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VATIS Update Food Processing . Jul-Sep 2015

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Food Processing Jul-Sep 2015

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

Financial institutions to help MSMEs in India

National Bank of Agricultural and Rural Development (NABARD), India, and Small Industries Development Bank of India (SIDBI), have now teamed up with Central Food Technological Research Institute of the Council for Scientific and Industrial Research (CSIR-CFTRI), India, to identify potential food entrepreneurs seeking funds for technology transfer. The key objective of the initiative is to provide a revolving fund that is continually replenished as withdrawals are made. There are also options of soft loans with an interest rate of 5 per cent to enable micro, small, medium enterprises (MSMEs) set up businesses and grow.

SIDBI has created a pool of mentors to advice MSMEs on how to access funds and generate business growth with return on investment (RoI). Concepts like revolving funds scheme help food and agri entrepreneurs to achieve sustainability. There are also advisories on energy efficiency, which is a critical cost-saving component in agri and food processing business, according to officials concerned.

The Union government mandating the Make in India programme, the congregation of bankers, scientists and MSMEs is seen to serve as a link for growth, said M I Ganagi, at NABARD Karnataka Region. Further, Ganagi said that in Karnataka, there was scope to invest to the tune of Rs 230 crore for food entrepreneurial initiatives. The CSIR-CFTRI platform to bring in agri entrepreneurs is seen to have an ideal access for the necessary financial capital.
Source: http://www.fnbnews.com

World Bank funds Viet Nam’s food safety project

The World Bank has approved additional funding of US$45 million for a project to improve livestock competitiveness and food safety in some Vietnamese provinces. “The funding aimed to consolidate the project’s initial achievements and expand good agricultural practices to other localities,” said Vo Thanh Son, the bank’s senior expert on rural development. The project was first approved in September 2009, with the International Development Association (IDA) providing $65.26 million and the Vietnamese government contributing $13.77 million.

The project has so far contributed to food safety by helping 124 small slaughterhouses improve meat safety through inspections and testing for bacteria. In addition, it assisted 23 medium and large slaughterhouses in upgrading their meat handling and sales facilities and practices to meet national food safety standards.
Source: http://www.thanhniennews.com

Strict recall measures for food firms in India

The Food Safety & Standards Authority of India (FSSAI) has laid down detailed recall procedures for food companies and said it will be mandatory for every firm to have a detailed recall plan ready and to comply with recall orders. “The food business operator shall be liable for violation (of a recall order),” said the note, which has sought suggestions and comments from companies. “A recall plan must be available in writing and shall be made available to the food authority on request. It shall also be a part of the annual audit of the food business,” said the regulator that has ordered a number of recalls recently, including that of the popular instant noodles brand Maggi.

Once a recall is initiated, retailers should immediately remove recalled stocks from shelves and return them to the manufacturer, importer or wholesaler, while companies should inform consumers about it by releasing ‘food recall notices’ through press releases, letters and advertisements. Companies also need to keep the authorities up to date by providing “recall status reports” at the least on a weekly basis. “The frequency of such reports will be determined by the relative urgency or gravity of the recall,” the regulator said. “Recall of food is in the common interest of the industry, government and, in particular, consumers,” it said.

Some industry insiders feel the regulator is acting a bit too hastily. “Defining systematic food recall procedures is a requirement that’s much needed for industry. But the systems should be practical and feasible, especially given the very complex retail environment of India,” said RS Sodhi, at Gujarat Cooperative Milk Marketing Federation. FSSAI in its letter said authorities can also initiate recall of food manufactured overseas as well as food meant for exports. The regulator had on June 5 ordered Nestle to recall its two-minute snack Maggi, after tests showed the noodles contained lead and monosodium glutamate in excess of permissible limits. The withdrawal of Maggi, costed Nestle more than Rs 320 crore.
Source: http://www.articles.economictimes.indiatimes.com

UN food standards body to manage ginseng goods

The United Nations’ food standards body will now oversee Ginseng products as a food or food ingredient.The Codex Alimentarius Commission, which examines and adopts new food safety and quality standards, approved the decision to allow Korean ginseng products to rank within the international standards. Until now, ginseng products were considered medicines in most countries and were subject to complex customs procedures and fewer customs-related benefits.

The Republic of Korea’s Ministry of Agriculture, Food and Rural Affairs said that it expects the new standard to open up more export opportunities for ginseng products. Traditional Korean foods such as kimchi, the red-pepper paste gochujang and the soybean paste doenjang are already registered under the commission’s international list of food-related standards and guidelines.
Source: http://www.arirang.co.kr

Scientists develop special food to help kids

Scientists at the International Centre for Diarrhoeal Disease Research (ICDDR), Bangladesh have developed a special food that can help children recover from Severe Acute Malnutrition (SAM). The food is rich in protein and micronutrients.

“The ready-to-use therapeutic food (RUTF) is critically important for Bangladesh, as six lakh children under the age of five are suffering from severe acute malnutrition”, sad Professor Tahmeed Ahmed, at the ICDDR,B. SAM is a condition that can cause death or intellectually maim those who survive. The children suffering from it remain highly underweight and stunted either for lack of breastfeeding, supplementary food or diarrhoea.
Source: http://www.financialexpress.com

Scientists survey nano-food packaging

Recently scientists from Yonsei University, Republic of Korea, carried out a survey of food packaging containing nanomaterials on the market and published to help governments and researchers produce nanomaterial risk assessment studies. The researchers said that although such packaging has become more commonplace, concern remains over the possibility of nanomaterials migrating into foodstuffs.

The study, published in the Journal of Food Science, said government agencies and stakeholders “must hurry to determine use limitations and release conclusive legislation and regulations as soon as possible since nano-food packaging may have great impacts on human health.”
Source: https://www.chemicalwatch.com

New technology to retain coconut water flavour

The Indian Institute of Packaging (IIP) is developing a new technology for packaging of tender coconut that will not only enhance its shelf life but also retain its natural flavour. “We have taken up an important project on packaging of coconut. In coastal areas like in Kerala, huge number of coconuts are produced and our whole idea is that how best we can serve the coconut water to the consumers,” said N C Saha, at IIP. Currently, there are many technologies like thermal process technology under which coconut water is heated but its original flavour gets altered.

“We have taken up the project in collaboration with IIT Mumbai which is sponsored by Ministry of Food Processing. We are developing a new technology where the water will be just taken out from the coconut and put into a packaging material so that we can retain the natural flavour, natural colour and natural text,” said Saha. IIP has done R&D in their laboratory, which is still going on and as per initial study the shelf life of 200 ml coconut water has come at 28-days and the cost will be within Rs 10.

