SAVOUR SOLUTIONS’ Post

Increase process control and operational efficiency while preserving the unique properties of your beverage. Parker's BEVPOR products provide validated microbial retention of industry-specific organisms. Learn more: https://prker.co/404FtQJ #FoodBeverage #Filtration

Some damage that occurs, for example, during cleaning, sorting or packaging on the way from fruit and vegetables to the market is not visible for the human eye. This also applies to the degree of maturity of vegetables and other parameters. Determining the moisture content in fruit by #HSI enables the processing industry to react to defects associated with high moisture content, which is crucial for food stability - and efficiency. Read more about ClydeHSI's apporach to assessment, quality control & security of food products with hyperspectral imaging: https://lnkd.in/gz73cWtR or reach out to Philipp Fastl #hyperspectralimaging #qualitycontrol #foodcontrol #foodprocessing

The Fo value is a concept associated with the thermal destruction of microorganisms relative to food preservation and canning. This value is calculated from the time/temperature ratio through a very technical formula. It is important to clarify that, at a microbiological level, the same F0 can be achieved in different ways, experimenting different combinations of time and temperature. For example, we can obtain an F0=3 by exposing a product to 121.11ºC for 3 minutes #PhDstudent #research_development #Clostridium_botulinum #qualityassurance_foodsafety #canning_preservation #microbiolo

Increase process control and operational efficiency whilst preserving the unique properties of your beverage. Parker's BEVPOR products provide validated microbial retention of industry-specific organisms. Watch our video to learn more. #ProcessControl #Filtration

Increase process control and operational efficiency whilst preserving the unique properties of your beverage. Parker's BEVPOR products provide validated microbial retention of industry-specific organisms. Watch our video to learn more. #ProcessControl #Filtration

The milling industry, pivotal in food production, faces unique challenges such as grain contamination and quality consistency. Electro-Chemical Activation (ECA) technology can play a critical proactive role in addressing these issues. By implementing ECA, mills can effectively control microbial growth, ensuring the purity of grains and flour products. This not only enhances product quality but also boosts consumer confidence in food safety. Discover more about milling industry challenges and solutions: https://lnkd.in/dpHnH5-b #grainmilling #qualitycontrol #foodsafety #shelflife

How to do it with industrial vacuum solutions Production labs and lines, as well as the whole processing environment in the food industry are constantly at risk of contamination. Even though, all food processing companies face this problem through...

Cleaning is a process. Episode 4 :To remove pathogens, you need to remove contaminations. Contaminations contain, carry, and shield pathogens from effective removal. In the realm of food processing, harmful bacteria pose a significant challenge. Some characteristics: ·        bacteria do not exist in isolation. ·        The majority of harmful bacteria reside within the intestines or feces of the animals slated for processing. ·        While bacteria may not be visible, contaminants are. A zero-tolerance for visual contamination to fight pathogens: ·        all intestinal tract contents ·        0-tolerance enforced / checked end eviscerations, (a critical control point) ·        excluding all water used in chill both spray and immersion chill baths to be used for cleaning ·        only potable water can be used for cleaning (explicitly excluding the use of chemical cleaning agents), ·        This criterion is verifiable, and the absence of visual contamination inherently reduces the likelihood of bacterial contamination. ·        This is precisely why regulatory bodies in Europe emphasize visually clean products. In Europe, there is a zero-tolerance for visual contamination that: ·        has thus become the norm ·        and coupled with the regulation that only allows potable water have posed challenges for European food processors. Since it excludes the use of all chemicals. How does one ensure that both the product and processing line are sufficiently clean to pass inspection? For additional information ask our procestechnologists Ton Winters or Twan Koenen #Undine #foodsafty #poultryprocessing

When it comes to dairy, cleanliness isn’t just important – it’s paramount! Water-borne microorganisms can not only impact the health of consumers but also alter the freshness, flavor, and shelf life of milk and dairy products. Traditional cleaning methods often rely on chemicals, which can leave unwanted residues and affect the natural purity of milk. Our PureLine UV systems are a chemical-free technology and a powerful tool in safeguarding the cleanliness of water used in every stage of dairy processing. #DairySafety #UVDisinfection #CleanMilk Find out more here: https://lnkd.in/e2fcJvK9

Increase process control and operational efficiency whilst preserving the unique properties of your beverage. Parker's BEVPOR products provide validated microbial retention of industry-specific organisms. Watch our video to learn more. #FoodBeverage #Filtration