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VATIS Update Food Processing . Jul-Sep 2012

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Food Processing Jul-Sep 2012

ISSN: 0971-5649

VATIS Update Food Processing is published 4 times a year to keep the readers up to date of most of the relevant and latest technological developments and events in the field of Food Processing. The Update is tailored to policy-makers, industries and technology transfer intermediaries.

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Contents

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IN THE NEWS

World Water Week opens with call to reduce food waste

On 27 August 2012, global leaders attending the opening session of the 2012 World Water Week called for substantial increases in public and private sector investment to reduce losses of food in the supply chain, enhance water efficiency in agriculture and control consumer waste. Over 2,000 politicians, scientists, company heads and leaders of international organizations from more than 100 nations gathered in Stockholm, Sweden, for this year’s World Water Week that focused on “Water and Food Security”. At present, more than 900 million people suffer from hunger and another 2 billion people face serious health risks from under-nourishment. At the same time, 1.5 billion people overeat and over one-third of all food is lost or wasted. “More than one-fourth of all the water we use worldwide is taken to grow over 1 billion tonnes of food that nobody eats. That water, together with the billions of dollars spent to grow, ship, package and purchase the food, is sent down the drain,” observed Mr. Torgny Holmgren, Executive Director of the Stockholm International Water Institute, the organizer of the World Water Week. “Reducing the waste of food is the smartest and most direct route to relieve pressure on water and land resources. It is an opportunity we cannot afford to overlook,” he added.

In the more than 100 sessions that took place throughout the week, the convening experts debated and showcased solutions to ensure that the planet’s limited water resources could meet the needs of growing economies and support a healthy global population. The Stockholm Water Prize was won by the International Water Management Institute, based in Sri Lanka, for its work to improve agriculture water management, enhance food security, protect health of the environment and alleviate poverty in developing countries. PepsiCo received the Stockholm Industry Water Award for this year for its efforts to reduce water consumption in its operations and to help solve water challenges on a broad scale.
Source: http://www.worldwaterweek.org

Low food processing, packaging costs make India attractive

In India, a report by the Federation of Indian Chambers of Commerce and Industry (FICCI) and Bain & Co. has revealed that the country’s food processing industry, currently the fifth largest sector in the economy, is showing potential for massive expansion, particularly in the export market. Costs of processing and packaging food can be up to 40 per cent lower in India compared with parts of Europe, making the country an attractive venue for investment. A number of multinational players are bringing new products into the country to capitalize on the growing demand for packaged goods. The report has pegged the packaged food industry at Rs 1 trillion (US$ 18.5 billion), the majority of which is accounted for by dairy and biscuits. Analysts predict growth rates for the packaged food sector in the range of 9-13 per cent for the next 5-6 years. The past few years have also seen increases in investment, through joint ventures, private equity (PE) and foreign institutional investment. PE investment in the food and agriculture sector totalled US$650 million during 2008-2011.

The Indian government has set an investment target of US$20 billion in food-related infrastructure from the private sector in the coming years. By 2017, 50 food parks are expected to be built across the country, providing accessible transport and processing facilities even to small farmers. Growth is expected to be faster in relatively newer categories such as flavoured milk and instant noodles compared with categories like bread and spices that are large categories today. Across segments, consumers are increasingly willing to try new brands rather than remaining loyal to one. The report cheers reforms by the government in retail, expecting it to “greatly transform the industry, opening up new possibilities of partnership and bringing increased investment”.
Source: http://www.financialexpress.com

FAO helps Viet Nam ensure food safety

The Food and Agriculture Organization (FAO) will continue assisting Viet Nam with major programmes on food hygiene and safety by building legal frameworks and promoting healthcare services, Ms. Shashi Sareen, a senior FAO official, has stated. Ms. Sareen pointed out that FAO has launched several programmes in Viet Nam and other Southeast Asian countries to improve the quality of food. The United Nations organization has helped the Vietnamese government implement its national food hygiene and safety strategy for 2011-2020, with a vision to 2030. Ms. Sareen highlighted the significant results of that project carried out from 2009 to July 2012 in relevant ministries and a number of localities in Viet Nam, aiming to increase the capacity of food inspectors at both central and local levels.
Source: http://talkvietnam.com

Indonesia gets fishery products certified

As many as 323 fishery products from Indonesia have been internationally certified in compliance with the highest international food standard, Codex Alimentarius, assuring the products’ safety for human consumption. Mr. Gellwynn Jusuf, the Secretary-General of the Maritime Affairs and Fisheries Ministry, said the international certifications prove the nation’s commitment, as a major fish exporter, to improve the quality and safety of its fishery products so that they would be more widely accepted worldwide. “The global market has shifted its paradigm from only fulfilling food needs to ensuring fair trade and safe consumption, and we have to cope with this. We should therefore continue to improve our quality and safety, as well as managing risks from hazards and contamination during processing,” Mr. Jusuf stated on the sidelines of a meeting of the Codex Alimentarius Committee on fish and fishery products in Kuta.

The Ministry recorded exports of fishery products worth US$3.5 billion last year, an increase of 23 per cent from the US$2.8 billion in 2011. The Ministry is targeting US$4.2 billion in exports this year. Indonesia is also attempting to penetrate new export markets, such as South Africa for tinned sardines and Spain and Portugal for canned tuna.
Source: http://www.thejakartapost.com

Malaysia to establish centre of excellence for food safety

Malaysia is looking to become a regional leader in food safety with the establishment of a Centre for Food Safety and an International Food Safety Training Laboratory in the country. The Health Minister Mr. Seri Liow Tiong Lai, said that his Ministry would be setting up the centre in Salak Tinggi, Selangor, and construction would start in 2013. “The Centre of Food Safety is set up to assist the Health Ministry in the scientific input needed to conduct science-based decision making,” Mr. Tiong Lai stated, adding that the centre’s contributions would also enhance consumer confidence domestically and internationally.

The International Food Safety and Training Laboratory would build the capacity of food safety services in the region as well as function as a centre for food testing and research. The laboratory would be located within the centre, which is expected to take two years to complete. The project, which would cost M$ 65 million (US$21 million), would add on to the current food safety services provided by the Ministry’s Food Quality and Safety Division.
Source: http://thestar.com.my

Thailand accelerates upgrading of food product standards

In Thailand, relevant agencies under the Ministry of Public Health have been told to accelerate the policy of upgrading the standards of Thai foods and products ahead of the arrival of the Association of Southeast Asian Nations (ASEAN) Community. According to Public Health Minister Mr. Wittaya Buranasiri, emphasis would be placed on products under the “One Tambon One Product” (OTOP) programme and all kinds of processed, cooked and ready-to-eat foods. These products would be upgraded to the primary good manufacturing practice (GMP) standards.

