Processing Technologies

RSS

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.

Chinova Bioworks has introduced the new MycoKleer™, a sustainably produced vegan fining agent for the manufacturing of beverages. MycoKleer can save manufacturers time, energy, and money by improving their efficiencies during the clarification process of drinks.

The new Venting Surge Hopper from BFM® Global, made of a flexible and transparent material, provides a solution to bridging, a common problem for manufacturers processing bulk powders.

Bühler has launched the next generation of its TAS grain cleaning system, the TAS LAAC.

Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.

Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.