Food industry technology

Devahastin S, Mujumdar AS, Raghavan GS V. Spouted beds research at McGill University. Proc. Inti. Conf. Food Industry Technology and Energy Applications, Bangkok, 1996, pp 22-29. 

Ultrasonic spectroscopy technology, developed in the early 1990s, is proving useful in the lubricant and food industries for measurement of od-in-water emulsions at process concentrations. This technology is anticipated to find a wide range of industrial appHcations. 

The recent introduction of inexpensive desktop computers has allowed their extensive use throughout many companies. The standard spreadsheet packages which accompany these machines enables the above data to be laid out in an interactive way, so that what if situations can be explored at the planning stage and the implications of, for example, market trends in the food industry, to be examined over the long term for its effect on the plant layout. The model may include a factor to take into account improvements in technology and working practices in both the office and factory. 

Karim A. A., Bhat R. 2008. Gelatin alternatives for the food industry recent developments, challenges and prospects. Trends in Food Science Technology 19, 644-656. 

Titanium dioxide (E171, Cl white 6) is a white, opaque mineral occurring naturally in three main forms rutile, anatase, and brookite. More than 4 million tons of titanium dioxide are produced per year and it is widely used for industrial applications (paints, inks, plastics, textiles) and in small amounts as a food colorant. ° "° Production and properties — Titanium oxide is mainly produced from ilmenite, a titaniferous ore (FeTiOj). Rutile and anatase are relatively pure titanium dioxide (Ti02) forms. Titanium oxide pigment is produced via chloride or sulfate processes via the treatment of the titanium oxide ore with chlorine gas or sulfuric acid, followed by a series of purification steps. High-purity anatase is preferred for utilization in the food industry. It may be coated with small amounts of alumina or silica to improve technological properties. 

Immobilization is the technique of choice in many food industry processes and especially in beverage production. Many immobilization technologies have already been tested and some are applied in the production of beer, wine, vinegar, and other food products using a traditional approach with cultme adhesion (i.e., Acetobacter in vinegar production) or more modem approaches with entrapment of yeast biomass (i.e., sparkling wines, cheeses, and yogurts). 

The food industry, following scientific and technological developments and market demands, takes into account consumer wishes to have more naturally colored foods and adapts its methodologies to safer ways of producing food. In recent decades, we experienced a shift from exclusive use of certifiable synthetic colorants to exempt colorants and to natural complex extracts. 

Enzymes allow to improve the quality of the final product and the productivity in the same time. Associated to new technologies, industrial enzymes allow to give value to raw material in Food industry and to reduce the wastes quantity They are specific tools as important as the equipment. 

Applications Major application areas of LC-MS technology are pharmaceuticals (up to (LC-PDA-ESP)4-MS configurations), environmental protection (metal spe-ciation), food industry, biotechnology, petrochemicals and consumer products. Many of the additives used in plastics production are insufficiently volatile to be analysed by GC-MS, and are more readily analysed by LC-MS. Similarly, some oligomers are not readily... 

Pretreatment is necessary for the treatment of the food industry wastewater. Pretreatment options such as flow equalization and neutralization, screening, FOG separation, acidification, coagulation-flocculation, sedimentation, and DAF are available. Selecting the appropriate technology depends on the wastewater characteristics. 

Apart from the conventional technologies, there are several emerging technologies for the food industry wastewater treatment. 

Special optical fibres have been intensively investigated during recent years because of their potential wide-range use for on-line monitoring of material properties or processes in a number of areas of human activity (environment protection, food industry, medicine etc.) Their technology can be considered an integral part of the team-work on optical fibre sensors development. Despite special optical fibres represent a unique and often indispensable tool for a variety of sensor applications, special fibre production still represents only a small fraction of the market. Probably it is because of their low consumption (in comparison with standard telecommunication fibres), the need for much more advanced know-how and lower reproducibility. 

Extrusion is the first really new technology to arrive in the food industry for many years. Tunnel ovens are a development of an oven while the sort of mixer used for the CBP process is a development of a mixer, albeit one that can apply a great deal of energy in a short time. 

P. Williams and K. Norris (Eds.), Near-Infrared Technology in the Agriculture and Food Industries, 2nd ed, Amer. Assoc. Cereal Chem., St. Paul, MN, 2003. 

The National Centre for Food Safety Technology, is spearheading several packaging related efforts to expand the fist of polymers that can be used for packaging in food irradiation applications. This comprehensive article explains and describes the current situation in the field of irradiated foods and packaging and provides an update on impending approval for processed and red meats. The industry is concerned to uphold and maintain public confidence in the processed food and irradiated food supply. 

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