What’s New in Food Technology May/June2013

AirLINE Quick: High quality,

cost effective, fast delivery

Meet AirLINE Quick. AirLINE Quick has internalised all pneumatic air channels, and integrated primary and secondary components to deliver one single complete pneumatic (or electro-pneumatic) valve bank on a stainless steel adapter plate. Unlimited modularity in valves, functions, feedbacks, I/O, and accessories, is offered, with local assembly from Bürkert’s ISO 9001 Sydney Systemhaus. The stainless steel plate mounts directly into a cabinet, effectively minimising labour for cost effectiveness and fast delivery.

Same day turn-around (on lower-quantity orders) is common.

Last year Bürkert shipped around 600 panels, and this year with AirLINE Quick it could easily be thousands. Call us, and get your valve banks served up on a plate, or mounted in a cabinet, ready to go.

Ideal for end-users, OEMs, and switchboard consultants. Designed for arduous environments, for physical and chemical resistance.

We make ideas flow

www.burkert.com.au | 1300 888 868www.burkert.co.nz | 0800 BURKERT (0800 287 537)

Served up on a plate

Pneumatics - AirLINE Quick.indd 1 5/02/2013 9:13:34 AM

http://www.burkert.com.au

www.foodprocessing.com.au 3May/June 2013

May/June 2013

6 food for thought

37Packaging

39 3 steps to successful lightweighting of PET bottle production 46 In-package plasma process quickly, effectively kills bacteria

48processing

48 Upgrading food quality and processing efficiency

58 Fungi in your drink

63 Anti-fouling coatings

71 Why E. coli like it rough

78 Stem cells for taste identified

10 Bulk

10 Why you can’t stop at just one potato chip

18 Tailored energy procurement

32testing

32 Testing for horse DNA in beef food samples

34 Greater proof for functional food claims

19 meat, poultry, seafood

21 Risky meat

24 Electron-beam pasteurisation

29 Death by 1000 sausages

30 Horsemeat scandal side effect

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AirLINE Quick: High quality,

cost effective, fast delivery

Meet AirLINE Quick. AirLINE Quick has internalised all pneumatic air channels, and integrated primary and secondary components to deliver one single complete pneumatic (or electro-pneumatic) valve bank on a stainless steel adapter plate. Unlimited modularity in valves, functions, feedbacks, I/O, and accessories, is offered, with local assembly from Bürkert’s ISO 9001 Sydney Systemhaus. The stainless steel plate mounts directly into a cabinet, effectively minimising labour for cost effectiveness and fast delivery.

Same day turn-around (on lower-quantity orders) is common.

Last year Bürkert shipped around 600 panels, and this year with AirLINE Quick it could easily be thousands. Call us, and get your valve banks served up on a plate, or mounted in a cabinet, ready to go.

Ideal for end-users, OEMs, and switchboard consultants. Designed for arduous environments, for physical and chemical resistance.

We make ideas flow

www.burkert.com.au | 1300 888 868www.burkert.co.nz | 0800 BURKERT (0800 287 537)

Served up on a plate

Pneumatics - AirLINE Quick.indd 1 5/02/2013 9:13:34 AM

contents

http://www.burkert.com.au

www.foodprocessing.com.au4 May/June 2013

Regards

Janette Woodhouse

Chief Editor

What’s New in Food Technology & Manufacturing

www.foodprocessing.com.au

Shhhh - don’t tell the governmentAs usual the food industry, the largest manufacturing sector in Australia, was largely overlooked in the 2013 Federal Budget. The only bright spot was that the Clean Technology Program was not ravaged as had been speculated and dollar-for-dollar grant funding means that qualified applicants can receive grant funding of up to half of their eligible project expenditure.

The Clean Technology Food and Foundries Investment Program is a $200 million competitive, merit-based grants program to support Australian food and foundry manu-facturers to maintain competitiveness in a carbon-constrained economy. This program provides grants for investments in energy-efficient capital equipment and low-emission technologies, processes and products. Lots of companies have already taken advantage of the funding available. So why not join the likes of Coca-Cola, Primo Smallgoods, Mars, Kagome Foods … and have the government pay for half of the costs of making your plant more energy efficient? It really is a win-win-win scenario because not only will you pay less for the improvements, you will also save energy costs once the job is completed and the environment will also benefit.

The government has now introduced a new dollar-for-dollar (1:1) funding category for manufacturing facilities with covered emissions of 25,000 tonnes CO2e or greater, but less than 100,000 tonnes CO2e. These facilities do not need to meet any turnover or maximum grant amount threshold to be eligible for the new grant funding ratio.

Companies can use this funding for the development of products and adoption and deployment of technologies to reduce energy use and/or carbon emissions at their manufacturing sites; to build new and replace existing facilities; for process reengineering resulting in energy savings; conversion of facilities from coal to natural gas; and cogeneration infrastructure.

Other energy-efficiency improvements that are covered by the assistance include improved design in production systems; behavioural changes such as reducing un-necessary usage; intelligent control system implementations; waste heat recovery, including cogeneration, insulation, heat exchange recovery on heating, ventilation and air conditioning (HVAC) systems, condenser heat recovery in industrial refrigeration; intelligent lighting, including improved lighting design, efficient lighting technology and control systems; improved efficiency for refrigeration and HVAC systems; and improved electrical motor efficiency.

While everyone is busily talking down the Australian manufacturing industry, I got a very different message at AUSPACK Plus earlier this month. All the exhibitors with whom I spoke enjoyed the four-day event and reported lots of high-quality leads and sales prospects which seem to indicate a quiet resurgence is bubbling along. Quite a few companies made sales of equipment from their stands, which is also a good indicator that things are not as rough as reported.

However, while I have been complaining that the food processing industry has been ignored by the government, I have to admit this is probably a safe place to be. We can mosey along doing our own thing without undue intervention.

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Wine in supermarkets: an opportunity or threat for Australian winemakers?A petition supporting the sale of wine in supermarkets has been presented to the South Australian State Government. 22,000 Foodland and IGA shoppers signed the petition over a one-week period in February, coinciding with the close of submissions to the government on the issue.

Colin Shearing, Chief Executive of the Independent Supermarket Retailers Guild of South Australia, said Foodland and IGA plan to only stock South Australian wine in line with the companies’ policy to support local winemakers.

The Australian Hotels Association (AHA) SA Branch and the Australian Liquor Stores Association SA have launched a campaign opposing the sale of wine in supermarkets. The Let’s Draw the Line campaign argues that the proposal will cripple independent bottle shops and hotels.

“This proposal will open the floodgates for Woolworths, Coles, Aldi and the big grocery groups to put alcohol in their aisles, as well as in all the bottle shops they already own,” the campaign website says.

“And history says they’re not going to be looking after the small, independent local wineries. They will simply fill the shelves with brands they own.”

However, Shearing said a number of other Australian states already permit the sale of wine in supermarkets, and the practice is common overseas.

“The state government should have no doubt that there is a huge groundswell of support for our position and we call on the government to act as soon as possible to enable the measure to be introduced,” Shearing said.

Broccoli with higher glucoraphanin levelsField trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound.

Broccoli contains a compound called glucoraphanin, which has been shown to promote health by maintaining cardiovascular health and a reduction in the risk of cancer. A long-term breeding program to increase glucoraphanin levels has resulted in the commercial release in the UK of Beneforté broccoli. Beneforté was developed

by crossing standard broccoli with a wild relative derived from Sicily.Publicly funded research to develop Beneforté broccoli was led

by two of the UK’s world-leading biological research institutes: the Institute of Food Research and the John Innes Centre, on the Norwich Research Park. They both receive strategic funding from the Biotechnology and Biological Sciences Research Council.

Three years of field trials at over 50 different sites in Europe and the United States have shown that Beneforté broccoli consistently produces 2-3 times the amount of glucoraphanin than other leading varieties of broccoli, without affecting yield, quality or the levels of other nutrients.

Glucoraphanin contains sulfur, which broccoli derives from the soil. New research, published in the journal New Phytologist, shows that Beneforté increases the amount of sulfur it takes up from the soil, and also channels more of it into glucoraphanin. Genetic analysis identified a single gene derived from the original wild relative that is responsible for both of these changes. In standard broccoli varieties, different soils can cause variation in glucoraphanin levels. These findings explain how Beneforté consistently delivers more glucoraphanin than ordinary broccoli.

Professor Richard Mithen of the Institute of Food Research is now leading ongoing studies to understand how glucoraphanin in Beneforté exerts its effects on human health, with particular focus on the cardiovascular system and prostate cancer.

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Australian Made Campaign welcomes CoOL recommendations

Virginia Tech scientists have provided new evidence that biofilms - bacteria that adhere to surfaces and build protective coatings - are at work in the survival of the human pathogen Salmonella.

Researchers affiliated with the Fralin Life Science Institute discovered that in addition to protecting Salmonella from heat-processing and sanitisers such as bleach, biofilms preserve the bacteria in extremely dry conditions, and again when the bacteria are subjected to normal digestive processes. The study is now online in the International Journal of Food Microbiology and appears in the April issue.

“Biofilms are an increasing problem in food processing plants serving as a potential source of contamination,” said Monica Ponder, an assistant professor of Food Science and Technology in the College of Agriculture and Life Sciences. “We have discovered that Salmonella in biofilms survive on dried foods much better than previously thought, and because of this are more likely to cause disease,” said Ponder.

Outbreaks of Salmonella associated with dried foods such as nuts, cereals, spices, powdered milk and pet foods have been associated with over 900 illnesses in the US in the last five years. These foods were previously thought to be safe because the dry nature of the product stops microbial growth.

“Most people expect to find Salmonella on raw meats but don’t consider that it can survive on fruits, vegetables or dry products, which are not always cooked,” said Ponder.

In moist conditions, Salmonella thrive and reproduce abundantly. If thrust

into a dry environment, they cease to reproduce, but turn on genes which

produce a biofilm, protecting them from the detrimental environment.

Researchers t e s ted the resilience of the Salmonella

biofilm by drying it and storing it in dry milk powder for up to 30

days. At various points it was tested in a simulated gastrointestinal system. Salmonella survived this long-term

storage in large numbers but the biofilm Salmonella were more resilient than the free-

floating cells treated to the same conditions.The bacteria’s stress response to the dry conditions also made

it more likely to cause disease. Biofilms allowed the Salmonella to survive the harsh, acidic environment of the stomach, increasing its chances of reaching the intestines, where infection results in the symptoms associated with food poisoning.

This research may help shape Food and Drug Administration’s regulations by highlighting the need for better sanitation and new strategies to reduce biofilm formation on equipment, thus hopefully decreasing the likelihood of another outbreak.

How Salmonella survive dry conditions and contaminate dry foods

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Mixed reactions to Greens’ CoOL BillThe Greens’ new Bill on country-of-origin labelling (CoOL) has drawn mixed reactions from the food industry. AUSVEG has voiced its support for the Bill, while the Australian Made Campaign has reservations about the proposed changes.

The Competition and Consumer Amendment (Australian Country of Origin Food Labelling) Bill extends country of origin labelling to all food for retail sale and simplifies labelling to just three allowable claims:

•Product of or Grown in Australia•Manufactured in Australia•Packaged in Australia

AUSVEG, the national horticultural body representing Australian vegetable and potato growers, is backing the Bill, saying it will support Australian farmers and empower consumers who want to be able to identify Australian food easily.

“The present food labelling laws are a farce and Australian vegetable and potato growers would welcome any improvements aimed at making it easier for Australian consumers to confidently choose locally grown food, something which is currently very difficult to do,” said AUSVEG spokesperson Hugh Gurney.

But the Australian Made Campaign says it cannot support the Bill in its current form. The campaign said a wider range of alternative claims should be allowable for products such as, for example, pickles processed in Australia from imported ingredients.

“On the positive side, Australian Made supports the proposal that food may be labelled in a way that highlights significant ingredients, eg, ‘Manufactured in Australia from Australian milk’ for chocolate, as long as all the requirements for a ‘Made in Australia’ claim are met,” said Ian Harrison, Australian Made Chief Executive.

Senator Milne expressed her thanks to CHOICE for its input into developing the Bill.


More than 50% of Australians don’t trust the 10 biggest food and drink companies, according to a survey conducted by Oxfam. The Behind the Brands report assessed the ten largest food and beverage companies - the ‘Big 10’ - on their sourcing of agricultural commodities from developing countries.

The report revealed that 84% of Australian consumers want more information included on packaging about how their food and drink is made and where it comes from.

Oxfam Australia’s Chief Executive Dr Helen Szoke said the report findings demonstrate that major brands are failing the millions of workers who produce our food and drink.

“Our report connects what we eat and drink every day with the experiences of the farmers and workers in poorer countries who produce our food, with the bitter irony being the majority of the world’s hungriest people are those directly involved in making our food and drink,” Dr Szoke said.

“The findings revealed the world’s 10 most powerful food and drink companies that produce our most iconic brands like Kellogg’s and Vegemite are overly secretive

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Consumers don’t trust the Big 10 brandsabout where products come from and how they’re made. These companies need a major shake-up because across the board, they all fall short, with none emerging with an overall good score.”

Almost half of all respondents said they would stop buying their favourite brands if a company’s policies and practices weren’t up to scratch. 60% believe their shopping habits can make a difference to the lives of farmers and workers in poorer countries.

“This tells us that shoppers are recognising major brands have a vital role in tackling hunger and poverty by supporting the poor people with which they do business,” Dr Szoke said.

Of the companies surveyed, Nestlé was the highest performing, followed by Unilever, Coca-Cola, Pepsico, Mars, Danone, Mondelez (formerly Kraft) and General Mills.

While Kellogg’s was perceived as the most ethical company, it was scored second-last in the rankings and was one of the worst-performing companies in terms of ethical policies, land rights and support for farmers and workers. Associated British Foods was the worst-performing company.

Bottled water to overtake carbonates in two yearsWhile some carbonated beverages are struggling in the current economic climate, one bottled beverage continues to thrive: bottled water. According to market research organisation Canadean, demand for packaged water has rocketed exponentially, with volumes doubling in the past decade despite the global downturn.

This may be surprising in itself, but Canadean’s report reveals something even more unexpected: packaged water will overtake carbonates as the leading soft drinks category in 2015. Canadean says bottled water’s profile has been boosted by its healthy image, plus actual necessity in those areas of the world lacking safe water supplies.

Canadean predicts volumes will rise in Asia by 16% in 2013 alone - more than twice the global rate of increase. The region already absorbs one in every three litres of packaged water consumed around the world, but the per-capita intake remains well below the international average. This underlines the huge market potential still to be released in

this region, particularly in underdeveloped markets like Pakistan, the Philippines and Vietnam.

The Chinese market, despite its size, remains fragmented, with the four main players representing less than a third of category sales. While China represents the cornerstone of Asian packaged-water consumption, India is showing more dynamic advances, at more than 20% each year.

Despite the North American market suffering in recent years, the rate of annual growth is now re-accelerating. This is due in part to rapidly rising prices of other beverages and packaged water’s healthy image. However, conditions still remain challenging, Canadean says.

Water filters and Italian initiatives to promote tap water are creating challenging conditions in West Europe, in addition to the economic crisis. However, market positivity is slowly returning, and Canadean says it sees a positive future for packaged water across all regions.

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Contact us to find out more about the Domino iTech range.

Phone: 1300 467 446

Email: [email protected] Web

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The intelligent i-Tech ink system monitors how you are using ink and works out when consumables are due for replacement.

The revolutionary Qube �uid delivery system contains working ink & ink �lters and is a system that anyone can change in less than 10 minutes - eliminating the need for a service call out.

With the ability to code up to 4 lines of text at a speed of up to 325m per minute, the A-320i is the most reliable class-leading �ltration and modulation ink jet coder system.

Domino A-320i Ink Jet CoderNo maintenance, no fuss.

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Why you can’t stop at just one potato chip

Researchers have discovered the secret of potato chips

- why it is that once you pop, you can’t stop - and have

even come up with a complicated-sounding name for the

phenomenon: hedonic hyperphagia.

“That’s the scientific term for ‘eating to excess for pleasure, rather than hunger’,” said Tobias Hoch, who conducted a study into the condition.

“It’s recreational overeating that may occur in almost everyone at some time in life. And the chronic form is a key factor in the epidemic of overweight and obesity that here in the United States threatens health problems for two out of every three people.”

Hoch presented his findings at the 245th National Meet-ing & Exposition of the American Chemical Society, the world’s largest scientific society.

Hoch’s team at FAU Erlangen-Nuremberg, in Erlangen, Germany, explored the condition in a study in which one group of laboratory rats was fed potato chips. Another group was fed, as Hoch puts it, “bland old rat chow”. The researchers then used MRI devices to analyse the rats’ brains, comparing differences in activity between the ‘rats-on-chips’ and ‘rats-on-chow’.

The rat chow contained the same ratio of fat and carbo-hydrates as the potato chips, but the rats’ brains reacted much more positively to the chips.

“The effect of potato chips on brain activity, as well as feeding behaviour, can only partially be explained by its fat and carbohydrate content,” explained Hoch. “There must be something else in the chips that makes them so desirable.”

When offered one of three test foods - powdered rat chow, a mixture of fat and carbs, or potato chips - the rats more actively pursued the potato chips. What’s more, the rats were most active after eating the chips. Hoch puts this down to the chips’ high energy content.

Mapping the rats’ brains with manganese-enhanced mag-netic resonance imaging (MEMRI), the researchers found that the reward and addiction centres in the brain recorded the most activity. But the food intake, sleep, activity and motion areas also were stimulated significantly differently by eating the potato chips.

“By contrast, significant differences in the brain activ-ity comparing the standard chow and the fat carbohydrate group only appeared to a minor degree and matched only partly with the significant differences in the brain activities of the standard chow and potato chips group,” Hoch said.

If scientists can pinpoint the molecular triggers in snacks that stimulate the reward centre in the brain, Hoch says it may be possible to develop drugs or nutrients that can be added to foods to block this attraction to snacks and sweets. The next project for Hoch’s team is to identify these triggers.

Unfortunately, Hoch says these findings are unlikely to work the other way. He says there’s no evidence that in-gredients could be added to healthy, but unpopular, foods like Brussels sprouts to affect the rewards centre of the brain so we crave healthy foods.

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Complete Range of High Performance Doors

Albany invented the world’s first high speed fabric roll up door in 1968. We now have the largest range of High Performance Doors on the Global market with sales and service offices nationally in both Australia and New Zealand.

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Assa Abloy Entrance Systems, No. 9 Mc Ilwraith Street, Wetherill Park 2164, Sydney, NSWPh: 1300 666 232, Fx: (02) 9756 4340, [email protected], www.albanydoors.com

Compact servo right-angle gear unitWith the W series servo Spiroplan right-angle gear unit, SEW-Eurodrive is

shifting its focus to simpler applications with a torque range of up to 180 Nm.

The company says it is the smallest, most compact and least expensive servo

right-angle gear unit series it has ever manufactured.

The single-stage Spiroplan is available in models W10, W20, W30, W37 and

W47. It can be used as a stand-alone gear unit for direct motor mounting or

for mounting on the motor using the low backlash adapter. The series is also

available in different output versions, either with a shaft and key or with a hol-

low shaft and a keyway.

Both versions are available with a flange-mounted design. When combined with

the CMP series of synchronous servomotors, the gear unit acts as a gearmotor.

This compact version offers precision, dynamics and high torque.

The servo Spiroplan right-angle gear unit is a cost-optimised drive solution

with consistently low rotational clearance and a continuous positive shaft-hub

connection. The variety of drive versions provides the user with maximum flex-

ibility and an economic option for their application, the company says.