A quality assurance component at the processing level, GMP ensures that products are consistently produced and controlled to meet the quality standards relevant to their intended use. GMP, implemented under surveillance of the Ministry of Public Health, comprises seven categories: locations and buildings, equipment and machinery, production and processing control, sanitation, maintenance and cleaning, personnel and sanitary operations. The categories also cover food production, packaging and hygienic storage to safeguard against contamination and health hazards, and to ensure safe consumption.
Source: http://thailand.prd.go.th

STANDARDS/REGULATIONS

New food standards on the cards in India

The Food Safety and Standards Authority of India (FSSAI) is planning new standardization norms for food items across categories, in order to harmonize Indian foods at par with international standards. “Imported food items come with far better quality than Indian food items. We need to ensure that food exported and consumed here too maintain that standard,” stated Mr. K. Chandramouli, Chairman of FSSAI.

The authority is seeking inputs from experts to work on developing a strategy to frame the new standards. The whole process of framing the standards is likely to be completed in three to four phases, but implementation will be a continuous process, according to FSSAI advisor Mr. S. Dave. “Details of the road map and strategy are yet to be finalized,” he added. The gap between Indian and international standards is huge, barring a few items. The standardization will be implemented across all food categories, but a few areas will get priority, including milk and dairy, fat or oil-based products, fruit-based products and vegetables.
Source: http://business-standard.com

China releases five-year plan to improve food safety

China has released a five-year plan to upgrade its food safety regulations in the country’s latest efforts to address food safety concerns. The government will improve national food safety standards by revamping outdated standards, reviewing and abolishing any contradicting or overlapping standards and working out new regulations, according to the Ministry of Health. China has more than 2,000 national food regulations and more than 2,900 industry-based regulations. Many of the regulations overlap or contradict each other, as multiple government agencies have compiled their own standards years ago. According to the five-year plan, 14 government departments, including the Ministries of Health, Science and Technology, and Agriculture, will coordinate to finish revamping the existing standards by 2015.

The government will prioritize safety standards for dairy products, infant food, meat, alcohol, vegetable oil, seasonings, health products and food additives so as to specify limits for dangerous ingredients in these foods, according to the plan. Moreover, it will make special efforts to set standards for testing various contaminants, food additives, micro-organisms, pesticide and veterinary drug residues in food production by 2015.
Source: http://www.chinadaily.com.cn

Stricter food norms in the Philippines

The House of Representatives of the Philippines has approved on third reading a bill strengthening the food safety regulatory system in the nation to protect consumer health and facilitate market access of Philippine foods and food products. House Bill 6474 creates the Food Safety Regulation Coordinating Board to be chaired by the Secretary of the Department of Agriculture (DA). The Board is mandated to establish policies and procedures for the coordination of regulatory systems that are implemented by DA, Department of Health (DOH) and Department of Interior and Local Government (DILG). The measure is aimed at protecting the country’s citizens from waterborne and food-borne illnesses, unsanitary and/or adulterated foods, as well as unwholesome and misbranded food products.

The measure mandates DOH to use scientific and risk analysis to ensure that consumers are protected from foods and food products that are unsafe for human consumption. The bill protects consumer interest by striving to prevent adulteration, misbranding, and fraudulent practices that mislead the consumer. It sets Food Safety Standards in accordance with the Philippine National Standards and the standards of the Codex Alimentarius Commission, and provides transparency by way of mandating DOH to give enough information to the public regarding foods that may pose risk to human health and the necessary measures to prevent, reduce or eliminate risk.

Emergency measures are provided for when it is evident that food originating from within the country or imported from another country is likely to constitute serious risk to human health. Such measures include the suspension of marketing of locally produced foods and suspension of importation of the affected foods. It also provides for a crisis management system and procedures to address cases of possible radiation contamination of food, food shortage requiring combined action and other crisis situations, which may compromise food safety. Further, the bill provides for traceability through a system by which the regulatory authorities can easily pinpoint the food business operator to which the foods or food products have been supplied and also for easy identification of the person or the company from whom food business operators are getting their supplies.
Source: http://www.philstar.com

Food safety assessment of GM sugarcane

The Indonesia Biosafety Clearing House invited the country’s citizens to comment and provide inputs and suggestions about the genetically engineered sugarcanes NXI-4T and NXI-6T. The transgenic sugarcanes are drought-tolerant, and comparable to their conventional counterparts in terms of physical properties, nutritional value and genetic stability. These are the first genetically modified (GM) sugarcane containing the gene responsible for drought tolerance. The RmbetA gene was derived from Rhizobium meliloti for NXI-4T and NXI-6T. The transgenic sugarcanes are safe as food, according to the report on the food safety assessment of GM products, which is based on the regulation of the National Agency of Drug and Food Control on Guidelines for Food Safety Assessment of Genetic Engineering Products.
Source: http://www.isaaa.org

India to label drinks with caffeine as ‘caffeinated drinks’

Drinks that contain caffeine are to be categorized as ‘caffeinated drinks’, according to Mr. K. Chandramouli, Chairman, Food Safety and Standard Authority of India (FSSAI). “We are separating these drinks from other soft drink items, creating a new category called ‘caffeinated drinks’. Consumers should have such a drink after knowing what it contains,” Mr. Chandramouli said. He pointed out that labelling these as energy drinks is misleading for consumers. According to FSSAI guidelines, which will be published soon, drinks that contain caffeine exceeding 320 ppm will be labelled as caffeinated drinks. Currently, the prescribed upper limit of caffeine in soft drinks and aerated sugar water is 145 ppm. Following this, most of the energy drinks are likely to fall in the caffeinated drinks category, Mr. Chandramouli stated. Packs should contain the statutory safety warnings, specifying “not recommended for children, pregnant or lactating women, persons sensitive to caffeine and sportspersons,” as per a FSSAI note.

The Indian energy drinks market is estimated at Rs 5 billion (US$92.5 million) and is expected to grow at a compound annual growth rate of 25 per cent, according to a study by Technopak Advisor. The carbonated drinks market is worth about Rs 60 billion (US$1.1 billion) and is growing by 10-12 per cent annually. Energy drinks, mostly those with more caffeine, are popular among the youth and are consumed mostly before gym activities and at pubs.
Source: http://www.business-standard.com

Codex sets limits on veterinary growth promoting drug

The United Nations food standards body, Codex Alimentarius Commission, has agreed on a set of residue limits for the veterinary drug ractopamine in animal tissues. The drug is a growth promoter, but also keeps pigs lean. The Member States of Codex Alimentarius Commission adopted maximum residue limits (MRLs) for the amount of the drug allowed in the tissues of pigs and cattle. The decision was made after a rigorous scientific assessment process to ascertain that the proposed levels of residues have no impact on human health. This assessment was carried out by the Joint Expert Committee on Food Additives, convened by the Food and Agriculture Organization/World Health Organization (FAO/WHO) that provides scientific support to Codex.

