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Pilot Plant Scale (pilot + plant_scale)
Selected AbstractsEffect of different starches on rheological and microstructural properties of (II) commercial processed cheeseINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2008Darshan Trivedi Summary A range of commercial processed cheese samples containing starch were prepared on a Rapid Visco Analyser (RVA) and on a pilot plant scale. This work clearly demonstrated that it was possible to manufacture processed cheese with part of the protein replaced with potato starch, while maintaining similar rheological attributes (firmness) to those of the control and an acceptable melt index. Sensory evaluation showed that, although the reduced-protein cheese samples had a good, clean, fresh flavour that was comparable with that of the control, at high starch concentrations the starch-containing processed cheese had a pasty texture and tended to stick to the wrapper. [source] Application of failure mode and effect analysis and cause and effect analysis and Pareto diagram in conjunction with HACCP to a chocolate-producing industry: a case study of tentative GMO detection at pilot plant scaleINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 11 2007Ioannis S. Arvanitoyannis Abstract Although the application of hazard analysis critical control point in the food industry dates back to the 1970s, a more quantitative and reliable approach towards risk assessment became feasible through application of failure mode and effect analysis (FMEA) model. A tentative approach of FMEA application to a filled chocolate-producing industry was attempted in an effort to exclude the presence of genetically modified organisms (GMOs) in the final product. This is of crucial importance both from the moral (ethics) and the legislation (EC 1829/2003; EC 1830/2003; EC 18/2001) point of view. Two structured methods (preliminary hazard analysis and fault tree analysis) were used to analyse and predict the occurring failure modes in food chain system, based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. Cause and effect diagram (also known as Ishikawa, tree diagram and fishbone diagram) and Pareto diagram emerged as two very useful and effective tools towards optimising the GMO detection potential of FMEA. [source] DESIGN, CONSTRUCTION AND VALIDATION OF A SANITARY GLOVE BOX PACKAGING SYSTEM FOR PRODUCT SHELF-LIFE STUDIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2001ZEHRA AYHAN A glove box has been constructed as pan of an integrated pilot plant scale pulsed electric field processing and packaging system to facilitate studies of product shelf-life with selected packaging materials. The glove box was sanitized using combination of hydrogen peroxide and germicidal UV light. A HEPA air filter provided positive pressure of bacteria-free air. Nonselective nutrient broth was sterilized and filled into presanitized bottles inside the glove box. Negative and positive controls were included in the experiment. All bottles were incubated at 22C and 37C for two weeks and checked for rnicrobial growth by measuring optical density at 600 nm using a spectrophotometer and by plating on plate count agar and potato dextrose agar for total aerobic and, yeast and mold counts, respectively. No turbidity or microbial growth was observed in the media filled in the sanitized bottles using the sanitized glove box at 22 and 37C. PEF processed orange juice using this system had a shelf-life of more than 16 weeks at 4C. [source] Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice ProcessinJOURNAL OF FOOD SCIENCE, Issue 9 2002B.B. Mikkelsen ABSTRACT: Processing of black currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during black currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography-olfactometry and quantified by dynamic headspace and gas chromatography-mass spectrometer. Anthocyanins were analyzed by the pH-differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well. [source] Control of the morphology and the size of complex coacervate microcapsules during scale-upAICHE JOURNAL, Issue 6 2009C. Y. G. Lemetter Abstract Scale-up of complex coacervation, a fat encapsulation technology, is not trivial since the microcapsules morphology and size are highly affected by the processing conditions. So far it has been achieved empirically (trial and error approach). The goal of this study was to produce at various scale capsules with a single-oil droplet as the core material and small enough to be below sensory threshold. The turbulence level was identified as the main scale-up criterium and a master-curve could be drafted showing the capsule mean diameter as function of the Reynolds number, independent of the level of production scale. From a parent emulsion with specific oil droplets size (12,15 ,m), the Reynolds number had to be maintained above a critical value (15,000) to avoid capsules agglomeration with multiple oil cores and large particle sizes. To avoid aggregation, this turbulence level had to be kept until the temperature dropped below a critical value (14°C for a cooling rate of 35°C/2 h). Applying these learning led to a successful scale-up from bench (2 L) to a pilot plant scale of 50 L. © 2009 American Institute of Chemical Engineers AIChE J, 2009 [source] | ||||||||||