Stickiness and clumping of food products is a continual problem for food manufacturers and consumers. A FIET project has shed light on the problem and provides some significant opportunities for NZ food processors.
NZIFST Auckland Branch is pleased to host the July FIET Webinar on the drying of sticky products, presented by Dr Lee Huffman (Plant & Food Research) and Dr Tony Paterson (Massey University).
Hear how a team of FIET Scientists and Engineers went back to glass transition first principles, evaluated a range of alternative ingredients to reduce stickiness, overcame viscosity and spray drying issues and finished up with an ingenious means of predicting stickiness, optimal processing conditions and producing some great products.
What does it mean for Joe Foodtech? The research findings allow food processors to predict formulations for production trials by optimising equipment configuration, spray drier conditions and selection of processing aids (such as fibre and maltodextrin). The final product has greater stability and flowability. This is compelling technology that has wider implications beyond dried food products, especially in air-dried and freeze-dried applications.
The webinar will start at 7.00pm July 20th and run for 30 -35 minutes. As with our previous webinars there will be ample time for technical discussion after the webinar.
PO Box 44322Pt ChevalierAuckland 1022NEW ZEALAND