The Codex Alimentarius Commission reached a decision through a vote, carried out in accordance with the Commission’s rules and procedures. The MRLs were approved with 69 votes for, 67 against, and seven abstentions. The ractopamine MRLs set by the Commission are 10 µg/kg of pig or cattle muscle, 40µg/kg in liver and 90 µg/kg of the animals’ kidneys.
Source: http://www.foodingredientsfirst.com

Maximum residue levels of pesticide under revision

The Korea Food and Drug Administration (KFDA) of the Republic of Korea has invited opinions from the public in an exercise aimed at reinforcing food safety management by establishing new maximum residue levels (MRLs) for pesticides. The initiative is meant to:
  • Establish and revise MRLs for imported agricultural products;
  • Establish MRLs for Saflufenacil, and revise MRLs for Acetochlor and Oxyfluorfen; and
  • Reinforce safety management by establishing MRLs for imported food items.

Any organization or individual with opinion on the proposed partial and downward revision of the “Criteria and Standards for Foods” is invited to submit it by 28 November 2012 to the commissioner of KFDA.
Source: http://www.kfda.go.kr

SAFETY/QUALITY CONTROL

A unique technology for food testing

Three graduate students from the College of Business of City University of Hong Kong (CityU), China, have developed an award-winning business plan for instantly testing food for freshness and quality. Their innovative business plan employs a unique technology developed and patented by Dr. Michael Lam Hon-wah, Associate Professor in the Department of Biology and Chemistry at CityU, and Dr. Chow Cheuk-fai, a CityU alumnus. The students marketed the technology to the restaurant sector, giving demonstrations of the innovative technology, which is known as “Chemosensing”.

Chemosensing detects biogenic amines, highly volatile nitrogenous compounds produced as a result of bacteria-induced protein degradation in rotting food. The technology also makes detecting the presence of such bacteria in frozen food easier. “The chemosensing technology is based on molecular ensemble theory and the chemosensor is designed to detect specific odours,” Dr. Lam explained. If the amount of biogenic amine exceeds safety levels, a warning signal is triggered. “We can monitor food quality standards and ensure food safety in a quick and easy way using this new technology, which has been tested in laboratories over the years with state-of-the-art equipment, scientific expertise and trained technicians,” Dr. Lam added.
Source: http://wikisites.cityu.edu.hk

Scientific certification of quality of coffees

In Spain, Cafe Fortaleza and AZTI-Tecnalia food technological centre have joined forces for drawing up a genetic coffee test, thus developing the first scientific method for the authentication of the Arabica variety of coffee through genetic analysis of both green and toasted coffee beans. The test helps determine whether a coffee is made entirely of the high quality Arabica variety or it is blended with the lower quality Robusta variety. The method could detect the presence of even 2 per cent of Robusta in the Arabica variety in green or toasted condition.

AZTI-Tecnalia method uses DNA analysis for authentication of coffee. “Using the genome of the two species of coffee, we have managed to identify genetic characteristics that differentiate them...” explained Mr. Miguel Angel Pardo, who heads the AZTI-Tecnalia’s molecular biology laboratory and is the coordinator of the project. AZTI-Tecnalia is currently working on the possibility of creating an accreditation seal for placing on coffee packaging as a guarantee that the product is exactly what it is supposed to be. Caffeine levels are less in Arabica (1-1.5 per cent) than in Robusta (~3 per cent). Furthermore, there are differences in the components with antioxidant properties, such as the flavonoids.
Source: http://www.basqueresearch.com

Reducing acrylamide levels in french fries

According to a study led by scientists from the University of Reading and University of Leeds, the United Kingdom, the process for preparing frozen, par-fried potato strips – which some food outlets for use for making french fries – can influence the formation of acrylamide in the fries. The study identifies potential ways to reduce the levels of acrylamide, regarded as a probable human carcinogen. While acrylamide formation in fried potato products is inevitable, Mr. Donald S. Mottram, Department of Food and Nutritional Sciences, University of Reading, and his colleagues aim to better understand the chemistry involved and to use computer models to determine how to minimize acrylamide levels. The special feature of this approach is that, for the first time, it has been possible to link changes in natural potato components (glucose, fructose, amino acids, moisture) during preparation and cooking with the extent of acrylamide formation.

The commercial preparation of potato for french fries is a multi-stage process, which generates the colour, texture and flavour that consumers expect in french fries. The initial blanching, treatment in glucose solution and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the last frying process. Acrylamide, amino acids, sugars, fat, moisture and colour were monitored at time intervals during the frying of potato strips that had been dipped in different concentrations of glucose and fructose during a typical pre-treatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content in the final fries. Contact: Mr. Donald S. Mottram, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom. Tel: +44 (118) 378 8700. Fax: +44 (118) 378 7708; E-mail: d.s.mottram@reading.ac.uk.
Source: http://phys.org

Enzymatic food analysis in microtitre plates

With the new EnzymeFast®, Institut für Produktqualität GmbH, Germany, transfers the benefits of traditional enzymatic food analysis into an up to date and convenient microtitre plate format. This approach allows a high degree of automation as well as high precision and accuracy. The time-consuming use of cuvettes of the conventional method is done away with.

The EnzymeFast product line includes ready-to-use test kits for the enzymatic determination of sugars (e.g. lactose/D-galactose, sucrose/ glucose/fructose), organic acids (e.g. malic acid, lactic acid, citric acid), vitamins (e.g. vitamin C/ascorbic acid) and other metabolites. The test kits contain all required reagents (buffers, enzyme solutions, standard and test control) and a 96 well UV microtitre plate. Measurements are carried out in a microtitre plate photometer. A calibration curve is generated from the standard dilution in order to calculate the quantitative test results. Contact: Institut für Produktqualität GmbH, Teltowkanalstr. 2, 12247 Berlin, Germany. Fax: +49 (30) 7668 6050; E-mail: info@produktqualitaet.com.
Source: http://www.produktqualitaet.com

Food radiation testing system

Fuji Electric, based in Japan, has developed a high-speed food radiation testing machine that scans bags of rice for radioactive cesium levels. The machine has a conveyor belt that moves the food bags to a set of scanners that detect the radiation levels. For a typical 30 kg rice bag, the machine only takes 10 s. It does not need any special training to operate the machine and testing is done while the food item is still inside the cardboard boxes. The machine sets itself apart by not allowing external radiation to affect the measurements. It has a shadow shield that prevents any external radiation from affecting the sensors directly. The food scanning machine tests the levels of both cesium 134 and 137. It also allows testing of iodine 131 levels, depending upon settings. Fuji Electric plans to extend the capabilities of the machine to scan food items other than rice as well.
Source: http://www.crazyengineers.com

Rapid diagnostic test for pathogens, contaminants

In a series of studies, scientists at the University of Georgia (UGA), the United States, detected compounds such as lactic acid and the protein albumin in highly diluted samples and in mixtures that included dyes and other chemicals. Results suggest that the same system could be used to detect pathogens and contaminants in biological mixtures such as food, blood, saliva, urine, etc. “The results are unambiguous and quickly give you a high degree of specificity,” said senior author Mr. Yiping Zhao, Professor of physics in the UGA Franklin College of Arts and Sciences and Director of the Nanoscale Science and Engineering Centre. Prof. Zhao and his colleagues used nanotechnology to combine two well-known techniques and created a new diagnostic test. The first component of their two-in-one system uses a technique known as surface enhanced Raman spectroscopy (SERS), which measures the change in frequency of a laser as it scatters off a compound. The signal produced by Raman scattering is weak, but Prof. Zhao and his team have arrayed silver nanorods 1,000 times finer than the width of a human hair at a precise angle to significantly amplify the signal. The use of SERS with silver nanorods could identify certain viruses. The silver nanorod surface that the researchers use allows them to use a miniscule amount of sample in a technique known as ultra-thin layer chromatography. In the new system, the nanorods act as the detection medium and separation medium.

