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Process & Production White Papers

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46-60 of 125 results
Gutmaster 8000
| By Kroma
The new GUTMASTER 8000 from Kroma A/S is perfect for gutting salmon trout, but can also handle other similar types of fish. With a capacity of up to 30 gutted fish per minute GUTMASTER 8000 is not only efficient but also careful. By a newly developed technique it is possible to gut fish between 1.5-8 kg without adjustment of the machine and unnecessary production stops.
Food Technology > Process & Production > White Papers
Gutmaster 3000
| By Kroma
With the new GUTMASTER 3000 from Kroma A/S you can process up to 35 fish per minute even though the fish is between 1 to 3 kilo. Even in case of large amounts GUTMASTER 3000 cleans the fish efficiently as it adjusts the knives in 16 different categories based on the measurement of the individual fish. GUTMASTER 3000 ensures that gutting of fish is efficient, precise and without loss of output. It is possible to add a head cutting unit on the machine so the fish leaves the machine gutted and without head. The head cutting unit can be switched off, if wanted. On the touch screen it is possible to decide the size of the fish that is going to be gutted and head cut.
Food Technology > Process & Production > White Papers
Filetmaster 180
| By Kroma
The FILETMASTER 180 can fillet individual fish into either single fillets or butterfly fillets with a very high capacity. FILETMASTER can be combined with HEADMASTER from KROMA or other head cutting machines.
Food Technology > Process & Production > White Papers
Brinemaster
| By Kroma
In order to smoke fish, it must be brined. In normal conditions, brine must contain of at least 8% sodium chloride (NaCl). Brining process is taking approximately 24 hours for fish to get soaked, depending on fish specie and brine concentration. After using brine it can’t be used once more without being filtered as it contains fats, proteins and mineral substances. Brining in general consumes a lot of time in order to get ready for next steps of processing. Kroma A/S found way to reduce time in brining.
Food Technology > Process & Production > White Papers
DenTender - The Missing Ingredient
| By Denico
DenTender is a powerful series of blends for brines and is suitable for injection as well as tumling of fresh meat products – a multifunctional additive solution providing optimised performance.
Food Technology > Process & Production > White Papers
Speciation of Meat
| By Oxford Instruments
The traditional method for identification of meat species is Polymerase Chain Reaction (PCR) and/or gene sequencing which, although highly specific, takes several hours to complete. Enzyme-linked immunosorbent assay (ELISA) tests are also used and although they are cheaper and quicker than the PCR tests, they are still more expensive per test than the Pulsar™ method.
Food Technology > Process & Production > White Papers
Fatty Acid Composition of Triglycerides
| By Oxford Instruments
Pulsar is a high performance benchtop Nuclear Magnetic Resonance (NMR) spectrometer operating at 60MHz proton frequency. It uses a permanent magnet, so does not require liquid nitrogen, liquid helium, or compressed gasses, and it has no special health and safety requirements. It can be operated in a normal analytical laboratory by non-NMR expert laboratory technicians.
Food Technology > Process & Production > White Papers
Pulsar - NMR for your Laboratory
| By Oxford Instruments
Pulsar is a benchtop, cryogenfree NMR spectrometer that offers high performance without the special requirements associated with superconducting magnet instruments. With a small footprint, Pulsar is suited to virtually any laboratory from the teaching or organic synthesis laboratory, to near-line in an industrial production area.
Food Technology > Process & Production > White Papers
Determination of Food and Oil in Foodstuffs
| By Oxford Instruments
Fat and oil content is an important measurement of nutritional value and product quality for many foodstuffs. In particular, this value is widely used to determine energy content and to calculate the proportion of other components in foods (e.g. carbohydrates). In addition, the fat and oil content may significantly affect the texture, perceived quality and flavour of products. Thus, accurate measurements of the fat and oil content enable the manufacturers to achieve higher standards in nutritional characterisation and quality control of foodstuffs.
Food Technology > Process & Production > White Papers
Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)
| By Oxford Instruments
The measurement of Solid Fat Content (SFC) in edible oils and fats is an essential measurement in the bakery, confectionery and margarine industries. It is important that raw materials are characterised according to their melting profile, and rapid and convenient methods are required for doing this. The traditional method for measuring SFC has been dilatometry, but this is now regarded as slow, inaccurate and cumbersome. For a number of years, Nuclear Magnetic Resonance (NMR) has been the method of choice for determination of SFC.
Food Technology > Process & Production > White Papers
Measurement of Oil and Water in Seeds According to ISO 10565:1998
| By Oxford Instruments
Accurate and fast determination of oil and water content is important to breeders, growers and buyers for determining the commercial value of oil-bearing crops such as rape (canola), sunflower, linseed, soya bean and groundnut. Nuclear Magnetic Resonance (NMR) offers a clean, rapid and accurate alternative to traditional wet chemical techniques and calibrations are much easier to maintain than for Near Infra-Red (NIR). NMR is also used for measuring oil yield in development of improved crop varieties and by seed crushers to measure oil content of the press cake and residues to determine extraction efficiency (ISO 10632:2000).
Food Technology > Process & Production > White Papers
Measurement of Oil Content in Dried Snack Foods
| By Oxford Instruments
Measuring the oil content of dried snack foods is essential for quality control to ensure that the products meet their nutritional values specifications. The amount of oil used is also important in terms of the significant cost of the raw material and the effect it may have on the texture and perceived quality of the product.
Food Technology > Process & Production > White Papers
Benchtop QA Systems from the NMR Specialists
| By Oxford Instruments
Oxford Instruments is a world leader in the application of Nuclear Magnetic Resonance (NMR) techniques to QA applications. Thousands of first-generation Continuous Wave (CW) instruments were installed around the world, many of them still in use for measurements of fat in chocolate, oil in seeds and hydrogen in aviation fuel. In more recent years, pulsed NMR instruments have taken over from CW, and once again Oxford Instruments has led the way with the QP20, QP20+ and MQA series instruments. The MQC benchtop NMR analyser inherits this tradition, and brings new levels of practicality to QA applications.
Food Technology > Process & Production > White Papers
Dimaco Veri-Pack Slides
| By Dimaco
Click here to view the latest slides from Veri-Pack.
Food Technology > Process & Production > White Papers
Veri-FORM: Product Conformity Verifier
| By Dimaco
The Veri-FORM is a general-purpose product conformity verifier that ensures the product is fit to pack in terms of its size, shape and aesthetics. The Veri-FORM is ideal for conformity checks on tortilla wraps, pizza bases as well as naan/pitta speciality flat breads.
Food Technology > Process & Production > White Papers
46-60 of 125 results