SEW-Eurodrive Pty Ltd

Contact info and more items like this at wf.net.au/T624

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Perth’s first specialist mushroom wholesaler has added a second Toyota forklift to his fleet on the strength of Toyota’s dual-fuel capability and service support.

Mr Mushroom managing director Glenn Mews was introduced to the Toyota Material Handling family in 2010 when he won a BT hand pallet truck in a raffle at the annual Perth Markets Ball. Following his success at the ball, Mews purchased his first Toyota forklift, a 32-8FG15 in 2012, and has recently commissioned a second 32-8FG15 forklift.

Both forklifts have three-stage full free lift 4300 mm masts and are fitted with windscreens, an integral side shift attachment, solid tyres, mud flaps and markets-spec lighting.

Mews said Toyota service was his number one reason for purchasing another Toyota product, followed by the reliability and flexibility of the forklifts.

“The Toyota service centre has a spare forklift, which is an enormous help for a small business if one of our forklifts is being serviced,” Mews said. “In terms of reliability, the Toyota forklifts are virtually bulletproof.

“We’ve found the dual-fuel option to be really valuable. We’ve had two occasions where there has been a shortage of LPG, but we’ve continued to operate our forklifts thanks to the dual-fuel option.

“The latest Toyota forklift models have indicators for payload weight and vehicle speed, putting the cream on top of an already good cake.”

Toyota Material Handling Australia Pty Ltd


Mr Mushroom commissions second forkliftB

ULK

Customised work stations for abattoirs and food processing plantsOptimum Handling Solutions’ custom

workstation for abattoirs and food pro-

cessing plants will assist operators when

constantly sorting or packing products

onto pallets that are more than 1.5 m high.

Optimum’s palletising workstation usu-

ally consists of an elevated work platform,

electric scissor lift tables and a belt top

conveyor system that provide a solution

for carton/product removal from stillages/

conveyors that are to be packed onto

pallets in the load-out areas.

Scissor lift tables can be primarily im-

plemented within the raised workstation

allowing the operators to pick product

from the crate/stillage/conveyor quickly

and efficiently without the constant hazard

of bending and stretching that is related

to product handling.

The common load-out conveyor system

continually feeds the finished products

to the packing operator which picks

and loads products onto pallets which

are raised up on Optimum’s Palevator

spring lift unit.

The company says large abattoirs and

fruit processing plants that implement its

solution will measure benefits in faster

productivity and workplace safety.

Optimum Handling Solutions


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www.backsaver.com.au

Tel NZ: 021 160 9990 Tel AUS: 0417 690 370email: [email protected]

See the VIDEO @

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Frequency invertersSK 200E series frequency inverters from Nord Drivesystems provide adaptable

functions for applications within a distributed automation concept where drives

with a performance between 0.25 and 22 kW are required.

The inverters are available for installation near the motor or as motor-integrated

models. Inverters from the SK 2x0E line are equipped with a process and PI controller, and

qualify for use with fans and pumps through their internal 24 V power supply and two analog inputs.

The SK 2X5E line is suitable for use with conveyors. These inverters are equipped with a brake

controller and two integrated potentiometers which allow easy adaptation to drive task requirements. Standard

features such as speed feedback (servo mode) and a positioning function (Posicon) allow these inverters to inde-

pendently and precisely control positioning and lifting tasks.

The units are performance graded and can be fitted with add-on functions, allowing users to choose suitable

compact devices with the exact feature range for a task. All models include sensorless current vector control, a

brake chopper, incremental encoder evaluation, Posicon and energy-saving functions.

A plug-in memory module (EEPROM) enables users to quickly exchange parameter sets with other units of the

same type. In addition to standard fieldbus options, the inverters are also available with an integrated AS interface as

well as the STO ‘Safe Torque Off’ and SS1 ‘Safe Stop 1’ safety functions certified by TÜV. The inverters are primarily

designed for direct installation on the terminal box of geared motors.

The robust drive units are available in sizes 1 to 4 with a maximum output of 22 kW.

NORD Drivesystems (Aust) Pty Ltd

Contact info and more items like this at wf.net.au/R378


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Handbook on weigh module integrationMettler Toledo has issued a handbook providing advice on the design and application of load cells and weigh modules for tanks, silos, vessels, hoppers and conveyors.

The document covers the fundamentals of designing, building and installing customised solutions, which may help in mak-ing informed decisions regarding the integration of weigh modules.

Using the right weighing technology is the base for achieving the required accuracy over the entire life cycle of a tank, silo, vessel, hopper or conveyor weighing system. However, the design of the support structure is equally important because it deflects downward as load is applied to it. An undesirable vertical force results any time that piping or wiring is connected. Both effects can cause severe weighing errors by supporting some of the weight that should be applied to the weigh modules.

The handbook offers practical guidelines for engineers, designers and service people to avoid common errors when plan-ning and installing weighing systems. It covers design calculations, thermal effects, piping connections, designing of support structures and calibration. With a greater understanding of these concepts, businesses can ensure they are choosing the best equipment for the job and in turn improve efficiency and enhance profits.

The handbook can be downloaded for free from www.mt.com/ind-system-handbook.

Mettler Toledo


Hygienic bulk bag fillerThe Hygienic Bulk Bag Filler by Tetra Pak was designed for accurate sanitary filling with

a typical rate of up to eight bulk bags per hour. The USDA-compliant filler is designed

and fabricated in New Zealand.

It is suitable for ‘red line’ filling and eliminates pallets from the packing area. The filler

offers a number of features: accurate bulk bag weighing, metal detection with an inline mag-

net trap, powder sampling, dust-tight powder filling, base compaction, MAP post-gassing

and heat sealing of the barrier liner, transportation of the closed bulk bag to warehouse

area, loading bulk bags on the pallets and conveying out to the forklift pick-up point.

The increased accuracy of filling is achieved by synchronising weighing with the powder

flow. The bulk bag stability for future transportation and storage is provided by compacting

the bulk bag base during filling. The high throughput rate is determined by the filler’s three-

station design: interruptions to the ultimate filling process are minimal due to relocation of bulk bag

closing and unloading to the separate stations.

The filler can be run by one operator in the packing room and one forklift operator in the warehouse.

With safety paramount, a number of ergonomic features ensure minimal manual input. Increased ef-

ficiency and safe operation throughout all steps of packing are enabled by handy location of operator

panels, user-friendly HMI and touch screens.

Tetra Pak New Zealand Ltd

Contact info and more items like this at wf.net.au/R618

http://www.enmin.com.au


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Infor, a leading provider of business application software serving more than 70,000 customers, has announced a deal with iconic Australian company Peters Ice Cream to implement a complete ERP system in just seven and a half months.

Peters, makers of ice-creams with household names including Drumstick, Maxibon, Connoisseur, Heaven and Frosty Fruit, urgently needed to change its generic ERP system after the company was acquired by Pacific Equity Partners in August 2012. This ended 17 years of ownership by food giant Nestlé. Following the change of ownership, Peters has been operating on Nestlé’s ERP system while they establish a stand-alone IT system.

The company looked towards a more functionally rich software solution, targeted to the specific needs of an ice-cream company. Peters chose to implement Infor’s M3 QuickStep for Food and Beverage solution.

“During a competitive pitch, Infor was able to demonstrate its ability to quickly implement and roll out an all-encompassing ERP solution that will provide clear visibility into the business,” said Jonathan Hutchings, Transition Manager, Peters.

The key to partnering with Infor was the need to fast-track the rollout of the software from a typical time frame of 12 to 18 months to just over seven. Infor says it expects to meet this requirement due to the specialised Infor M3 Quickstep for Food and Beverage industry solution, which includes up to 70% of the necessary business processes preconfigured, ensuring a hassle-free implementation.

New ERP provider for ice-cream icon

Peters’ network of freezers extends to all corners of the country. With such a vast footprint, it is essential that information on stock levels and deliveries is up to date and available in real time. Infor’s Sales Route Management system - provided by solution partner NCS - will meet Peters’ requirement for real-time customer information as well as provide on-the-ground access using mobility solutions.

“This is a great opportunity for Infor to prove it is built for speed. Anyone can tell you that implementing a complete ERP system in seven and a half months is challenging - but we expect to successfully do just that,” said Ian Desbrow, Managing Director Australia and New Zealand, Infor.

“Our advantage lies in the Infor M3 QuickStep solution, which includes a high number of preconfigured business processes for specific industries we specialise in, such as food and beverage, allowing a favourable mix of configuration and fast implementation.”

Infor Global Solutions (ANZ) Pty Ltd


©iStockphoto.com/ Jesus Jauregui

http://www.eriez.com


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Enmin strikes gold in West AfricaA gold mine in West Africa was

the last place Enmin Engineers expected to discover one of their Electromagnetic Vibratory Feeders. Receiving an email request for spare parts for the feeder, Enmin staff were surprised to find attached a photo of a Series 1 model still operational in the mine.

The company says the journey from a food plant in Australia to a West African gold mine shows that there is no end to the range of applications where Enmin Vibratory Feeders can be employed.

The company began produc-tion of electromagnetic feeders in 1985 in response to requests from major food processing equipment suppliers. From the initial Series 1 models through to the current Series 5 version of the E Feeder, Enmin has delivered hundreds of vibratory feeders for all manner of applications.

Used predominantly in the food and allied industries, the E Feeder has

found a home throughout Australia and New Zealand in confectionery, snack food, bakery and general food processing facilities. Further afield, this equipment is being used in North and South America, China, Malaysia, the Philippines, South Africa, India, Thailand and the Middle East.

Enmin says its strength lies in reliability. In servicing offshore and domestic markets, major equipment suppliers put reli-ability foremost in their selection process. Price is always a con-sideration, but never the primary one, when a company’s reputa-tion or production continuity is paramount. Enmin says reliabil-ity is a key feature of its vibratory equipment, which is why many companies - both domestic and international - have confidence in its products.

Enmin Pty Ltd


Roller energy chainigus has introduced a roller energy chain and a modular plastic guiding profile

designed for long travel lengths.

The 3500R energy chain, which can be opened from the external radius, is

variable due to its modular interior separation. Easy to install, it is suitable for

horizontal applications and the modular design of the roller chain link allows the

use of all widths of the standard series 3500 energy chain.

The roller system not only safely drives energy, it is also energy efficient com-

pared to other sliding solutions. The company says travels up to 150 m at speeds

of up to 4 m/s can be achieved more economically. All energy chains of the series 3500R are part of a comprehensive

modular system, meaning they are ready to install.

The chain series 3500R can be safely guided in the guidelite system, a modular plastic guiding profile. While the lower

run of the energy chain is guided in two L-shaped and glass-fibre-reinforced guiding troughs, the upper run partially passes

through guide brackets that are mounted in distances of 1 m.

This system is useful in harsh conditions with its weather resistance, insensitivity against dirt and high-impact strength

at low temperature.

Because the upper run of the energy chain is only partly guided, it is designed for slow applications with low cycle

numbers. Due to its open design it is insensitive to dirt so, for example, can be used in greenhouses to guide water hoses.

The corrosion-resistant, lightweight guidelite can be used as a cost-effective supporting trough for free-supporting ap-

plications and is suitable for different e-chains of the series E2/000 and E4.1.

Treotham Automation Pty Ltd



Ladder BeltEZSplice™

Honeycomb Belt Spiral Woven Belts

Richard Foot Pty Ltd. Unit 14, 2 Apollo Street, Warriewood NSW Australia 2102Tel: +61 2 9979 8311 Fax: +61 2 9979 8098Email: [email protected] www.rfoot.com.au

Experts in product movement

Wirebelt is the leading manufacturer of stainless steel conveyor belts for product handling and processing. Manufacturing range includes Flat-Flex®, Eye-Flex®, Compact Grid™, Honeycomb and Spiral Woven Mesh. Wirebelt - for conveying, cooking, cooling, covering, drainage, heating and drying applications.

Sanitary box tipperThe Tip-Tite Sanitary Box Tipper from Flexicon forms a dust-tight seal between the container

and the equipment, tips the container and discharges bulk material at controlled rates.

The unit is intended for tipping of bulk foods, pharmaceuticals and contamination-

sensitive chemicals from boxes weighing up to 1134 kg and measuring 915 to 1220

mm on a side and 990 to 1117 mm in height.

The container platform is raised by dual hydraulic cylinders, creating a dust-tight seal

between the top edge of a box and the underside of a discharge hood. Twin hydraulic

cylinders then pivot the platform-hood assembly, with dust-tight seal intact, to 45, 60

or 90° beyond horizontal, including a motion-dampening feature at the termination of

container rotation.

A pneumatically actuated slide gate at the discharge end of the cone controls the

flow of material into storage vessels or process equipment. An optional, gasketted

discharge gate actuated by twin pneumatic cylinders provides a large opening with

chute for the passage of larger objects or non-free-flowing bulk solids that may oth-

erwise bridge across smaller openings, and allows control of the material discharge.

The tipper is constructed of stainless steel with continuous welds ground and polished

to sanitary standards. All horizontal frame members are fabricated of round stainless

steel tubing to promote water run-off in washdown environments. Other sanitary features include capped threads,

sloped-top control enclosures, guarding standoff brackets and food-grade epoxy paint on hydraulic cylinders.

It is also available constructed of carbon steel with durable industrial coatings for tipping of dry solids, sludges

and slurries from boxes, drums and other containers in less stringent environments, and is available configured

with Flexicon mechanical or pneumatic conveyors to transport discharged material to any plant location.

Flexicon Corporation (Australia) Pty Limited


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http://www.vibrationsystems.com.au


Tailored energy procurement

can unlock potential operating savings for the food industry

Kathy Trayling

Energy in the form of electricity and gas is as essential to a food company as its staff, machinery and ingredients,

which is why securing supply of both commodities at the lowest possible costs is paramount.

Every business has watched the price of electric-ity and gas rise in recent times and felt unable to combat the rise of both eating into their bottom line. But through careful and tailored procurement

of electricity and gas contracts, businesses can be confident that they are managing the risk associated with energy costs.

It may surprise businesses that despite the media coverage of the carbon tax and ‘gold-plating’ of networks, the cost to generate electricity has actually decreased in recent times. This has been caused by many factors including the decrease of the Australian manufacturing sector and the increase of low-cost renewable generation in the form of hydro, wind and solar. The reduction of peak demand has also been a factor in reducing the wholesale price of electricity because electricity at peak times is generated by expensive quick-to-start gas- and diesel-fired generators.

The price of gas on the other hand is showing opposite price signs to electricity, and this is tipped to double in the coming years. This is driven by the sharp increase in invest-ment to export liquefied natural gas (LNG) to Asian markets where a much higher price is paid for LNG. This will cause the domestic price of gas to creep upwards towards parity with these prices. Another determinant for higher prices is the scarcity of supply caused by the earmarking of LNG for export. This has led to many asking for a domestic reserve to be established, although with gas companies able to secure much higher prices internationally, little hope remains for the

promotion of domestic sale incentives.All these factors may see the price per gigajoule increase

from between $4 and $5 currently to $10 per gigajoule by 2020. However, there is some hope for large gas users as retailers are now offering longer-term contracts, which provides price security for companies.

In order to minimise the risk of rising gas prices and secure opportunities surrounding lower electricity prices, companies should engage specialists to manage the procurement of elec-tricity and gas contracts. There are several reasons for this.

Firstly, energy markets are complex and are changing constantly. Understanding who to talk to about procuring contracts, how to get in touch with them and what questions to ask can be difficult.

Secondly, the price of electricity and gas changes every hour. Watching the price of commodities and deciding when to buy takes your focus away from managing your business.

Thirdly, energy prices are composed of a number of com-ponents including commodity costs, network charges, envi-ronmentals, and government and market charges. Being able to compare quotes accurately from energy companies in a like-for-like fashion can be difficult, and understanding what areas can be negotiated is also important in securing best pricing for energy contracts.

T&O Consulting

www.tnoconsulting.com.au

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©iStockphoto.com

/ Derek Thom

as

http://www.jllennard.com.au

AustrAliA NEW ZEAlAND

1800 777 440 09 572 8084

www.jllennard.com.au www.jllennard.co.nz

www.meatweigher.com

simple weighing solution for

sticky meat, poultry and fish

Fresh, frozen or marinated meat, poultry, fish and various convenience food components can be difficult to handle as they often stick to equipment

during feeding.

Multipond have developed a new solution that allows for the fully-automated weighing of difficult products, is gentle on the product, with an easy-

to-clean profile.

Multipond’s new stepped profile minimises the contact surface between the product, the central distribution cone and feed tray surfaces, which leads to lower product adhesion. this means the product moves positively with simple vibration without the addition of screw feeders or other

mechanical influences.

the new surface technology has been tried and proven in Europe. Multipond weighers are made in Germany and now available in Australia through

Jl lennard.



AustrAliA NEW ZEAlAND

1800 777 440 09 572 8084

www.jllennard.com.au www.jllennard.co.nz

www.meatweigher.com

simple weighing solution for

sticky meat, poultry and fish

Fresh, frozen or marinated meat, poultry, fish and various convenience food components can be difficult to handle as they often stick to equipment

during feeding.

Multipond have developed a new solution that allows for the fully-automated weighing of difficult products, is gentle on the product, with an easy-

to-clean profile.

Multipond’s new stepped profile minimises the contact surface between the product, the central distribution cone and feed tray surfaces, which leads to lower product adhesion. this means the product moves positively with simple vibration without the addition of screw feeders or other

mechanical influences.

the new surface technology has been tried and proven in Europe. Multipond weighers are made in Germany and now available in Australia through

Jl lennard.

The report, Risky Meat: A Field Guide to Meat & Poultry Safety, ranks 12 categories of meat and poultry based on outbreak reports and the likelihood of hospitalisations associated with the pathogens

most commonly reported in those foods. Minced beef and chicken are not only responsible for the largest numbers of outbreaks and cases of illnesses, but those illnesses tend to be more severe. The deadly bacterium E. coli O157:H7, for instance, was responsible for 100 outbreaks associated with minced beef in the 12-year study period. Because that pathogen is estimated to result in hospitalisation in nearly half of those infected, minced beef had the highest sever-ity index of the 12 meat and poultry categories. Minced

beef is also connected to illnesses caused by Clostridium perfringens and Salmonella.

“Outbreaks from minced beef and chicken are reported frequently, and all too often cause debilitating illnesses - illnesses that lead to hospitalisation,” said CSPI food safety director Caroline Smith DeWaal. “For example, approxi-mately a quarter of those who are sickened by Salmonella will go to the hospital. The hospitalisation rate for E. coli infections is nearly 50% and for Listeria infections it is more than 90%.”

Hospitalisations caused by Salmonella put chicken in the ‘highest risk’ category alongside minced beef. Clostridium perfringens and Norovirus also cause outbreaks associated

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Minced beef and chicken are by far the riskiest meat and poultry products in

the American food supply and pose the greatest likelihood of hospitalisation,

according to a new report by the Center for Science in the Public Interest.

Furthermore, according to the non-profit group’s analysis of more than

33,000 cases of foodborne illness connected to products regulated by the

US Department of Agriculture, chicken nuggets, ham and sausage pose the

lowest risk of foodborne illness.

Risky meat

©iStockphoto.com

/Juan Carlos de la C

alle Velez



with chicken. Campylobacter bacteria are also believed to cause a large number of individual illnesses associated with chicken but rarely cause outbreaks.

“Meat and poultry producers must bear primary re-sponsibility for keeping pathogens out of their products, but when it comes to beef, chicken and other raw meats, restaurateurs and home cooks must treat them like hazard-ous materials and take steps to minimise risk,” said CSPI senior food safety attorney Sarah Klein. “Care should be taken to avoid spreading germs from the meat around the kitchen, and meat thermometers should be used to ensure that minced beef, chicken and other meats are fully cooked.”