To test their method, the research team utilized mixtures of dyes, the organic chemical melamine, lactic acid and the protein albumin. In each case, they were able to identify the compounds of interest, even in very diluted samples (below 182 ng/ml). In addition, while the detection of viruses using techniques such as polymerase chain reaction (PCR) can take days or even weeks and requires fluorescent labels, the on-chip method developed by the UGA researchers yields results in less than one hour without the use of molecular labels. The researchers are currently testing their technique with biological samples that contain viruses, and Prof. Zhao stated preliminary results are promising.
Source: http://phys.org

INGREDIENTS

Stevia sweetener cuts sugar levels by 50 per cent

The new TASTEVA™ Stevia Sweetener from Tate & Lyle, based in the United Kingdom, allows food and beverage manufacturers seeking sweetness from a natural source the ability to reduce sugar levels by 50 per cent more without the liquorice/bitter aftertaste often associated with other high-purity, stevia-based sweeteners. According to research and global customer feedback that the company has received, the zero-calorie TASTEVA Stevia Sweetener delivers a clean sweetness and a clear taste advantage over Reb A 97 and other stevia ingredients. The advantages have been demonstrated across a wide range of food applications, including beverages and dairy.
Source: http://www.foodproductdesign.com

Bioactive peptides derived from milk proteins

The National Dairy Research Institute (NDRI), Karnal, India, is looking at technology options for the production of bioactive peptides derived from milk protein. It is also conducting research into fermented milk products and bio-processing whey into value-added products. “Milk proteins are a rich source of biologically active peptides. The bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions that may ultimately influence health,” said Ms. Bimlesh Mann, Principal Scientist, Dairy Chemistry Division.

According to Ms. Mann, with oral administration, bioactive peptides may affect the major body systems, which cover the cardiovascular, digestive, immune and nervous systems. For this reason, the potential of distinct dietary peptides sequences to promote human health has aroused scientific interest over the past few years. The size of the active sequence of the bioactive peptide may vary from 3 to 20 amino acid residues, and many peptides are known to reveal multifunctional properties. Milk proteins are an important source of bioactive peptides: a number of peptides have been identified in milk protein hydrolytes and fermented dairy products.
Source: http://www.fnbnews.com

Designer fibre may rectify digestion

At Purdue University in the United States, Dr. Bruce Hamaker, the Roy L. Whistler Chair in Carbohydrate Science in the Department of Food Science, has developed a designer fibre that is digested slower than other fibres and could reduce digestive intolerance. The patent-pending designer fibre may improve digestive health and decrease the risk of colon cancer, irritable bowel syndrome, Crohn’s disease and diverticulosis. The fibre travels through the large intestine, including the descending colon where colon cancer, diverticulitis and ulcerative colitis commonly occur. The fibre can be designed to target different locations. This enables the bacteria in the large intestine to receive important nutrients from the fibre, promoting overall health.

The fibre has undergone two human clinical trials conducted at Rush University Medical Centre under the supervision of Dr. Ali Keshavarzian, the Josephine M. Dyrenfort Chair of Gastroenterology. The first trial determined that the fibre is tolerated well by patients and produces no side effects. The second trial compared the fibre with psyllium husk, a dietary fibre that is used as an ingredient in high-fibre foods. This trial showed that the designer fibre was tolerated significantly better than psyllium, promoted the growth of good bacteria and increased butyrate. Contact: Dr. Bruce Hamaker, Whistler Centre for Carbohydrate Research, 745 Agriculture Mall Drv., Purdue University, West Lafayette, Indiana 47907-2009, United States of America. Tel: +1 (765) 494 5668; Fax: +1 (765) 494 7953; E-mail: hamakerb@purdue.edu.
Source: http://www.purdue.edu

Novel food flavour modifier range

Senomyx Inc. in the United States has announced that its flavour modifiers for sucralose (S2383) and sucrose (S6973), and its bitterness blockers (S6821 and S7958) have received positive determinations on safety from the Food and Agriculture Organization/World Health Organization (FAO/WHO) Joint Expert Committee on Food Additives, or JECFA. Determinations by JECFA allow immediate usage of new ingredients in several countries and also enable regulatory approvals in most countries around the world.

“All four of these flavour modifiers, which were discovered and developed by Senomyx, have previously received Generally Recognized As Safe (GRAS) regulatory status in the United States,” said Mr. Kent Snyder, Chief Executive Officer of Senomyx. The GRAS designation allows for commercialization in the United States as well as numerous additional countries, and facilitates approval in much of the rest of the world.

Each of the Senomyx flavour modifiers under review was determined by JECFA to have no safety issues based on current estimated dietary exposure. S6973 is a sweet taste modifier that enables up to 50 per cent reduction of sucrose (table sugar) in virtually all food categories and selected beverages. S2383 enables up to 75 per cent reduction of the high-intensity sweetener sucralose and is applicable for use in all food and beverage product categories. Senomyx’s S6821 and S7958 have demonstrated activity against numerous bitter-tasting foods and beverages.
Source: http://www.foodingredientsfirst.com

Palm-free natural food colours

Sensient Technologies Corporation, the United States, has developed a range of palm-free products that take full advantage of the natural properties and differences of palm oil versus sunflower oil. Sensient’s R&D team identified solubilization and encapsulation systems that do are free of palm oil-based emulsifiers, enabling the company to create a new technological platform in palm-free products. The company offers shades ranging from bright yellow to brilliant orange and red and green colour hues. In this new range, all ingredients are free of palm-derived components and not simply the active pigment. In extensive stability testing, the products proved to be very well protected against colour degradation, thereby making them ideal for all major end application categories. From a colouring perspective, palm-free formulations for food and beverage products are an excellent alternative.
Source: http://www.foodingredientsfirst.com

Ingredient for ‘anti-hunger’ yoghurts and smoothies

Scientists have reported promising results from a proof-of-concept clinical trial of an “anti-hunger” ingredient for yoghurt, smoothies, fruit shakes and other foods that would make people feel full for longer time and put off the craving to eat. The ingredient used is the new version of a food additive that has been in use for more than 50 years – methyl cellulose, a white powder that dissolves in cold water to form a thick solution that turns into a gel upon heating. Methyl cellulose provides a pleasant texture and holds together the ingredients in hundreds of food products like baked goods, sweet and savoury snacks as well as ready meals. Dr. Carsten Huettermann from Dow Wolff Cellulosics, Germany, who presented the report, states that this is the first recorded use of methyl cellulose as a satiety ingredient in food.

