powder characterization
ith the introduction of their new Powder Flow Tester (PFT). Brookfield Engineering delivers quick and easy analysis of powder flow behaviour in industrial processing equipment. The new system is ideal for manufacturers who process powders daily and want to minimize or eliminate the downtime and expense that occur when hoppers/silos fail to discharge. With the new PFT system customers can also perform QC checks on incoming materials, quickly characterize new formulations for flowability and adjust composition to match the flow behaviour of established products. The system features a variety of test options including flow function, time consolidation, wall friction and bulk density. Time estimates for the duration of each test are automatically calculated before the start of test in case adjustments are needed. The operator also has a choice of graphical or tabular Data Output Format for each test plus calculations of arching dimension, rathole diameter, and hopper half-angle. The PFT includes Powder Flow Pro Software and all accessories for handling powder samples.
Read more

Ed by Gaurav Tewari and Vijay Juneja
Pub by Blackwell, 2007, pp 288, €148.50

The fields of food microbiology and food process engineering encompass a wide variety of microorganisms, including spoilage, probiotic, fermentative
and pathogenic bacteria, fungi, viruses and parasites. While various books address different aspects of food microbiology, until now a single book has not covered all microbial inactivation processes with emphasis on emerging trends and commercialisation of novel food preservation and processing techniques. Providing current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies, Advances in Thermal and Non-Thermal Food Preservation emphasises inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations. Chapters cover thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Special emphasis is given on the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, this book is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
Read more

TrueCut
TrueCut, a new adhesive technology specifically for paper, enables major enhancements to conversion speed and adheres better on both cardboard and during low temperature applications. This results in a strong combination of benefits for converters who are looking for superb on-press performance and for end users requiring the broadest possible window of applications. The adhesive gives up to 100% higher conversion speed compared with industry standards and can minimize or sometimes completely eliminate set-up time between rolls. Other benefits include fewer web breaks and a shorter ‘time to stick’ (with a threefold improvement vs. an existing alternative). Consistent conversion performance for paper applications, and minimum press downtime, can make a very important difference to productivity. TrueCut technology can substantially reduce production costs due to its outstanding stability on the press. Rolls can be changed quickly, with almost no adjustments needed when changed. This consistency and reliability brings quantifiable savings and extra capacity at no additional cost. Gaps between labels can also be made smaller to generate less waste, and die lifetime is increased thanks to lower-pressure die-cutting. This new adhesive enables a broader range of applications: label end users will see improved performance with variable information and logistic applications thanks to the increased tack on cardboard. The adhesive is compliant with European food regulation 1935/2004/EC as well as the German Recommendation (BfR) XIV, and can safely stand in direct contact with dry, moist and fatty foodstuff. Paired with better adhesion at lower temperatures this innovation is very widely applicable in the food segment.

Read more

A new class one caramel product from D. D. Williamson provides stability below pH 2.5 and in alcohol up to 65% ABV. The new product is the  darkest class one caramel colour in the company’s product line. If colour represents the purpose of the new product in the customer’s application, then “Colour Plain Caramel” is a label option. If flavour represents the purpose, then “Burnt Sugar” is a label option.

Read more

Pure™
Beta-Elemene is a natural ingredient which is used in the food, beverage and flavour & fragrance industries and is now available on a commercial scale. Compared to conventional Beta-Elemene, which is produced from herbs, it offers the advantages of a purity that exceeds 95%, a quality that is consistent and a 10-fold reduction in cost. The bio-based, natural Beta-Elemene Pure™ is produced using a proprietary fermentation process. Isobionics has succeeded in isolating the building block Beta-Elemene Pure™ with a purity exceeding 95%. Normally the purity of conventional Beta-Elemene is around 80%. The sustainable production process ensures consistent quality and provides the possibility to deliver large quantities. It is a process based on renewable resources that enables the company to realize a considerable cost reduction which is reflected in the sales price. Beta-Elemene is a constituent that occurs in citrus fruit as well as in 50 plants and herbs. It is mainly extracted from Curcuma Wenyujin (Ginger root). The traditional process for the isolation of Beta-Elemene is very labour intensive and additionally requires a lot of processing. Further, the original product is harvest-dependent and therefore quality is not consistent.
Read more