The project is likely to be completed in next six months’ time. Food Processing Ministry saw an immense potential in tender coconut business, both domestic and for export, and the institute was doing this research on its request. IIP is an autonomous body established under the Ministry of Commerce and Industry. It is an apex body of the packaging industry in India. The institute has also developed a new technology, after conducting research for packaging meat, which has increased its shelf-life to 14 days from current 4-7 days.
Source: http://www.ptinews.com

STANDARDS/REGULATIONS

Carrageenan in infant formula

At its meeting held in Geneva, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that the use of carrageenan in infant formula, or formula for special medical purposes, at concentrations up to 1,000 milligrams per liter is “not of concern.” Seaweed industry organization Marinalg International, , said that the seaweed-derived additive used to stabilize infant formula “has significant positive impacts on the product, including ensuring vital nutrients remain stable and available to infants.”

Carrageenan has sometimes been linked to gastrointestinal problems, but JECFA reported that “These new studies allay the earlier concerns that carrageenan, which is unlikely to be absorbed, may have a direct effect on the immature gut.” They also analyzed the previous toxicological database on carrageenan, which did not indicate other toxicological concerns. The report also stated that carrageenan at concentrations higher than 2,500 milligrams per kilogram “becomes highly viscous” in formula, which “adversely affects palatability and growth.”

The committee acknowledged that there is variability in medical conditions among infants requiring formulas for special medical purposes that contain the higher levels of carrageenan, and it noted that these infants would normally be under medical supervision.
Source: http://www.foodsafetynews.com

Cambodia releases draft law on food safety

The Commerce Ministry of Cambodia has released a draft of the country’s first food law, which establishes a Food Safety Authority charged with protecting domestic consumers and ensuring that exports meet international standards. The law lays out a long list of punishable offenses, including selling food that contains harmful substances, mislabeling food, preparing or selling food in unsanitary conditions and operating a food business without a license. “The law is needed because there isn’t one,” said Nina Brandstrup, country representative for the U.N.’s Food and Agriculture Organization (FAO).

“Cambodia has the ambition to become a major food exporter, and in order for that to happen, they need to respect the food laws of other countries and they can only do that if they have a well-performing food law in Cambodia,” said Brandstrup. Commerce Minister Sun Chanthol, who will appoint the head of the Food Safety Authority, said the law was crucial to giving consumers confidence in the food for sale in the country. Drafted by the FAO and relevant government ministries in consultation with local and international lawyers, along with representatives of the private sector, work on the law began in February 2014 and a finished draft is set to be completed within six weeks.

During a question-and-answer session at the end of Wednesday’s workshop, participants asked how the law would be enforced, how its implementation would be funded, and who would be responsible for drafting specific sub-decrees to expand upon vague provisions in the law. Emmanuelle Bourgois, a legal consultant who assisted in drafting the law, said the details could be ironed out after the law was approved, bringing Cambodia more in line with international requirements for food exports.
Source: https://www.cambodiadaily.com

India sets 12,000 standards for food safety

The Food Safety and Standards Authority of India (FSSAI) has finalised 12,000 standards for food additives and ingredients, in line with global safety standards, to do away with lengthy process of product approval. The move is expected to benefit food companies, as they would not require to seek product approval from FSSAI if they comply with these. At present, there are 375 FSSAI safety standards for food items but none for food additives and ingredients.

The new standards are in harmony with the global food standards of Codex Alimentarius Commission, established by the United Nations’ Food and Agriculture Organisation and the World Health Organization, the official said. FSSAI, under the health ministry, has fixed maximum limit for use of additives in various food groups to ensure the intake does not exceed the acceptable daily intake. Similarly, it has set norms for use of ingredients in preparation of processed food items.

After the Maggi controversy, FSSAI has stepped up measures to strengthen quality standards. It is reviewing the existing one set for caffeine content, metal and toxic contaminants and other residues in the food products. The regulator is also in the process of setting standards for imported items to ensure safe products are sold in the domestic market.
Source: http://www.business-standard.com

SAFETY/QUALITY CONTROL

Light technology to improve food safety

At IFT15, Chicago, hosted by the Institute of Food Technologists (IFT), the United States, held on July 13, food scientists discussed emerging light-based technologies as tools to enhance food shelf-life and guard against food contaminants. The use of ultraviolet light, pulsed light and LED lights are being studied by food technologists as a new way to improve food longevity and assist in eliminating bacteria from such food products as milk and juices.

However, scientists warn they need to learn more about how these light rays penetrate foods at varying degrees to ensure food safety. “Light-based technologies can assist in breaking down bacterial cells in food products and are effective for surface sterilization,” said Dr. Kathiravan Krishnamurthy, at the Illinois Institute of Technology (IIT), the United States. The Centers for Disease Control and Prevention estimates each year roughly one in six Americans gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

According to 2011 estimates, the most common foodborne illnesses are caused by norovirus and by the bacteria Salmonella, Clostridium perfringens, and Campylobacter. Light technology provides a more cost-efficient and effective new way to process foods to effectively inactivate these dangerous microorganisms while maintaining product quality. “Light-based technologies are very powerful for selected applications but more research needs to be done but they’ve mainly been used in non-food applications. These technologies are still in their infancy,” said Krishnamurthy.
Source: http://www.phys.org

Using ozone to protect papaya exports

Researchers at the Centre of Excellence for Postharvest Biotechnology at the University of Nottingham Malaysia Campus are currently exploring the potential of ozone as a safer alternative to synthetic fungicides. This technology could help maximise profits for producers while improving the safety and quality of agricultural products for consumers. “It is saddening that current practices are too dependent on the use of synthetic chemicals – no doubt due to their effectiveness. But our health should come into consideration as well,” said Professor Asgar Ali. To test the effects of ozone, the team exposed freshly harvested papaya to gaseous ozone for 96 hours and then stored it at cool temperatures for 14 days.

The results showed that ozone-treated papaya had higher antioxidant activity and higher levels of ascorbic acid, beta-carotene and lycopene than untreated papaya. Professor Ali’s team also found that ozone treatment can delay and decrease the incidence of anthracnose, a common postharvest disease of papaya, by inhibiting the growth of microorganisms on the surface of the fruit. Ozone is also effective at removing fungicide residues. Further study confirmed that ozone has similar antimicrobial effects on freshly cut fruits and vegetables, which are generally more exposed to bacterial contamination during the cutting process.