CSPI’s second tier, or ‘high risk’ category of meats includes steak and other forms of beef, but excludes roast beef, which is of medium risk. Steak is typically seared on both sides, which helps to kill surface bacteria, but E. coli O157:H7 is still a problem. (The practice of mechanically tenderising steak with blades or needles may drive surface bacteria into the steak’s interior, thereby increasing risk.) With steak and other forms of beef, Clostridium perfringens was the pathogen responsible for the greatest number of illnesses. Rounding out CSPI’s high-risk category is turkey. November and December are big months for turkey-associated Clostridium illnesses - in-dicating that holiday turkey left out on the table too long is partly to blame.

“Clostridium doesn’t get the same kind of headlines that its far deadlier cousins E. coli and Salmonella get, but it’s responsible for an enormous amount of foodborne illness linked to leftovers or food left out too long on the buffet,” Klein said. “Keeping hot foods hot, refrigerating it within

two hours of serving the meal and using shallow storage dishes to ensure rapid chilling are all good strategies con-sumers can use to reduce their risk of getting sick from this common bacterium.”

CSPI’s ‘medium risk’ category includes barbecue, deli meat, pork (excluding ham and sausage) and roast beef. Listeria monocytogenes, though not a common cause of out-breaks, is a critical concern with deli meats. That bacterium hospitalises almost everyone (94%) who becomes infected, with the elderly, ill and immune-compromised consumers being at greatest risk. CSPI’s barbecue category includes

beef and pork barbecue, but not chicken barbecue, and its pork category includes chops and roasts, but not ham. With both of those categories, Salmonella, Clostridium perfringens and Staphylococcus aureus are the primary pathogens of concern.

Chicken nuggets, ham and sausage make up the ‘low risk’ category, reflecting their lower frequency and severity of illnesses. Norovirus is a com-mon cause of infections from foods in this category, which suggests that improper food handling, such as insufficient handwashing by restaurant workers, may be responsible for more illnesses than the foods themselves.

CSPI says that its assessment of food safety risk is to-tally separate from the risk of chronic diet-related disease presented by the saturated fat or sodium in meat and poultry products. In other words, this analysis shouldn’t be interpreted as a licence to eat a lot more sausage, the group says.

Center for Science in the Public Interestwww.cspinet.org

Outbreaks Cases of illness Severity index*

HighestChicken 452 6,896 657

Minced beef 336 3,801 869

High

Beef (other) 99 2,414 398

Steak 82 1,935 509

Turkey 130 4,349 453

Medium

Barbecue 94 2,484 312

Deli meat 59 1,515 258

Pork 129 2,262 248

Roast beef 92 2,470 178

Low

Chicken nuggets 37 203 18

Ham 49 1,094 57

Sausage 54 823 56

*Calculating the Severity index

Not all cases of illness are equal, and that is reflected in CSPI’s rankings. Most cases probably involved stomach cramps, nausea, vomiting and diarrhoea; other cases may have resulted in hospitalisation, kidney failure and even death. While each case is included in the analysis, the rankings go one step further. CSPI’s rankings are based on an analysis of severity, a metric derived by determining the number of illnesses caused by each pathogen for each food group, and then applying the hospitalisation rate due to that pathogen. For example, using the severity metric, each case of Listeria monocytogenes, with a 94% hospitalisation rate, was counted as 0.94, and not simply as 1.0; a case of Clostridium perfringens, with a hospitalisation rate of 0.6%, was counted as 0.006.

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Meat and poultry producers must bear primary

responsibility for keeping pathogens out of their

products, but when it comes to beef, chicken and other

raw meats, restaurateurs and home cooks must treat

them like hazardous materials.


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Brady IPS, specialist food facility builders, recently completed a new seafood facility fit-out for YNJ Japanese Catering, a family-run business producing traditional handmade sushi and sashimi for catering companies and venues throughout Melbourne.

In 2012, with a need to upgrade facilities and expand the business, Gregor Jackson of YNJ purchased an existing factory in Moorabbin, which had previously been used as a mechanics workshop. Brady IPS was commissioned to assist with the design and carry out fit-out works to meet HACCP and building code requirements, transforming the factory into a state-of-the-art hygienic food environment.

Brady IPS arranged all necessary permits through to occupancy. The fit-out was completed in March 2013. “The combination of knowledgeable tradesmen, wonderful attention to detail and swift communication has made this entire process a breeze,” Jackson said.

Featuring FM-approved insulated panel walls and a suspended ceiling specifically developed for the food and cold store industry, the modular composite panel comprises a traditional zinc-coated steel sheet coated with a custom-formulated paint

system, Colorbond Permagard, which incorporates Microban antibacterial technology making the surface immune to attack from mould, fungi, mildew and vermin. The panels are also FM-certified fire-safe. Traditionally surface-mounted services were concealed to assist with the washdown process to prevent any possible bacteria buildup.

The new facility features a production area with airlock, holding cool room, stainless steel drainage system, grease

intercepter trap and a highly durable food grade flooring and cove system of the highest standard. Stainless steel fixings and hardware have been used throughout the facility, helping to prevent corrosion due to constant washdown. Brady IPS also introduced Hygiene Select - a package of ancillary items incorporating hot wash hose reel and colour-coded cleaning utensils.

“The quality of the end product is over and above anything we could have hoped for,” said Jackson.

Brady Insulated Panel Systems Pty Ltd


Seafood facility fit-out keeps the sushi rolling© www.sxc.hu/cakito22

http://www.marel.com/oceania


Researchers have found that electron-beam pasteurisation may reduce the possibility of food poisoning caused

by viral infection of raw oysters. This would reduce the $200 million that virus infection risks are estimated

to be costing the US each year.

To address the issue of health risk from eating raw oysters, Texas A&M University graduate student Chandni Praveen, along with Texas A&M AgriLife Research scientist Dr Suresh Pillai and a team

of researchers from the US Department of Agriculture, the US Food and Drug Administration and University of Texas School of Public Health-El Paso regional campus, studied how electron-beam pasteurisation of raw oysters may reduce the possibility of food poisoning through virus.

“The study was performed using a human norovirus surrogate called murine norovirus (NoV) and a hepatitis A (HAV) virus along with advanced quantitative microbial risk assessment tools,” explained Pillai, professor of microbiol-ogy and director of the National Center for Electron Beam Research at Texas A&M University. “A salient feature of e-beam pasteurisation technology is that it uses commercial electricity to generate the ionising radiation that inactivates

the viruses. It is a green technology because no chemicals are involved.”

Pillai said the FDA already has approved the use of elec-tron beam technology as a pathogen intervention strategy to control the naturally occurring Vibrio vulnificus bacterial pathogen in shellfish.

According to the FDA, raw oysters contaminated with Vibrio vulnificus can be life threatening or even fatal when eaten by someone with liver disease, diabetes or a weak-ened immune system.

“We’re all for any means of technology that enhances the safety of our product,” said Sal Sunseri, co-owner of P&J Oysters and a representative of the Louisiana Oyster Dealers and Growers Association. “While we provide a safe product, we know there are at-risk groups, and that pro-cessing methods like freezing, high-pressure treatment and electron-beam irradiation reduce or eliminate the risk for

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Electron-beam pasteurisation

to reduce viral contamination of raw oysters

© www.sxc.hu/Tandarie


those groups and enhance the overall safety of our product.”At this time, however, electron-beam technology is not

being used for commercial oysters sold in the US.“For the study, we chose the norovirus and hepatitis A

virus, as these are pathogenic threats to those consuming shellfish, and chose oysters as they are a type of mollusc that’s more commonly eaten raw,” said Praveen, a doctoral candidate in the toxicology program of the Food Safety and Environmental Microbiology Laboratory at Texas A&M.

Praveen said she and the other researchers also chose the viral pathogens as opposed to bacterial as they were more difficult to treat and also require a host species.

“Bivalves such as oysters are also filter feeders that obtain their food by pumping water through their system and filter-ing small organisms,” she said. “This can lead to the possible accumulation of NoV and HAV viral pathogens, as well as bacterial pathogens.”

Pillai said non-thermal food processing technologies are needed to reduce these infection risks.

“This is the first study that has attempted to quantify the reduction in infection risks of raw oysters contaminated with different levels of virus when pasteurised at FDA-approved doses,” he said.

Pillai said that the study showed if a serving size of 12 raw oysters was contaminated with approximately 100 hepatitis A and human noroviruses, an e-beam dose of 5 kGy (kilograys) would achieve a 91% reduction of hepatitis A infection risks and

a 26% reduction of norovirus infection risks. A kilogray is a unit of absorbed energy from ionising radiation.

Pillai said the study showed that if electron-beam pasteurisation technology was included as part of a com-prehensive food safety plan to reduce illnesses from raw oysters, significant public health benefits and, by extension, significant savings in medical and related expenses due to foodborne illness, can occur.

The study can be found in the June issue of Applied and Environmental Microbiology or online at the American Society of Microbiology website.

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A salient feature of e-beam pasteurisation technology is that it uses commercial electricity to generate the ionising radiation that inactivates the viruses.


EFSA finds detection method for pink slimeThe European Food Safety Authority (EFSA) has released a scientific opinion on public health risks and detection methods for mechanically separated meat. EFSA’s Panel on Biological Hazards (BIOHAZ) has also developed a model to help identify mechanically separated meat and differentiate it from other types of meat.

Once the main cuts have been removed from an animal carcase, the remaining meat can be mechanically removed from the carcase and used in other foods. There are two types of mechanically separated meat: ‘high-pressure’ mechanically separated meat, which is paste-like and can be used in products such as hot dogs (also known, infamously, as ‘pink slime’); and ‘low-pressure’ mechanically separated meat, which is similar in appearance to minced meat.

While the EFSA’s opinion concludes that microbiological risks are similar for mechanically and non-mechanically separated meat, it does suggest that high-pressure production processes can increase the risk of microbial growth. Mechanical separation results in greater muscle fibre degradation and an associated release of nutrients that “provide a favourable substrate for bacterial growth”, the EFSA says.

BIOHAZ considered different parameters to distinguish mechanically and non-mechanically separated meat. The panel found that calcium, released from bones during processing, is the most appropriate chemical parameter. EFSA’s experts developed a model that uses calcium levels to support the identification of mechanically separated meat products.

The EFSA says this model will assist policy makers, as well as food operators and inspectors, to differentiate mechanically separated meat from non-mechanically separated meat.

The full scientific opinion is available on the EFSA website: www.efsa.europa.eu.

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Fox and rat passed off as lamb in ChinaA three-month Chinese Ministry of Public Security (MPS) campaign has resulted in the arrest of 904 people who are alleged to have been involved in meat-related crimes such as producing fake beef and mutton made from rat and fox.

The ministry said since 25 January, police had uncovered 382 cases involving meat-related offences, and seized more than 20,000 tonnes of illegal products.

Crimes also included the production of water-injected meat, the use of chemicals while processing products, as well as the selling of diseased and fake meat.

The ministry published five typical cases uncovered during the campaign.

In Wuxi, in east China’s Jiangsu Province, suspects made fake mutton from fox, mink and rat by adding chemicals. The products were sold to markets and the suspects made more than 10 million yuan (US$1.62 million) from the illegal activities.

In south-west China’s Guizhou Province, police in March busted two meat processing and selling dens and arrested six suspects. According to an initial investigation, the suspects had been using hydrogen peroxide solution to process chicken claws since July 2011. With an output of 300 kg per day, suspects made more than 4 million yuan in profits.

The police are now claimed to be focusing on crimes involving dairy products as there are apparently some deep-seated food safety problems which have not yet been solved.

MeatNE

WS

© www.sxc.hu/wawal

© w

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.sxc.hu/marcaert


Lab45 stems from a dedicated team of metal fabricators with over 3 decades project experience across the engineering sector. We pride ourselves on applying old style craftsmanship to modern world applications. Specialising in turnkey projects and deadlines that are usually perceived as impossible, we approach via lateral thought and bring new perspective.

OUR PRIMARY MARKETS INCLUDE:

FOOD PROCESSINGThe provision of high level, turnkey services to the food processing industry to meet all of your production requirements. These include consultation on factory layouts, customised design and installation of food processing lines, metal fabricators, conveyor design and production, plant relocations, ongoing processing line maintenance including shutdowns and emergency services. We provide assistance with new plant purchases, installation of new plant, troubleshooting, plant and processing line technical plan writing and failure analysis.

SPECIALIST METAL FABRICATORSThe provision of specialist metal fabricators services to the domestic and commercial sector, including applications such as stainless steel hand rails, balustrades, all forms of mild steel fabrication, CNC machining and material handling.

SERVICES● Consultancy & Design● Food Processing Systems (inc conveyors)● Drainage, Pressure and Vacuum Systems● Large Scale Factory & Plant Relocations● Factory / Plant Maintenance● Aluminium, Stainless & Sheet Metal Work● Structural Steel Work● Pipe & Tube Work (ferrous and non ferrous)● Laser Cutting● Water and Wire Cutting● CNC Automation (all forms of Machining)● General Fabrication● Project Management

17/7 Salisbury Rd, Castle Hill, NSW 2154PO Box 8078, Baulkham Hills BC NSW 2153

p. 02 9659 4545 f. 02 8415 7134

www.lab45.com.au

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Plantic and Profish commit to sustainable fish packagingPlantic Technologies has announced a new commercial supply agreement with Dutch company Profish Food, a sourcing agent, processor and distributor of fresh fish.

The partnership will bring Plantic eco Plastic trays to the European retail fish pack market. Plantic says the ultrahigh barrier performance of its trays will keep products fresher and at peak quality for longer.

Managing Director of Profish Frank Schreur says the partnership enhances the company’s sustainable credentials. “For many years we have sourced and packed sustainable fish and now we are doubling up by using sustainable trays,” he said.

Profish is the first European fish company to adopt Plantic’s eco Plastic technology.

“Our life cycle assessment shows that over the course of 12 months, the impact of adopting Plantic eco Plastic trays begins to add up - each 100 MT of eco Plastic used in place of oil-based polymers will reduce carbon emissions equivalent to planting 42,100 trees or taking 130 cars off the road. It would also save enough electricity to power over 70 homes for a whole year,” said Brendan Morris, CEO of Plantic Technologies.

© w

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.sxc.hu/levisz


Germ-free packaging and conveyors with Fast and

Effective UV disinfection. Less waste, improved quality,

reduced risk of re-contamination.

www.heraeus-noblelight.com/au

Clean Cover UV tunnel - Steribelt - Bluelight UV module

Phone: 03 9874 7455Email: [email protected]

Control & Power Switches

Extensive Range of Stainless Steel &

Insulated Enclosures

Linked with an Australian Wide Distribution Network

AdelaideTel: (08) 8371 1443Fax: (08) 8371 0901

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MelbourneTel: (03) 9720 9777Fax: (03) 9720 9766

SydneyTel: (02) 9797 7333Fax: (02) 9797 0092

www.krausnaimer.com.au

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Salmon-trimming robotMarel’s ITM2 Trimming Robot is suitable for high-value salmon trimming. The

company claims the robot can work more quickly, reliably and consistently than

a master trimmer working at peak performance, and can do so continuously.

Using advanced vision technology, the ITM2 calculates the most profitable

cut configuration based on weight, shape and colour grade parameters before

trimming loins, belly sides and fillet surfaces as high speed.

The robot can improve yield by delivering uniform trimming tailored to users’

specifications, with high reliability and throughput. The ITM2 is designed for

seamless integration into pre- or post-rigor fillet processing lines.

Implementing Marel Innova yield monitoring software can further increase

productivity. By integrating predefined weighing points along the processing line,

the Innova software enables processors to monitor the raw material utilisation at

each processing step. Furthermore, with an instantaneous overview of productivity

and system uptime, the processor can react quickly and keep the line running

at maximum efficiency, while also improving traceability.

Marel New Zealand Ltd

Contact info and more items like this at wf.net.au/S711

Vacuum chamber machineMultivac has introduced its C 800 vacuum chamber

machine, which is equipped with a 1.4 m wide cham-

ber. This makes it suitable for long food products

such as cylindrical sausages and whole fish. The

C 800 is the largest single-chamber machine in the

company’s portfolio.

With a sealing bar length of 780 mm and an effec-

tive chamber volume of 1400 x 780 x 170 mm, the C

800 is wider than the Multivac C 500. The sealing bars

are located on the right and left sides of the cover in

the C 800, as compared to the C 500, where sealing

occurs in the front and back.

The machine is reliable and precise and offers

consistent implementation of the Multivac Hygiene

Design with stainless steel construction and a high

production speed. The intuitively operated electronic

control ensures a simple and reliable packing process.

In addition to the vacuum ‘quick-stop’ function, the

C 800 also offers automatic progressive ventilation.

This ensures that sharp or pointed products do not

destroy the film pouch during ventilation.

Multivac Australia Pty Ltd


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http://www.heraeus-noblelight.com/au

http://www.amsl.com.au


New research is claiming that 3% of all premature deaths can be attributed to the

high consumption of processed meats such as sausage products, salami or ham.

In a huge study of half a million men and women, research in Biomed Central’s open access journal BMC Medicine has demonstrated an association between processed meat and cardiovascular disease and cancer.

The problem is that carcinogenic substances such as nitrosa-mines form through salting, pickling or smoking, and these might be the cause of the increase in cancer mortality. However, processed meats are also rich in cholesterol and saturated fats, which are linked to an increased risk of cardiovascular disease.

One of the difficulties in measuring the effect of eating meat on health is the confounding effect of lifestyle on health. Often vegetarians have healthier lifestyles than the general popula-tion, they are less likely to smoke, are less fat and are more likely to be physically active. Only within a very large study can the consequences of eating meat and processed meat be isolated from other lifestyle choices.

This EPIC (European Prospective Investigation into Cancer and Nutrition) study involved 10 countries and 23 centres in Europe and 450,000 participants.

Death by 1000 sausages

In general, a diet high in processed meat was linked to other unhealthy choices. Men and women who ate the most processed meat ate the least fruit and vegetables and were more likely to smoke. Men who ate a lot of meat also tended to have a high alcohol consumption.

A person’s risk of premature death (increased risk of ‘all cause’ mortality) increased with the amount of processed meat eaten. This is also true after correcting for confounding variables, although residual confounding cannot be excluded. However, a small amount of red meat appeared to be ben-eficial, which the researchers suggest is because meat is an important source of nutrients and vitamins.

Prof Sabine Rohrmann, from the University of Zurich, who led this analysis, explained, “Risks of dying earlier from cancer and cardiovascular disease also in-creased with the amount of processed meat eaten. Overall, we estimate that 3% of premature deaths each year could be prevented if people ate less than 20 g processed meat per day.”

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Horsemeat scandal side effect

The horsemeat scandal, which broke in January 2013, has already made its mark on British consumers who

are raising concerns over the way in which meat from overseas has entered the UK food chain. They are voting

with their feet and showing increased preference for British products.

In an exclusive Mintel report looking at provenance in food and drink, British consumer attitudes were compared pre-horsemeat scandal (Dec 2012) and post revelations (Mar 2013). The research found British origin continues to rise in

importance among the nation’s shoppers. Indeed, in December 2012, four in 10 (40%) Brits agreed that British food was better quality than imported food; in just three months, this figure has risen to one in two (49%).

In addition, Mintel asked consumers about factors which would influence their buying choice in food and non-alcoholic drinks. British origin (34%) was the most important issue to shoppers - a figure which had risen from three in 10 (30%) at the end of 2012. Being of local origin has also risen in importance, from 17% in 2012 to more than one in five (21%) in March 2013. Regional, likewise, saw a rise up from 10% in December 2012 to 14% in March 2013.

