies on a light emitting source projecting a light beam into the process stream. This causes scattering of the light to a sensitive light detector which provides a concentration-dependent signal.


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