Valorisation by adopting recent and improved processing technologies provides a great opportunity for the growth and development of the food sector. Value addition refers to the process of changing or transforming a product from its original state to a more valuable state and it provides more variety to consumers with the improvement in the organoleptic properties.
Canning is a technique for protection and preservation of food in which the food is heated and hermetically sealed in containers such as: glass bottles; metal cans; thermostable plastic; or multilayer flexible. The shelf life of canned foods is between six months to 5 years and it can be even extended longer under controlled conditions.
Nutmeg is, among saffron or vanilla, an exclusive product in the world of spices. One of its characteristics is a high fat content with about 36.3g per 100g and a resulting heat sensitivity in the milling process. Because of its value, an energy efficient grinding system with continuous operation over long periods is required by the industry.
The new brine injection system is part of GEA MultiJector product family and is specifically dedicated to precise bacon and poultry processing, for 700 mm wide lines. The system features two millimeters OptiFlex needles, to date unique by GEA, promoting a tight injection pattern and allowing for exceptional injection accuracy, product quality and consistency.
Nuclear magnetic resonance (NMR) is one of the most powerful analytical tools to identify organic and bio-organic substances and to elucidate their chemical structures. This is a robust technology which is used to rapidly analyse mixtures at the molecular level without requiring any separation and/or purification steps.