Satisfit-LTG, the modified methyl cellulose, showed its promise in a controlled clinical trial. Volunteers who consumed Satisfit-LTG experienced a reduction in the sensation of hunger, which lasted until the consumption of a meal in which the volunteers could eat as much as they wanted (two hours after eating Satisfit-LTG) and a statistically significant reduced intake of calories at this meal. The consumption of Satisfit-LTG resulted in a 13 per cent decrease in calorie intake. Conventional versions of methyl cellulose pass through the stomach rapidly and do not work as a satiety ingredient. Satisfit-LTG, however, forms a gel at body temperature to linger in the stomach before passing into the small intestine. The scientists are developing Satisfit-LTG as a potential ingredient in cold foods, such as smoothies and yoghurts.
Source: http://portal.acs.org

Technology for dough control saves costs

A unique bread ingredient technology developed by CSM Bakery Supplies, a division of CSM n.v. based in the Netherlands, reduces rework and wastage during production to achieve cost savings of up to 10 per cent. The result of two years’ intensive research, Dough Control Technology (DCT) enables CSM to offer bakery ingredients that have been fine-tuned to deliver specific benefits at key points during the bread manufacturing process. “Our Dough Control Technology has been developed to address the fluctuations in production which are an inevitable part of bread manufacturing and so achieve greater consistency and efficiency,” explains Mr. Hans Moonen, Director, CSM European Bread Product Development Centre.

Advantages of DCT extend to counteracting variations in the quality of raw materials (particularly flour), which can cause problems such as sticky doughs or poor shapes, and is particularly notable in pre-dough recipes. DCT can also be applied to address issues relating to the use of certain equipment not originally engineered and designed to produce bread products with specific characteristics that are in demand. DCT also offers end product benefits such as a fresher bread with softer crumb, increased shelf-life and no requirement for additional E-numbers.
Source: http://www.foodingredientsfirst.com

PRESERVATION

Shelf-life of different fruits extended

In Pakistan, researchers from the National Institute of Food Science & Technology (NIFSAT), University of Agriculture-Faisalabad (UAF), report successful extension of the shelf-life of different fruits by applying various types of edible coating materials. The researchers tested the edible coatings on strawberries, apples, mangoes and apricots. In trials, carbohydrate-based coatings (chitosan, alginate and starch) and protein-based coatings (soya and whey) were developed and applied to fruits. The treated fruits were refrigerated at controlled temperatures and relative humidity, and periodically evaluated for various physicochemical and sensory attributes during storage. Different physicochemical analyses like weight and moisture loss, total soluble solids, pH, acidity, vitamin C and colour were evaluated. According to the principal investigator Dr. Masood Saduq Butt, the technology is feasible on vegetables such as carrot and cucumber, bestowing on them a storage life of six weeks. The technology also delays dehydration, inhibits the volatilization of aromatic substance and improves texture.
Source: http://www.lhrtimes.com

Food preservative potential of gassericin A

In Japan, researchers from Tohoku University, Okayama University and Tsukishima Foods Industry Co. Ltd. have together investigated the food preservative potential of gassericin A (GA), a circular bacteriocin produced by Lactobacillus gasseri LA39. For the study, the researchers prepared a GA-containing concentrate using a cross-flow membrane filtration device (30 kDa cut-off) from the culture supernatant of L. gasseri LA39 cultivated in a cheese whey-based food-grade medium. The bacteriocin activity titre in the concentrate was 16 times as high as that of the culture supernatant and was completely maintained through each incubation at 4°C for 3 months, 37°C for 2 months, 60°C for 5 hours and 100°C for 30 minutes.

The GA-containing concentrate was used with glycine powder to make custard creams, and then four representative strains of custard cream spoilage bacteria (Bacillus cereus, Lactococcus lactis subsp. lactis, Achromobacter denitrificans and Pseudomonas fluorescens) were individually inoculated at 103 cfu/g in the custard creams. Throughout 30 days of incubation at 30°C, all of the inoculated bacteria were totally inhibited by a combination of 5 per cent (w/w) of the GA-containing concentrate and 0.5 per cent (w/w) glycine. Contact: Mr. Yasushi Kawai, Laboratory Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Tsutsumidori-amamiyamachi, Aoba-ku, Sendai 981-8555, Japan. E-mail: ykawai@bios.tohoku.ac.jp.
Source: http://onlinelibrary.wiley.com

New material boosts shelf-life of beer

Researchers at CRANN, the nanoscience institute based at Trinity College Dublin, Ireland, have partnered with world-leading brewing company SABMiller on a project to boost the shelf-life of bottled beer. The partnership will see SABMiller invest in the project over a two-year period. Prof. Jonathan Coleman and his team at CRANN are using nanoscience to develop a new material that will prolong the shelf-life of beer in plastic bottles. Current plastic bottles have a relatively short shelf-life, as both oxygen and carbon dioxide can permeate the plastic and diminish the flavour. The new material when added to plastic bottles will make the bottles extremely impervious, so that oxygen cannot enter and that the carbon dioxide cannot escape, thus preserving the taste and ‘fizz’.

The team will exfoliate nano-sheets of boron nitride, each sheet approximately 50,000 times thinner than a strand of human hair, and mix them with plastic. The resulting material will be extremely impervious to gas molecules. As the molecules will be unable to diffuse through the material, the shelf-life of the product will be increased. The method uses less material in production, reducing both cost and environmental impact.
Source: http://www.nanowerk.com

Cost-efficient method maximizes benefits from wine waste

According to a recent study in the United States, grape skin and seeds resulting from wine-making – known as wine pomace – contain significant amounts of antioxidant dietary fibre and can be used to fortify various food products such as yoghurts and salad dressings with enhanced nutritional value and extended shelf-life. Researchers from Oregon State University analysed pomace from Pinot Noir and Merlot wines to determine the most economically feasible way to convert the rich source of antioxidants in pomace into compounds that can be used to fortify foods. Drying pomace in the oven at 40°C and air drying at 25°C were considered highly acceptable and much less costly when compared with freeze drying. These methods can easily be converted into large-scale industrial applications for food processing purposes.
Source: http://phys.org

BEVERAGES

Coffee beverage and its production process

Meiji Co. Ltd., Japan, has filed for patenting a coffee beverage and the process for producing it. The coffee beverage reportedly has a good balance among sweetness, bitterness and other tastes at a liquid temperature of 10°C or lower, which is the temperature during cold storage, and a liquid temperature around the ambient temperature (20°-30°C), which is the temperature at which the coffee beverage is to be drunk.

