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.
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.
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.
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.
Food industry gripper
20 September, 2004 | Supplied by: http://www.romheldaustralia.com.au/
Claimed to be the first of its kind in grippers, the Schunk model LMG-64 stainless steel device answers the challenge for automation technology in the food processing industry.
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.
Blanching, cooking, freezing belt
20 September, 2004 | Supplied by: http://www.intralox.com/
Developed for blanching, cooking, freezing, and drying applications, Intralox's Series 800 Perforated Flat Top 29S belt affords easier cleaning and repair plus greater durability. Intralox's reinforced design saves labour and time, contributing to overall greater productivity.
Degradable bread bags
15 September, 2004
The Co-op in the UK is using its loaf with the announcement that it is launching 100% degradable plastic bread wrappers.
Evaluation of handwashing efficiency
06 September, 2004 by Dr Nerys Bennion, Snr Project Scientist, Biotrace International | Supplied by: Foss Pacific Pty Ltd
The importance of handwashing in preventing the spread of infection is well documented particularly in the healthcare sector, but there is also a growing awareness of its relevance to food handlers
Metalmorphosis: the changing face of metal detection
06 September, 2004 | Supplied by: Inspection Systems Pty Ltd
Recent developments in metal detection technology have made this quality-control process an increasingly important safeguard against contaminant food scares
Minced meat portioning
20 August, 2004 | Supplied by: http://www.cfs.com/
The CFS Ground Meat Portioning System quickly and efficiently handles all steps in the processing of ground meat enabling central processing and packaging of ground meat, while allowing flexibility in making choices about granulation, structure, fat/lean product characteristics and all other steps up to the finished product.
