FOOD TECHNOLOGY

Early scientific research into of food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
 
Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Besides research into wine spoilage, Pasteur did research on the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization—the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine..
       ARMFIELD FOOD TECHNOLOGY CATALOGUE

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MINIATURE SCALE R&D TECHNOLOGY FOR THE FOLLOWING PROCESSES:

  • Pasteurisation & UHT

  • Homogenisation

  • Filling & Storage

  • Carbonation, Filling & Capping

  • Deaeration

  • Drying / Dehydration

  • Spray Drying

  • Margarine Crystallisation

  • CIP / Clean in Place

  • Mixing

  • Blending

  • Filtration

  • Chilling

  • Pressure Extraction

  • Solvent Extraction

  • Refining

  • Neutralising / Washing / Bleaching

  • Hydrogenation

  • Cheese Making

  • Evaporation

  • Separation

  • Butter Making

  • Freezing & Aeration

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