Professor Ali’s team is currently working in collaboration with healthcare technology supplier MedKlinn International to further research on ozone treatment as a safer alternative for food protection. This collaboration will look into the commercialisation of ozone treatment with some fruit and vegetable growers and exporters. MedKlinn will supply an ozone chamber to these groups as a pilot project while Professor Ali’s team will provide technical expertise. This collaboration aims at targeting the fruit and vegetable export companies in Malaysia and recommending the use of ozone treatment as a safe alternative to the control of postharvest anthracnose.
Source: http://www.phys.org

New methods to detect nanoparticles in food

An EU-funded ‘NANOLYSE’ project completed in 2013 is helping scientists to develop risk assessment methods for detecting nanoparticles in food. A recent experiment has found, that the production and characterisation of reference materials to detect silver nanoparticles in meat is feasible. Using methods developed through the NANOLYSE project, two concentrations of silver nanoparticles were used to spike chicken meat, with the aim of producing a set of reference materials to support the detection of nanoparticles in food. For the production of the reference materials, a suspension of nanoparticles in water was mixed with chicken meat puree and shock-frozen in liquid nitrogen at -150°C.

This resulted in a homogeneous material with only moderate agglomeration of silver nanoparticles. The experiment found that aqueous silver nanoparticle (AgNP) dispersions were indeed sufficiently homogeneous to be used as reference materials. Nonetheless, certain challenges – especially the assessment of stability – remain. Nanomaterials, which contain nanoparticles smaller than 100 nanometre, are finding their way into healthcare, electronics, cosmetics, packaging and other areas. The world market for nano-products (products containing nanomaterials) has been estimated to be worth between EUR 150 and 200 billion a year.

However, because the physical and chemical properties of nanomaterials often differ from those of bulk materials, they require specialised risk assessment to ensure they are safe for both humans and the environment. While this is currently done on a case by case basis, risk assessment methods need to be kept up to date as the use of nanomaterials expands. When the NANOLYSE project began, methods for the detection and characterisation of nanoparticles in food were extremely limited. The project produced a selection of potential standard methods for the rapid and reliable identification of synthetic nanoparticles in foods which, two years later, are continuing to inform ongoing research.
Source: http://www.cordis.europa.eu

Patent for acrylamide-reducing baker’s yeast

Renaissance BioScience Corp., Canada, has announced the filing of a provisional application to the US Patent and Trademark Office for the patent of its non-GMO acrylamide-reducing (AR) baker’s yeast. The application protects the company’s work over the last 2 years in developing baker’s yeast strains (Saccharomyces cerevisiae) that naturally reduce acrylamide by up to 95 percent in a variety of food products by degrading the precursor compound asparagine. “Our testing, both in-house and with commercial partners, demonstrates that AR yeast reduces acrylamide by up to 95 percent in a variety of foods,” said Matthew Dahabieh, at Renaissance Ingredients.

Renaissance Ingredients’ AR yeast strains are traditional baker’s yeast with an accelerated natural ability to consume asparagine, thereby reducing acrylamide. In baked goods where yeast has always been used as an ingredient, AR yeast can seamlessly replace conventional baker’s yeast with no disruption to the baking process. Importantly, AR yeast also can be used in foods in which yeast is not normally an ingredient. Renaissance Ingredients has conducted numerous successful studies on the feasibility of using AR yeast in novel ways for foods containing yeast extract, chemically leavened foods, or foods exposed to soaking steps during processing.

These foods include potato-based products such as potato chips and French fries, savory snack foods, cereal products, and coffee. “Our in-house studies highlight the versatility and efficacy of our AR yeast in reducing acrylamide not only in baked goods and toast, but also in potato products, snack foods, cereal products, and coffee. We are now looking to demonstrate this efficacy in pilot-scale trials by working closely with interested industry partners,” added Dahabieh.
Source: http://www.foodsafetymagazine.com

New method to authenticate edible oils

Researchers at the Food Safety and Technology Research Centre of the Hong Kong Polytechnic University, China, have developed a simplified method for direct analysis of edible oils using matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). The new MALDI-MS approach involves simple sample preparation, automatic data acquisition and simple data processing.

High quality and highly reproducible MALDI-MS spectra results can be obtained using this method and a preliminary spectral database of labelled edible oils has already been set up. Since different types of edible oils have different MALDI-MS spectral patterns, the authenticity of an edible oil sample can then be determined within five minutes by comparing its MALDI-MS spectrum with those of its labelled oil in the established database.

Since this method is capable of authenticating edible oils, it also enables a rapid screening of gutter oils. The research team will establish a more complete MALDI spectral library of various edible oils in the coming two years. In addition, more testing of edible oil samples with different MALDI-MS equipment will be carried out to further validate the new approach. The research has been published in the journal Analytica Chimica Acta.
Source: http://www.newfoodmagazine.com

INGREDIENTS

Food ingredients from oat

Fazer Group, Finland, has added a new chapter to the success story of Finnish oats by investing in its further processing. Fazer has secured a license to a technology developed and patented by VTT Technical Research Centre, Finland. This technology will open up new opportunities for product groups in the dairy, dietary supplement, snacks and cosmetics industries. Fazer’s oat story brings the Finnish countryside and cutting edge technology together. “Finland grows the best oats in the world and exports them to more than 20 countries. We have invested in a process which allows us to separate valuable and sought-after ingredients, such as oat beta-glucan, protein and oat oil from raw oats,” said Heli Arantola, at Fazer.

The process is based on a Finnish invention for which Fazer secured an exclusive licence from VTT with regard to Europe and Russia.

In addition to the bakery sector, the new products will appeal to customers in the dairy, dietary supplement, snacks and cosmetics industries. Fazer has also formed close networks with Finnish universities, other institutes of higher education and research facilities. “We possess unique, cutting-edge knowledge, in addition to which we are investing in Finnish research and its commercialisation. This new technology enables the production of pure and safe components with no residues. The method developed by VTT combined with the world’s best raw material is a true asset in these markets,” Arantola concludes. Contact: Heli Arantola, Fazer Group, Finland. Tel: +358-500-505-762.
Source: http://www.worldpressonline.com

New whole protein to be launched at IFT

Hinoman, Ltd., Israel, has announced the official launch of Mankai, a vegetable whole-protein ingredient with high nutritional value, at IFT Annual Meeting & Food Expo, Chicago, the United States, held on 11-14 July. Mankai is an aquacultured source of vegetable protein with exceptional nutritional value. The vitamin and mineral-rich Mankai plant is a native of Southeast Asia, and has been enjoyed in Thailand, Laos and Viet Nam for generations. Hinoman’s hydroponic technology enables it to grow the product faster, and in large quantities, without pesticides, while guaranteeing a high protein content of at least 45% by dry weight. Mankai is the world’s smallest vegetable-0.5 mm (less than 1/5 inch). Due to its small particle size, it can be easily incorporated in its natural form into food or beverage applications.

