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Fermentation is the controlled action of selected micro-organisms to alter the texture of foods, to preserve foods by the production …
/en/knowledge/112-fermentation/
This section applies to washing the product only, not washing the process plant. The objective of washing is to remove …
/en/knowledge/87-washing/
The aim of this group of operations is to cover a food product with a layer of material which can …
/en/knowledge/108-coating-spraying-enrobing-agglomeration-encapsulation/
The aim of sulphitation is to prevent either microbiological degradation or unwanted colour formation. Field of application Sulphitation is applied, …
/en/knowledge/115-sulphitation/
Solubilisation (or alkalising) is the neutralisation of cocoa nibs or cocoa liquor with an alkaline solution, resulting in a darker …
/en/knowledge/116-solubilisation-alkalising/
The objective of soaking (e.g. of legume seeds) is to moisten and soften the seed to reduce the cooking time …
/en/knowledge/114-soaking/
A mild preservation technology, for both pasteurization and sterilization, where vitamins, natural colourings and flavourings are preserved. The cell wall, …
/en/knowledge/28-ultra-high-isostatic-pressure/
Cooking is a heating technique that is used in food products to change the tissue structure, color and moisture content …
/en/knowledge/99-cooking-boiling/
Grinding (milling) is used for the size reduction of solid dry material. It may also improve the eating quality and/or …
/en/knowledge/88-grinding-crushing/
The basis of microbiological laboratory methods and of the conservation of food and feed products is the killing of any …
/en/knowledge/25-pasteuriseren-steriliseren-uht-en/
