At high temperature, melamine and formaldehyde are released

Plates, bowls, cutlery and other kitchen utensils made of melamine resin can give on heating melamine and formaldehyde. At temperatures such as those reached during cooking, can pass in food a health risk, the quantities of substances. Investigations of the Federal Institute for Risk Assessment (BfR) and the supervisory authorities of the federal states show that the limits that apply to the transition of melamine and formaldehyde in foods that are thereby clearly exceeded. Looking to the release of formaldehyde also a health risk through inhalation of the substance is possible. "Consumers should crockery and kitchen utensils made of melamine resin, therefore, do not use for frying, cooking and for heating food in the microwave," advises Prof essor Dr. Dr. Andreas Hensel, President of BfR. If these commodities used at temperatures below 70 ° C, but there are no health concerns.

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Brief report on 46. Kulmbacher week

The conference building with banner

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Bionics for robotics - With Video

Inspired by the elephant's trunk, researchers have developed an entirely new robot arm. Sensitive and flexible, this new high-tech helper for industry and household. For this development, Dr.-Ing. Peter Post and Dipl.-Ing. Markus Fischer of Festo and Dipl.-Ing. Andrzej Grzesiak of the Fraunhofer IPA on 1. December received the German Future Prize 2010. German President Christian Wulff presented the doped 250 000 euros award.

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Innovative concepts of product and process design

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Unimpressed cleaned of coarse dirt and easy

Product diversification and cost-efficient production are necessary for survival strategies of the food industry. For more and more manufacturing processes that were previously carried out mainly manually, can be with advancing technology flexible and modular automation systems - such as robotics - are running profitably. Increasing product diversity and smaller batch sizes demand flexible automation solutions for a wide range of products possible.

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From 4. until 5. May invites the Max Rubner Institute (MRI) at its site in Kulmbach for "Kulmbacher week". 17 lectures in the areas of "Special Analysis of Food", "marketing standards and quality of meat", "Microbiology and Hygiene" and "processing technology and product quality" give a current picture of research activities in Kulmbach.

In Year of Biodiversity, the Kulmbacher week inter alia the diversity of microorganisms in the processing area in shifting the focus. Starter and protective cultures have a significant impact on the quality of sausages, such as salami, but also to the variety of tastes. The belonging to the chloropropanols connection 3-MCPD is also detectable in smoked meat products. Targeted Räucherversuche strategies now to be developed for minimizing 3-MCPD.

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Production management meeting the Akademie Fresenius discussed hygiene, maintenance and process optimization

Modern production plants are characterized by a complex technology - and a high investment requirement. Premium components alone are no guarantee for successful plant operation: planning and design of the production plant play a decisive role. Quality has its price, so it is advisable to invest a lot of thought in advance of making a purchase. The 3rd production manager conference of the Fresenius Academy from January 20 to 21 in Dortmund gave practical tips on process optimization, maintenance and hygiene in plant operation. Biocorrosion: attack from the microcosm

What sounds like the title of a bad film is a real danger for plant operators: biofilms and biocorrosion call the safety and stability of production into question. Constanze Messal (Micor) reported at the Fresenius conference how biofilms and biocorrosion arise in food processing plants and how they can be avoided. Biofilms occur almost everywhere, they are ecological niches and are characterized by high cell densities and increased substance turnover. "Biofouling" occurs when biofilms multiply excessively. Discoloration, clogging and slime formation as well as gas development and odor formation are signs of biofouling. Plant operation is often impaired, but according to Messal no material damage is to be expected. The situation is different with the next stage, "biocorrosion": Here the biofilm replaces the interface between the material and the medium, which in some cases drastically changes the surrounding environment. Messal: "The corrosion resistance of the material no longer depends on the medium, but on the properties of the biofilm!"

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International Conference of the Akademie Fresenius discussed new possibilities of nanotechnology and the potential applications of animal cloning for food industry

Novel foods ( "Novel food") are for the industry is still opportunity and a challenge. The many possibilities also face many unanswered questions and a jungle of regulations and ordinances. The "Novel Food Conference" The Akademie Fresenius at 07. and 08. December Mainz discussed the revision of the European Novel Food regulation and new opportunities that could offer the food industry by nanotechnology and animal cloning.

Basically have the ingredients of foods on nanostructures. So Come Frans WH Kamper, the research projects coordinated at the University of Wageningen in the Netherlands in the BioNanotechnology, concludes: "Those who want to create new functionalities of food, modifications have to make at the nano-level."

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Industry representatives discussed potential for optimization and alternatives to aseptic on Fresenius symposium in Mainz

The wooden scoop and milk jug have long since had their day, as has the good old well bucket. There are worlds between the simple filling methods of yore and the complex technology of today. The art of engineering and hygiene standards have developed further, consumers are becoming more critical and demanding: Fresh, durable, sustainable and affordable - this is the requirement profile for beverages and food. Content and packaging are equally affected. The 5th Fresenius symposium "Aseptic Beverage Production" took place in Mainz from November 6th to 2009th, 7. Is aseptic a guarantee for the safe and economical production of beverages? What alternatives to aseptics are there? These are the central questions that 21 specialist speakers dealt with.

Daniel Warrick (Warrick Research, UK) supplied the approximately 120 conference participants to kick off with current market data. Then 2008 were world around 120 trillion packaging (50 trillion liters) filled with milk and dairy products, in the beverage, the number of fillings was almost 70 trillion packs (36 trillion liters). Today, more than 11.000 aseptic filling systems in use, which are supplied by more than 30 companies. One third of the world market Aseptic attributable to Western Europe, as well represented is the Asia-Pacific region, while North America has only a share of less than ten percent. These figures highlight the one hand, the global importance of the aseptic beverage production. On the other hand pointed Warrick out that it cost reasons and because of the simpler method give a trend back to the hot filling in some countries.

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Improvement of product safety and production planning

Poultrymeat has a particular nutritional importance due to its high protein content and its biological value. With a consumption of about 18,5 kilograms of coffee per year 2008, consumption in Germany has increased by about 500 grams compared to last year. In particular, during the barbecue season the demand is to chicken and turkey meat on a very high level. The majority is marketed as a convenience or barbecue product in pre würzter and marinated, fresh or frozen form.

Fresh, marinated products have the wide range of raw materials on the poultry meat, marinade and spices introduced microbiota. In addition, contamination will be added by cutting, cutting, preparation and packaging. The shelf life of such products thus limited to 10-14 days. Particularly when used as a food to be grilled adapted to seasonal and meteorological fluctuations production is required. The short distribution time and short-term query of fresh, marinated poultry meat by trading leads to fluctuating capacity utilization and to a lesser ability to plan the production. As a result, the goods can not always be completely settled. Since thermal process in fresh produce can not be used, provides the high-pressure treatment (HP), where a unique technical possibility for preserving fresh, thermally sensitive food.

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Many drinks spoil quickly, lose their flavor or become cloudy. Blame for this, among other things Vitamin B2, also known as riboflavin. This could change soon. Because PD Dr. Börje Sellergren and his team at the Institute for Environmental Research (INFI) at TU Dortmund have now managed to remove the riboflavin with the help of a newly developed polymer from the drinks, to make it so longer.

We tested the new method on beer, milk and multivitamin juices. Dr. Sellergren explains in the latest online edition of "Chemical Technology", that developed at the INFI polymer can remove up to 86 percent of riboflavin in the drinks. The so-called molecularly imprinted polymer (MIP) was modeled for this purpose so that it is able to identify and include smallest molecular targets. So far, had been removed with conventional polymers maximum 47 percent of vitamin B2.

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