“The Mankai plant boasts the closest protein profile to animal protein. The paradox is that this tiny, single-strain microgreen delivers huge health benefits to a wide range of market targets and addresses not only the race for new protein sources but also offers perfect solutions to trendy diets, such as Paleo and vegan,” said Udi Alroy, at Hinoman. Protein quality depends on digestibility, amino acid profile and content. A high-quality protein contains all the essential amino acids (those the body must source externally), with a high proportion of the branched chain amino acids (BCAA). Mankai is rich in vitamins A and E, the B vitamins, plus minerals and fatty acids. Mankai’s precision cultivation method produces reliable and consistent nutrient levels, answering all “free-from” requirements and enabling a clean label.

Hinoman develops and cultivates Mankai, a proprietary nutrient-rich super vegetable protein, using sustainable hydroponics system. The Hinoman team invested eight years in research and development to create the sustainable strain and cultivation method for year-round harvest of the ingredient. Hinoman’s food tech platform enables exceptional scalability for cultivation, with a minimal ecological footprint. Hinoman developed an optimal, precision-agriculture solution to produce a safe, nutritious vegetable protein source. Contact: Mr. Udi Alroy, Hinoman Ltd., Israel. Tel: +972-523-959-622; E-mail: udi.a@hinoman.biz.
Source: http://www.virtualpressoffice.com

New natural, low-calorie sugar alternative

Guilin GFS Monk Fruit Corporation, New Zealand, has developed a natural fruit juice made from monk fruit, a small Chinese melon. Sweet-Delicious is a natural, low-calorie alternative to sugar and artificial sweeteners. The product claims a number of advantages over existing low-calorie sweeteners. As well as being completely natural, it is considered a food ingredient rather than an additive, and it has a clean taste profile that allows it to be used in a wide range of foods and beverages. “Today, product formulators have a toolkit that consists of high-intensity sweeteners, but all these products come with limitations and challenges in terms of taste, labelling and consumer perception,” said David Thorrold, at Monk Fruit Corp.

Sweet-Delicious monk fruit juice will make its first appearance on Australian supermarket shelves later this year in a product developed by Smartfoods for a major Australian supermarket chain. The ingredient also has applications in the growing health food market. With the global sweetener market now worth more than US$60bn per annum, Monk Fruit Corp will harvest 250 million monk fruits this year and is the world’s largest producer of the fruit. The product has FSANZ approval and is considered a traditional food in Australia, New Zealand and China. Monk Fruit Corp has patent applications in place for Sweet-Delicious in China, the USA and Europe.

A monk fruit extract product developed by the company for the US market is already being used by some of the world’s biggest food and beverage companies, including Nestlé, Pepsico, The Coca-Cola Company, General Mills and Kellogg. Thorrold said the company expects to see plenty of interest as the world continues to search for ways to fight the obesity epidemic and consumers look for healthy, natural ingredients in food products. Contact: Guilin GFS Monk Fruit Corporation, New Zealand. Tel: +64-7-849-6731; E-mail: info@monkfruitcorp.com.
Source: http://www.foodprocessing.com.au

Researchers develop avocado powder for food

The Group Functional Food Research (GAF) from National University, Colombia, in support of the Administrative Department of Science, Technology and Innovation (Colciencias) has been working towards the industrial production of food from the Hass avocado. The intention is to develop an avocado base powder, avocado powder with added calcium, iron and vitamins A and D, guacamole powder and seasonings. The research, which is at an early stage, foresees the development of products from the avocado powder and an implementation phase in which the “raw avocado powder base materials and the avocado powder with added active components will be used and the dressings will be developed,” said Misael Cortes, at GAF.

The avocado base powder would be an ingredient that could be used in the food, cosmetic, and pharmaceutical sectors, and it would be a very stable product that would have the great advantage of prolonging the fruit’s shelf life when stored under proper conditions. Although the avocado powder has been developed in countries like Mexico, the investigation, scheduled for three years, was innovating because it was developing avocado powder with active components as well as guacamole and dressings.

The researcher stated that the avocado powder with active ingredients, such as iron, calcium and vitamins, “might help mitigate the nutritional deficiencies of the Colombian people.”
Source: http://www.freshplaza.com

Micro-channel reactors for vegetable oil

CSIR-Indian Institute of Petroleum (CSIR-IIP), has developed micro-channel reactors with stable catalyst coating formulations that are used to intensify the processes involving vegetable oils. These reactors have great impact on the product yield and conversion in hydro-processing of vegetable oils. The micro-channel reactors find immediate applications as a tool to intensify the process at places where there is inadequate supply of raw material (biomass); where transportation of (feedstock) fossil fuels is a problem. All this is possible mainly due to excellent mixing, controlled reaction environment, and energy efficiency enabled by these micro-channel reactors.

The micro-channel reactors are known to be better than the conventional (fixed bed tubular reactors) reactors in terms of: hydrodynamics and heat and mass transfer. Due to better hydrodynamics, the wall effect channeling etc. in micro-channel reactors is zero. Moreover, the high surface-to-volume ratio provides better heat control, which in turn ensures proper product distribution. The catalyst used in a micro-channel reactor is either coated on the wall or packed inside the channel. The amount of material required for micro-channel reactor, the catalyst cost and the operating cost are far less than that in case of conventional reactors.

CSIR-IIP is using micro-channel reactors to convert non-edible oil and biomass-derived oil (pyrolysis-oil), biomass-derived gases (syn-gas) and coal derived gasses (Coal gasification to syn-gas) into second and third generation bio-fuel. On-site gasification of coal and biomass to produce syn-gas and then conversion of the syn-gas to di-methyl ether or a-higher olefins in micro-channel reactors. At CSIR-IIP, process intensification for hydro-processing of vegetable oils was achieved using micro-channel and monolithic reactors with a thin layer of catalyst coating. Use of such reactors resulted in improved reaction selectivity and throughput.
Source: http://www.fnbnews.com

PRESERVATION

New method keeps salmon fresh for a month

SINTEF, Norway, has developed a new method that keeps salmon fresh for a whole month, without the use of chemicals. The technology is called superchilling, and it lies somewhere between freezing the fish and cooling it down. Now it is about to provide useful help to organic food producers. This method of conserving food was developed in order to maintain fresh food quality over a long period of time, thus reducing the amount of food that ends up in the bin rather than in our stomachs. Now it is going to be tested on ecological salmon and meat, and the hope is that it will make a difference to the shopping habits of ‘purpose-driven food consumers’.

The underlying thinking is that people who buy ecological food are more concerned about the environment and thus are more aware of emissions and resource utilisation than those who buy ‘ordinary’ raw materials,” said Michael Bantle, at SINTEF. In fact, the technology is not widely used by ‘conventional’ food producers, because supermarket chains tend to prioritise the cheapest and simplest methods of chilling. SINTEF is going to test the method on Norwegian ecological raw materials among other products, as part of the European Union (EU) project SUS-Organic, which is aimed at helping smaller companies that produce organic food.

