Industrie Alimentari

   

 

IA 18 11 cop

 

INDUSTRIE ALIMENTARI Vol. 57 - NOVEMBER 2018

 

CONTENTS

 

3 - Verification of heat treatments
F. Castoldi - A. Mucciolo - C. Mucciolo

Foods heat processing aims to achieve different goals, among which food safety through pathogenic microorganism control. As a consequence, process verification takes on a fundamental role in ensuring the consumers’ health and the food businesses’ interest as well. The process efficacy and its actual operation assessment includes the plant(s) design and assembling verification as well as its functioning. Sometimes, the verification process can be particularly complex. Only a systematic approach to all the different aspects related to the plant design, assembly, operation and the relevant documentations and registrations assessment can lead to express an evaluation on the process efficacy on a sound scientific basis.

 

13 - Acrylamide: application of EU Regulation 2017/2158 in the industrial production of food
M. Rapa - R. Ruggieri - G. Vinci

Acrylamide is a chemical compound, formed during the cooking of many foods from sugars and amino acids. The acrylamide formation is favored by two process conditions: cooking temperatures above 120°C and low relative humidity. For this reason, foods with a high acrylamide content are: potato crisps, french fries, bread, breakfast cereals, biscuits and waffles, crackers, rusks, coffee and coffee substitutes. Acrylamide is a chemical compound classified as carcinogenic and genotoxic, upon which the European Food Safety Authority (EFSA) has recently issued a scientific opinion. In this context the European Union has issued the EU Regulation 2017/2158 which “establishes mitigation measures and reference levels for reducing the presence of acrylamide in food”. In this Regulation, the Food Sector Operators (FSO) are entrusted with the procedures necessary to achieve the objectives set by the regulation, preparing a program for the sampling and analysis of acrylamide in food products. The development of new technologies, such as the introduction of combined steam ovens, and the optimization of production processes can therefore help prevent the formation of this highly harmful compound.

 

DEPARTMENTS

 

22 - EXHIBITION (Iba)

44 - MACHINES

54 - DOWNSTREAM

58 - AUTOMATION

62 - ANALYSIS

64 - PACKAGING

70 - PRODUCTS

76 - HYGIENE

78 - ENERGY & SUSTAINABILITY

88 - MARKETING

98 - NEWS

102 - AGENDA

106 - AITA

112 - COMPANIES’ ADDRESS

Dairy industries are burdened by fouling phenomena that increase costs and environmental impacts of thermal processes. One remedial solution could be to replace stainless-steel equipment by other materials less prone to fouling.  Researchers from the Université de Lille (France) studied the fouling...

Commission Implementing Regulation (EU) 2018/1584 of 22 October 2018 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and ...

Commission Regulation (EU) 2018/1514 of 10 October 2018 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for abamectin, acibenzolar-S-methyl, clopyralid, emamectin, fenhexamid, fenpyrazamine, fluazifop-P, i...

In this issue we publish all the scientifically proven properties of food and beverage in the latest international scientific applied research. We review the latest from the Italian suppliers for the food and beverage industry. Sarp company introduces a new concept to process different size and cap...

FoodExecutive

Database Articoli

Pasticceria Extra

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Alimenti Funzionali


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