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Articles
appearing in "Features" and "Papers" are available
via subscription
only.
July
2008
COVER
STORY..........................275
Ballantyne cheese powders, cheese pastes
and other specialty ingredients are crafted from prime Australian
dairy products, and processed in state-of-the-art manufacturing facilities
to precise formulations. They are sold in Australia and exported to
the world. Ballantyne are researching cheese flavour enhancement,
and applying in-house technology and skills to reformulate products
and reduce the cost of ingredients to mitigate the recent impact of
drought on the price of dairy products.
41st Annual AIFST Convention..........................276
The 41st Annual AIFST Convention
is being held on 21-24 July at the Sydney Convention and Exhibition
Centre, co-located with foodpro2008. In this Convention issue we feature
program highlights and acknowledge sponsors. All Registration packages
are still available via www.aifst.com.au/annualconvention.
foodpro2008..........................282
Some 300 exhibitors across the
full range of food manufacturing, packaging, and their support and
ancillary services will be on show during this four day event. Advertorials
from some foodpro exhibitors are also included here.
FEATURES
Food Exports and Imports..........................287
A range of successful Australian
export initiatives are explored here including AusTrade in the USA,
Tasmanian cherries and Produce of Heaven promotion, South Australian
seafood to the EU and vegetable marketing in New Zealand. We also
look at the food industry in Thailand and the bulk handling of imported
juice concentrate.
Food Manufacturing..........................303
The top supermarket brands, international
market trends in instant noodles and microwaveable foods, addressing
iodine deficiency by product formulation, market research services
and consumer attitudes to tea and coffee consumption all combine in
this topical marketing oriented feature.
PAPERS
Feature Paper..........................319
Heat processing 1800–1900: mixed perceptions
K. T. H. Farrer
The introduction of heat processed food
in commercial quantities, at first in glass but especially in cans,
was greeted with enthusiasm by mariners who saw some relief from the
everlasting salted meat; but it was not long before limitations were
recognised. This paper explores some of them, noting the mixed perceptions
of mariners and the general population.
Feature Paper..........................323
Pulsed electric field processing for food and waste streams
M. Gaudreau, T. Hawkey, J. Petry and
M. Kempkes
Pulsed electric field (PEF) food processing
works through a process of electroporation in cells – destroying
microbial cell membranes through application of short, very high voltage
pulses across a liquid. In a conventional pulsed power system, the
load determines the required voltage, current, and average power,
and the system can be optimised to these specific parameters. PEF
systems, in contrast, typically start with a desired field strength,
and ranges of flow rate (processing volume), and fluid conductivities.
Both the flow rate and the conductivity can change significantly during
the system operation. Designing a PEF system capable of adapting to
these changes represents a significant challenge to the pulsed power
system design and construction. This paper discusses interrelations
between pulsed power and PEF processing with examples of system designs
and configurations.
REGULARS
AIFST News....................274
Book Reviews
Conferences
Diary..............................326
Equipment & Services
New Products....................300
News...............................268
People.............................273
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