For organic companies, it is particularly important that their products can be given a longer shelf-life without the need for chemicals. This method will enable them to even out seasonal variations and supply their customers all the year round, since many of them do not produce continuously and therefore need to warehouse more stock, and for longer. In Norway, hundreds of tonnes of food a year are thrown out every year, a figure that includes organic foods. The situation is the same all over Europe, and this has inspired the EU to look for solutions to the problem. The scientist also believes that the method can be profitable for food stores as well.
Source: http://www.phys.org

Scientists develop indoor stockfish drying method

Dried stockfish is a traditional natural product that is subject to natural variations in quality, as the fish is dried outdoors, but now a scientist from research institute Nofima, Norway, has taken the original idea and developed a process for the indoor drying of fish. Stockfish produced by the new method has been approved by connoisseurs in Italy. Nordahl Anthonisen of Athena Seafoods AS, Norway, came up with the original idea, “The quality of stockfish depends critically on the weather conditions during traditional outdoor drying. For this reason he drew relevant companies and research institutes in Europe, together with scientist John-Erik Haugen, into a European Union (EU) project.

The results of the research show that it is possible to produce dried fish indoors, from fresh headed and gutted cod, which is the raw material used in traditional outdoor production of stockfish. The EU project has included provisional cost-benefit calculations, and these show that the new method is economically viable. The Italian food-produce company Il Ceppo has 80 years of experience with dried fish. Personnel from the company participated in the project and evaluated the appearance and smell of the fish dried indoors. Il Ceppo has also carried out consumer surveys in Italy in which blind tests were carried out of fish dried indoors and outdoors, based on traditional Italian dishes. A patent has been applied for to cover the new process.
Source: http://www.thefishsite.com

Blue LEDs to preserve food

According to a study by a team of scientists from the National University of Singapore (NUS), blue light emitting diodes (LEDs) have strong antibacterial effect on major food-borne pathogens and can thus help in food preservation. The LEDs are most effective when in cold temperatures (between 4 degrees Celsius and 15 degrees Celsius) and mildly acidic conditions of around pH 4.5. This opens up possibilities of using blue LEDs as a chemical-free food preservation method. Acidic foods such as fresh-cut fruits and ready-to-eat meat can be preserved under blue LEDs in combination with chilling temperatures without requiring further chemical treatments that are commonly needed for food preservation.

The results were published in the journal Food Microbiology. “Our studies point to a potential for preserving acidic foods in combination with chilling temperatures without chemical treatments,” said lead researcher Yuk Hyun-gyun. This could meet the increasing demand for natural or minimally-processed foods without relying on chemicals such as acidulates and artificial preservatives to preserve food products,” said Yuk. Bacterial cells contain light sensitive compounds that adsorb light in the visible region of the electromagnetic spectrum (400-430 nm), which is mainly blue LED light. Exposure to illumination from blue LED light can hence start off a process within the cells that ultimately causes the cells to die.

The team placed three major food-borne pathogens – Listeria monocytogenes, E. coli O157:H7 and Salmonella Typhimurium – under blue LED illumination, and varied the pH conditions from acidic to alkaline. They found that higher bacterial inactivation was achieved at acidic and alkaline pH conditions than when neutral. The results can be applied to food chillers or cold supply chain to preserve fresh-cut fruits, ready-to-eat seafood such as sushi and smoked salmon, as well as chilled meat products. This technology can also be useful for retail settings, spanning hawker centres, food courts to supermarkets, as well as for food suppliers.
Source: http://www.business-standard.com

Processed jackfruit products with longer shelf-life

The Krishi Vigyan Kendra (KVK) attached to the Indian Council of Agricultural Research (ICAR) has launched five ready-to-cook and ready-to-eat jackfruit products from its State-sponsored primary processing hub. The State Department of Agriculture has sanctioned Rs 52.55 lakh for setting up the primary processing hub at the ICAR-KVK campus at Thelliyoor. The Krishi Vigyan Kendra (KVK) has standardised five primary processed jackfruit products, making use of available, cost-effective, dehydration technologies, said C.P. Robert, at KVK programme, and Shana Harshan, subject matter specialist.

Dr Robert said the primary processing hub has been established for jackfruit dehydration where KVK-trained entrepreneurs could join as incubates and do test trials and test marketing of their products. The five primary processed jackfruit products standardised by the KVK are dehydrated tender jack, dehydrated raw jack, dehydrated jack seed, dehydrated ripe bulbs and jackfruit preserve or bar. The technology products developed from jackfruit under this project has been brought into two registered brand names – ‘Eudora12’ and ‘Pollux7’ – which will be a torch-bearer for many upcoming entrepreneurs who are interested in commercialisation of jackfruit products.

The dehydrated raw tender jack, raw jack, and jack seed coming under ‘Eudora12’ will have a shelf-life of nine to 12 months while the dehydrated ripe bulbs and jackfruit preserve will have a shelf-life of five to seven months. The processes involved in dehydration of tender and raw jack will give an optimum quality product with good rehydration properties and it never requires use of any artificial food additives or preservatives. Ripe bulbs or chew can be an excellent dry fruit for the meal table. The preserve will help keep ripe fruit as such in sugar syrup or honey in a cost-effective manner. It was observed that the physical, chemical and nutrient properties of all products are superior.
Source: http://www.thehindu.com

New invention increases shelf-life of leafy greens

The short shelf-life of leafy greens, such as lettuce, celery, spinach, and parsley, strongly influences their marketability and profitability. In some cases, post-harvest losses from field to market in leafy vegetables can reach 50%, due to natural development of senescence in the detached leaves and other factors. But now, the Hebrew University technology transfer company Yissum, Israel, has introduced an invention developed by Dr. Rivka Elbaum, from the Faculty of Agriculture, which utilizes an approved food additive that may have beneficial effects on human health. The technology was presented at Agritech Israel 2015, the 19th International Agricultural Exhibition and Conference, held in Israel on April 28-30.

The solution is introduced into the plant tissue by dipping the cut leaves into the solution, and thus delaying senescence. In proof of concept experiments, the invention was shown to delay senescence and chlorophyll loss in Lettuce leaves as well as in Arabidopsis, a small flowering plant related to cabbage and mustard. “The novel method invented by Dr. Elbaum, is a simple, low-cost solution for delaying senescence in leafy greens, thereby increasing their shelf-life. The method, which has been tested on lettuce could considerably increase the profitability of leafy greens, which comprise a large fraction of the fresh vegetable market,” said Yaacov Michlin, at Yissum.
Source: http://www.jewishbusinessnews.com

PACKAGING

New film to prevent odour from stinky foods

Scientists from Stockholm University, Sweden, have developed a new film that could neutralise the odours of even the smelliest of foods such as onions, garlic, certain cheeses and the notoriously stinky Asian durian fruit. The fetid smell of some foods makes it difficult to take them anywhere without offending others such as fellow train or bus riders. No amount of plastic wrap seems to contain their stench, but now scientists have developed a new film that could neutralise the odours of even the most pungent fare.

