Bühler AG

About: Bühler AG is a company organization based out in London, United Kingdom. It is known for research contribution in the topics: Grinding & Rotor (electric). The organization has 635 authors who have published 617 publications receiving 4232 citations.

Mapping trends in novel and emerging food processing technologies around the world

Abstract: This paper discusses novel technologies and their applications in the world. Two surveys were independently designed and conducted by a North American (Survey 1) and by a European group (Survey 2). The respondents were food professionals from industry, academia and government. The questions sought to identify novel technologies either applied now or with the potential to be commercialised in 5–10 years, commercialisation factors, associated regulations and limitations. In Survey 1, HPP (80%), microwave (88%) and UV (84%) were the main technologies applied now and anticipated in the next 5 years. PEF was third instead of UV in Survey 2. The main drivers were higher quality products (94%), product safety (92%) and shelf life (91%). HPP and microwaves were identified as main technologies now and in the next 10 years. There were geographical differences with North America finding UV and radiation, and Europe finding PEF of more importance now. Cold plasma and PEF were anticipated to be more important in Europe in 10 years' time while HPP, microwave and UV remained more important to North America. Industrial relevance The emerging technologies mentioned in the survey have been developing since the early 20th century or before. However, they are not adopted on any large scale such as canning or heat pasteurisation. This study was conducted on a worldwide scale to determine current uses for emerging technologies in different food sectors. Some technologies are deemed of more commercial importance in certain countries than others. HPP and microwave heating are the two main technologies currently on commercial applications. PEF is more popular in Europe, especially the Netherlands where a commercial scale unit exists. On the contrary, microwave technology seems to be popular in all countries but the Netherlands. UV and radiation are more important in North America than Europe. Pressure and CO 2 is only deemed to be of commercial importance in North America.

Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review

Abstract: Background Dry food products are often highly contaminated, and dry stress-resistant microorganisms, such as certain types of Salmonella and bacterial spores, can be still viable and multiply if the product is incorporated into high moisture food products or rehydrated. Traditional technologies for the decontamination of these products have certain limitations and drawbacks, such as alterations of product quality, environmental impacts, carcinogenic potential and/or lower consumer acceptance. Cold atmospheric pressure plasma (CAPP) and low energy electron beam (LEEB) are two promising innovative technologies for microbial inactivation on dry food surfaces, which have shown potential to solve these certain limitations. Scope and approach This review critically summarizes recent studies on the decontamination of dry food surfaces by CAPP and LEEB. Furthermore, proposed inactivation mechanisms, product-process interactions, current limitations and upscaling potential, as well as future trends and research needs for both emerging technologies, are discussed. Key findings and conclusions CAPP and LEEB are nonthermal technologies with a high potential for the gentle decontamination of dry food surfaces. Both technologies have similarities in their inactivation mechanisms. Due to the limited penetration depth of both technologies, product-process interactions can be minimized by maintaining product quality. A first demonstrator with Technology Readiness Level (TRL) 7 for LEEB has already been introduced into the food industry for the decontamination of herbs and spices. Compared with LEEB, CAPP is at the advanced development stage with TRL 5, for which further work is essential to design systems that are scalable to industrial requirements.

In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran

Abstract: Two aleurone preparations, isolated from wheat bran, with different levels of tissue purity, were compared to the wheat bran starting material. Chemical composition, in vitro digestibility and in vitro fermentability were investigated and microscopy was used to visualize morphological changes. Arabinoxylans constituted the main part of the dietary fibre fraction. However, the degree of branching was found to be lower in arabinoxylans from aleurone than in that from original bran. Due to the high fibre content, in vitro digestibility was rather low but digestible compounds were largely eliminated. In vitro fermentability using fresh human faecal material turned out to be higher in aleurone than in wheat bran. Moreover, the degree of purity of the aleurone preparations influenced the amount of fermentation products. Proportions of the main short chain fatty acids were very similar in all samples, with ratios of propionate and butyrate slightly above average compared to other dietary fibre sources. Arabinoxylans from aleurone were virtually completely degraded within 8 h, whereas with wheat bran, substantial amounts were still present after 24 h. Moreover, increasing arabinose:xylose ratios during fermentation suggested a better fermentability of arabinoxylans with a lower branching degree. Microscopic investigations confirmed the better fermentability of aleurone compared to wheat bran. In addition, a specific breakdown pattern of aleurone cell walls could be observed.