Amy Price, Senior Food and Drink Analyst, said: “The impor-tance of food being British has leapt in popularity in the wake of the horsemeat scandal. The food industry is likely to feel the effects for some time, with consumers taking a greater interest in British and local origin and a more proactive stance on questioning the provenance of their food. The horsemeat scandal has reaf-firmed consumers’ faith in the quality of British-produced food.”

While “traceability” is only of concern to 14% of British shop-pers, this latest research shows it is an issue which has shown the greatest increase in importance amongst today’s more savvy consumer - a figure which has risen from just 6% in three months.

“Even in the aftermath of the horsemeat scare, traceability as a key choice factor is far behind, for example, British origin. This

indicates that British origin is seen by consumers to provide the most effective shortcut to reassurance, when considering various food issues.

“Focusing on promoting transparency to consumers, either through proving British sourcing through logos such as the Red Tractor or through placing greater emphasis on traceability as well as communicating steps that are being taken to shorten or tighten the supply chain would likely resonate with consumers in the current climate, helping to build credibility and restore trust among consumers,” Price continues.

Not only is British origin growing in importance, but consum-ers are also becoming more passionate about supporting British farmers and growers. Three quarters (74%) of all consumers feel it is the duty of the retailers to support British farmers and growers - up from (68%) in December 2012.

But while the nation grows more interested in British food - the consumer has become ever more suspicious about the food on their plate - almost seven in 10 (68%) Brits admitted it is hard to know when food is really British, up from 59% in December 2012. Despite this questioning, today, a third (33%) of the nation say that they are willing to pay more for food and drink with a “made in Britain” label - a figure which has risen from a quarter (24%) back in December 2012.

“The fact that consumers are willing to pay more for British produce in these difficult financial times is extremely encouraging for British food producers. British growers and producers should emphasise these tangible benefits in their marketing messages in order to remind consumers of the positive attributes of buying British,” concludes Price.

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Protein determination systemThe BUCHI KjelMaster system, K-375/K-377, together with the

Digest Automat K-438, offers greater productivity for protein

determination according to the official Kjeldahl method. It

allows up to 80 samples to be processed in an 8 h shift.

The Digest Automat K-438 with automatic lift for raising

and lowering batches of digested samples offers users full

walk-away convenience during digestion. The rack, holding a batch

of 20 samples, can be placed in the KjelSampler K-377 for automated distillation and titration.

The K-377 features two independent rack trays so that a second batch of 20 samples can be

loaded while the first batch is being processed. This semi-continuous workflow reportedly allows

the highest possible sample throughput using just one integrated digestion/distillation/titration sys-

tem. A smart distillation mode facilitates routine measurements and increases the result accuracy.

Data traceability for GLP compliance is guaranteed by multiple access levels of authorisation and

thorough documentation in conjunction with the KjelLink PC software. KjelLink facilitates not only

data integrity and exchange with LIMS but also displays the status of operation on an external PC,

allowing a minimum level of on-site supervision.

In Vitro Technologies Pty Ltd


http://www.baxx.com.au


DNA in beef food samplesIs the beef in your ready meals really beef? The current scandal in Europe is resulting in a scramble from food

processors to check that their beef isn’t actually horse.

European Union ministers have called in Europe’s law enforcement agency to help tackle the spreading crisis over mislabelled frozen meals containing horsemeat and promised rapid DNA food testing in an effort to

restore consumer confidence. The European Health Commis-sioner Tonio Borg said the EU was calling on all 27 member states to carry out DNA tests on beef products to see if they contained horse meat.

TestingThere are two methods used to detect different species of meat within a food sample (for example testing for horsemeat in a beef lasagne). The first is ELISA (looking for animal protein) and the second is PCR (detecting animal DNA).

ELISAELISA has a lower detection limit and requires different test kits depending on the species and whether the meat is cooked or raw. In the current food crisis this information is not readily available because the exact source of contamination is unknown. Therefore, DNA testing with a superior detection limit and almost 100% specificity and sensitivity is the most suitable method.

PCRPolymerase chain reaction utilises short sections of DNA called primers specific to beef and horse. In the experiment, these primers bind to the animal DNA in the sample and allow the animal DNA to be copied millions of times until there is sufficient material to be visualised and compared to known standards.

Test procedure1. Prepare the sample. Mix the food sample (eg, beef lasagne)

thoroughly in a blender/stomacher to evenly distribute any DNA contamination.

2. Extract the DNA. Careful preparation of the sample is performed by experts in a laboratory by diluting, washing and centrifugation of the DNA.

3. PCR analysis. DNA from the prepared sample is am-plified in a thermal cycler using nuclease-free water, the enzyme Taq DNA polymerase, dNTPs, MgCL2, reaction buffers and animal-specific primers. The thermal cycler treats the mixture to 35 cycles of: a. 94°C for 30 s b. 60°C for 30 s c. 72°C for 1 min

4. Separation of DNA - the amplified DNA is stained and separated by size into distinct bands using a widely used technique, agarose gel electrophoresis.

5. Results analysis - the resulting gel is placed into a gel documentation system which takes an image. The operator can then compare the sample DNA against known standards. This indicates with a high level of certainty whether the sample contains horse or beef DNA.

DKSH Australia Pty Ltd


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•Powerful Customisation

•Accurate Analysis

HI902C Automatic Titration SystemHI902C automatic titrator can perform acid/base, potentiometric, ORP, complexometric, precipitation, back titrations and titre determinations.

This versatile titrator supports up to 100 methods, has a large colour LCD screen and a real time titration curve amongst a host of other useful features.

Contact Hanna Instruments to learn more about this powerful automatic titrator.

Tel: 03 9769 0666 Fax: 03 9769 0699 Email: [email protected]

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Water test systemThe Colitag iMPNplate 1600 is a definitive system for measuring

microbial contaminants in water with what is claimed to be the widest

testing time window in the industry: 16 to 48 h. The system offers

greater selectivity for total coliforms and E. coli with the help of

selective growth inhibitor of Aeromonas and Pseudomonas strains.

The selective dehydrated media formula automatically resuscitates

and detects chlorine-injured bacteria, resulting in a complete, highly

sensitive tool for regulated site testing.

The Colitag is an easy-to-use device for enumerating micro-

organisms in a liquid sample. It is a modern approach to the

traditional method of serially diluting the sample on a statistical

model to produce the most probable number (MPN) index. The

time-consuming and labour-intensive process of serial tube dilu-

tions is done by the patented plate system of five duplicate wells

in 10, 1 and 0.1 mL well volumes, with a 16th well for collecting

the remaining sample.

Results readings are direct for coliforms and definitive for E. coli

with the use of a UV light source. Tests using the iMPNplate-1600

offer a high degree of sensitivity, with a detection limit ranging

from 0-1600 MPN per 100 mL sample within the standard reading

window. The device is stand-alone in set-up and requires only an

incubator and UV light source to perform the test.

The Colitag is US EPA approved for use in MPN format.

Pacific Laboratory Products


Assay for Salmonella detectionA test for detecting foodborne Salmonella with the DuPont BAX system

has been certified as Performance Tested Method #081201 by the AOAC

Research Institute. This assay uses powerful polymerase chain reaction

(PCR) technology with real-time detection to deliver fast, accurate results.

This Salmonella assay may help food companies that require certi-

fied testing methods release products faster, saving inventory costs and

extending shelf life.

The AOAC Research Institute - a non-profit, international, scientific

organisation that administers the Performance Tested Methods program

- provides an independent, third-party assessment of proprietary analyti-

cal methods to ensure that products perform as claimed. Validation of

this assay found it to be an effective method for detecting Salmonella

in raw ground beef, chicken rinses, cream cheese, bagged lettuce, dry

pet food and on stainless steel surfaces.

DuPont (Aust) Limited



Greater proof for functional food claims

NIZO food research and Medimetrics have joined forces by developing a technology

to sample from the small intestine in a non-invasive way. The small intestine plays a

crucial role in digestion and immunity. Building proof of the effects of nutritional and

probiotic interventions based on small intestinal content is now within reach.

Health and functional claims made for foods such as probiotics still need to prove their effectiveness - an important part of the answer

rests in our small intestines and their role in digestion, and immunity.

NIZO food research and biotech pioneer Medimetrics are bringing this a step nearer, using the latest microelectronics. They have joined forces to create a means of sampling and mapping content from the small intestine to identify its microbiological composition, in a non-invasive way. The mapping process would provide novel insights into how certain

foods and ingredients might react in our gut and so affect our health.

Using the IntelliCap system, an intelligent capsule developed by Medimetrics (a company pioneered by Philips), it will be possible to take samples in vivo, at targeted locations, in a non-invasive way and, importantly, away from a clinical setting. IntelliCap is already being suc-cessfully used by the pharmaceutical industry for the targeted and controlled delivery of drugs in the human gastrointestinal tract.

The small intestine is critical to health. It is where the absorption of 95% of nutrients takes place and generates signals to control our me-

on the horizon with non-invasive gut health testing

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Get results early!Rapidcult™ E.Coli Enrichment Broth reduces your time to result for EHEC testing significantly.

Merck Millipore is a division of

Fast: Can reduce time to result from more than 18 down to 8-12 hours

Efficient: Shorter time to results lead to shorter times of food quarantine.

Food reaches customers fresher

High Yield: Increased growth of E.Coli due to special composition

Reliable: Validation is consistent with USDA-FSIS guidance

Flexible: After enrichment you can choose different microbiological detection

methods e.g. Real Time PCR, Lateral Flow or Classical culture method

Test for the best with Rapidcult™ E.Coli

Visit www.merckmillipore.com/rapidcultContact Merck Millipore:Australia: 1800 335 571 New Zealand: 0800 463 725

WNIFT_Rapidcult.indd 1 22/04/2013 10:10:37 AM

tabolism. It also contains most of our immune cells. Mounting scientific evidence shows that an imbalance in the ‘microbiota’ in our gut is linked to diseases such as obesity and diabetes.

The tiny (11 x 26 mm), pill-shaped IntelliCap capsule is swallowed, passing through the digestive tract as a result of natural gut movement (peristalsis). The scientific collaboration with NIZO has enabled the capsule to be adapted to ‘freeze’ each sample as it is taken, avoiding deterioration. This guarantees sample stability through its journey in the intestines right up to the point of analysis. The remotely controlled capsule also measures its transit time, pH levels and temperature.

Once the capsule has left the volunteer’s body, molecular analysis of its contents will be carried out by the specialist platform pioneered by NIZO generating this ‘quantitative and representative’ map of each sample’s microbiological composition.

It is increasingly important to be able to verify functional claims of certain foods by testing the effects of nutrients, pro-teins, vitamins and microorganisms (probiotics). However, this has previously been an expensive and difficult process, with the invasiveness of existing methods particularly unpleasant for the volunteer.

Harro Timmerman, principal scientist at NIZO, expressed his enthusiasm for what he calls a ‘revolutionary tool’. As he

explained: “By assessing the way food and probiotics affect microbiota composition inside the small intestine of healthy individuals, we can better decipher the mechanisms which influence gut health, host metabolism and immunity. We may even access new markers which enable us to substantiate claims regarding the health properties of certain foods.”

Medimetrics’ scientist Christoph Wanke, the company’s clinical program leader, added: “Food scientists wanting to develop functional foods immediately see the potential of the IntelliCap technology in enabling them to apply it as a novel tool to characterise the gut microbiome. In addition, considering its established functionality as a targeted, oral delivery device, we can see further extensions of the technology in relation to health and disease. This offers the potential to explore novel therapeutic approaches which would enable clinicians to control the microbiological composition of the gut in the treatment of diseases like obesity and diabetes.”

During 2013, NIZO and Medimetrics plan to carry out extensive studies to explore and validate the technology be-fore making it available to the food industry. There are strict guidelines drawn up by the European Food Safety Authority (EFSA) regarding the substantiation of a health claim in the area of gut health and immunity.

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X-ray detection platformThe Thermo Scientific NextGuard X-ray detection platform has been

designed to enable food processors to meet the global demand for

more thorough inspection for product contamination.

According to the company, the platform combines three key at-

tributes - performance, simplicity of use and price point - to make

X-ray product detection more affordable for food, pharmaceutical

and other applications.

Based on Thermo Fisher testing, the NextGuard offers up to 50%

better detection sensitivity than the company’s previous X-ray system,

the EZx. The system is designed to be reliable, easy to install and

compact (it is 1 m long). It comes equipped with intuitive software.

The system includes: multiple contaminant detection algorithms

to increase detection probability; QA check mode, automating op-

erator audits and record keeping; built-in internet remote support

hardware and software; an easily removable conveyor that facilitates

quick cleaning and service; and on-machine reject image storage

for up to 90 days.

Detector diagnostics warn when preventative maintenance is

needed, while the system’s wraparound detector is intended to

reduce ‘blind spots’. The system allows users to modify, test and

change detection parameters on the fly.

The series’ first model, the NextGuard C330, is designed for pack-

aged product contaminant detection and complements the Thermo

Scientific Xpert and POWERx X-ray inspection systems.

Thermo Fisher Scientific


Portable pH and temperature meter for meat processingThe Hanna Instruments HI 99163 is a portable pH and temperature meter for

meat processing applications.

The meter utilises a specialised pH electrode designed specifically for meat

applications. The FC232D pre-amplified pH electrode and removable stainless

steel blade enables users to perform measurements quickly and easily. The free

diffusion junction helps to avoid a clogged reference and the external body material

is non-toxic and food compatible.

The meter has automatic one- or two-point calibration, automatic temperature

compensation and BEPS (battery error prevention system), which alerts the user

in the event that low battery power could adversely affect readings. Battery power

percentage is also shown at start-up.

With a multilevel LCD and on-screen tutorial messages for calibration and set-

up, this compact unit is waterproof and easy to clean.

Hanna Instruments Pty Ltd


Liquid nitrogen vapour storage system

VWR International has available the Custom

BioGenic Systems Isothermal Carousel Liq-

uid Nitrogen Vapor Storage System, which

combines the -190°C isothermal design

with a small opening and an interior

rotating carousel.

The small opening provides low liquid nitro-

gen consumption, a lightweight, user-friendly lid and a consistently

low temperature in the freezer. The interior carousel rotates by a

unique ratcheting handle on top of the freezer that will position

samples to the front of the freezer, even with the lid on.

Each system includes the 2301 auto monitoring controller to

provide security and ease of operation. Four models are available,

as are a selection of inventory racks to store any size tube, vial,

box, microplate, etc to complete the system.

Custom configurations can also be designed to meet user

requirements.

VWR International Pty Ltd


http://www.arrowscientific.com.au

http://www.matthews.com.au

successful lightweighting of PET bottle production



Wolfe’s formula for lightweighting success is:

1. 100% measurement of production bottles for material distribution.

2. Hourly performance checks of key perfor-mance parameters such as top load, burst pressure and volume.

3. Automated, real-time control of the blow-moulding process.The theory behind this approach, Wolfe said, is based on

the continual management of material distribution during bottle production. Since material distribution is the one attribute that most affects bottle performance, it is critical to manage this aggressively, especially when producing lightweight bottles. Measuring distribution on every bottle produced gives a good view of the process, especially when and where deviations occur.

“If you know when and where the process is changing, you have the ability to react swiftly to make adjustments and manage your process proactively,” Wolfe said.

In addition, hourly performance checks on a sampling of bottles provide confirmation of the efficiency of the process control system. These checks should include top-load and fill-volume testing, and for pressurised products, pressure testing.

“Proactive blow-moulder management is the part that makes it all come together,” Wolfe said. “Even the best blow moulders, with the latest innovations, are subject to production variations.”

Whether due to plant environmental changes, material variations or preform quality - and so forth - events occur that affect material distribution and bottle quality. According to Wolfe, the best way to accomplish this is by perform-ing thickness distribution measurement on every bottle and incorporating automated blow-moulder adjustment to maintain desired material distribution parameters.

Wolfe cited a number of manufacturers using Agr’s Pro-cess Pilot automated blow-moulder management system to

George Wolfe, Agr International’s Chief Technical Officer, delivered a presentation on successful

lightweighting of PET bottle production at the Packaging Conference in Atlanta, Georgia, in February.

successful lightweighting of PET bottle production

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proactively manage the blowing of very light containers. In these examples, he showed how process variation was dramatically reduced and bottle performance was improved with much less waste.

Most blow-moulding opera-tions today function within a three to four sigma range based on typical sampling testing prac-tices, Wolfe said.

“This may have been adequate in the past. However, in today’s marketplace, with the ever-in-creasing demand to reduce the material content while maintaining bottle performance, the three to four sigma approach leaves a lot to chance.”

When lightweighting bottle production, a higher stand-ard is necessary to ensure success. To be able to produce consistent, high-quality bottles with minimal waste, manu-facturers must work towards achieving a five to six sigma production process.

Achieving a five to six sigma operation is not as difficult as you might think. By incorporating automated process control equipment, this can be achieved quite simply. For those who require assistance to embark on a six sigma pro-

ject of their own, Agr International offers several programs in this area. One such program is designed to help bottle manufacturers determine their ‘lightweight readiness’. This

program includes an analysis of the blow-moulding op-eration and methodologies to determine process efficiency and identify areas that might compromise lightweighting capabilities.

The Agr team can also provide a number of other

services that can assist bottle manufacturers improve their process and profitability by examining blow-moulder opera-tion/performance, feeder process stability, quality sampling methodology, overall process efficiencies and six sigma statistical instruction. George Wolfe is the Chief Technical Officer for Agr In-ternational Inc. He also heads Agr’s professional services segment that provides a variety of consultative and evalu-ation services geared towards production efficiency in the PET bottle industry .

Agr Internationalwww.agrintl.com

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Label inspection system for cylindrical plastic packages

IntraVis Vision Systems of Germany, a global supplier of video inspection machinery,

has released the IntraWatcher PVLC system, designed for the quality control of labels

on cylindrical unoriented containers. It inspects pressure-sensitive, injection-moulded and

heat-transferred labels.

IntraVis recognised the challenges that manufacturers face with inspecting the presence,

position and identity of labels and decorations on cylindrical unoriented containers. The

parts cannot be compared to a reference sample, as proper alignment is not guaranteed.

The system simplifies the inspection process as the optical inspection module takes

images from all sides of the container using four cameras and creates a full 360º image.

The images are then orientated, stitched together and the perspective is straightened by

the image processing software. These images are then compared to the reference sample.

The system can inspect 10 parts/s and has special non-shadow lighting that provides

consistent conditions during the inspection process.

The IntraWatcher PVLC inspects: presence and identity; measurement of label offset;

measurement of angular position; print errors; and folds and bubbles.

HBM Packaging Technologies


High-speed rotary blow-moulding machineMAER’s NTN850 high-speed rotary blow-

moulding machine offers productivity

and versatility in neck to neck (NTN)

technology at 80,000 bottles per hour.

The NTN series produces double

bottle bodies joined at the neck by a

dome and made from the same mould.

Bottle changeover takes less than 5 min.

It has been designed for bottlers of

liquid yoghurt and dairy drinks in small

PDE-HDPE single-serve bottles and linear

or rotary blow-moulding machine manu-

facturers. The machine has been de-

signed to complement the blow-moulding

machine with NTN double-cavity moulds,

as well as the end-client’s in-house bottle

blow-moulding operations.

MAER

www.maer.es

If you know when and where the process is changing,

you have the ability to react swiftly to make adjustments

and manage your process proactively.


Ketone-free inkLinx Printing Technologies is introducing a ketone-free ink to meet increasing demands for an

ink that does not contain MEK and acetone, suitable for a variety of coding applications across

industries such as food and drink, cosmetics, confectionery and tobacco.