Lennart Bergstrom from Stockholm University, and his colleagues came up with a new packaging solution. The researchers developed a film out of zeolites, which are microporous solids containing aluminum and silicon, and cellulose from wood. Testing the material showed that it could trap the sulfur-containing compounds often responsible for bad food smells. This adsorption reduced odours to levels below what humans can sniff out. The study has been published in the journal ACS Applied Materials & Interfaces.
Source: http://www.business-standard.com

Recipe for antibacterial plastic

According to a recent study by the University of Georgia College of Family and Consumer Sciences, the United States, bioplastics made from protein sources such as albumin and whey have shown significant antibacterial properties, findings that could eventually lead to their use in plastics used in medical applications such as wound healing dressings, sutures, catheter tubes and drug delivery. The bioplastic materials could also be used for food packaging. Researchers tested three nontraditional bioplastic materials – albumin, whey and soy proteins, as alternatives to conventional petroleum-based plastics that pose risks of contamination.

In particular, albumin, a protein found in egg whites, demonstrated tremendous antibacterial properties when blended with a traditional plasticizer such as glycerol. “It was found that it had complete inhibition, as in no bacteria would grow on the plastic once applied. The bacteria wouldn’t be able to live on it,” said Alex Jones, a doctoral student. The study has been published in the Journal of Applied Polymer Science. One of the researchers’ aims is to find ways to reduce the amount of petroleum used in traditional plastic production; another is to find a fully biodegradable bioplastic. The albumin-glycerol blended bioplastic met both standards, Jones said.

The next step in the research involves a deeper analysis of the albumin-based bioplastic’s potential for use in the biomedical and food packaging fields. In addition to the risk of contamination in hospitals, food contamination as a result of traditional plastics is a notable risk. Researchers are encouraged by the antimicrobial properties of albumin-based bioplastics that could potentially reduce these risks through drug elution – loading the bioplastic with either drugs or food preservatives that can kill bacteria or prevent it from spreading.
Source: http://www.eurekalert.org

Film for water packaging

Flexible liquid packaging firm Liqui-Box, the United States, has introduced AquaPur film to cater to the rising demand from bag-in-box water market. Developed by the company’s research and development team, the AquaPur film is claimed to shield the product without compromising on the natural properties of water. Its multilayer structure constitutes an outside layer, and an interior contact layer. Liqui-Box specializes in sustainable packaging solutions for quick, fresh and cost-efficient delivery of liquid and semi-liquid products. It also provides product line filling equipment and consumable packaging solutions, such as, film substrates, bags with fitments, and pouches.

The company caters to a range of industries engaged in manufacturing fountain beverage syrup, milkshake mix, coffee drinks, pumpable liquid foods, oils and paints. “We’re excited to bring another new innovation to the water market with AquaPur. The sensitivity surrounding the preservation of quality and taste in the water market was not taken lightly. We took extra steps in the development process to insure our high standards were verified by trained panel experts,” said Greg Gard Liqui-Box. AquaPur film has also been subjected to third party taste panel to maintain the quality demanded in the water packaging sectors.
Source: http://www.containers.packaging-business-review.com

New robotic packaging portfolio

Bosch Packaging Technology, Germany, a leading supplier of robotic technology for primary and secondary packaging solutions, has fully redesigned its Delta robotic packaging portfolio to give food producers more versatility and performance. Based on an open frame platform featuring the latest GD series Delta robot, the new portfolio offers modular and standardized robotic solutions with application-specific options. Bosch’s enhanced D3 robotic platform handles higher payloads up to three kilograms and ensures faster speeds to increase pick rates. Designed for quick changeovers, simplified use and maintenance, it allows manufacturers to achieve a lower total cost of ownership (TCO) and a shorter return on investment (ROI) period.

“With the launch of the D3 robotic platform we offer a highly versatile portfolio of primary and secondary packaging solutions. The new modular and scalable design enables multiple robot solutions by combining standard machine modules. Through increased modularity Bosch demonstrates its commitment to engineering customer-focused technologies that enhance productivity, reduce TCO and enable a faster time to market. Combined with added flexibility, the platform helps our customers leverage robotic automation to generate competitive advantage,” said Marc de Vries, at Bosch.

The D3 platform includes several features that improve packaging efficiency and enable manufacturers to meet the growing demand for diverse products, such as biscuits, cereal bars, chocolate, baked goods and vertically packaged products. “Many customers look for robotic packaging equipment that can handle a great variety of products on the same machine,” said de Vries. With the industry-leading Gemini 4.0 Delta robot controller and software new product formats can be simulated offline without the need for physical products, reducing set-up and installation times. The simplified platform design also promotes faster changeovers and ease of use.
Source: http://www.news.thomasnet.com

Vacuum packaging line

GKS Packaging, the Netherlands, will supply a complete weighing and packaging line to a Finland based producer of cut vegetables and peeled potatoes. The complete line consists of a UP350 vacuum vertical-, form-, filling- and closing machine, an easy to clean elevator belt, terrace, double headed linear weigher, conveyor belt and buffer table. This was all developed and built by GKS Packaging. The vacuum system is the new addition to the UP350, which is part of the new machine platform introduced in 2014.

According to Roland Witvoet, “In the older generation of GKS machines the vacuum has often proven itself. The size of the vacuum can be set depending of the product and the desired level of vacuum. The vacuum module can also be switched off simply when switching to standard packaging or packaging which is only gassed.” The new GKS machine platform is fully fitted in RVS and according to Roland Witvoet is characterised by the high construction quality and robustness.

“The machine has a servo-driven foil transport and is fully built with components of well-known suppliers, such as electrical components from Allen Bradley and pneumatic components from SMC. The complete machine is built modularly, which means changing each individual group (for instance the complete sealing mechanism or the electro cupboard) can be done within a few minutes. This significantly reduces the possible stop and maintenance costs,” said Witvoet.
Source: http://www.freshplaza.com

Versatile packaging solutions for bakery products

Multivac, Germany, presented a wide range of pack-aging solutions for bakery products, cakes, pastries and snacks at IBA-Munich, held on 12-17 September. Whole bread loaves, sandwiches or small snacks can be packed on the R-085 thermoforming packaging machine, an entry-level model for automatic thermoforming packaging, which will be shown on the stand. Since the compact model can also produce packs with inert gas, the packaged food can be kept with an extended shelf life.

