QMI Solutions Ltd
33 McKechnie Drive
PO Box 4012
EIGHT MILE PLAINS QLD AUSTRALIA 4113

Ph: +61 7 3364 0700
Fx: +61 7 3364 0786
info@qmisolutions.com.au

ABN: 84 897 971 009

Visit the website of: Australian Institute of Commercialisation Industry Capability Network Manufacturing Skills Queensland

Research Spotlight

New materials for the food industry

A recent seminar at UQ highlighted the capabilities, facilities and services available to support the food processing industry and also illustrated the current research themes across a number of faculties.

The use of starch based materials as a biodegradable plastic for food packaging and agricultural applications were described by Prof. Peter Halley, using Plantic as an example. This material is now commercially available and has been used in large scale applications such as in Milk Tray chocolates where it can be disposed of by simply running it under a tap to dissolve.

Prof. Bhesh Bhandari talked about the increasing use of encapsulation as a means to combat damaging processing or environmental conditions, or to deliver foods to a specific location. Encapsulation can also be used to mask flavours and odours (e.g. Omega 3 oils in Tip Top bread). Many different encapsulation materials and techniques are available.

Associate Professor Jason Stokes described the complex interactions occurring within the mouth, and his research seeks to understand this as a mechanical system in terms of rheology, viscosity, interfaces and tribology. This research also covers products applied to the skin and the dominant mechanism changes as the lotion or cream is applied. Being able to measure and understand the physical characteristics is important but this data must also be related to the sensory perception of the consumer.

Pasteurisation has been used with great success for many years but changes the foodstuff in some way: taste, texture, flavour or nutrient changes. The next generation of processes to achieve similar results was presented by Associate Professor Hilton Deeth. There are a number of new processes either commercialised (e.g. microfiltration, centrifugation, pulsed high intensity white light) or in development e.g. pulsed electric field, high pressure homogenisation, cold plasma. Whilst there is no clear successor for all pasteurisation applications there are specific alternatives available for individual applications.

The use of high pressure processing for fruit and vegetables was described by Dr Ranjan Sharma as it retains all of the bioactives while extending product shelf life. This is a commercial process which in some cases is being incorporated into product branding, but still has a limited uptake, due to the batch nature of the process. New smaller, cheaper machines are being released this year which are expected to further increase the use of this process.

The above examples all illustrate the wide range of knowledge available at UQ.

For more information please contact Dr Sara Eastwood on 3364 0764 or sara.eastwood@qmisolutions.com.au

Posted on Thursday, December 09, 2010
Posted by admin

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