Linx Black Ink 3401 offers a drying time of 1-3 s on both porous and non-porous materials,

as well as light fastness and good adhesion and contrast on a wide range of materials including

paper, card, plastic and flow-wrap.

The ink has good general chemical resistance across many substances, which makes it resilient

to chemical splash from alkalis, acids, water, alcohol, petrol and cutting fluid, and is capable of

heat resistance of up to 30 min at 300°C with no adhesion or colour change.

Linx Black Ink 3401 joins the company’s existing range of MEK-free ethanol-based inks. It can be

used with Linx’s 4900 and 7900 CIJ printers to provide a range of coding solutions for all types of

production and packing line requirements, delivering consistently reliable and high-quality codes.

Matthews Intelligent Identification Pty Ltd

Contact info and more items like this at wf.net.au/T844Zukunft, What‘s New in Food Technology, 150 x 195 mm, CC-en46-AZ033 04/13

Securing value for a strong future

www.krones.com

CC-en46-AZ033_04_13.indd 1 08.04.13 12:29

Full-wrap label applicatorThe Herma 752CFW full-wrap label applicator is capable of accurately applying full-wrap labels around products such as meat trays, clamshell-based packaging and multipack formats.

The machine applies a label that is narrow-edge leading, which is claimed to deliver the best pos-sible yield in label printing and enable users to purchase labels in the most efficient form possible.

Application is simple via the servo-driven controller. A tight pack is ensured, as control of tension is delivered through the servo system itself and the machine is not completely reliant on traditional wipe-down brushes and rollers.

Additionally, secondary thermal printers can be easily incorporated into the applicator for printing of variable information such as weights, nutritional panels, ingredi-ents lists and barcode as well as date and traceability information.

The machine’s servo-driven controller ensures accuracy, even at high speeds. The machine has a speed of up to 40 m/min or 80 products/min.

Changing label reels is easy and fast, based on the holding systems used. The machine’s configuration is based on a Ger-man design, but with modularity for fast delivery.

Result Packaging Pty Ltd



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Web-based food compliance information systemZubi is a web-based system that calculates all the

compliance information for a food label and provides

it in one PDF document. It is fast and can avoid

costly mistakes that lead to recalls or label reprints.

The system eliminates the need to enter ingredi-

ent, formulation and product information into multiple

systems and then combine all these into one report.

Zubi automatically creates the ingredients list,

including adding characterising ingredients when

requested. When formulations are adjusted, the

system will recalculate the list.

The product can calculate nutrition information such

as whether a vitamin should be removed because

it is less than 10% RDI. It lets users add any extra

nutrients and will calculate the % DI.

The system can track all allergens from ingredi-

ents and processes and can create an automated

allergen statement. It provides peace of mind and

eliminates time spent double-checking for allergens.

The web-based system can be accessed from

anywhere where there is an internet connection.

Staff can look at the same formulations from dif-

ferent places.

Zubi is structured around a database so any

changes a user makes to an ingredient or formula-

tion will instantly flow through to all products they

are used in. The system allows users to convert a

product back into an ingredient so it can be added

to a formulation and then used in another product,

which is useful for pre-mixes made on-site.

The ingredient database in Zubi includes more

than 700 items from the NZ Food Composition

tables. As well as providing nutrition information,

these items have ingredient and allergen declara-

tions already loaded.

Zubi

www.zubi.co.nz

Measuring OEE at greenfield plastics moulding siteOperations Feedback Systems (OFS) has gone live at the Food Plastics Co’s greenfield moulding facility in Campbellfield, Victoria.

Food Plastics Co is a Melbourne-based plastics blow-moulding and injection-moulding company supplying high density polyethylene (HDPE), low density polyethylene (LDPE), polyethylene terephthalate (PET) and polypropylene (PP) blow-moulded plastic bottles, tubs, buckets and containers. The company also manufactures HDPE and LDPE lids and closures for the dairy, food, chemical and beverage industries.

OFS software is configured on state-of-the-art blow-mould bottle lines and injection-mould cap lines at the Campbellfield facility measuring OEE, live production and waste. The OFS Analytics suite is providing valuable live information to both the management and operational teams and has been a factor in successfully commissioning the new plant.

“I had already seen OFS running in another production facility and thought it was outstanding. I knew it would be beneficial for our business straight away,” said Hugh Donelly Managing Director, Food Plastics Co.

“We’ve gone from sign off to having production lines up and running in no time and with a minimum of fuss. I can now monitor the performance of these lines anywhere, anytime. The information really is insightful.”

“When I first saw the plant it was totally empty and then, a few short weeks later, it was great to see production in full swing, with OEE hitting the high 90s,” said Shoni Even-Chaim, owner and founder of OFS.

OFS - Operations Feedback Systems


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http://www.tronics.com.au


>>>

Transport and distribution

On 26 April 1956, 58 truck bodies were hoisted onto an old tanker moored at Newark, New Jersey. The container revolution had arrived and five days later the tanker, Ideal-X, docked in Houston with its cargo, this time packed into the quasi containers. On land, rail rather than road had been preferred for shifting large volumes of goods. With the termini of rail networks located in cities and ports, manual handling was necessary as products were loaded into box cars. Meanwhile, on the roads, large vehicles were developed but they still involved manual handling.

Historically, as early as 1885, rail in the USA had offered the opportunity to transport produce wagons to ferry landings opposite New York City. In the 1950s, flat-top rail wagons were used to ‘piggy back’ trailers as a means of transportation for long distances. However, all of these systems involved multiple handling and there was no standardisation to facilitate the various systems.

Unit load concepts had been around for centuries with unitising items on a base and using a windlass to raise them, but in WW2 the pallet (and forklift truck) came to the fore. However, it was another war which saw this principle taken to the next step. The Vietnam War saw the introduction of a logistical approach with the setting up of the First Logistical Command and the introduction of ‘unitised packaging’. Previously the movement of materials and supplies had created bottlenecks and the port facilities were inadequate for the volume of traffic. Pallets were dumped at random on the docks, creating chaos. Containerisation was one answer; however, the military bureaucracy was divided over the concept.

Finally, in 1966, following a visit by the Secretary of Defence Robert McNamara, the nexus was broken and in 1967, the shipping company Sea Land provided seven ships and the project got underway. This then was the genesis of containerisation and air transport absorbed the concept, thus unifying the distribution system.

The container and the associated handling systems have not only revolutionised distribution, they have impacted on design, packaging material

and reduced inventories. They have facilitated the rapid distribution of products from the producer to the retail shelf with minimal handling and savings in materials.

Emeritus Professor Harry Lovell OAM, FAIP [email protected] www.aipack.com.au

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Air knife with static-eliminating ionsExair’s 54″ Super Ion Air Knife neutralises

static electricity while blowing away dust

and particulates from printed surfaces,

paper, plastics and three-dimensional

shapes. The 54″ (1372 mm) wide laminar

airstream, full of static eliminating ions,

is effective at high speeds and provides

cleaning up to 6.1 m away. Poor print

quality, dust attraction, tearing, jamming

and related equipment downtime may be

reduced by using the air knife.

Available from Compressed Air Aus-

tralia, the air knife is efficient, using only

16.7 SCFM of compressed air at 5 PSIG

to entrain high volumes of surrounding

room air. An electrically powered static

control bar fills the uniform sheet of air

with a high concentration of positive and

negative ions. The laminar airstream

increases the surface exposure to the

ions, making it effective for high-speed

processes and over long distances.

Force can be adjusted from a ‘blast’

to a ‘breeze’. The shockless design is

UL Component Recognized to US and

Canadian safety standards, and power

supplies are CE and RoHS compliant.

There are no moving parts to wear out.

Applications include surface cleaning,

neutralising plastics, bag opening, pre-

paint dust removal, printing machinery,

packaging operations and elimination of

static electricity shocks. Many lengths,

up to 96″ (2438 mm), are available

Compressed Air Australia Pty Ltd



Packaging Technologies

Ph: +61 2 8814 3100www.hbm.com.au

Beverage & Packaging Equipment Specialists

• PET Bottle Production• Beverage Filling & Processing

• Packaging & Labelling• Bottle & Preform Handling

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High-speed liquid filling machinesRomaco has extended its Macofar LF 200 product family with two models for filling liquids into

glass and plastic bottles at high speeds. The Macofar LF 200 FD and LF 200 FS series were

developed for bottling pharmaceutical liquids. The LF 200 family comprises five different models

for filling a variety of applications of almost any viscosity gently and efficiently.

The LF 200 FD is used for high-speed filling of pharmaceutical sprays, nose and ear drops

as well as ophthalmics and syrups. It has a maximum output of 12,000 bottles per hour with a

filling volume of up to 100 mL. Equipped with two closing stations, it is capable of handling a

range of closure types including pipettes, dosing cups, spray pumps, plungers and screw caps.

The dual closure system is flexible and facilitates many different combinations. The bottles

are filled continuously, speeding up the filling process. The movement of the swivelling dosing

systems is synchronised with the bottle transport through the machine. The LF 200 FD is suit-

able for glass and plastic containers 16 to 80 mm in diameter and 35 to 200 mm in height

with a filling volume of 0.5 to 500 mL. The transport system that transfers the packaging can

be adjusted to different container dimensions quickly and easily.

The company’s FS machines are designed for applications with a single closure system

such as pump, pilfer-proof, child-proof, screw or press-on caps. The LF 200 FS likewise fills

the containers in a continuous process at a maximum rate of 12,000 bottles an hour. It is suit-

able for processing pharmaceutical liquids that are orally administered or applied to mucous

membranes. Servo-controlled processes assure safe and reliable handling throughout the filling

and closing operations.

Romaco

www.romaco.com

Benchtop tensile and COF testerVT100 is a robust and portable benchtop tensile and COF

tester that is designed to carry out quick and accurate quality

assurance testing in an industrial production environment.

The VT100 is suitable for packaging manufacturers and

companies that are packing and sealing their own plastic

packaging, paper packaging and food packaging.

VT100 carries out seal testing, slip testing and tensile

testing and can be easily operated on the factory floor

with minimal training. Its rugged design makes it suitable

for use inside a factory.

The tester can also be integrated into software called

Tool Suite. This will provide the operator with automated

testing capabilities via an easily operated touch screen.

Tool Suite will save the test results in a database for future

analysis and reference.

VT100 can be customised and is designed to meet

ASTM D882-2009, ASTME4-10 and ASTME83-10a. Remote

support is provided.

Convex Plastics Ltd



In-package plasma process Brian Wallheimer

Exposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate

all traces of foodborne pathogens on those foods, according to a Purdue University study.

Kevin Keener, a professor of food science, is looking for new ways to kill bacteria, such as E. coli and Salmonella, that contaminate foods and cause serious illnesses and deaths. His method uses electricity

to generate a plasma, or ionised gas, from atmospheric gases inside the food package.

This process creates a wide variety of bacteria-killing mol-ecules including ozone, nitrogen oxides, hydrogen peroxide and others. These molecules only exist for a few hours and then revert back to the original atmospheric gas, leaving a bacteria-free product.

In findings published in the Journal of Applied Microbiology, Keener and researchers at the Dublin Institute of Technology demonstrated that sealed-package atmospheric plasma works well to kill bacteria in growth media. Their experiments showed that bacteria on these surfaces were eliminated with 20 seconds of treatment and 24 hours of exposure to the gases it creates. Keener said the cost of the process should be comparable to current chemical and heat treatments used to sanitise foods.

“Even in the most resistant bacteria-growing media, 45 seconds of treatment gave us complete elimination of the E. coli,” Keener said. “Under a microscope, we saw holes form-ing in the cell walls of the bacteria.”

Adapting the technology for liquids could allow develop-ment of portable devices to clean drinking water in areas with contamination or that lack other purification methods. It could also allow food processors to bottle juices without

first heating them, a process widely used to kill bacteria that can alter products.

“This could be developed to allow you to achieve some-thing similar to pasteurisation without the heat and quality changes that occur with that process,” Keener said.

In Europe, especially, new methods are being sought as alternatives to washing foods in chlorine baths.

“Chlorine water works well on hard surfaces. But there can be issues if bacteria get inside organic matter on the produce, making chlorine ineffective,” Keener said.

Keener is working with researchers at Dublin Institute of Technology, National Centre for Plasma Science and Tech-nology at Dublin City University in Ireland, and Innovació i Recerca Industrial i Sostenible (IRIS) in Spain to develop a precommercial system for larger-scale decontamination test-ing. After that, he would like to build a commercial system that could be used in food-processing plants.

Future research will also consider how the process affects food quality.

“Results from recent testing of E. coli bacteria in liquid suspensions demonstrated significant bacterial reductions with no heating or visual colour change,” Keener said. “This suggests that atmospheric cold plasma treatment may achieve a cold pasteurisation process for liquid foods to extend shelf life and improve safety.”

The European Community’s Seventh Framework program funded the research. These results are part of a larger EU project entitled SAFE-BAG.

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Upgrading food quality and processing efficiency

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The use of advanced inline cooking systems is improving

product quality and cooking efficiencies among food

processors in Australia - and saving on costs.

©iStockphoto.com/ LukaTDB


“Emphasis on the quality of the foods is one

noticeable trend in this market,” said Barry

Hansell, sales manager at Reactive Engineer-

ing in Sydney. “Ready-to-eat (RTE) meals

are a good example. Ten years ago you’d be hard pressed

to find good quality in frozen meals. But now processors

are focusing more on fresh-prepared meals, which allows

for higher quality and much greater variety.

“Yield improvement remains important, but with newer

cooking system designs, food processors no longer have to

sacrifice quality simply to get a bit of extra yield,” Hansell

said. “The opportunity exists for them to gain or maintain

yield while improving quality and cooking efficiencies.”

Hansell says his customers are increasingly switching

from labour-intensive batch cooking to high-efficiency

inline processing that improves quality, consistency, yield

improvement and throughput,

while extending shelf life and

improving taste and appearance.

Spiral ovens and flame grillers

are often important components

of these inline cooking systems.

Sydney-based Prontier pro-

duces ready-to-eat protein sand-

wich fillings and meats for pizza

and salad toppings, and covers all aspects of manufacturing,

distribution and retail operations.

Prontier recently acquired a Unitherm Food Systems flame

grill and spiral oven, which gives added flavour and a more

authentic product appearance, plus improved efficiencies.

The flame-grill individually quick-flames products, max-

imising the effects of flame searing while minimising yield

losses. Multiple independently controlled burners and touch-

screen recipe selection make this unit flexible and efficient.

“We use this equipment to wrap the outside of items

in flames and seal the meat,” said Saxon Joye, Prontier

founder. “It also browns meat products such as chicken

with a char-grilled stripe. The natural-looking flamed colour

and authentic grilled flavour are dramatic improvements

in the quality.”

Prontier’s meats are fully cooked in a spiral oven - a

flexible, small-footprint cooking system developed for pro-

cessors wanting the benefits of continuous cooking with

reliable consistency and lower energy usage.

“Now, instead of batch processing we have a ‘production

river’ which provides huge labour-saving advantages and

gives us real control over the way we finish every piece of

food, making it a beautiful product,” said Joye.

The spiral oven is also used by Primo Moraitis Fresh,

which manufactures, processes and packages RTE salads,

soups and fresh-cut processed vegetables.

“Before getting this equipment we used combination

ovens and other small cooking devices,” said Ben Watt,

general manager. “When we first looked at the spiral oven,

it seemed like a great piece of equipment that could have a

lot of potential uses - which is exactly what it is. We can

steam, roast, bake and super roast (roast and steam). The

system is really versatile, so it’s in use almost all the time.”

Primo Moraitis Fresh’s principle products are wet salads

for gourmet dinners, such as creamy pastas, potato salads

and coleslaw.

“We use a lot of bacon, pancetta and meats like that,”

Watt said. “We roast those items through the spiral oven.

The continuous process gives us great volume with an even

cook and great consistency.”

The spiral oven is also used for steaming potatoes, as it

does a better job than boiling the potatoes in water. The com-

pany produces approximately

400 kilos of steamed potatoes

per hour using this system.

Jewel of India is another Aus-

tralian-based processor using a

spiral oven with a spiral chiller

to meet quality standards and

improve yields and efficiencies.

Jewel of India is an RTE

chilled meal manufacturer cooking authentic Indian foods.

The company supplies clubs, hospitals, airlines and stadi-

ums, as well as butchers, delis, supermarkets and caterers

that service the military and mining industry.

“The spiral oven is installed in our new high-risk pro-

duction facility, which will provide food safety similar to

the newest European and pharmaceutical standards,” said

Jim Keating, Jewel of India general manager. “We primarily

cook chicken on this system, but it will cook other items

that we adopt in the future. We have trialled meatballs,

moulded lamb balls, chicken balls and fish through the

spiral system, and it has proved very flexible. The system

will allow us to adapt quickly to market changes so we

don’t run the risk of being left behind.”

Although the spiral oven is newly installed, Keating ex-

pects overall yield improvements of 15 to 20%. The system

will also improve throughput, optimise product consistency

and reduce labour.

“Today, it’s really about output; it’s no longer all about

input - the price of beef or lamb, or power, etc,” Keating

said. “If you can improve quality and efficiency, that is

where the competitive advantage and profits lie.”

Reactive Engineering Pty Ltd

Contact info and more items like this at wf.net.au/U077

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Yield improvement remains important, but with newer

cooking system designs, food processors no longer

have to sacrifice quality simply to get a bit of extra yield.


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Food-grade dry PTFE sprayThe Bel-Ray No-Tox Food Grade Dry PTFE Spray is a

multipurpose, dry-film lubricant in a convenient aerosol

form that has been NSF-H1 approved for use in ‘clean

industry’ applications.

The spray is fortified with polytetrafluoroethylene, a

synthetic fluoropolymer of tetrafluoroethylene, which offers

one of the lowest coefficients of friction against a solid

surface. It is designed for ‘incidental contact’ lubrication

applications in the following industries: food processing,

food preparation, pharmaceutical processing, personal

care and other industries requiring ‘clean’ applications.

The user-friendly formula does not affect plastic or

painted surfaces, while also being non-toxic, non-corrosive

and non-irritating. It offers superior dry film lubrication that

remains water resistant after application. Uses include lu-

brication of bearings, slide ways, conveyors, cams, hinges

and other locations where a clean, durable, long-lasting

film is required.

Safe for industries where molybdenum and graphite are

not allowed, the spray meets NSF-H1 and FDA requirements

for incidental food contact. It is recognised as compliant

under the volatile organic compound (VOC) criteria estab-

lished in California’s Consumer Products Regulation by the

California Air Resources Board (CARB) and the proposed

VOC limits by the Ozone Transport Commission (OTC) for

lubricants classified as ‘dry lubricant’.

Bel-Ray Company Inc


Energy efficiency and sustainability programFor organisations whose machinery is costing thousands of

dollars in electricity to run and for those wanting to consider

energy efficient upgrades but who are unsure where to start,

or what financial assistance may be available, Energy Action

offers a unique energy efficiency and sustainability partnership

program, Activ8+.

The Activ8+ team works with businesses to identify energy

efficiency opportunities and manage projects through to com-

pletion. Where available, the team can even assist with grant

applications to secure funding. Most importantly, their team of

engineers can aid with the complex measurement and verification

process (now required to be outlined in many applications) to

quantify the investments and the expected return. Partnering with

Activ8+ allows an organisation to work smarter, not harder - aim-

ing to minimise disruption internally to bring projects to fruition.

These services will allow an organisation to achieve genuine

cost savings through a reduction in the energy component of its

energy bill. This cost saving will be achieved while also reducing

the carbon footprint of the organisation.

Energy Action


Customised motor delivered in four weeksmaxon motor recently delivered a customised low-voltage brushless DC motor to

a customer requiring a robust motor for a drilling tool operation.