Multivac also showcased the semi-automatic T-200 traysealer for packing bakery products and snacks in trays, and a wide range of tray shapes and sizes can be used on this machine. The parameters for the different packs are saved by the traysealer as recipes, so that the packaging quality re-mains consistently high. Besides, Multivac also showed the BASELINE P-600 double chamber machine for packing products in film pouches. This compact machine provides a rapid packaging operation, since the operating processes run parallel to each other: while one chamber is being evacuated, the other can be loaded.

In addition, the C-200 tabletop machine is ideal for packing bakery products in small to medium-sized quantities or as individual portions. This entry-level model is robust, precise and extremely efficient, and it is suitable for a very wide spectrum of products, film pouches and pouch sizes. Contact: Multivac Sepp Haggenmüller Gmbh & Co Kg, Bahnhofstr, 4,87787, Wolfertschwenden, Bayern, Germany. Tel: +49-8334-6010; Fax: +49-833-460-1199; E-mail: muwo@multivac.de.
Source: http://www.packagingeurope.com

MACHINERY/EQUIPMENT

Electron beam package sterilization technology

Tetra Pak®, the United States, has launched a filling machine that uses electron beams, not hydrogen peroxide, to sterilize packaging material. The Tetra Pak® E3, promises a range of benefits to customers; not least the potential to run up to 40,000 portion packages per hour. Compared with the existing Tetra Pak® A3/Speed platform, Tetra Pak E3 machines will also provide lower operational costs, improve environmental performance and increase production flexibility. At the heart of the new machine is the eBeam sterilization technology that was developed by Tetra Pak in collaboration with COMET, a world leading company in high-voltage and high-vacuum technology.

The technology works by focusing a controlled beam of electrons onto the surface of packaging material as it runs through the filling machine, killing any bacteria or micro-organisms present. “This is a very exciting development; Tetra Pak E3 not only delivers significant cost and environmental benefits to our customers, it also marks the start of a new era in the world of carton packaging. The efficiency and effectiveness of filling equipment has just taken a major step forward,” said Charles Brand, at Tetra Pak. The use of eBeam removes a long-time physical limitation to carton packaging speed: the hydrogen peroxide sterilization process.

With eBeam, speeds of up to 40,000 portion packs per hour, or 11 packs every second, can be achieved and market tests have shown this increased capacity can save beverage manufacturers as much as 20 percent in operational costs. Replacing hydrogen peroxide in packaging material sterilization also significantly improves environmental performance, making water recycling easier, lowering energy consumption and cutting waste. Furthermore, the modular design of the Tetra Pak E3 platform offers increased production flexibility to manufacturers. Contact: Larine Urbina, Tetra Pak. Tel: +1-940-380-4630; E-mail: larine.urbina@tetrapak.com.
Source: http://news.thomasnet.com

New sterilisation system for clean processed food

The 915 Labs, the United States, has developed a microwave sterilisation system known as the Microwave Assisted Thermal Sterilization system (MATS) that could help manufacturers meet the growing consumer demand for high-quality, natural and additive-free packaged food. The company’s pilot-scale MATS systems are currently operating in commercial test kitchens, and the design and build of the first full-scale system is underway. In conventional processing, food is sealed in a can or pouch and placed in a pressurised cooker at temperatures around 120°C for as long as an hour, which can negatively impact nutrients, texture and taste, requiring the addition of salt and additives to compensate.

During MATS processing, packaged food is simultaneously heated from the outside in a pressurised hot water bath and heated internally using a microwave energy delivery system at a frequency of 915 MHz. This very rapidly heats the entire package of food to sterilisation temperature, eliminating pathogens and spoilage microorganisms. The system then rapidly cools the food to minimise heat damage. “Conventional thermal processing was invented more than a century ago for all the right reasons, to remove pathogens from our food. But it also causes significant damage to the flavour, texture, colour and nutritional content of food. MATS natural food processing and packaging solutions provide a healthier, highly efficient and modern alternative to the old approach,” said Mike Locatis, at 915 Labs.

The company anticipates the technology will be used in production of a range of gourmet, ready-to-eat meals that can be marketed as ‘clean’ or additive-free. Pilot-scale versions of 915 Labs’ microwave sterilisation system, called the MATS-B, are in place at two US processing and packaging companies, AmeriQual and Wornick, that are allowing outside food companies to schedule time in their food labs to test new recipes using the sterilisation system. MATS-processed food also has potential for use in meals-ready-to-eat (MREs) for armed forces and rations distributed by humanitarian agencies to third-world countries plagued by famine and food waste.
Source: http://www.foodprocessing.com.au

Electron beam filling machine platform

Tetra Pak, the United States, in partnership with Comet, Switzerland, has brought a breakthrough eBeam technology to the beverage carton industry for the first time, replacing the traditional liquid hydrogen peroxide (H2O2) sterilisation of packaging material with eBeams. The hydrogen peroxide sterilisation process has long been physical limitation to carton packaging speed. Although eBeams are already used in the food industry, Tetra Pak is the first company to use it in carton filling machines. The sterilisation technology is non-contact and completely dry, and the controllable monitoring system produces controlled results.

It works by focussing a controlled beam of electrons onto the surface of packaging material as it runs through the filling machine, killing any bacteria or micro-organism present. “The key benefits of eBeam over H2O2 in the packaging sterilisation process are: 20% reduced operations costs; it has a maxiumum capacity of up to 40,000 portion packs per hour (a 60% increase in capacity compared to Tetra Pak A3/Speed for Portion Packages); increased production flexibility; and better environmental performance (easier water recycling and packaging, reduced product waste and lower energy consumption), said Laurence Mott, at Tetra Pak.

Three years of trials were carried out to test the safety of the system and pilots were carried out with some of the world’s leading dairy producers, including Rajo, Slovakia’s biggest dairy producer. Between 2011 and 2014, Rajo produced 110m packages of UHT milk in Tetra Brik Aseptic 1000 Slim on a Tetra Pak A3/Speed machine equipped with the new eBeam sterilisation system. The company plans to launch Tetra Pak E3 in three versions, including Tetra Pak E3/CompactFlex Extended Shelf Life, Tetra Pak E3/Speed Portion Packages and Tetra Pak E3/Flex Extended Shelf Life.
Source: http://www.foodbev.com

Innovative aseptic process technology

HRS Process Systems Ltd, India, has recently supplied the HRS Monobloc Steriliser; a complete system for aseptic sterilisation and filling of fruit pulp for processing plants in Tamil Nadu, South India. Sterilisation means the elimination of all forms of pathogens and organisms to allow excellent microbial quality of the product thereby achieving better product shelf-life and safety. The system is an integration of steriliser and filler on a single skid fully automated with PLC-based controls.

