Articles Tagged with ''quality control''

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

Redesigned filter solves winery production lag

The old filter clogged easily, requiring frequent cleaning and producing a lot of downtime.
Royal Wine Corporation is a leader in the kosher wine and beverage industry.


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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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Food Safety

FSMA Update: Staying ahead of the curve

Comments are in for proposed Produce Safety Rule and Preventive Controls, but final rules have not been issued, leaving processors time to explore audit and certification alternatives.
FSMA is still a work in progress, and the final comment period could affect your operation.
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Packaging

Reseal your beverage cans

A new resealable closure solution for beverage cans allows the consumer to portion canned beverages.

 A larger opening releases more aroma and flavor, and accomodates a straw. 


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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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Field Reports

Krispy Kreme scales up doughnut production

Producing more than one million doughnuts per week requires consistent, accurate weighing of ingredients.

 Equipment must also be reliable, robust and easy to clean. 


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Plant Construction

36th Annual Plant Construction Survey

The push for ROI
FSMA, energy reductions and efficiency are changing the way plants operate, and some older sites may need more than a facelift.


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Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

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 December 2014 Cover

2014 December

In the December 2014 issue of Food Engineering read about our Fabulous Food Plant feature on the Chelten House, a new facility in Las Vegas.

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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
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THE FOOD ENGINEERING STORE

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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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Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.