The brushless motor is a heavily modified version of the 45 m 250 W 24 V catalogue

brushless motor. The entire rear section of the motor was modified to meet the exact dimensional

requirements of the application.

The catalogue version of this motor has a radial cable exit and a radial extension of the cable glands. This radial

cable exit can interfere in applications where the motor needs to be fitted inside a pipe or other round tube space.

maxon was able to produce drawings of the modified design within two days and, after customer approval,

the motors were manufactured and delivered in four weeks.

The rear cable housing, gland and sealing were not the only parts of the motor that were modified. The drill-

ing application sees the motor sprayed with high-pressure jets of water. To protect against this, the front motor

bearing was fitted with rubber seals.

To keep the electronic components and motor speed control unit well away from the harsh environment, the

cables also needed to be manufactured with a specific length, connection and shielding.

maxon motor Australia Pty Ltd


http://www.urschel.com


Cape Cod Potato Chips produces one of the top-selling brands of batch-cooked potato chips in the US. Hosting more than 250,000 visitors each year, Cape Cod’s plant and store are one of the top tourist destinations on the Cape. An almost cult-like following for the company’s style of distinctively crunchy batch-cooked chips has developed.

When the company decided it needed to significantly boost production capacity to keep up with demand, plant manager Jeff Newell was faced with a conundrum. How do you squeeze higher output from the same floor space used since 1980, without changing product quality or ruining the charm of a popular tourist destination?

“We were space-constrained and simply didn’t have the ability to make the plant bigger with brick and mortar,” Newell said. “The project was based on the premise that the kettles we work with are the original fryers the brand was started with. So our challenge was to replace those fryers without expanding the plant and still make the Cape Cod Potato Chips our customers love.”

Since the original fryers were Heat and Control Mastermatic models, Newell contacted the company to replace six of the 18 batch fryers and then replace the remaining fryers if the project succeeded. Additionally, Newell wanted fryers providing a higher oil turnover rate and a broader, more controllable frying temperature profile.

“The goal was to make the same product whether we have low-gravity potatoes or high-gravities, and do it with much higher throughput,” reasoned Newell.

Heat and Control developed a new fryer based on its proven 800B platform, which closely matched the footprint of the company’s existing fryers. Heat transfer tubes were positioned lateral to product flow with BTUs provided by a new combustion system. To preserve floor space, combustion components were mounted above the fryer, instead of beneath it. PLC-controlled Chip-Stirr systems automatically agitate slices for safe, uniform cooking and discharge of the finished chips.

This design met every one of Newell’s requirements but introduced yet another challenge: how to cost-effectively remove the significantly greater volume of steam and oil vapours generated by the increased chip capacity.

The company had exhaust hoods mounted two metres above each of the old fryers, which pulled a large amount of draft air from the cook room. The new fryers would pull up to 30% more air and add nearly a million dollars to the project for additional air make-up equipment if a similar approach was used.

To eliminate this deal-breaker and save energy, Heat and Control equipped each fryer with a hood enclosure, like those commonly used on continuous fryers. In addition to reducing draft air volume to below 1700 acfm, the hoods blanket the oil with steam, purging oxygen to improve oil quality by reducing oxidation.

Oil Mist Eliminators built into each hood remove oil from exhaust emissions to improve air quality and prevent potentially combustible deposits of oil from coating the roof. Newell says the eliminators and the hoods are a big environmental improvement, both inside and outside of the building.

“This technology exceeded the expectations of the regulatory agency and they were impressed with the lower particulate numbers given our increase in throughput,” he said.

“Heat and Control made sure that the equipment was sized properly, that the combustion system was capable, that the right amount of BTUs were transferred to mimic our profile and that modulation between high and low fire was programmed into the PLC to do anything we wanted to do.”

It also helped that PLC codes for the new equipment were written on the same basic platform as the old systems. This helped start-up run smoothly.

“We started up the first two new fryers on a Monday, the second two on a Tuesday, and the third set on a Wednesday - and it was almost flawless. We started at the target batch size and never turned back. On the first two fryers we were making the right product within five batches. After that, product was as it should be after one or two batches on the remaining fryers,” concluded Newell.

On the old fryers, the temperature profile was sluggish and occurred over a longer period of time. The new fryers are far more responsive, says Newell. “We can now go to whatever bottom temperature we want, so we can get more flexibility to make a little bit harder bite if we want to.

“There is an improvement in product appearance. And because the BTU conversion is so powerful in the new fryers, I get a searing effect early on in the batch cycle which holds the chips to the right number of fold-overs and a good cup shape.

“Texture change is neutral,” he added, “which is a good thing. The fact that I’m making significantly more product in the same size of equipment and not sacrificing any texture is a huge positive.”

“Innovation and collaboration between our two companies yielded a unique solution in terms of square footage and capacity,” said Newell. “What we ended up with was pretty close to the same footprint.

“We got a huge boost in capacity, no changes in brick and mortar, all kinds of finished product profile control, significant quality improvements and a big positive environmental impact.”

Heat and Control Pty Ltd


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Keeping the crunch while raising productivity

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Satisfying your food and beverage manufacturing needs.

EASY TO DO BUSINESS WITH NHP ELECTRICAL ENGINEERING PRODUCTS PTY LTDSales 1300 NHP NHP | nhp.com.au |

When it comes to the Food and Beverage industry, NHP offers the ultimate partnership to help you achieve project success through integrated value solutions. Why? Because put simply, we’re easy to do business with.

At NHP, we have the knowledge and expertise to help you in all aspects of your Food and Beverage process application. Our quality network of global supply partners including leading automation supplier Rockwell Automation ensures we have the solution to suit a range of manufacturing processes -

whether it be the front/wet area that deals with raw ingredients or the dry end where the packaging of product takes place.

With the agility to satisfy you round-the-clock needs thanks to a local team of technical experts and sales teams, there’s no need to wait any longer. Put us to the (taste) test…

http://www.nhp.com.au


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WS

No tariffs for imported tinned fruit, PM saysThe government will not consider imposing tariffs on imported tinned fruit, the Prime Minister has told ABC Rural, despite calls from SPC Ardmona to put temporary tariff protection in place.

The Goulburn-based processor requested the government temporarily impose tariffs on imported tinned fruit after it was forced to cancel contracts with 60 stone-fruit growers.

But the Prime Minister says that specific tariffs risk retaliatory taxes on other agricultural exports. “We say, ‘Okay, we will protect a particular producer or a particular industry with a tariff’, only to find that other countries around the world who import things from Australia, including agricultural products, then retaliate with their own tariffs,” Julia Gillard said during a visit to northern Tasmania.

SPC called for the protection after its forecasts for the coming season led to a reduction of up to 50% in intake tonnages for some fruit tonnages for the 2014 season. The company says market share of imported private label canned fruit has grown to 58%, while its canned fruit share has declined to 33%. SPC’s export market volumes have declined by 90% in the past five years.

Emergency Safeguard act ions are permitted under the World Trade Organisation rules. These actions would permit the imposition of an emergency tax on cheap imported foods where domestic industries are suffering injury.

According to AUSVEG Public Affairs Manager William Churchill, “A flood of imported produce is wrecking regional businesses, employers and families.”

Olam opens $60 million almond processing plantOlam International has opened a $60 million almond hulling and processing plant in Carwarp, Victoria. The 12,000 m2 facility is reportedly the largest of its kind in the Southern Hemisphere.

The plant is expected to de-hull and shell 14 tonnes of almonds per hour and employ approximately 19 permanent and 54 casual staff once in full production. It will feature state-of-the-art laser sorter technology to shell and hull the almonds, generating significant efficiencies and ensuring consistent product quality, traceability and food safety.

The company is minimising its environmental footprint by using modern technology. The warehouse can operate in complete darkness, reducing electricity use for lighting, while a cogeneration plant fuelled by almond hulls is also being explored.

“The plant’s total capacity will reach 40,000 MT of almond kernels each year, meeting all of our upstream orchard volumes and positioning us well to meet the rapid growth in demand for almonds in India, China, South-East Asian and Middle Eastern countries,” said Bob Dall’Alba, Olam Australia Executive Director and Country Head.

$52m Mars upgrade supported by governmentThe Australian Industry Group (Ai Group) has welcomed the Victorian Government’s announcement of support for the $52 million expansion of the Mars confectionery plant in Ballarat.

Tim Piper, Victorian Director of Ai Group, said the expansion and support shows Mars’ and the government’s commitment to manufacturing.

“Mars has been very important in the Australian confectionery landscape and is a major employer in Ballarat,” Piper said. “Its expansionary plans will be a fillip for the area.”

“The state government’s support for the new plant is positive recognition for Mars manufacturing in the state and for employment in Ballarat, and is helping to deliver on the government’s promise to support manufacturing.”

The Ballarat production line upgrades are expected to benefit export opportunities and boost productivity at Mars.

© www.sxc.hu/cher1969

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New ISO standards for product safety and recallNew ISO standards have been released for Consumer Product Safety (ISO 10377) and Consumer Product Recall (ISO 10393).

These two new ISO Standards provide practical guidance to suppliers of consumer products in assessing and managing the safety of their products, from the design of the product to the final product end user as well as consumer product recalls and other corrective actions after the product has left the manufacturing facility.

ISO 10377 and ISO 10393 aim to foster improved consumer safety and seamlessly interoperate with GS1 standards in many areas, including the requirements for globally unique product identification, supply chain traceability and multi-jurisdictional product recall.

“The new standard places a strong emphasis on understanding risk, good communication and being able to monitor the effectiveness of the recall through a variety of measures,” said Steve Hather, Managing Director of RQA Product Risk Institute and leading member of the International Working Group that developed the ISO 10393 standard.

“The difference between an effective product recall and a crisis that can cost millions of dollars and threaten the survival of a consumer goods company comes down to four key elements - investigation, assessment, strategy and communication. Get these elements right and the chances of a recall escalating into a crisis are very much reduced. The new standard places a heavy emphasis on these areas and is why we have created training courses that focus on these key elements,”

The standards were developed in parallel and with the contribution of GS1 Australia and RQA Product Risk Institute. The two organisations will host a series of web-based presentations about how the new standards will benefit businesses by improving consumer product safety and the management of product recall events.

MG invests $19.1 million in Leongatha UHTMurray Goulburn Co-operative (MG) has announced a $19.1 million upgrade to its Leongatha plant, increasing the site’s UHT manufacturing output by 70 million litres each year.

The Leongatha upgrade is part of MG’s planned $200 million investment in leading-edge dairy food manufacturing facilities for UHT milk, butter/spreads and cheese.

MG Managing Director Gary Helou says the company is making the significant investment in

its Leongatha plant to meet increased demand for UHT milk.

“The demand for Australian dairy products is growing rapidly,” Helou said. “To meet the demand for UHT milk, we realised we had to make the upgrade at Leongatha now.”

According to Helou, the expansion and upgrade of the company’s UHT manufacturing footprint has been prioritised as the business is currently operating at capacity.

“The Leongatha upgrade will help MG meet immediate demand for UHT milk from world markets, particularly Asia, while the long-term strategy is confirmed. It will also help us to lift our supplier/shareholder returns.”

Work on the Leongatha upgrade will begin in late April and is expected to be completed by December 2013.

© www.sxc.hu/BeverlyLR


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High-temperature chain lubricantStella HT 300 Food Grade High Temperature Chain Lubricant is designed for the

lubrication of conveyor chains and bearings running continuously at high temperatures

up to 280°C, and short periods up to 300°C in the food manufacturing industry.

Stella Chain Oil HT 300 is used on chain-driven bakery ovens, drying machines

and other high-temperature food processing equipment.

Utilising biodegradable base oil, the HT 300’s highly polar molecules strongly

adhere to the surface and withstand high temperatures, while at the same time

separating the moving parts due to its highly viscous lubricating film to provide

maximum protection.

HT 300 is available in 5, 20 and 205 L packages.

Food Grade Oils


Touchless X-ray inspection systemThe Thermo Scientific EZx Touchless contaminant detection system is an

entry-level X-ray system designed to pass open or lightweight products

through the system without the need for radiation shielding curtains.

The touchless version of the compact EZx X-ray system eliminates sani-

tary and health concerns raised when lead or non-lead curtains touch food

products being inspected. It is suitable for inspecting raw meat, poultry and

fish in open trays prior to wrapping, and for lightweight products that may

be hindered by heavy lead curtains.

According to the company, the EZx system is designed to offer the low-

est cost of ownership of any X-ray system. Its source and detector design eliminates blind

spots found on most other X-ray systems. It is certified for harsh environments with an IP65

rating. The intuitive HMI with on-screen inspection results and quick-learn wizard enable easy

operation and quick set-up.

JL Lennard Pty Ltd

Contact info and more items like this at wf.net.au/T850 Food-grade approved PVC pipingFor decades, PVC has been successfully used worldwide for drink-

ing water supplies as well as industrial piping. Now, a high-purity

PVC from Georg Fischer Piping Systems is food-grade approved.

This piping system is claimed to provide cost advantages

compared to stainless steel or other polymers for this application.

In regards to corrosion resistance and durability, high-purity PVC

offers the range of benefits of a PVC-U piping system. In addi-

tion, a straightforward installation technique by adhesive jointing

is included with the piping.

The high-purity PVC has been tested according to European

Standards. Based on the results of these tests, any deterioration

of the food - such as beer, wine, milk, juices and vinegar - that is

transported in high-purity PVC pipes can be excluded.

Georg Fischer Pty Ltd


http://www.veederline.com.au

http://www.sew-eurodrive.com.au


Fungi in your drinkA research project at Indiana State University into

Kraft’s Capri Sun, a popular packaged drink in the US,

has found five types of fungus.

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Kathleen Dannelly, associate professor of microbiology at Indiana State University, said one previous study published online found only one fungus in Capri Sun. However, the research in Dannelly’s lab found

five different fungi.“As far as I can tell, the fact that they don’t put preserva-

tives in this is really allowing lots of fungi to survive the drink process,” she said.

Dannelly became interested in researching the drink after a television reporter contacted her regarding an object found in a package of Capri Sun by a Terre Haute family.

“A father had brought it to him and was very upset about what was this large ugly thing in his child’s drink,” Dannelly said. “So we took it from there and determined it was a fungal mat.”

A further investigation found other online reports of other fungal mats found in Capri Sun.

“I got really interested after seeing it to take this further and see how prevalent it was in the drink,” Dannelly said.

Dannelly recruited senior biol-ogy major Leah Horn from St Louis to conduct the research. Horn has spent the past year filtering Capri Sun through a vacuum and seeing if any fungal microbes re-mained behind and grew on filter paper. She found five - three from the tropical punch flavour, one from the Roaring Waters flavour and one from the fruit punch flavour.

“They are all five different species. We’re not 100% sure which ones they are,” Horn said. “We’re still testing.”

Kraft operates a website answering questions concerning mould found due to breaches in packaging and a lack of preservatives in the drink. The company has assured worried consumers that the fungi are not harmful to humans. In the Frequently Asked Questions page about Capri Sun and the mould, the company stated, “While unpleasant, it is more of a quality rather than a safety issue. However, we take consumer concerns very seriously. When we had the opportunity to look at a sample in the past,

we have sent it to a leading, accredited lab for testing. They independently confirmed it was mould. Because this product contains no preservatives, the beverage can spoil and mould can grow.”

“The significance of this is that for the majority of people, other than being grossed out when you open a package and it has a large fungal mat, which is a really nasty looking thing, it will probably not hurt you,” Dannelly said. “However, in patients who are immune-compromised and some other un-derlying diseases, this could create a health concern for them.”

For the next stage of testing, Dannelly and Horn plan to test the theory that the fungal mats grow in compromised packages.

“We’re just going to puncture these Capri Sun packages and see if there are spores already in there, which we think is already the case, and see if we can get those mats to grow,”

Horn said.Dannelly said their theory is

that a gas put into the packages removes oxygen, which the fungi need to grow.

“Maybe what happens is that the package just gets breached enough, not a big hole, a tiny pinhole that’s enough to let air

and oxygen in so that gives fungi room to grow, what they need to grow, then you get fungal mats,” Dannelly said. “Maybe that’s why it’s only occasionally there’s the large growth of an organism.”

Such a project proved perfect for undergraduates to research, according to Dannelly.

“When you start with these projects that are more about microbes, especially microbes in food or in water, they’re easy to understand and very exciting because this is so close to home,” she said.

Horn said the research has given her a better understanding of what happens in a lab.

“I can take things people have said and apply them for myself,” she said. “It’s a really rewarding experience.”

As far as I can tell, the fact that they don’t put

preservatives in this is really allowing lots of fungi to

survive the drink process.

© www.sxc.hu/nazreth/brokenarts

http://www.belray.com


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Electromagnetic

flow sensorDwyer Instruments’ Series IEFS Insertion

Electromagnetic Flow Sensor comes in

brass or stainless steel, allowing it to

handle a wide range of pressures and

temperatures as well as a variety of

available saddle fittings to fit pipe sizes

from 3 to 24″.

The IEFS-3X and IEFS-4X have isolation

valves which allow hot-tap installation and

optional stainless steel construction. Ad-

ditional options for this flow meter include

adapter fittings and a reverse flow output.

The series IEFS is suitable for ‘dirty’ water

applications or any application where

moving parts may be an issue.

Dwyer Instruments (Aust) Pty Ltd


Safety padlocks, hasps and lockout cables for small-diameter lockout pointsMaster Lock has launched a range of safety padlocks, hasps and

lockout cables designed to fit smaller diameter lockout points.

Designed for lockout/tagout, the S31 safety padlock has a

durable non-conductive Zenex lock body and a 4.76 mm marine-

grade 316 stainless steel shackle. Available in nine colours, the

lightweight safety padlock is easy to carry and comes with a

weather tough cover designed to keep out dust, dirt and grime.

It also performs well in extreme conditions with a temperature

rating range of -46 to +177°C and the ability to withstand harsh

chemicals and corrosion.

When work is being undertaken by more than one employee,

it is vital that a lockout hasp is used. In response to industry

needs, Master Lock has developed the S430 and S431 hasps

to fit smaller lockout points. The S430 is a compact, lightweight

lockout hasp that has a 4 mm diameter steel shackle to fit these

applications. The S430 has a plastic body that closes like a book

and accepts two lockout hasps. The S431 is suitable for highly

corrosive environments as it is constructed from marine-grade

316 stainless steel.

The S806 is a multipoint lockout solution from that measures

4 x 1.8 mm. To use, simply feed the cable through the points to

be locked out, then back through the lockout body, cinch it tight

and apply a safety padlock.

Mayo Hardware Australia


Seafood, gut health and lasers: 46th annual AIFST ConventionFrom sessions on seafood science and gut health to a laser fence that shoots down mosquitoes, the 46th annual Australian Institute of Food Science and Technology (AIFST) Convention will be full of cutting-edge and compelling topics.

To be held in Brisbane from 14 to 16 July this year, session highlights include:

•Seafood makes a splash: Microbiologist Graham Fletcher will provide insight into the seafood industry and share exciting innovations from around the world. Fletcher is an expert in seafood safety, packaging, optimisation of chilled fish, ultrahigh-pressure processing of seafood and horticultural products.

•Gut health: The global probiotics products market was estimated at $24.23 billion in 2011, with more than 500 food and beverage products introduced in the last decade. Three international presenters will speak about the wonders of pre and probiotics and the latest advances in digestive health.