The coffee beverage contains fructose (in the form of high-fructose corn syrup), maltose (in the form of starch syrup) and a cacao extract. The preferred content of high-fructose corn syrup and starch syrup each in the coffee beverage is 1-10 wt per cent. The preferred content ratio of high-fructose corn syrup to starch syrup in the coffee beverage is 3:1 to 1:3 by weight. The preferred content of the cacao extract in the coffee beverage is 0.01-0.1 wt per cent. The coffee beverage may additionally contain sugar. Contact: Meiji Co. Limited, 2-10, Shinsuna 1-chome Koto-ku, Tokyo 08, Japan 1368908.
Source: http://www.sumobrain.com

Fruit juice concentrates patented

SkyPeople Fruit Juice Inc. from the United States has been granted four new patents, each with a statutory patent period of 20 years, by the State Intellectual Property Office of the People’s Republic of China. The patents are related to the company’s innovative production methods and techniques that can help more effectively produce a variety of fruit juice products.

The patents received cover the following technologies:

  • A kiwi fruit cider beverage and its production method
  • A technology to produce strawberry juice concentrates;
  • A production technology for jujube juice concentrates; and
  • A technology to produce cherry juice concentrates.

Contact: Mr. Xin Ma, Chief Financial Officer, SkyPeople Fruit Juice Inc., 16F, China Development Bank Tower, 2, Gaoxin 1st Road, Xi'an, 710075 China. Tel: +86 (29) 883771 61; E-mail: oliver.x.ma@skypeople fruitjuice.com; Website: www.skypeoplefruitjuice.com.
Source: http://www.prnewswire.com

Fruity beverage enriched with fibres and vitamins

Mr. Francisco Ruette, Brazil, has filed applications to patent both a new process to obtain beverage enriched with fibres and vitamins with added fruit flavours and also the beverage resulting from this process. The beverage is claimed to improve the health of intestinal tract, promote the ingestion of soluble and non-soluble fibres required for the body, prevent diseases, promote hydration, moderate blood glucose and lipid levels in the serum, and contribute to appetite moderation.

The patent application describes a fluid similar to water containing safe water and a significant amount of soluble diet fibre. The resulting solution is normally transparent to the naked eye and has properties similar to potable water. The fluid is intended as a replacement to bottled water, or another means to ensure appropriate hydration. Depending on the soluble fibre used, the fluid is non-caloric or is extremely low in calories. The quantity of soluble fibre is adjusted for a specific quantity of water, so that the adequate consumption of fluid ensures hydration and also provides a good quantity of dietary fibre. The measured amount of fibre provided throughout the day is preferred over, and more convenient than, “bunches” of fibre administered through laxatives and so forth. In addition, the constant presence of soluble fibres in the digestive tract provide known benefits to moderate the increase of post-prandial blood glucose, modulation of the lipid levels in the serum and appetite suppression. Contact: Mr. Francisco Ruette, Av. das Fontes, 1777 Das Lavra, Post Box 31, 970 - Lindoia, Sao Paulo, 13950, Brazil.
Source: http://www.sumobrain.com

Water recovery system cuts water use

Coca-Cola Company, based in the United States, has developed a beverage process water recovery system, piloted at facilities in India and Mexico, that can reduce a manufacturing plant’s water use by up to 35 per cent. The recovery system reuses water for selected beverage operations, such as clean-in-place and bottle washing, instead of treating and discharging it. The system takes highly treated process water and treats it further using a variety of existing technologies, including biological treatment in a membrane bioreactor, ultrafiltration, reverse osmosis, ozonation and ultraviolet disinfection. If the system is implemented in all its bottling plants, the company could save as much as 100 billion litres of water annually. The International Water Association recently recognised Coca-Cola for its water recovery system with an Innovation in Small Projects Award.
Source: http://www.environmentalleader.com

PACKAGING

Laminated packaging material using biomass polymer

Toppan Printing Co. Ltd., Japan, has developed a laminated packaging material using biomass polyethylene (biomass PE) film with a thickness of less than 40 µm. The new product in Toppan’s BIOAXX™ series products can be used for applications such as food and medicine.

This product is the first laminated packaging material in Japan to use biomass PE with a thickness of less than 40 µm – achieved through the use of laminating technology that differs from conventional techniques. The product uses plant-derived raw materials but maintains performance equivalent to conventional petroleum-based products in terms of properties such as seal strength and laminating strength. Features of the product include biomass ratio of more than 10 per cent achieved and seal qualities and laminate strength equivalent to conventional products. Contact: Toppan Printing Co. Ltd., 1 Kanda Izumi-cho, Chiyoda-ku, Tokyo 101-0024, Japan. Tel: +81 (3) 3835 5111.
Source: http://www.toppan.co.jp

Compostable metallized packaging

Vacumet Corp., the United States, has launched compostable metallized packaging papers tested and certified as biodegradable in a managed composting facility, meeting ASTM D-6868 standards. Offering an environmentally sound alternative to foil, foil-laminated papers and metallized films, the new papers are ideal for sandwich wraps and bags, as well as pouching for multiple applications. The papers are available in a wide range of weights and functional performance characteristics. The unique functional properties for this new line of packaging papers were developed without compromising its standout visual appeal. Contact: Vacumet Corp., 24 Forge Park, Franklin, MA 02038, United States of America. Tel: +1 (508) 541 7700; Fax: +1 (508) 541 7777; E-mail: vacumetpaper@vacumet.com.
Source: http://www.prnewswire.com

Active packaging using corn-zein and LLDPE film

In the Republic of Korea, researchers have successfully developed functional active packaging materials by incorporating antioxidants into corn-zein-laminated linear low-density polyethylene (LLDPE) film. The minimum effective concentrations of the active compounds (such as thymol, carvacrol, eugenol) were determined and these compounds were laminated into LLDPE films to develop corn-zein-laminated films with antioxidant properties. The release rate of antioxidant agents in gas and liquid media were determined along with the mechanical and water barrier properties of the films containing these compounds. Tensile strength and percentage elongation at break were reduced in the corn-zein-laminated LLDPE film when compared with typical LLDPE films. Furthermore, the ability of the corn-zein-laminated films to repel moisture decreased by approximately 12.2 per cent, but was improved by incorporating hydrophobic antioxidant compounds in the corn-zein layer.

Examination of release kinetics in the gas and liquid phases verified that antioxidants were effectively released from the films and inhibited oxidation during testing. When used for fresh ground beef packaging, the films were found to effectively inhibit lipid oxidation and contribute to the colour stability of beef patties during storage. These results indicate that the antioxidant films developed are a novel active packaging material that can be effectively used by the food industry to improve the quality and safety of foods. Contact: Mr. Jaejoon Han, Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon 440-746, Republic of Korea. E-mail: han2009@skku.edu.
Source: http://onlinelibrary.wiley.com

Antimicrobial smart packaging

LINPAC Packaging, the United Kingdom, has developed a range of smart packaging solutions to combat food bacteria and help consumers and retailers reduce the amount of food waste they generate. The company has been working in partnership with several supplier companies to develop a range of antimicrobial tray and film solutions, which reduce spoilage and increase the shelf-life of food by inhibiting the growth of bacteria, moulds and yeast. The antimicrobial technology reduces the risk of contamination from food pathogens, such as Escherichia coli, Salmonella and Listeria.

