Processing

Checkweighers

17 February, 2005 | Supplied by: http://www.gilbarco.co.nz/

Avery Weigh-Tronix Checkpoint checkweighers automatically check the entire production batch rejecting any non-conforming packs.


Confectionery cooker

17 January, 2005 | Supplied by: http://www.invensys.com/

APV Baker's Microfilm confectionery cooker has been upgraded to provide more production flexibility and ease of operation. The cookers are for sugar and sugar-free high boiled and hard candies, including those with the addition of milk and cream.


Low-cost permeate powder process

06 January, 2005 by Jan Pisecky, Niro A/S, Denmark | Supplied by: Niro (Aust) Pty Ltd

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


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.


Screwcap closures for wine

20 December, 2004 | Supplied by: Amcor Global

Amcor is installing new equipment at its closures plant to produce metal screwcap closures for wine bottles. Production of screwcaps will commence in mid 2005.


Sending out the right signals for RFID

06 December, 2004 by Gary Hartley, Manager for Strategic Initiatives, GS1 New Zealand | Supplied by: GS1 New Zealand

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


Tests for imported food

17 November, 2004

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.


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".


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.


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.


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


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