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This paper gives an update of recent developments in the dry conservation of foodstuffs, focusing on fruits and vegetables. Technological progress in microwave and radio frequency assisted drying processes will be presented. The effects of dehydration on product quality will be discussed. As...
The presence of foreign bodies in food is of major concern to the producer. Mechanical separation techniques have been used for many years for finding foreign bodies in powdered and flowing products on the basis of size and weight. Optical inspection techniques extend the range of detectable...
In the food industry the conventional solution for controlling a process is manual application of subjective expert knowledge in the form of rules of thumb. Until recently, replacing the human expert by computer technology has been relatively slow in comparison with other process industries....
This paper, the 19th in a series of articles on the hygienic design of food processing equipment published in TIFS, introduces the first joint EHEDG/3-A Update article in the series, a set of guidelines for the hygienic passivation of stainless steel surfaces intended for food-contact use. These...
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