“We have developed a technically advanced range of packaging solutions that incorporate antimicrobial agents to slow down the growth of bacteria which leads to food spoilage and waste. Crucially, the active agents do not affect the food’s organoleptic properties, such as taste and smell,” stated Mr. Alan Davey, Director of Innovation at LINPAC. Using food safe, proven biocides, LINPAC has developed a new range of trays and films using additives that can be applied in a variety of ways depending on customer needs and the food to be packed.

One option is also for antimicrobial varnishes to be applied to films and trays after manufacture. Alternatively, labels or pads containing the additives can be included within food packages. Meat packers tend to use absorbent pads to lock away meat juices as excess moisture is a major cause of food spoilage. By incorporating anti-bacterial additives into the absorbent pad, bacterial growth is reduced and the shelf-life of the product is therefore extended. In addition, anti-microbial agents can be added to the film or tray polymer mix so that they are part of the packaging production process.
Source: http://www.linpacpackaging.com

Nanocomposites with antimicrobial properties

Scientists at the Food Packaging Laboratory, University of Santiago de Chile, Chile, report the development of eco-nanocomposites with antimicrobial properties for use in food packaging. The nanocomposites are based on cellulose acetate, a commercial organoclay (Cloisite 30B) and triethyl citrate. The variable content of antimicrobial agents (cin-namaldehyde and thymol) were obtained employing a solution casting technique.

The properties of the nanocomposites were evaluated using X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, mechanical analyses (modulus of elasticity, tensile strength and elongation at break), scanning electronic microscopy, global migration and microbiological testing. A reduction of glass transition (Tg), melting temperature (Tm) and melting enthalpy (DHm) was also observed when the content of thymol and cinnamaldehyde was increased in the cellulose acetate nanocomposites. In contrast, thermal stability, mechanical performance and morphology of the material did not show important differences when the content was modified. Results of global migration were dependent on the kind of simulant used. Furthermore, the antimicrobial activity was dependent on the essential oil used and its content inside the nanocomposite. An important effect of organoclay on the antimicrobial activity was also observed. Contact: Ms. Maria Jose Galotto, Department of Science and Food Technology, University of Santiago de Chile, Obispo Umana 050, Santiago 9170201, Chile. E-mail: maria.galotto@usach.cl.
Source: http://onlinelibrary.wiley.com

Compostable multilayer food packaging material

BASF Corporation, located in the United States, has developed a completely compostable multilayer food packaging material made up of a number of technologies developed by BASF. These technologies include film resins, inks, adhesives and primers. The novel packaging structure meets the barrier requirements for a large number of consumer packaged goods. With this new complex of materials, BASF is helping solve problems in at least two critical areas that affect the environment and the economy: packaging and waste diversion. The new packaging is fully compostable, so it can go to industrial composting facilities instead of landfills. Contact: BASF Corporation, 100 Park Avenue, Florham Park, New Jersey, NJ 07932, United States of America. Tel: +1 (973) 2456 000.
Source: http://www.basf.com

New anti-fog concentrate for food packaging launched

Croda Polymer Additives, the United Kingdom, has launched a new anti-fog concentrate, which works by preventing formation of droplets on plastic surfaces and extending the shelf-life of food. The company reports that the new Atmer 7373 will provide a solution to fogging in clear polypropylene (PP) food packaging and works in both hot and cold fogging applications. Atmer 7373 is handy in the majority of PP grades, and results have been the most impressive in PP homopolymer. The anti-fog concentrate has a new formulation, which is reported to solve many of the processing difficulties, including over-lubrication or screw slip in the extruder barrel and excess fuming. Atmer 7373 throws open new opportunities, particularly for film and sheet producers, as it is a 40 per cent concentrate supplied in pellet form for easy dosing. Besides helping control the rate of migration, the concentrate allows dispersion of the additive on the polymer surface evenly.
Source: http://www.packaging-gateway.com

MACHINERY/EQUIPMENT

Mango drying system to go for commercial testing

In the Philippines, a revolutionary mango drying system that is more energy efficient and less costly than the method presently used by the industry is all set for commercial testing. Sliced dried mangoes are one of the leading products of the local mango industry and form part of the Philippine’s processed mango exports. Of the US$35 million worth mango exports in 2010, processed mango products comprised 10 per cent. The local mango industry is is limited by the low drying capacity to achieve maximum production during the peak harvest season from March to April. The mango drying system developed by the Philippine Centre for Post-harvest Development and Mechanization (PhilMech) aims to address this issue. The research on the “Development of Pilot-Scale Conveyor Dryer for Mango Slices Using Combined Far-Infrared and Convection Heating (FIRCH)”, was undertaken by PhilMech researchers Mr. Robelyn E. Daquila and Dr. Romualdo C. Martinez.

Currently, the mango industry uses convection heating – circulating hot – to dry mangoes. This process requires 12 hours and results in high energy consumption. PhilMech researchers undertook studies and tests by combining convection heating with far-infrared heating, resulting in a reduction of drying time and energy savings. The fabrication of the equipment for the combined far-infrared (FIR) and convection heating was done by PhilMech scientists and engineers. By using the FIRCH method, newly sliced mangoes can be dried in 8 hours in two stages: for 2 hours using FIR heating and 6 hours using convection heating. Findings by the researchers reveal that using the FIRCH method to dry mango slices resulted in 17 per cent reduction in energy consumption and 32 per cent reduction in overall drying costs compared with the convection method. The reduction of drying time by 33 per cent, or from 12 hours to 8 hours, can also allow larger volumes of mango slices to be dried. Furthermore, the ß-carotene content of mango slices dried using the FIRCH method was 40 per cent higher compared with slices dried using convection heating.
Source: http://www.pia.gov.ph

Bottom-injection chilling system

For the first time in the United States meat industry, Linde North America is using its bottom-injection chilling systems with liquid nitrogen (LIN) for efficiently chilling protein product in mixers/blenders, grinders and extruders used in ground meat and poultry operations. LIN is a high-efficiency cryogenic gas that can offer operating cost advantages over traditional chilling systems. Linde can retrofit existing mixers or design and install a bottom-injection (BI) system when upgrading to new mixing or grinding equipment. Interstate Meat Distributors Inc., believed to be the first meat processor in the United States to use bottom injection with LIN, reports reduction in cycle times by 50 per cent with the new ACCU-CHILL® BI system from Linde. The system replaced existing components with specialized proprietary equipment. Interstate Meat packages 60 million pounds of ground beef and pork products per year for distribution throughout the western United States.