•Neuroscience of leadership: Award-winning communications expert Amanda Gore uses the latest research in neuroscience, positive psychology, epigenetics and emotional intelligence to help business leaders achieve results and create flourishing workplaces.The conference will feature a host of domestic

and international speakers who will deliver on topics such as:

•Food science, history and culture•Digestive health - pre and probiotics•Technology matters - innovative technology•Meeting modern expectations of shelf life•Salt/sodium - mini workshops

The conference will have something for everyone working in farming or food processing, food safety or quality control, training, retail or mining. Professionals and students, members and non-members, marketers and scientists will all find the conference a must-attend event.

Several hands-on workshops will also run. Topics range from understanding the new Health Claims Standards to shelf-life validations and verification, and tips on how to influence your boss.

For more information on the convention and to register to attend, visit www.aifst.asn.au/convention.htm.AIFST

http://www.heatandcontrol.com


We’re getting social!

www.FoodProcessing.com.au/social

We are providing more opportunities for you to stay up to date with all the latest industry information from the social networks of your choice.

Follow us and join the conversation with thought leaders from your industry.

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Vibration sensor monitorifm efector’s easy-to-use VNB001 vibration

sensor monitors, displays and records vibra-

tion values. A display with colour change in

traffic light colours shows machine conditions

at a glance.

The unit is the first member of a series of

vibration sensors. The compact sensor monitors

online the overall vibration condition of machines

and plants according to ISO 10816 and has

an onboard time-stamped history function as

well as data logging and trending - all directly

on the machine.

The sensing principle is based on the efector

octavis technology, which can also be used

reliably in mobile applications. The sensor measures the effective vibration velocity in

mm/s or in/s. Measured value and switching status are indicated on the LED display.

Critical machine conditions can be signalled using two switching outputs or one switch-

ing output and one analog input.

As an alternative, the sensor can be powered via USB interface and used as a handheld

device. The product also offers rapid and easy handling and set-up as the parameters

can be adjusted directly on the device. No additional configuration software is required.

ifm efector pty ltd


Low-pressure homogenisation deviceTetra Pak has developed a homogenising device

for dairy products that reduces the required

pressure during milk production. Using the de-

vice reduces energy consumption, which lowers

operational costs and environmental impact.

Known as the HD EnergyIQ, it is designed

for high-capacity (15,000 to 52,300 L/h) Tetra

Alex homogenisers, models 30, 350 and 400.

The pressure reduction means less load

on the homogeniser, so maintenance and

the replacement intervals of worn parts is up

to 40% longer, the company said, meaning

production time is increased.

The HD EnergyIQ can easily be retrofitted

to older machines by using upgrading kits.

Tetra Pak Marketing Pty Ltd



Anti-fouling coatings

Contaminated industrial plants cost billions every year. Special coatings can prevent the build-up of contaminants.

Researchers are now able to adapt ultrathin coatings for an extremely wide range of applications - even

inside pipes in food processing equipment.

All of us are faced with the same daily battle against dirt. Keeping industrial plants and equipment clean is a constant challenge where the devil is often in the detail. For example, in milk pasteurisation

processes dissolved milk proteins tend to build up in pipes, boilers or heat exchangers of the equipment being used. After one working shift they are already soiled to such a degree that the entire plant has to be shut down for cleaning. This translates into huge costs for manufacturers. Such deposits, that are referred to by experts as ‘fouling’, can disrupt pro-duction processes. Studies suggest that this results in costs of between 5 and 7 billion euros per year in Germany alone.

The Fraunhofer Institute for Surface Engineering and Thin Films IST has developed a range of technologies that prevent fouling within plants in the first place. Special coatings pre-vent proteins, salt crystals and calcium carbonate deposits from sticking to the surfaces of plants or system components. The difficulty in achieving this is that the types of deposits vary depending on the materials used to manufacture the plant and the liquids used.

Scientists have now found a way to adapt the coatings for a wide variety of different industrial applications and loads. They achieved this by ‘custom tuning’ the structures and surface energy of the coating surfaces.

One important variable in this formula is the surface energy of the coating. It determines to what extent deposits are able to cake on. “The range of properties relating to these layers range from high wear protection through to an extreme anti-fouling effect. With the help of special process technology, we are now able to create practically any desired property,” explains Dr Martin Keunecke, Head of Department for New Tribological Coatings at IST.

The coatings are made up of carbon and other elements and are just a few micrometres thick. That corresponds to approximately 50 times thinner than a human hair. Both extremely hard and durable, carbon layers are characterised by excellent anti-corrosion and anti-wear properties. Their surface energy, and thereby cohesive properties, can be further reduced by integrating nonmetallic elements such as fluorine and silicone. This leads to an additional anti-fouling effect.

“Depending on the type and quantity of the elements used, we are able to control the properties of the coatings in a targeted way,” explains Dr Peter-Jochen Brand, Head of Department for the Tribology Transfer Center at IST.

“This is necessary because industrial plants are subjected to a wide range of differing stresses resulting from liquid substances. Just consider milk processing or fruit juice manufacturing in the foods industry, paint production in the chemical sector, production of medications in the phar-maceuticals industry or the transportation of crude oil.”

Industry currently uses carbon-based coatings primarily in order to reduce friction and wear. Although already in great demand, anti-fouling applications are still in their infancy. For this reason, Keunecke and Brand are anticipating fresh momentum from the market as a result of their innovation.

“Now that we understand how to individually configure the layers, the next stage involves tackling the question of how to most efficiently produce the coated equipment. Anti-fouling already works extremely well for external sur-faces; however, internal coating, for example for pipes, is anything but straightforward. For this reason, we are now collaborating with industry and research partners to create new manufacturing processes,” concludes Keunecke.

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make equipment easier to keep clean

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Korean brewery sees the lightAs part of its environmentally conscious approach to brewing, Korea’s Hite Brewery Company recently installed 25 Hanovia UV water disinfection systems at its Massan and Gangwan plants. The UV systems ensure water used in the production processes remains free from microbial contamination, ensuring a high-quality final product. Seven units are installed at Massan and 18 at Gangwan.

In Massan, the UV is used to treat clean-in-place (CIP) water, cooling water injected after the CIP and activated carbon-filtered water. At the Gangwan plant, three UV units are used to treat water after deaeration and the remaining 15 units treat activated carbon-filtered water.

CIP is used for cleaning the interior surfaces of pipework, vessels, filters and oth-er process equipment. CIP water must be completely free from microbial contamina-tion, otherwise it could infect the whole sys-tem. As CIP uses very hot water, pipework and vessels need to be cooled down afterwards and before beer production can recommence. Cooling water also helps flushes out the remaining CIP water, which contains acid and caustic soda. The purity of the cooling water is therefore extremely important to prevent any residual contamination.

Activated carbon is commonly used in water treatment for decolouring and deodorisation, due to its strong adsorption properties. This adsorption can also remove residual chlorine from the water, leaving the post-filter water vulnerable to microbial contamination. UV therefore plays a vital role in ensuring the post-filter water is adequately disinfected.

Deaeration removes dissolved oxygen from water prior to the addition of yeast, a key part of the brewing process. Any contamination of the deaeration water could kill the yeast, meaning the whole batch would have to be destroyed. UV is ideal for this step as it is quick acting and effective without producing any unwanted disinfection by-products which could affect the yeast.

“When Hite was considering UV for the first time it looked at a number of UV system suppliers,” said Ying Xu, Hanovia’s Asia-Pacific Sales Manager. “Hanovia was selected as our UV systems not only produced the highest microbial reduction rates, but we also offer a comprehensive and cost-effective spare parts and maintenance service. Hite now uses over 45 Hanovia UV systems in its breweries across Korea, including the latest project at Massan and Gangwan.”

“According to the company it also needs to do CIP less frequently, it uses less preservative in the finished product, and the final water has no unwanted residuals, so the taste and colour is not altered in any way. This all adds up to a cleaner, greener process and product,” she added.

For manufacturers seeking to improve the quality of the end product, Hanovia says UV is an economic, realistic option. It is an established method of disinfecting drinking

water throughout the world, and is also widely used for high-purity applications such as pharmaceutical processing and microchip manufacturing, where water of the highest quality is essential.

There are no microorganisms known to be resistant to UV - this includes pathogenic bacteria such as Listeria, Legionella and Cryptosporidium (and its spores, which are resistant to chlorination).

UV disinfection systems are also easy to install, Hanovia says, with minimum disruption to the plant. They need very little maintenance, the only requirement being replacement of the UV lamps every 9-12 months, depending on use. This is a simple operation that takes only a few minutes and can be carried out by general maintenance staff.

Hanovia

www.hanovia.com

http://www.bekina.be


Package water and wastewater treatment solutionsPackage water and sewage treatment solutions for potable water treatment and water recycling applications. Cost effective, reliable and energy efficient treatment solutions covering the full water management cycle from transport of water to treatment and distribution. Your access to global water solutions expertise backed up with excellent local support from an extensive national branch network. Service and rental options are available.

Australia Tel: 13 19 14www.xylemwatersolutions.com/au

New ZealandTel: 0800 33 19 14www.xylemwatersolutions.com/nz

Adelaide • Auckland • Brisbane • Christchurch • Darwin • Devonport • Kalgoorlie • Karratha • Mackay • Melbourne • Mt Isa • Newcastle • Orange • Perth • Sydney • Townsville


[email protected] www.pilz.com.au 03 9544 6300

Pilz has a wide variety of cost effective & flexible safety solutions for

your packaging machinery.

Looking for a reliable Partner for the automation of your packaging line?

We offer you a comprehensive portfolio of solutions ranging from the

small with only a handful of sensors using our new PDP technology all

the way though to the most complex of systems utilising our PSS4000

safe automation platform.

Talk to us today about your packaging safety requirements!

Economical & Scalable...

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Air nozzle rangeEXAIR’s Super Air Nozzles offer a highly efficient way to

blowoff, cool, dry and clean. Many designs are available

to suit a range of applications. In most cases, Super Air

Nozzles pay for themselves in just a few weeks. Air savings

compared to typical blowoffs can be as high as 80%. The

noise level is a fraction that of ordinary air nozzles (typical

noise reduction is 10 dBA).

Applications include: part cleaning, chip removal, part

drying after wash, liquid blowoff, part cooling, material

conveying, part ejection, fibre conveying, air assist, bag

opening/filling operations and scrap removal.

Many Super Air Nozzle designs are available in zinc

aluminium alloy construction, suitable for general-purpose

applications. EXAIR Super Air Nozzles are also available in

Type 303 or Type 316 Stainless Steel construction, which

is suitable for food and pharmaceutical applications where

resistance to high temperatures and corrosion is required.

High-force models are available for applications where

additional reach and extreme force are needed. Swivel

Fittings and Stay Set Hoses to aim the nozzles and an

electronic control to minimise air usage are also available.

Super Air Nozzles help reduce compressed air cost

and allow users to meet OSHA noise level and dead-end

pressure requirements. They are CE compliant and provide

an average noise reduction of 10 dBA.

The compact nozzles can improve production, con-

serve compressed air, improve blowoff performance and

improve safety.

Compressed Air Australia Pty Ltd



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Workflow application softwareArchestrA Workflow Software is an advanced workflow application

that allows companies to digitise manual and automated processes

that include people, equipment and/or systems. Based on a

sophisticated business process management (BPM) foundation,

ArchestrA Workflow enables companies to model, execute, analyse

and improve processes inside and outside of their organisation

to drive higher levels of collaboration, productivity and innovation.

With ArchestrA Workflow, companies can institutionalise work

processes that manage normal, unscheduled or disruptive events

within their operations environment.

The industrial-strength workflow application benefits operations,

maintenance, engineering, quality, environmental and safety depart-

ments within an organisation by increasing productivity, providing

ownership-driven innovation and enabling good management.

For the food and beverage industry, the application helps stand-

ardise processes for the operators: clean-in-place or other regularly scheduled activities can be initiated,

enforced and validated, with e-signature, escalations and audit trail capture.

It helps optimise processes and provide better analytics: baseline processes can be measured and net

improvements tracked by activity, line or shift. The application enables continuous process improvement

practices by establishing workflows for corrective action, process improvements and centrelining. Using

ArchestrA, recalls and quarantines can be effectively executed, with multiple-level signatory releases.

Invensys Operations Management


http://www.matconibc.com


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Networkable motor protection, control and energy monitoring systemNHP has announced the release of AmpCom, a networkable

motor protection, control and energy monitoring system.

With a compact and modular design suited to constant

speed AC motor applications up to 2000 A, AmpCom

combines motor-related parameters and metering (current,

voltage and power) functions together with available I/O

to monitor, control and protect processes from safe and

convenient locations.

The system is suitable for a range of industries and

applications, including mining, mineral processing, oil and

gas, energy/utilities and food and beverage.

The system helps users achieve plant optimisation

and prevent breakdown situations, as well as accomplish

sustainable production and maintain higher efficiency, ap-

plicability and expandability. Installation flexibility to meet

any MCC requirement also increases usability.

The AmpCom range can be combined with Cubic MCC

Multi-Draw solutions and other NHP switchgear such as

Terasaki circuit breakers and Sprecher + Schuh contac-

tors to achieve an MCC solution while maintaining safety.

NHP Electrical Engineering Products Pty Ltd


Medical-grade brushless DC

micromotor and gearheadmaxon medical has added a 4 mm brushless DC micro-

motor and gearhead to its medical range.

Generally, the power output of microdrives is too low for

the application, due to the physical dimensions. maxon

medical was able to increase the performance of this

tiny motor using up-to-date winding technology, powerful

magnets and optimum use of the air gap. According to

the company, the integration of Hall sensors is unique

for motors of this size.

The 4 mm brushless DC motor is suitable for applica-

tions in the fields of micropumps, analytic and diagnostic

devices, ophthalmic surgical devices, laboratory robots,

endoscopes and anywhere size is an issue.

maxon motors are designed to satisfy medical industry

demands. The maxon medical motor production is certi-

fied to ISO13485.

maxon motor Australia Pty Ltd


http://www.symetec.com


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Pre-rinse spray nozzles for commercial kitchensSpray Nozzle Engineering has available the Strahman Kwik Clean 3 and Vari-Spray Pre-Rinse

Spray Nozzles for commercial kitchens. These two industrial-strength washdown spray nozzles

form part of a line of pre-rinse products for commercial food service kitchens, restaurants,

hotels, cafeterias and institutional markets.

The Kwik Clean 3 tri-spray nozzle offers good performance with 15.6 s cleanability. In addi-

tion to its robust stainless steel body, each of its three tips uses less than 3.79 L/min and can

save up to 640,000 L of water, according to the company. Each Kwik Clean 3 is US EPAct 2005

compliant and is claimed to provide 35% savings in hot water, sewer and energy.

The Vari-Spray is a low-flow, pre-rinse spray nozzle with good flexibility and good cleaning

performance. Vari-Spray is an industrial-strength nozzle previously with a pre-rinse handle that has

been converted into a pre-rinse nozzle. It offers a wide choice of spray patterns - from a hollow

cone to a powerful solid jet stream - instantly available at the squeeze of the trigger. Not only

does it eliminate the need for a separate handle, the nozzles stands at a low-flow rate of 4.73

L/min at 413 kPa; this consumes 12% less water, sewage and energy than the industry standard.

Both Vari-Spray and Kwik Clean 3 are constructed of all stainless steel operating parts.

Spray Nozzle Engineering


http://www.symetec.com


14-month turnaround for dairy processing facility

Tasmanian Dairy Products (TDP) recently opened a new $80 million milk production facility in north-west Tasmania. The Smithton Dairy Product Processing Facility will process raw milk purchased from local farmers to produce high-quality dried milk products primarily for export to overseas markets in Asia and the Middle East.

Engineering consultancy pitt&sherry met a rigorous design and development project timeline to accommodate the opening of the Smithton facility. The project’s timing was key to its success, as TDP had signed contracts for milk delivery 18 months from project inception.

“The tight deadline we were provided with to have the facility up and running is what sets the achievement apart,” said Andrew Buckley, Senior Project Engineer Food and Beverages at pitt&sherry.

“A facility such as this can often take two to three years to complete, but from the moment the project was confirmed, it took just 14 months to have the facility operating and producing powder.”

pitt&sherry was initially engaged by TDP to undertake concept design, engineering works, site selection and initial planning works on the project. The company’s involvement was broadened to installation project management, building and infrastructure design, site services and securing environmental and planning approvals.

Completing the planning and environmental approvals process in a staged manner as construction took place proved a key challenge for pitt&sherry to meet the project’s tight deadline. Buckley said the project team determined a series of strategies to undertake the building schedule in order to effectively manage this.

“We developed a number of innovative methods to start building while still maintaining the necessary environmental and planning approvals, and in the process keeping Circular Head Council up to date with our progress,” Buckley explained.

“The achievement is an excellent example of pitt&sherry’s capabilities to carry out facilities such as this and on the strength of this work we are well positioned to pursue further opportunities in this area.”

Pitt & Sherry


MORE CHOiCEs. MORE sOlutiOns.

SPX offers one of the widest selections of food and beverage equipment

and systems in the market. Combined with over 100 years of design and

application expertise, our innovative and flexible solutions are designed to

maximize process efficiencies and food safety while minimizing waste and

energy consumption. Now including Seital separators, we offer you even

more choices and solutions. Contact us at (03) 9589 9222 or email

[email protected] to find out how SPX can help improve your process today.

SPX Flow Technology, Level 1, 300 Wellington Road, Mulgrave VIC 3170

EVAPORATORS • DRYERS • HOMOGENIZERS

HEAT EXCHANGERS • MIXERS • VALVES • PROCESS SYSTEMS • PUMPS

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A team of materials scientists and microbiologists studied the gut bacterium Escherichia coli, which has many flagella that stick out in all directions. The researchers found that these tails can act

as biological grappling hooks, reaching far into nanoscale crevices and latching the bacteria in place.

The scourge of the health care industry, bacteria like E. coli are adept at clinging to the materials used in medical implants like pacemakers, prosthetics, stents and catheters, spreading slimy biofilm and causing dangerous infections. The findings, published in the Proceedings of the National Academy of Sciences (PNAS), suggest that antibacterial materials should incorporate both structural and chemical deterrents to bacterial attachment.

E. coli are equipped with two types of appendages: pili, which are short, sticky hairs, and the whip-like flagella, which are often twice as long as the bacterium itself. Pili had previously been recognised as playing a critical role in the formation of biofilms. These short hairs, up to only a micron in length in E. coli, can stick to surfaces tempo-rarily, while the bacteria secrete a thick slime that holds them permanently in place.

Flagella, on the other hand, typically play a propulsive role, helping bacteria to swim and steer in liquid environ-

ments. As it turns out, though, when it’s time to settle in one place, flagella also contribute to adhesion on rough surfaces, where the pili would have access to fewer at-tachment points.

Nanoscale crevices, such as those deliberately built into superhydrophobic materials, often trap air bubbles at the surface, which initially prevent E. coli from attaching at all. The new research shows that the bacteria can gradually force these bubbles to disperse by, essentially, flailing their arms. Once the cracks and crevices are wet, although the cell bodies can’t fit into the gaps, the flagella can reach deep into these areas and attach to a vast amount of new surface area.

“The diversity of strategies and methods by which bacteria can adhere reflects their need to survive in a huge variety of environments,” says lead author Ronn S Friedlander, a doctoral student in the Harvard-MIT Division of Health Sciences and Technology. “Of course, if we could prevent biofilms from forming where we didn’t want them to, there would be immense benefits in medicine.”

Friedlander studies in the lab of Harvard professor Joanna Aizenberg, who holds a joint appointment as Amy Smith Berylson Professor of Materials Science at the Harvard School of Engineering and Applied Sciences and as Professor of

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Why E. coli like it rough

New research from Harvard University helps to explain how waterborne bacteria can colonise rough

surfaces - even those that have been designed to resist water.

