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Process & Production White Papers

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1-15 of 120 results
Corporate Sustainability: A Guide to Measuring and Improving Energy Efficiencies
| By TOMRA Sorting Food
As environmental scrutiny of global industries continues to grow, governments are seeking to impose energy efficiency targets on companies in order to comply with new directives. One solution is to encourage energy suppliers to become energy service companies, who work with customers to identify potential savings and share the benefits this delivers.
Food Technology > Process & Production > White Papers
TOMRA: Cross Out Contamination
| By TOMRA Sorting Food
According to the World Health Organization (WHO), an estimated 600 million people – almost 10 per cent of the global population – fall ill after eating contaminated food. With safety regulations and global demand for food on the rise, optical and sensor-based sorting has become a necessity rather than a luxury for many producers who have previously relied upon manual sorting and inspection.
Food Technology > Process & Production > White Papers
Time To Sort Out Food Waste, says TOMRA
| By TOMRA Sorting Food
Almost a third of all food produced worldwide is never eaten, leading to 1.3 billion tons of food waste each year. This includes around 45 per cent of all fruit and vegetables and 20 per cent of meat. Just one quarter of this wasted food could feed the 795 million chronically hungry people around the world.
Food Technology > Process & Production > White Papers
Storage and Transportation of Powders
| By Munters
Caking of powders and granules is a frequent problem in the food and chemical industries leading to halts in production and product losses.
Food Technology > Process & Production > White Papers
Dry Air Helps Sausages Mature Faster
| By Munters
The process of manufacturing meat products consists of various specific steps combined in such a way that unique products are obtained with characteristic ingredients and flavours. This stepped process is applied for making raw sausages like salami.
Food Technology > Process & Production > White Papers
Maximise your Powder Production
| By Munters
The sale prices of powders are getting increasingly higher, production tools cost more, so it is now more than ever necessary to maximise the production of your atomising tower and fluidized bed.
Food Technology > Process & Production > White Papers
Tastier Lettuce with Munters
| By Munters
Munters develops and manufactures dehumidifiers for the food industry, controlling the effects that humidity can cause in the production processes.
Food Technology > Process & Production > White Papers
Learn More About Dehumidification and Munters
| By Munters
On our extensive homepage www.munters.co.uk you will fnd all the information you might need. The homepage provides you with updated information on our dehumidification systems and here you can download datasheets on our complete products range for your personal use. By registering you can gain access to technical manuals and data programmes for sizing our equipment, and you will find drawings of our units - ready to paste into your own technical sketches.
Food Technology > Process & Production > White Papers
Dehumidification in the Dairy Industry
| By Munters
For most companies the dry winter climate is preferable to the humid summer climate when comparing operating conditions. In wintertime the drying process is faster and the risk of mould is reduced. Condensation and even ice build-up on cold surfaces is less. In winter hygroscopic products absorb less or no humidity from the ambient air, pneumatic conveying of hygroscopic products can take place without interruptions if the transportation air is dry.
Food Technology > Process & Production > White Papers
Increased Productivity in Spray Drying Applications
| By Munters
In summer, when the moisture content in the air is high, the operating conditions are less advantageous than in winter, when the water content in the air is low. In humid conditions there is a greater tendency for the powder to become sticky and cause more downtime. Obtaining stability and achieving a consistent quality output is desired in the spray drying process.
Food Technology > Process & Production > White Papers
Cooling Tunnel Solution
| By Munters
The vast majority of confectionery products are cooled in a tunnel during their production. During this cooling process, condensation may occur causing sticking, crystallisation and discolouration of products.
Food Technology > Process & Production > White Papers
Humidity Control Makes the Difference
| By Munters
As the world’s biggest supplier of desiccant dehumidifiers and air handling solutions, Munters has an extensive experience as to techniques to fully control climate conditions.
Food Technology > Process & Production > White Papers
Dry Air for Confectionery Products
| By Munters
Confectionery products are sensitive products: hard candies, biscuits, chocolates, jellied items, sugar coated drops or tablets, sugar and popcorn often lose quality and shelf-life when they come into contact with air humidity that is too high.
Food Technology > Process & Production > White Papers
Bizerba: How to Prevent Recall Campaigns of Bakery Products
| By Bizerba fbr
Most of the approximately 3,000 food recalls occurring in the EU each year can be attributed to contamination of the product or questionable contents. Although adequate quality management can certainly reduce such risks, ultimate safety can only be obtained by using processes and equipment capable of reliably detecting any foreign objects or incorrect labels. This white paper describes some of the product safety challenges facing the bread and bakery industry. It illustrates the consequences of wrongly marked products and explains the technologies available for adequate protection.
Food Technology > Process & Production > White Papers
LIPOFER - A Tasteless and Non-Prooxidative Source of Iron
| By Lipofoods
To find out more about LIPOPHYTOL'-P efficacy, download the whitepaper that includes former and NEW complementary results of LIPOPHYTOL'-P on cholesterol reduction in a study recently carried out by the Technological Center of Nutrition and Health (CTNS).
Food Technology > Process & Production > White Papers
1-15 of 120 results