This system is designed to process upto 7,000 kg per hour of fruit pulp/ puree concentrate of high viscosity and comes with aseptic filler for bag-in-drum filling mechanism. For preparation before sterilisation, the fully ripened fruits are washed, sorted, peeled, deseeded and pulped through pulper and finisher to get clean pulp which then are pasteurised through the Ecoflux Corrugated Tube Heat Exchanger (CTHE)-based pre-heater pasteuriser and then passed through a separator to remove unwanted particles and fibres.

The heart of the steriliser are the Ecoflux AS series CTHEs which enable heating upto 115OC and cooling upto 25OC, piston pump for homogenising and de-aerator with automatic vacuum control system supported with CIP pump and peripherals. The filling section of the monobloc is with the HRS Aseptic Filler, which has fully automated, double filler heads with bag clamping system, conveyor to support the drums and a steam line for sterilisation of the filling chambers. This system is suitable for processing a wide range of raw fruits/ foods such as Mango, Guava, Papaya, Banana, Tomato and many more.
Source: http://www.fnbnews.com

New solar cart to keep veggies fresh for 5 days

In a bid to help the poor vegetable vendors, the Indian Ministry of Food Processing Industries has come up with a new solar-powered vending cart. The cart (Rehri), which has been designed by the Indian Agricultural Research Institute (IARI), can curb the wastage of vegetables and fruits by keeping them fresh for up to 5 days, thus reducing losses caused to the vendors. “The mobile vending cart has been designed to store fresh fruits and vegetables safely up to 5 days. The modern technology preserves fresh fruits and vegetables by controlling the environment around them. We have given the carts to at least 10 vendors on a nominal rent of Rs. 200 per month for testing the efficacy of the device,” said Dr Indra Mani, at IARI.

“We are planning to license it. We have distributed the cart to vendors for making it popular. This is our modus operandi to prevent loss of fresh produce and help the poor vendors,” added Dr. Mani. The price of the vending cart has been fixed at Rs. 30,000. A number of urban poor are involved in vending in poor living conditions as their income is insufficient due to the loss of quality of their produce. Vendors use wet gunny bags and sprinkle water on their produce to keep it fresh. This spoils vegetables, particularly the leafy ones and tomatoes, cucumber, etc. as these veggies have a short shelf-life. They get rotten, thus causing loss of income to the vendors as customers refuse to buy these items.

The solar cart is capable of reducing temperature of the storage chamber by 5-8°Celsius and increasing relative humidity by 15-30 per cent points. It thus enhances the storage life of fresh fruits and vegetables to up to five days as it reduces evaporative losses vis-a vis consumers’ satisfaction. “It maintains freshness of the produce in terms of colour, texture and coarse appearance for up to five days which fetches more net income. It is also useful during the winter season when the ambient condition is dry which induces deterioration in appearance of the fresh vegetables,” Dr. Mani said.
Source: http://www.indiatoday.intoday.in

High speed level filling machines

Federal Mfg., powered by Pro Mach, the United States, has launched a new series of level filling machines for shelf-stable beverages and viscous foods. Federal’s design offers customers an improvement in changeover time and hygienic construction that simply were not available until now. These machines, depending on their configuration, are ideal level fillers for shelf-stable juices and drinks, as well as salad dressing, salsa, ketchup, and other viscous sauces. Shelf-stable beverage container size ranges from 6 to 32 ounces and the viscous filler from 4 ounces to a gallon. Filling speed is rated at hundreds per minute, depending on container size. For example, one of these new machines fills viscous hot sauce in quart containers at a rate of 350 per minute.

One of the design breakthroughs involves adding positive pressure and siphon-like suction to level-filling valves in a two-vessel design. For viscous foods, this design eliminates the need for pistons, which tend to require considerable time to clean and change over when a new container size runs on the line. The two-vessel system also accommodates heated or insulated tanks for filling shelf-stable beverages. These machines feature stainless steel 3-A certified sanitary construction for the utmost in hygienic filling equipment. Full clean-in-place capabilities are available. Contact: Federal Mfg., 201 W. Walker St., Milwaukee, WI, 53204, USA, Tel: +1-704-944-5340.
Source: http://www.news.thomasnet.com

Automated box chilling system for seafood packing

Developed by Linde LLC, Germany, the DRI PACK® automated box chilling system which uses the chilling power of carbon dioxide (CO2) snow is ideal for seafood operations, and is intended for use with new or existing packaging operations. The automated chilling system quickly fills boxes (up to about 24 inches wide) with CO2 snow as they travel along a conveyor. With the DRI PACK system, extremely cold CO2 snow quickly chills the food product, locking in moisture and preserving freshness and quality. A controlled flow of CO2 snow is directed into containers or boxes at temperatures of negative 109.3oF (minus 78.5oC).

Once in the container, the CO2 snow does not melt; rather, through the process of sublimation, the CO2 provides the refrigeration to chill food, so there is never any liquid. According to Linde, the automated box chilling system offers safety advantages over chilling with water ice or dry ice pellets. Handling bagged ice or constantly shovelling water ice or CO2 pellets can lead to motion injuries. In addition, using CO2 pellets in totes or other open containers in packing plants poses a hazard, as CO2 is an odourless asphyxiant. The DRI PACK system eliminates the storage and physical handling of ice, and the equipment includes a shroud around the chute to vent waste gases to the outside.

Packing fresh fish, shellfish or other foods with ice by hand is inherently slow and labour intensive, and means variable chilling results. Additionally, ice made from water can melt in transit, causing handling issues and less-than-desirable product quality. “With fish and seafood products retailing for $10 to $20 a pound or more, preserving the product’s high-quality appearance, taste, and texture becomes extremely important”, said Ed Cordiano, at Linde. The DRI PACK automated chilling system is part of a range of CO2 snow generating equipment from Linde that also includes: Hooded snow generators, CO2 snow horns, and the ACCU-CHILL® Combo Chiller that features an automated loading system for more accurate and consistent chilling of meat products packed and shipped in bulk combo bins.
Source: http://www.worldfishing.net

RECENT PUBLICATIONS

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This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous fermented foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Myanmar. For each food type, the book addresses the microbiology, biochemistry, biotechnology, quality, and nutritional value. The various fermented foods of South East Asia are organized under different types of fermentation involved in production of such products.

Contact: CRC Press. Tel: +44-1235-400524; Fax: +44-1235-400525; E-mail: tandf@bookpoint.co.uk

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Contact: Springer Science+Business Media Singapore Private Limited, 152 Beach Road, #22-06/08, Gateway East, Singapore - 189721; E-mail: infosg@springer.com

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Contact: Elsevier Singapore Pte Ltd (Corporate Office), 3 Killiney Road #08-01 Winsland House 1, 239519. Tel: +65-6-349-0200; Fax: +65-6-733-1510


ASIAN AND PACIFIC CENTRE FOR TRANSFER OF TECHNOLOGY

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