The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made. A hygienic factory should prevent products from having high microbial counts, from containing toxins of microbial origin, and from containing residues of chemicals used for cleaning and disinfection - Taste solutions.
There are several aspects of designing hygiene into equipment that should be considered by the food processor before reengineering or introducing process equipment into the plant. In general, construction materials that may come in contact with food should not be able to make a food product toxic.
Flavour chemistry uses scientific methods and sensory feedback to produce tasty and aromatic results that are often inspired by nature. Rather than plod a straight course toward an adequate solution, design thinking asks you to consider changing any and all variables on the quest for the best idea - food culinary solutions.
Almost all food is processed in some way before it is eaten. Commercially, the main reasons to process food are to eliminate micro-organisms (which may cause disease) and to extend shelf life. Simply cooking or combining a food with other foodstuffs to create a recipe is also considered a form of food processing. Whatever the case, the nutrient value of any food is often altered by the processing. For more information, please visit our site https://symega.com/