Processing Technologies

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The rapid rise of plant-based meat alternatives means that knowledge of the food safety risks of these products is still limited. In particular, microbial growth and inactivation kinetics is not well understood. Additionally, consumers face a learning curve in understanding how to safely handle plant-based meat alternatives. 

Hottinger Brüel and Kjær has launched its latest innovation in weighing—the FIT5X digital load cell for filling/dosing machines—which is designed to revolutionize packaging process control.

Key Technology recently introduced RemoteMD® 2.0 remote support service for their optical sorting systems, enabling Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring and technical support.

Available with newly optimized rollers, Lubed for Life bearings, and drive covers, Key’s Rotary Sizing and Grading Systems improve product quality control, increase yield, maximize sanitation and reduce maintenance.

The longstanding partnership between HRS Heat Exchangers and Spain’s National Technological Center for the Food and Canning Industry (CTNC) has been advanced with the installation of a new pilot aseptic filling plant from HRS, giving customers and researchers the chance to test the performance of different heat exchanger types when developing new food and drink products.

Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.

METER Food, a provider of water activity and moisture content measurement solutions, is now Aqualab.

Duravant’s newly formed Food Sorting and Handling Solutions group includes operating companies Key Technology, Multiscan Technologies, PPM Technologies, and WECO. The group provides a range of optical sorters, specialized conveyors, and advanced turnkey processing line solutions.

This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented. 

Mettler-Toldedo Product Inspection Group has introduced a significant new update—Version 2.6—for their ProdX inspection device management software.