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Chemistry and Chemical Biology (CCB). Aizenberg’s labora-tory group has been working to develop extremely slippery surfaces that repel water, dirt, oil and bacteria.

The surface chemistry of antibacterial materials appears to be just as important as the topography. E. coli flagella have previously been known to adhere to certain proteins on the surface of cells in the gut wall, indicating that the bacteria are capable of bonding with specific molecular matches. But in the 1970s, biologists observing E. coli on microscope slides had also seen something curious: bacteria wheeling about under the coverslip, as if tethered to the glass by a single flagellum. This ability to stick to any surface at all - termed nonspecific adhesion - is part of what makes it easy for bacteria to survive on the surface of medical implants.

Rather than having to find a perfect molecular match, the flagella of E. coli appear to cling to surfaces using a combination of many weak bonds.

“The ideal antibacterial material would be topographically patterned with tiny crevices to limit the amount of surface

area that was immediately accessible to bacteria via their pili, but also engineered in terms of its surface chemistry to reduce the ability of the flagella to make bonds within those crevices,” says Aizenberg. “Surface structuring alone will not achieve this goal.”

In 2012, Aizenberg’s group demonstrated a material they call SLIPS (for slippery, liquid-infused porous surfaces). It was patterned with nanoscale pores, which were filled with a fluorinated lubricant that was shown to prevent biofilms from attaching.

The findings from this line of research are relevant beyond the field of medicine, as biofilms also pose problems for the food industry, water treatment, ship maintenance and other industries where slime can clog pipes and filters, corrode metal or cause contamination. But this latest work also helps to explain, on a basic level, how bacteria succeed at colonising such a wide variety of environments, including the human gut. Having many flagella, the authors note in their paper, “may be particularly important in an intestinal environment coated with microvilli”.

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Rather than having to find a perfect molecular match,

the flagella of E. coli appear to cling to surfaces using

a combination of many weak bonds.

Grant assistance pays off for MarsMars Food Australia has won a $190,866 grant with help from Energy Action’s Activ8+ team. The company was seeking funding to assist with an energy-efficient lighting upgrade costing more than $570,000.

The Activ8+ team assisted Mars with its application for funding under the Clean Technology Food and Foundries Investment Program. In February, Minister for Industry and Innovation Greg Combet announced approval of the application. The grant will cover a third of the project cost.

Mars will install energy-efficient light fittings and controls to its facilities using the grant money. The project is expected to reduce the carbon emissions intensity of Mars’ lighting system and result in savings of $77,000 in energy costs per year.

The Clean Technology Food and Foundries Investment Program provides support to food manufacturers looking to invest in energy-efficient capital equipment and low-emission technologies, processes and products.

Energy Action


Digital temperature indicator seriesNoshok has added the 820/821 Series

Digital Temperature Indicators to its tempera-

ture measurement solutions offering.

The temperature indicators are a suitable

replacement for bimetal, liquid bulb and glass

thermometers in applications such as pharma-

ceutical, food preparation, utilities and municipal,

refineries, chemical and petrochemical plants,

paper mills and hydraulics.

The indicators have a large 4-digit LED display

and a 4-20 mA programmable linearised output signal. They are

field re-programmable and are available with an optional PC interface

module and software.

A security feature that prevents accidental reprogramming is included

in the software. An optional fully programmable switch output, relay or

transistor is available.

A self-calibration feature gives accurate and stable performance, and

a PT100 Ω RTD Class A element is used for temperature sensing. The

indicators have an M12 x 1 (5-pin) plug or a 36″ integral cable electri-

cal connection.

The 316 stainless steel-constructed indicators offer IP65/NEMA 4-rated

environmental protection. The instruments are easy to install and various

mounting configurations are possible.

AMS Instrumentation & Calibration Pty Ltd



E X M 0 0 6 1 _ 1 3 5 x 1 8 0 WN F T - 1 2 0 1 3 - 0 4 - 2 9 T 1 2 : 0 6 : 3 2 + 1 0 : 0 0

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corrosive applications, including the papermaking process industry, food-grade production and off-

shore applications.

Lifting capacities for the SSP with integrally cast swivel brackets range from 15 to 25 T. All components

that can come into contact with corrosive materials have been made from corrosion-resistant materials.

The jacks are designed for easy cleaning, from the shape of the stainless steel housing,

through each component that comes into contact with harsh corrosives. The lift screw, bearing

housing caps and clevis are also made in stainless steel; the worm wheel and guide rings

are made from special bronze, with all fasteners in corrosion-resistant materials.

SSP jacks have the mounting face built into the casting with externally threaded mounting

screws. There are no bearing covers, and the design dispenses with tapered roller input

bearings and replaces these with angular contact ball bearings.

SSP stainless jacks are self locking, with their whirled screw shafts available in any length

required. The clevis or head can be standard or made to customer requirements, again in

stainless steel. Two ratios are available (N and L), and the jack can be configured as a travelling

screw or a travelling special nut to customer dimensions.

For applications not requiring a pivoting mount, the company offers the traditional SHE series in

full stainless steel construction. Three different housings give a range of 3 to 15 T, with the N and L

ratios complementing the range.

The jacks are delivered standard with mineral-grease-based lubricants, but can also be delivered

with food-grade grease or other lubricants without need for any modifications.

Motion Technologies Pty Ltd


http://www.mobilindustrial.com


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Stainless steel pump seriesTsurumi cast 316 stainless steel SFQ series pumps, supplied by Australian Pump Industries, are specifically

designed for corrosive water applications. They are suitable for use in industrial and marine applications.

The SFQ series is claimed to be unique in that even the stator housings are cast and machined 316

stainless steel. Casings, impellers and suction covers are also cast 316 stainless steel. The grade of stain-

less steel used has a higher content of carbon for strength. It also has a high proportion of nickel and

molybdenum for improved corrosion resistance.

No welds are required, which means no pitting and reduced oxidisation.

This material is also capable of withstanding abrasive liquids.

The range includes 2 and 3″ ports with heads to 44 m and flows to

2000 lpm. They feature a high-capacity, semi-open style impeller that will

perform in tough conditions.

According to the company, inclusions such as an anti-wicking cable gland

enhance the life expectancy of the pump and cut maintenance costs. The

cable gland prevents water from wicking down inside the cable. The motor

is protected even if the cable is damaged or the end accidentally immersed.

Tsurumi pumps have a double silicon carbide mechanical seal. Both seal

surfaces are submerged in an oil chamber, well away from the pumped

liquid. A patented oil lifter ensures the mechanical seal faces are always

lubricated and cooled, even if the pump is installed horizontally.

Australian Pump Industries Pty Ltd


32-bit safety controllerFor safety-related applications in mobile machines, ifm efector

offers the R360, a powerful 32-bit safety controller. The device

is suitable for complex and demanding control functions.

With a graded error handling feature, the unit has various

response thresholds. The fast 32-bit safety controller has a

safety switch off component to bring a plant into the safe

state. Additionally, areas of a plant that are not hazardous

can still be used.

The function of the inputs and outputs can be adapted to the

respective application easily and precisely using the CODESYS

programming software. 2 CAN safety interfaces are possible.

According to the company, the R360 safety controller is a

new development in a tried-and-tested housing. Even under

extreme operating conditions it gives guaranteed monitoring and

protection function. This unit has been developed according

to current standards and certified by TÜV.

ifm efector pty ltd


qdospumps.com.auTel: 1300 WMBPUMPS

Join the no-valvemetering revolution• No valves, no ancillaries, no vapour lock

• Accurate, linear and repeatable flows

• Up to 5000:1 flow control to 500ml/min at 7 bar

• ReNu pumphead technology: fully sealed for safe, tool-free maintenance

wmb-602 quarter page artwork_Layout 1 10/01/2013 13:20 Page 1

http://www.qdospumps.com.au


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Internal compressor controllerThe Sigma Control 2 (SC2) from Kaeser is a PC integrated into a compressor. All cur-

rent Kaeser rotary screw compressors and mobile air compressors are equipped with

the product.

The controller is equipped with its own web server, which allows direct communication

with the compressor via intranet/internet. Within the scope of the company’s teleservice

facility, for example, password-protected compressor settings and operational data can

be called up and adjusted on any PC with an internet browser without the need for

additional software. Compressor operation and maintenance are therefore made even

easier, as is regular monitoring of cost and energy efficiency.

The operating panel is dominated by an LED backlit, 256 x 128 pixel LCD screen on

which plain text messages can be easily read. Nine LED indicators signal additional

operational parameters and conditions, and 13 membrane keys labelled with easy-to-

understand icons ensure unmistakable input of the various commands.

The operating panel communicates directly with the product’s main control system. It comes with four interfaces for

active and passive communication: with compressor (IO-Bus for up to six I/O modules); with Sigma Frequency Control

speed controllers; with the internet and/or computer networks; with the user’s various control systems via plug-in com-

munication modules.

Documentation of all operating conditions and parameters is essential to ensure optimum compressor performance.

This task is facilitated by the product’s memory feature, data from which can be easily and quickly uploaded to a com-

puter thanks to the addition of an SD card slot. The same slot makes it possible to transfer and install software updates

onto the unit using a pre-loaded SD card. Updates can be carried out quickly and all operational settings are retained.

The product provides high-level security with its integrated RFID functionality. Not only does the technology ensure

secure log-in, it also safeguards the system against unauthorised changes or operation.

Kaeser Compressors Australia


http://www.dfc.com.au

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Respirator kit for food manufacturing workers3M has released six respirator starter kits that are

designed to provide respiratory protection to food

manufacturing workers in a convenient and easy way.

The Dust/Particle Kit 6225, P2 provides protection

against multiple hazards and, in particular, protects

against fine food powders found in many food manufac-

turing environments.

This kit includes the economical, low-maintenance 3M Half Face

6000 Series Respirator that is simple and lightweight. One pair of

3M Particulate Filters 2125 that provide P2 protection are also part

of the kit.

In addition to respirator and filters, all kits include a pair of 3M

Filters, 3M Earplugs, 3M Respirator Cleaning Wipes and a 3M

Respiratory Protection Guide.

To avoid moisture and contaminant exposure, the respirator and

kit accessories are stored in a handy, sealable storage container.

3M Personal Safety


Processing softwareOnly Wonderware MES software provides dependable

consistent quality without sacrificing flexibility.

Find out why the leading food and beverage pro-

cessors and CPG manufacturers choose Wonderware

MES solutions.

Invensys Operations Management



March 2013 total CAB audited circulation (Aust + NZ): 6501 readers (81% personally requested)

Printed and bound by Webstar +61 2 9748 0020Print Post Approved PP100007395 ISSN No. 1039-8414

NOTICE:All material published in this magazine is published in good faith and every care is taken to accurately relay information provided to us. Readers are advised by the publishers to ensure that all necessary safety devices and precautions are installed and safe working procedures adopted before the use of any equipment found or purchased through the information we provide. Further, all performance criteria was provided by the representative company concerned and any dispute should be referred to them. Information indicating that products are made in Australia or New Zealand is supplied by the source company. Westwick-Farrow Pty Ltd does not quantify the amount of local content or the accuracy of the statement made by the source.

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Stem cells for taste identifiedScientists at the Monell Center have identified the location and certain

genetic characteristics of taste stem cells on the tongue. The findings

will facilitate techniques to grow and manipulate new functional taste

cells for both clinical and research purposes.

Taste cells are located in clusters called tastebuds, which in turn are found in papillae, the raised bumps visible on the tongue’s surface.

Two types of taste cells contain chemical receptors that initiate perception of sweet, bitter, umami, salty and sour taste qualities. A third type appears

to serve as a supporting cell.A remarkable characteristic of these sensory cells is that they regularly regener-

ate. All three taste cell types undergo frequent turnover, with an average life span of 10-16 days. As such, new taste cells must constantly be regenerated to replace cells that have died.

For decades, taste scientists have attempted to identify the stem or progenitor cells that spawn the different taste receptor cells. The elusive challenge also sought to es-tablish whether one or several progenitors are involved and where they are located, whether in or near the tastebud.

Drawing on the strong physiological relationship between oral taste cells and en-docrine (hormone-producing) cells in the intestine, the Monell team used a marker for intestinal stem cells to probe for stem cells in taste tissue on the tongue.

Stains for the stem cell marker, known as Lgr5 (leucine-rich repeat-containing G-protein-coupled receptor 5), showed two patterns of expression in taste tissue. The first was a strong signal underlying taste papillae at the back of the tongue and the second was a weaker signal immediately underneath tastebuds in those papillae.

The Monell scientists hypothesise that the two levels of expression could indicate two different populations of cells. The cells that more strongly express Lgr5 could be true taste stem cells, whereas those with weaker expression could represent those stem cells that have begun the transformation into functional taste cells.

Additional studies revealed that the Lgr5-expressing cells were capable of becom-ing any one of the three major taste cell types.

The findings are published online in the journal Stem Cells.“This is just the tip of the iceberg,” said senior author Peihua Jiang, PhD, also a

Monell molecular neurobiologist. “Identification of these cells opens up a whole new area for studying taste cell renewal and contributes to stem cell biology in general.”

Future studies will focus on identifying the factors that program the Lgr5-expressing cells to differentiate into the different taste cell types and explore how to grow these cells in culture, thus providing a renewable source of taste receptor cells for research and perhaps even clinical use.

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Blowoff Comparison

$952 $2,669*Based on national average electricity cost of 8.3 cents per kWh. Annual cost reflects 40 hours per week, 52 weeks per year.

Facts about BlowersEnergy conscious plants might think a blower to be a better choice due to its slightly lower electrical consumption compared to a compressor. In reality, a blower is an expensive capital expenditure that requires frequent downtime and costly maintenance of filters, belts and bearings. Here are some important facts:

Filters must be replaced every one to three months.

Belts must be replaced every three to six months.

Typical bearing replacement is at least once a year at a cost near $1000.

• Blower bearings wear out quickly due to the high speeds (17-20,000 RPM) required to generate effective airflows.

• Poorly designed seals that allow dirt and moisture infiltration and environments above 125°F decrease the one year bearing life.

• Many bearings can not be replaced in the field, resulting in downtime to send the assembly back to the manufacturer.

Blowers take up a lot of space and often produce sound levels that exceed OSHA noise level exposure requirements. Air volume and velocity are often difficult to control since mechanical adjustments are required.

To discuss an application, contact:

Compressed Air Australia Pty LtdGPO Box 2792Darwin NT 0801Phone: 1300 787 688Fax: 1300 787 637email: [email protected]

Compare these BlowoffsThere are a variety of ways to blow the water from the bottles shown in the photo below, but which method is best? To decide, we ran a comparison test on the same application using four different blowoff methods: drilled pipe, flat air nozzles, Super Air Knife™ (each using compressed air as a power source), and a blower supplied air knife (using an electric motor as a power source). Each system consisted of two twelve inch long air knives. The following comparison proves that the EXAIR Super Air Knife is the best choice for your blowoff, cooling or drying application.

The goal for each of the blowoff choices was to use the least amount of air possible to get the job done (lowest energy and noise level). The compressed air pressure required was 60 PSIG which provided adequate velocity to blow the water off. The blower used had a ten horsepower motor and was a centrifugal type blower at 18,000 RPM. The table at the bottom of the page summarizes the overall performance. Since your actual part may have an odd configuration, holes or sharp edges, we took sound level measurements in free air (no impinging surface).

Drilled PipeThis common blowoff is very inexpensive and easy to make. For this test, we used (2) drilled pipes, each with (25) 1/16" diameter holes on 1/2" centers. As shown in the test results below, the drilled pipe performed poorly. The initial cost of the drilled pipe is overshadowed by its high energy use. The holes are easily blocked and the noise level is excessive - both of which violate OSHA requirements. Velocity across the entire length was very inconsistent with spikes of air and numerous dead spots.

Flat Air NozzlesAs shown below, this inexpensive air nozzle was the worst performer. It is available in plastic, aluminum and stainless steel from several manufacturers. The flat air nozzle provides some entrainment, but suffers from many of the same problems as the drilled pipe. Operating cost and noise level are both high. Some manufacturers offer flat air nozzles where the holes can be blocked - an OSHA violation. Velocity was inconsistent with spikes of air.

EXAIR Super Air KnifeThe Super Air Knife did an exceptional job of removing the moisture on one pass due to the uniformity of the laminar airflow. The sound level was extremely low. For this application, energy use was slightly higher than the blower but can be less than the blower if cycling on and off is possible. Safe operation is not an issue since the Super Air Knife can not be dead-ended. Maintenance costs are low since there are no moving parts to wear out.

The Super Air Knife is the low cost way to blowoff, dry, clean and cool.

Blower Air KnifeThe blower proved to be an expensive, noisy option. As noted below, the purchase price is high. Operating cost was considerably lower than the drilled pipe and flat air nozzle, but was comparable to EXAIR’s Super Air Knife. The large blower with its two 3" (8cm) diameter hoses requires significant mounting space compared to the others. Noise level was high at 90 dBA. There was no option for cycling it on and off to conserve energy like the other blowoffs. Costly bearing and filter maintenance along with downtime were also negative factors.

Dual Bulk Bag Weigh Batch Eductor conditions,discharges by weight, andblends into a liquid stream

Bulk-Bag-To-Bin WeighBatching System discharges,de-lumps and feeds materialgravimetrically

Continuous Loss-of-WeightBulk Bag Unloader allowscontinuous gravimetricdischarging

Bulk Bag Unloader forPneumatic Conveyors hassurge hopper with rotaryairlock feeder for metering

Sanitary Bulk BagDischarger with patentedUSDA-accepted flow control valve cleans rapidly

BB

-0624

Now save time, money and space with BULK-OUT®multi-function dischargers

Condition, de-lump, screen, feed, weigh batch, combine with liquids, and convey as you discharge,with a custom-integrated, performance-guaranteed discharger system from Flexicon

See the full range of fast-payback equipment at flexicon.com.au: Flexible Screw Conveyors, Pneumatic Conveying Systems, Bulk Bag Unloaders, Bulk Bag Conditioners, Bulk Bag Fillers, Bag Dump Stations, Drum/Box/Container Tippers, Weigh Batching and Blending Systems, and Automated Plant-Wide Bulk Handling Systems

©2013 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.*Patent(s) granted and/or pending

Bulk Bag Unloader forPneumatic Conveyors hassurge hopper with non-flow-through pick-up adapter

Bulk Bag Conditioner-Unloader loosens solidifiedmaterial, then discharges, de-lumps and conveys

Half Frame Unloaders with Conveyor or Airlockrequire forklift, eliminatingcost of upper frame

Combination Bulk BagDischarger and ManualDumping Station has multi-purpose hopper interface

Split-Frame allows loading of bag frame or rigid bins onto subframe within100 mm of ceiling

Unlimited configurations:All Flexicon dischargers are available

as fully enclosed, dust-free systems withdurable industrial finishes or in stainless

steel finished to food, dairy, pharmaceuticalor industrial standards, and as weigh

batching systems complete with automatedcontrols and pneumatic or mechanical

conveying systems.

Flexicon innovations:• SPOUT-LOCK™ clamp ring*: forms high-integrity

seal between clean sides of bag and equipment• TELE-TUBE™ telescoping tube: maintains

constant downward tension on spout as bagempties/elongates, promoting complete discharge

• POWER-CINCHER™ flow control valve*: allowsretying of partially empty bags dust-free bycinching spout concentrically.

USAUK

SOUTH AFRICACHILE

+1 610 814 2400+44 (0)1227 374710+27 (0)41 453 1871+56 2 2415 1286

[email protected]

1300 FLEXICON

BB-0624 NowSaveTime_Y-0805 4/11/13 1:48 PM Page 1

http://www.flexicon.com.au

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What’s New in Food Technology May/June2013