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Mild preservation by killing micro-organisms with a pulsating electric field Objective Preservation with the aid of a high-intensity pulsed electric …
/en/knowledge/26-pulserend-elektrisch-veld-en/
Lactose is a sugar, which is present in the milk of mammals. This sugar is therefore also called milk sugar. …
/en/knowledge/60-lactose/
The raw material for honey is produced by bees. After removal from the combs, the raw honey is taken to …
/en/knowledge/129-honey/
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/
Dehydration is defined as the application of heat under controlled conditions to remove, by evaporation, water contained in solid foods …
/en/knowledge/100-dehydration-solid-solid/
The aim of this group of operations is to obtain a uniform mixture from two or more components or to …
/en/knowledge/91-mixing-conching-homogenisation/
The purpose of melting is to be a phase change from solid to liquid, to organize the material for further …
/en/knowledge/105-melting/
The aim of this process is to dry the product and to strengthen its aromas and / or to strengthen …
/en/knowledge/106-roasting/
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/
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/
