研究开发

Commercial Food Sanitation (CFS) is your trusted industry partner to reduce food safety risk and strengthen food safety leadership while driving operational excellence.

PEF specialist Pulsemaster offers a conductivity measurement device to both the food and beverage industry, as well as the scientific sector. This unit is instrumental in the quantification of a pulsed electric field treatment on e.g. potato tissue.

Elea offers a trial batch system capable of treating solids and liquids for scientific and pilot scale applications with up to 10 L treatment volume.

The InfraLab Top Loader at-line analyzer can measure color as well as moisture, fat/oil, and protein in five seconds. Designed to facilitate sample presentation and reduce human error, it is ideal for fiber, flakes, powder, and starch.

The InfraLab Series 9 at-line food analyzer provides rapid, accurate measurement of moisture, fat/oil and protein in singles-or multi-component configurations in a variety of food products.

The Martin Lishman Weltech Digital Dry Matter Weigher (PW4) automatically calculates the dry matter content, starch percentage and specific gravity of potatoes using the weight in water method.

Martin Lishman - Zeal Manual Hydrometer is a traditional industry tool for fast intake sampling and measurement of dry matter and specific gravity (density).

The best and most convenient way to measure dry matter content of your potatoes.

The TuberLog is a powerful tool to identify sources of damage and bruising in all types of potato handling machinery. TuberLog mimics the size, shape and density of a typical ware potato and is suited to testing all potato handling situations.

This portable unit is specifically designed for use in the field and provides information on dry matter distribution

The Potato Hot Box is an economic bruise testing device that assists with crop assessment on-farm before the potatoes go into store or for processing

Patat'up aims to achieve an effective reduction of inputs in potato crop by studying alternative, ecologically intensive and resilient systems for both the fresh market and industrial processing.

This book gives an overview of the history of the potato in Belgium, from the Inca period in Peru over the Belgian 'frites shop' culture.