Processing

T5350 temperature transmitter

25 May, 2005 | Supplied by: WIKA Australia

The temperature transmitter T5350 from Wika is certified according to Foundation Fieldbus Standard ITK4.51 and offers the functions LAS and PID, with which autarkic control functions can be realised in the field.


Drug residues in meat test kit

25 May, 2005 | Supplied by: http://www.biacore.com/

Biacore International has launched a food safety kit to detect veterinary drug residues in meat products.


Pressure test tools

25 May, 2005 | Supplied by: http://www.davidson.com.au/

Davidson Measurement has released the DPI 800 series of calibrators. Nine models cover pressure and temperature, dual function versions also provide additional facilities for measuring mA, supplying 24 V power, testing switches and providing Hart compatibility.


Delivering RFID to the Australian supply chain

12 May, 2005

VeriSign and EAN, an international standards organisation for supply chain systems,have announced an alliance to launch the EPCglobal Network in Australia.


The genetics behind cheese

06 May, 2005

Does Swiss cheese come from Swiss cows? How about blue cheese? Professor of animal science at McGill University's Macdonald campus KF Ng-Kwai-Hang has the answer to these questions. He has spent the last 25 years studying the genetics of cows and how this affects quality and types of cheese. Basically, cheddar cheese can be made from all milk, but the taste and quality will be different from breed to breed and also within a breed.


Online meat analysis

22 April, 2005 | Supplied by: http://www.cfs.com/

The CFS MultiTrack online meat analysis system means that the mixing process no longer needs to be interrupted in order to measure the fat, water and protein content of batches of meat. Rapid adjustments can be made if any deviation is detected from the desired target value. The result: greater efficiency, effective checking and thus the security of achieving constant quality levels for meat products.


Keeping camel meat fresher for longer

06 April, 2005

Highly perishable foods provide excellent conditions for the growth of hazardous microorganisms. Microbial contamination can lower the quality of fresh minced camel meat, shorten its shelf life and result in economic loss and probably health hazards


Extruder barrel retrofit packages

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

APV Baker has developed a barrel retrofit package producing savings in cost of ownership and downtime on its range of MPF twin-screw extruders for the food industry.


Water activity meters

17 March, 2005 | Supplied by: Graintec Pty Ltd

As the world leader in Water Activity Technology, Decagon has introduced a new intermediate bench top water activity meter for the food industry - the Aqualab Lite.


Pressure transducer

17 March, 2005 | Supplied by: http://www.au.endress.com/

The Ceraphant from Endress+Hauser is a rangeable pressure transducer with a stainless steel housing and integrated display.


Inline fat analyser

17 March, 2005 | Supplied by: http://www.cfs.com/

The CFS MasterTrack fat analyser is an inline fat analyser that enables the user to test meat for its fat and lean meat contents while being minced. The whole production process becomes much more efficient as a result. The inline fat analyser, CFS MasterTrack, is fully integrated into the grinder. This technology now allows the fat and lean meat contents of a batch of meat to be specified during the size reduction process - fully automatically.


Food facility cleaning

17 March, 2005 | Supplied by: http://www.aquafortisaustralia.com/

The Aqua Fortis 1700 Series High Pressure Clean & Capture System is claimed to save users time, money and chemicals. The system captures up to 98% of the water being used with no run-off or damage to surrounding areas.


Solution to sugar bloom

01 March, 2005

UK-based freezing specialist Asymptote has discovered a technique to prevent sugar bloom from spoiling food products.


Cholesterol-lowering hot-fudge sundae

20 February, 2005

Tim Carr, a University of Nebraska-Lincoln nutrition scientist, has developed a compound that packs more cholesterol-lowering power than similar commercially available plant-based food additives and should be easier to incorporate into foods.


Meat and fish portioning

17 February, 2005 | Supplied by: http://www.marel.com/

The IPM III LaserEye X400 is equipped with the powerful Marel 360° dual laser vision technology that uses two cameras and mirrors to get an accurate 3D model of each product. The sophisticated 360° system allows for perfect vision that calculates the best possible cut configuration for any portioning requirement.


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