The need to equip fruit and vegetable processing lines with top-quality product inspection equipment is more pressing than ever before. Tightened regulatory standards and heightened consumer awareness require that fruit and vegetable producers take all measures necessary to protect both customers and their brand reputation.
For the last 25 years, RFC has been designing their Macrowave™ Post-Baking Dryers to boost productivity and eliminate checking for the core products of large wholesale producers of biscuits and crackers. For lines producing 6,000 to 7,500 pounds per hour, the size and complexity of the dryer requirements pushed the capital and installation costs, to a point where the business case simply didn’t make sense for bakery lines producing smaller quantities of products.
Every manufacturer needs to keep up with customers’ demands. What customers want, customers should be able to have. Sometimes, even, advances in technology actually drive trends by providing the opportunities for suppliers to make significant leaps in processing that enable the creation of new products that had not been dreamt of previously. Dual Fill from GEA, with its innovative Piston Doser, is one such technology.
The human being is a “measuring instrument” which can recognise and interpret taste impressions. A machine, on the other hand, cannot. However, compared to technical measurement, taste tests are inaccurate and depend on subjective factors. The aim of methods taken from the area of artificial intelligence is to allow a synthesis of complex taste experience and unequivocal chemical analysis.
Processed cheese was produced for the first time 1911 in Switzerland. The French and Germans followed at almost the same time. Originally, processed cheese was made in order to extend the shelf life of cheese products. This was successful: in non-cooled shelves, where a shelf life of up to one year is achieved.
Flavour is defined as sensory impression of food or other substance and is determined by the chemical senses of taste and odour. The trigeminal sense identifies the substance that cause irritation in the mouth and throat as well as temperature and texture of food, are also important to sense flavour perception. Flavourants are defined as substance that imparts food flavour by altering the characteristics of the solute that makes it to become sweet, sour and tangy etc.
As the packaging industry continues to evolve and accelerate, there is currently a strong need for firms to commit in creating value for clients. With this in mind, Gebo Cermex is aiming to provide 360° solutions which boost productivity while driving down Operational Expenditure (OPEX) and total cost of ownership.