NIR for chocolate analysis
Ongoing research into the applications of near-infrared (NIR) spectroscopy will allow chocolate manufacturers to more accurately detect the presence of dark chocolate with white chocolate and control the blending of chocolate, hence improving product quality. Because of the cost of chocolate processing machinery, some producers use the same set of equipment to process different types of chocolate. As a consequence, changeovers from one chocolate type to another result in waste material being generated while the residue of the previous chocolate mixes with the current production. Traditionally, this has been detected 'by eye', but it is known that this method may not always be reliable, especially with the presence of small amounts of white chocolate in dark chocolate. Analysis of the product by NIR has been shown to provide very accurate indications of the levels of dark and white chocolate in a product. Chocolate was assessed in the molten state (as would be encountered during commercial processing) and preliminary work was carried out to confirm that the NIR spectra were not significantly affected by changes in temperature. This not only allows relatively small levels to be detected, but also indicates that the relative amounts of dark, milk and white chocolate in chocolate blends could be monitored and controlled. An additional finding was that NIR could also detect crystallisation events within the product. Further investigation could allow greater insight into the changes occurring within the chocolate during processing. Sam Millar CCFRA Innovations selected for the World Food Process Exhibition Two innovations from CCFRA have been selected to feature on the Innovation Forum of the IPA World Food Process Exhibition between 22-26 November in Paris, France:
Our stand number will be: 3C101 Contact Bertrand Emond Food processing mission 'Evaluation of the main drivers and trends in North America relevant to food processing and identify emerging technologies attractive to the UK Food Chain' was the aim of the first Food Processing Mission of the DTI's Global Watch Service. Philip Richardson, head of Food Manufacturing Technologies at CCFRA, recently joined a small food-industry team co-ordinated by the Food Processing Faraday Partnership (FPFP) on a fact-finding mission to Canada and the US. Their hosts were drawn from Government organisations sponsoring research, academia, small and large food companies and federal agricultural research institutions. The mission focussed on innovative research, where this was being undertaken, how and when the larger food companies implemented changes, and the potential for technology transfer. Overall the long-term objectives are to
Philip Richardson will be presenting his findings on the UK v US technologies' at an FPFP conference 'Excellence in Food Manufacture' to be held on 26-27 October (contact Jenny Piecha, jenny.piecha@faraday.com). Dr. Bob Marsh, Managing Director of FPFP, will be speaking on new technologies from the US and Canada. Contact Philip Richardson Pesticide control practice protocol The objective of this project is to develop a guide to good practice for the control of pesticides in food raw materials by food businesses. The project will
We are proposing to undertake this project as an industrial research club that is jointly funded by companies who have a shared interest in the results. A club project will ensure industry participation in defining what are usual and reasonable pesticide control practices. We are seeking member companies to join this club project and participate in development of the best practice guideline document. Contact Chris Knight Validation of method for adulterated olive oil 
Validation of a complete DNA extraction and detection method for the qualitative detection of unrefined hazelnut oil in virgin olive oil has started at CCFRA, funded by the Food Standards Agency. A DNA based method will be used that was developed at CCFRA to address the problem of adulteration of olive oil with hazelnut oil. We will be using a selection of authentic hazelnut and virgin olive oils from the main oil producing countries (Turkey, Spain, France, Italy, Greece) to compensate for geographic variation and differences in oil extraction methods. The aim is to validate the method for the detection of 5% unrefined hazelnut oil in virgin olive oil. This 5% limit had been achieved during the previous study at CCFRA using a limited number of hazelnut and olive oils, and is below the limit that can be achieved using other non-DNA based approaches. Contact John Dooley Using thermal imaging for process optimisation Thermal imaging is a fast developing technique for measuring and visualising the surface temperature of foods during processing or cooking. CCFRA has several years experience with this technique. Greg Hooper, of the Food Manufacturing Technologies Department, explains the way it works and some of its applications. 'A thermal imaging camera can be likened to a video camera, except that it responds to the surface temperature of an object rather than light. The image produced is of high resolution: the system can measure temperatures from -40°C to 200°C to a 0.1°C difference, and it updates this picture 50 times per second. Because of its non-contact and non-invasive nature, it can be used to monitor processes in situations where other temperature-monitoring techniques would be impractical. Recently, the system was used in trials to optimise the cooking of bacon in a microwave tunnel, specifically looking at the effects of different microwave powers and conveyer belt speeds on bacon temperature. The thinness of the product and the conveyor belt speeds (around 30cm/s) ruled out the use of any other method. The technique can also be used to measure the temperature of food packaging. In one particular application it allowed the shape of glass jars to be optimised for microwave heating of foods within them' (see image below) 
Greg Hooper Traceability design tool A simple design support tool for establishing traceability systems has been developed that provides a quick method for identifying priorities and optimising the cost effectiveness of traceability systems. The services are available from CCFRA bases in both the UK and Hungary. From January 2005 EU regulations will require traceability along the food chain other than to the final consumer. Food businesses will be required to identify where raw materials and ingredients have come from; identify the businesses to which products have been sold and make such information available on demand to appropriate authorities. Experience shows that in many cases failures can be linked to non-systematic design of flow of information between parts of the food chain or process steps, or recording over-complex information. A simple, structured, paper-based approach was, therefore, developed to assess and prioritise the information flow between suppliers, food businesses, and customers and between the different steps of the process within a business. From this, a priority list can be drawn up of traceable and retrievable information. The approach provides great flexibility in meeting customer and legal requirements in a cost effective manner. Contacts: Managing the food security risk CCFRA Conference 30 November, London This conference will focus on the application of best practice within the food industry in order to reduce the risk of bioterrorism or the deliberate contamination of food. Together with presentations on crisis management, civil law and protecting premises delegates will also receive updates from experts from the World Health Organisation, the Health Protection Agency and the Food Standards Agency. The conference will be suitable for directors and managers responsible for safety, factory and site security, and those managing projects and risk. In recognition of CCFRA's developing relationship with the Royal Institute of Public Health the conference will be held at their premises in London.Contact the Training Department The following R&D reports have recently been made available to Members No. 195 - Rancidity levels in fat of fresh and stored meat products No. 194 - Effect of temperature and acid pre-adaptation on the minimum growth temperature and pH value of Salmonella spp. No. 193 - Antimicrobial surfaces: performance requirements for the food industry No. 192 - Cleaning issues in dry production environments Members only please contact: New members Campden & Chorleywood is delighted to welcome the following new members who joined in August 2004
Contact: Bertrand Emond or Sally Easton Please notify the Membership Department of any name or address changes with respect to our mailing list. |