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3. Heat treatment technologies
3.1 Current thermal technologies
Heat treatment is the most widely used alternative, enabling food powder producers to avoid the systematic labelling of ionizing treatments, which scare off consumers. What's more, heat treatments can also reduce the enzymatic activities responsible for much of the degradation in foodstuffs (lipase and peroxidase activities are most often used as indicators). In some cases, heat treatment even improves flavour by promoting the release of anise-aldehyde in fennel, anethol in aniseed and β-pinene in black pepper
However, when heat treatment is used, if the temperature is too high or maintained for too long,...
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Heat treatment technologies
Athermal treatments
Contacts Authors
Frédéric FINE – CTCPA [email protected]
Patrick GERVAIS – ENSBANA – University of Burgundy [email protected]
Some recent theses
Websites
- - Séminaire « Décontamination des poudres alimentaires : état de l'art et innovations technologiques » organisé le mai 2005 par le CTCPA. Les actes de congrès sont disponibles sur demande à [email protected]
- RAPHAEL (S.) - Les secrets des transferts...
Regulations
Hygiene regulations :
products of animal origin: regulations CE 852/2004 and CE 853/2004 ;
products of plant origin: decree of 05/28/1997.
Novel Food" regulations: EC regulation 258/97.
Microbiological criteria for dry products :
products...
Organizations
CTCPA – Centre technique de la conserve des produits alimentaires (Avignon) http://www.ctcpa.org/
ENSBANA – École nationale supérieure de biologie appliquée à la nutrition et à l'alimentation (Dijon) http://www.u-bourgogne.fr/ENSBANA/
Manufacturer – Suppliers – Distributors
(non-exhaustive list)
Abcar-DIC – Laboratory "Control of agro-industrial technologies" – université La Rochelle – Pôle Sciences et Technologies [email protected]
Hosokawa Micron pgarnier@hosokawamicron
LAGARDE Autoclaves [email protected]
...
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