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Vevey, Switzerland

Guenther H.,Kraft Foods Inc. | Hoenicke K.,Eurofins | Biesterveld S.,Sara Lee DE NV | Gerhard-Rieben E.,Nestec Ltd | Lantz I.,Tchibo GmbH
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment | Year: 2010

The occurrence of furan in some food products has already been known for a few decades, and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roasted coffee, which has been shown to generate furan as a result of the heat treatment at roasting which is applied to achieve the desired aroma and flavour profile of a roasted coffee. The objective of this study is to provide data to allow a better understanding of the available data of furan in coffee, the kinetics of furan generated during roasting, and to estimate the reduction of furan levels afterwards due to subsequent processing steps and consumer handling. Finally, the study is meant as a contribution to establish exposure data on the basis of scientific data at the stage of coffee consumption. This paper shows that the formation of furan during roasting is dependent on roasting conditions and is, therefore, directly linked to achieving targeted flavour profiles. Furthermore, it is demonstrated that modifications in process conditions potentially to reduce furan levels may have the opposite effect on other undesired reaction products of the roasting chemistry such as, for example, acrylamide. Due to the high volatility of furan, any subsequent processing step or consumer handling has an impact on the level of furan. As a guidance from this study and in consideration of the identified losses of each process and handling step on the basis of the trial conditions, it is estimated that only approximately 10% of the initially generated furan during roasting gets into the cup of coffee for consumption. © 2010 Taylor & Francis. Source


A southeastern US pulp and paper mill has undertaken a project to rebuild the regenerative thermal oxidizer (RTO) used for controlling emissions from their black liquor oxidation exhaust that were high volume, low concentration. The stripper off gases and concentrated non-condensable gases were high concentration, highly corrosive streams. One of the major changes made to the system was to replace the original water-quench nozzle with a cold-air quench to prevent over temperature conditions in the combustion chamber. The new combustion chamber provided was fabricated from 1/4-inch thick, 253-MA alloy steel with 310 stainless steel refractory anchors, and was comprised of two sections located above the heat-recovery chambers. A system fabricated from 253-MA alloy material was designed, manufactured and installed. The new purge system consisted of a tap from the existing purge duct located downstream of the purge fan, and the addition of a new tee arrangement. Source


Patent
Nes&Tec Co. | Date: 2014-02-06

Disclosed is an easy landing drone. The drone includes: a propeller changing direction; a propeller tower supporting the propeller; a body connected to the propeller tower; a main wing arranged left-right symmetrically with respect to a horizontal axis of the body and having a pair of holes around a center of gravity of the body; a pair of auxiliary wings disposed in the pair of holes, respectively; and an actuator connected to a base shaft fixed to the main wing through the pair of auxiliary wings and controlling angles of the pair of auxiliary wings.


Patent
NES&TEC Co. | Date: 2010-11-24

The present invention relates to a device for identifying the type of tire by measuring the size and shape of the tire with a 3D scanner. A tire identification device according to the present invention is connected with a 3D scanner and a user terminal, and includes a tire standard database storing 3D scan data of a plurality of tires and an identification module searching 3D scan data having a pattern that is the same as a pattern of 3D scan data transmitted from the 3D scanner in the tire standard database, and providing the type of tire corresponding to the searched 3D scan data. 3D scan data is one of a data cloud and line profile data represented by a bending shape of a side end of a tire. The tier identification device according to the present invention can promptly identify the type of tire without stopping a conveyer in a tire manufacturing process, and the identification is not interrupted by air vent so that the identification rate can be improved.


Brand W.,Wageningen University | Brand W.,Nestec Ltd | Padilla B.,Wageningen University | van Bladeren P.J.,Wageningen University | And 4 more authors.
Molecular Nutrition and Food Research | Year: 2010

Metabolism by phase II enzymes and transport from intestinal cells back into the lumen by ATP binding cassette (ABC) transporters limits the bioavailability of the flavanone hesperetin, the aglycone of hesperidin. This study investigates to what extent other flavonoids modulate the metabolism and transport of hesperetin by characterizing the effect of co-administrating a series of flavonoids using Caco-2 cell monolayers in a two-compartment transwell system. Flavonoids may interfere with hesperetin metabolism and can also inhibit the apically located ABC transporter breast cancer resistance protein (ABCG2) which was previously shown to be responsible for the apical transport of hesperetin metabolites. Co-exposure of Caco-2 cell monolayers to hesperetin with specific flavonoids reduced the ratio of apical efflux to basolateral transport of hesperetin metabolites, and in some cases, also reduced the amount of hesperetin metabolites detected extracellularly. As intracellular accumulation of hesperetin metabolites did not account for this decrease, inhibition of metabolism of hesperetin is likely the underlying mechanism for the reduced metabolite formation and excretion. In spite of the reduction in metabolism the amount of hesperetin metabolites transported to the basolateral side significantly increased upon co-exposure with specific flavonoids and therefore coadministration of specific flavonoids could be a strategy to improve the bioavailability of hesperetin. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source

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