Bottom-injection systems are inherently more efficient than chilling from the top of a mixer with carbon dioxide (CO2) snow, pellets or ice. Top-chill snow horns may require three times more time and 20-25 per cent more cryogen to achieve the same desired temperature as BI systems. Linde’s patented ACCU-CHILL® LIN BI provides more cold chilling power because the gas is injected from the bottom up so less gas is lost to exhaust. As liquid and gaseous nitrogen mixes through the batch, LIN BI reaches equilibration temperatures faster for shorter cycle times. Less mixing also translates into increased production and enhanced product quality. In addition, it means less emulsified fat so that case-ready packages look better, and burgers and patties eject from forming equipment “smear free” and clean.
Source: http://www.beverageonline.com

Vision system detects vacuum in bottles

Engineers at the Egyptian Centre for Technology (ECT) have developed an image processing system that can check if a vacuum is present inside juice bottles at the end of a production line. Dr. Akml Nasr and his team from ECT developed the system to automate the process of inspecting bottles, a process previously performed manually. Dr. Nasr made use of the fact that the shape of the bottle cap varies depending on whether or not a vacuum is present inside the bottle. As such, the manner in which the cap reflects light will vary accordingly. Hence, by applying a homogenous parallel light to the bottle cover and measuring the intensity of reflected light using a Charged Coupled Device (CCD) camera, it was possible to determine whether or not a vacuum is present.

In operation, the presence of bottles on the production line is detected by a photocell that triggers the CCD camera to capture an image of the top of the bottle, which is illuminated by a light source. The image is then acquired by a PC, which processes the images utilizing a dedicated software. If a bottle without a vacuum is detected by the image processing software, that bottle is rejected from the production line by means of a pneumatic pusher.
Source: http://www.vision-systems.com

Ozone air purification systems for food processing

Ozone Services Industries (OSI), South Africa, supplies ozone equipment for air purification systems that are used in processing dehydrated food products. Non-chemical ozone air sanitation equipment is designed to eliminate airborne pathogens or mould spores and provide for a safer food product. Airzone air and Aquazone water purification systems can eliminate viruses as well as bacteria such as Escherichia coli, Salmonella and Listeria.

The market for Airzone ozone air systems is very large and includes food processors, beverage processors, hotels, restaurants, schools and medical facilities. In addition to air purification systems, the Aquazone Antimicrobial Wash Systems, developed for the food, beverage, hospitality, education and medical industries, is an ozone-based cold water technology that meets and exceeds the microbial reductions normally attained with conventional hot water and chemical applications. The uniqueness of the ozone technology is that it is over 50 per cent more effective than chemicals and over 3,000 times faster acting than chemicals, says the company. The Aquazone cleaning anti-microbial systems provide multi-surface sanitation and cleaning for wettable food processing equipment, floors and walls, drains and chutes, barrels, tanks, and vats. Contact: Ozone Services Industries Pty. Ltd., A4, Mikro Industrial Park, 17-19 Hammer Road, Strijdom Park, Randburg 2160, South Africa. Tel: +27 (11) 7914403; Fax: +27 (11) 79147 74; E-mail: sales@ozonize.co.za.
Source: http://ozonize.co.za

Coconut dehusking machine

At Michael Okpara University of Agriculture, Nigeria, researchers have developed a machine for dehusking coconuts. The machine comprises two rollers with spikes, screw conveyor, barrier plates, conveyor belt, two spur gears and a handle. Performance analysis of the machine, developed for small-scale production in rural areas, has shown that it dehusks coconut fruits without nut breakage and distortion of the extracted fibre length. Furthermore, its average dehusking efficiency and capacity are 93.45 per cent and 79 coconuts per hour, respectively.

All materials used in the fabrication of this machine were of standard specifications and locally sourced. The estimated cost for producing one unit of the machine is 35,665 Naira (about US$226). The machine also eliminates dependency on public electric power supply, which is erratic in the rural areas of most developing nations – a major obstacle to the use of mechanized coconut dehusking equipment in such areas. Contact: Mr. B. N. Nwankwojike, Department of Mechanical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria. E-mail: jikeobodo@yahoo.co.
Source: http://ijitce.co.uk

Machine for biscuits

Shanghai Yixun Machinery Manufacturing Co. Ltd., China, offers YX-300 multi-functional machine that can produce hard biscuits, soft biscuits, soda crackers and sandwich biscuits. The highly automatic YX-300 has a compact structure and was developed based on Japanese technology. All production operations – from feed-in, calendaring and shaping to cooling and wastage recovery – can be accomplished at one go. Capability to accommodate hundreds of moulds and dozens of process formulas makes it possible to produce a variety of popular biscuits such as cream biscuits, layer biscuits, multi-vitamin biscuits and vegetable biscuits. Contact: Shanghai Yixun Machinery Manufacturing Co. Ltd., 1099, Wuxingzhongxin Road, Nanqiao Town, Fengxian Dist., Shanghai, China. Tel: +86 (21) 3752 3624; Fax: +86 (21) 3752 3623.
Source: http://shyixun.en.alibaba.com

RECENT PUBLICATIONS

Plant-based Ingredients

Specific ingredients from plants have long been recognised for their health-giving properties other than healing ailments, and these have traditionally included components such as insoluble fibres, anti-oxidant vitamins and oestrogenic compounds. Such ingredients, added to foods either to boost their content or to fortify foods lacking in the ingredient in question, started the trend for functional foods or nutraceuticals, which has developed into a multi-million dollar market. This book covers the botanical details on more than 340 plants and information on the medicinal and functional compounds they contain, with the potential to be used in foods.

Contact: Leatherhead Food Research, Randalls Way, off Randalls Road, Leatherhead, Surrey, KT22 7RY, United Kingdom. Tel: +44 (1372) 376 761; Fax: +44 (1372) 386 228; E-mail: help@leatherheadfood.com.

Key Players in the Global Functional Foods Industry

This fourth edition updates the report published back in 2005. The current edition provides in-depth profiles of more than 30 of the world’s leading suppliers of functional foods, covering areas such as market share, financial information, merger and acquisition activity and key products and brands. The report also provides an overview of the world market for functional foods, detailing market size and growth rates, as well as NPD figures and recent corporate activity.

Contact: Leatherhead Food Research, Randalls Way, off Randalls Road, Leatherhead, Surrey, KT22 7RY, United Kingdom. Tel: +44 (1372) 376 761; Fax: +44 (1372) 386 228; E-mail: help@leatherheadfood.com.

Green Technologies in Food Production and Processing

The publication provides a comprehensive review of the current status of agriculture and agri-food sectors in regards to environmental sustainability and energy and material stewardship, and provides strategies that can be used by industries to enhance the use of environment-friendly technologies for food production and processing. The book also provides an in-depth look at some emerging analytical R&D techniques that reduce material and energy use. In addition, it reviews technologies that reduce the generation of process-induced toxins.

Contact: Springer GmbH, Haberstrasse 7, 69126, Heidelberg, Germany, Tel: +49 (6221) 345 4301; Fax: + 49 (6221) 345 4229; Email: orders-hd-individuals@springer.com.


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