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Food Magic Daily June 24, 2014

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Fo o d M a g i c D a i l y Tu e s d a y, J u n e 2 4 , 2 0 1 4 4 PRECISION ON-LINE AND AT-LINE MEASUREMENTS FOR FOOD INDUSTRIES The food industry faces many challenges as it strives to ensure consistent product quality, strong customer loyalty and max- imum product efficiency. In-process measurement and close control of critical parameters such as moisture, fat or pro- tein present a significant opportunity to achieve quality and production goals. The complexity and diversity of food products and production methods means that a considered approach to product measurement is required. Specifically engineered solutions are needed at various stages of the process, such as the preparation of ingredients, mixing, forming, wetting, drying, baking or frying, flavouring, sorting and weighing. At each stage the product appears in different forms, such as powder, slurry, dough, flake, granule or final product. At the required measurement point, the product may be transported on an open conveyor or in an enclosed duct, and the product flow may be either continuous or discontinuous, while temperature and humidity can also change. The product itself can also vary due to seasonal effects, while in addition there can be issues such as crop, year and raw material considerations. NDC understands these factors by engineering robust measurement solu- tions to ensure that they are unaffected by secondary effects and deliver measure- ment performance that is exclusive to the required measured parameter. NDC Technologies MM710e On- Line Food Gauge uses precision near infrared (NIR) measurement technology to make a continuous single or multi- component, non-contacting measurement of moisture, fat and protein. It can also use light in the visi- ble spectrum to measure degree of bake or surface brownness. It is easy to install and pro- vides long-term measurement stabili- ty, low installation costs and no routine maintenance require- ments. It can provide plantwide informa- tion via Ethernet to help deliver real-time process and cost analysis. Finally, its low cost of ownership and reliability help provide many years of service while delivering significant quality improve- ments and financial savings. For At-Line measurement, NDC Technologies offers its InfraLab Food Analyzer. This instrument is fast, accu- rate and easy to operate. It is designed for either At-Line or Laboratory use and for measuring moisture, fat and protein content in less than 10 seconds. InfraLab is designed as a routine replacement for loss-on-drying, Karl Fischer or gravimetric moisture test- ing; replacing chemical methods for fat or protein measurement such as Soxhlet, Weibull-Stoldt or Kjeldahl methods. The key advantages of InfraLab include its speed, minimal sample prepa- ration, and its ability to measure a larger, more representative sample than other techniques. Also, InfraLab's intuitive operator interface requires no special user skills and can provide plantwide information via Ethernet or USB down- load. For more information, visit booth 1501. GOLD COAST INGREDIENTS ANSWERS YOUR FLAVORING QUESTIONS Powders or Liquid? Here is a debate that may never have an end, but does provide some specific points. Certainly, each of us may have a personal preference as to which is easier or better. However, in some applications there are definitely some advantages or disadvantages. For dry mix manufactur- ing, powders certainly provide easy scal- ing, low water content and general dis- bursement by dry blending. In non-dry mixes, oil or water based liquids can pro- vide easy disbursement and easy volume measuring. To some, liquid is favorable, considering that most flavor components begin in liquid form. Concentrated or Non-Concentrated Flavors? First, let's briefly understand what is meant by concentrated – that which is considered many times stronger than an average strength product. (Note: other than pure vanilla extract and pure oils, there are no government specifications regulating how a company may deter- mine or evaluate a strength or level of concentration). For example, a gallon of ten-fold vanilla will flavor as much prod- uct as ten gallons of single fold vanilla. A gallon of eighteen-fold vanilla equals eighteen gallons of single fold vanilla in flavoring potential. What is Value? Value means much more than a low price, and it should be more than just getting what you pay for. Gold Coast Ingredients, Inc. is dedicated to value. Value should include an unfailing quality at a competitive price with per- formance when and where you need it most. A product priced cheaper does not always mean better value. Sometimes a few cents more per batch can yield a superior finished product, resulting in greater customer satis- faction. Nevertheless, always examine the quality, the perform- ance and the true end price which is determined by your usage level. Natural WONF an Alternative With Other Natural Flavors. W.O.N.F.s can be a method of obtaining the best value in natural flavors. Direct concentrates of some of the more delicate or subtle flavors like blueberry, strawber- ry or raspberry can get quite expensive and require special handling. W.O.N.F.s, on the other hand, allow you to obtain a naturally stronger flavor without the use of artificial enhancers, providing you with the luxury of "all natural" in flavor- ing your product. Organic, Natural, Artificial or Natural and Artificial? In addition to the desired result you want in your product, your product specifications and labeling may also play a part of determin- ing your flavoring requirements. Other variables include direct cost, the strength or subtlety noticed in the finished product, heat stability, etc. This may seem compli- cated, but skilled professionals working together can simplify this process. Gold Coast Ingredients, Inc. is dedicated to pro- viding you with the exact flavor you need for your product. Gold Coast Ingredients, Inc. is commit- ted to bringing you the finest flavors and food products at a fair value, delivered with service that is unsurpassed in promptness, courtesy and consistency. Visit Gold Coast Ingredients at booth 835. For more information, go to www.goldcoastinc.com, call 800-352- 8673 or fax 323-724-9354. DRY ICE IN THE FOOD INDUSTRY If you're wondering "What would a dry ice and dry ice blasting company have to display at a trade show for food technol- ogy?" the answer is quite a bit! Dry ice is one of the most versatile temperature control products on the market and can be used in an array of industries for varying purposes. For instance, in the food industry, dry ice can be used as a tempera- ture controlling agent during processing and also as a way of keeping food fresh or frozen during shipping. Advantages of pur- chasing dry ice from Continental include receiving true and honest weight of the dry ice and its exclusive distribution network of 39 manufacturing and distribution loca- tions throughout the eastern two-thirds of the United States and Ontario, Canada. In addition, Continental Carbonic sanitizes every container returned to the manufactur- ing plants as a measure in quality control. Another use for dry ice in the food industry is dry ice blasting to clean pro- duction and packaging equipment, molds, ovens, conveyers, etc. Many people have no idea that dry ice blasting can be used on so many different applications. From the food and pharmaceutical industries to fire restoration and automobile manufac- turing, dry ice blasting can do it all and more. Benefits include keeping water out of the production area, creating no sec- ondary waste to be cleaned up, reducing bacteria counts, decreasing the number of defects and reducing cleaning time, resulting in lower labor costs. Continental Carbonic is the only company in the United States that offers a Single Source Advantage for dry ice blasting customers. This means cus- tomers are able to get from one company the dry ice they need at a competitive, stable price, the dry ice blasting machine, application expertise and the training they need to operate it safely. It is the service and the dedication to excellence in the dry ice and dry ice blasting indus- try that Continental Carbonic provides that sets it apart and keeps customers coming back for more. Visit Continental Carbonic Products, Inc. at booth 3456. For more information, go to www.continentalcarbonic.com or call 800-DRY-ICE2. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT Lee M. Oser CEO and Editor-in-Chief Kim Forrester Paul Harris Jeff Rosano Associate Publisher Lorrie Baumann Editorial Director Jeanie Catron JoEllen Lowry Dave Bernard Associate Editors Yasmine Brown Vicky Glover Graphic Designer Ruth Haltiwanger Mandy Feld Customer Service Managers Larry Blaskey Levi Borland Ryan Harter Lynn Hilton Justin Schmigel Account Managers Enrico Cecchi European Sales Food Magic Daily is published by Oser Communications Group ©2014. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy.

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