Articles Tagged with ''quality control''

Field Reports

New freezer technology creates quick-frozen produce

The system drops freezing time from 10 to 15 minutes down to a mere seven minutes and provides quick energy savings.
Established in 1919, Smith Frozen Foods processes private-label frozen vegetables including peas, corn, carrots, lima beans and garbanzo beans.


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TECH FLASH

Food quality begins with company leadership

Food manufacturers must ensure standards for excellent quality are reflected throughout the entire supply chain, its technologies and standard operating procedures

PMMI Consultant Jeffrey Barach talks about what food and beverage manufacturers can do to improve product quality and what resources will be available to them at PACK EXPO.


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Field Reports

Clean compressed air system is green, too

The last thing a processor needs is oil-contaminated food. Oil-free air compressors fill the bill while conserving energy.
Kolak Snack Foods Ltd. is a leading UK manufacturer of crisps (potato chips) and snacks. Its brands include Kolak Diamond Crisps and Snacks and Dylans Hand Cooked Crisps.


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Technology Sourcebook

Touch screen rheometers

 Operating in both controlled stress and controlled rate modes, Brookfield RST touch screen rheometers test for viscoelastic modulus, yield stress, viscosity vs. shear rate, thixotropy calculation, creep behavior, recovery after flow and temperature sensitivity.  


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Field Reports

Putting the lid on emissions

While the aroma of a cooked steak may be an enticing lure to dinner, residents around a cooked-meat facility are not as likely to appreciate the odors.
Polarized Meat Company of Dunmore, PA produces high-quality meat products designed to reduce preparation time at restaurants. Certain products are pre-formed and pre-cooked, often with grill marks added to enhance the products’ visual appeal and flavor. Both the incoming meat and the final products are quality controlled throughout the process.
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Engineering R&D

Increasing the frequency of microwave sterilization for packaged meals

Destroying microbes in prepackaged meals containing solid and semi-solid food serves as an alternative to conventional retort methods.

 Low-acid, high-moisture, shelf-stable, ready-to-eat prepackaged foods are conventionally treated with pressurized steam or high-temperature water at 120°C or higher to inactivate Clostridium botulism spores, stemming their germination and the potential production of a deadly toxin inside the sealed container.  


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IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering February 2015 Cover

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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