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