Articles Tagged with ''cooking''

Field Reports

Pasta and potatoes, presto!

New rotary continuous cooking and cooling system processes more than 3,000 lbs. of pasta and potatoes per hour.
By Wayne Labs, Senior Technical Editor
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Wedges and slices presented challenges for traditional cooking and cooling methods.


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TECH FLASH

Cooking and cooling: A practical approach to energy savings

Many processes cool the cooked product in one fell swoop; adding a stage between can save energy and water.
By Wayne Labs, Senior Technical Editor
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A mid-process quench cycle with ambient-temperature tap water can capture much of the product’s heat before it enters the primary cool zone.


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Field Reports

Steam boilers keep on steaming

Long-running steam generators give a gourmet confectioner the impetus to purchase another to expand plant output.
By Wayne Labs, Senior Technical Editor
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 To ensure the highest-quality products and meet the growing demand, the chocolatier needs equipment that is reliable, efficient and guarantees a consistent result. 


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Technology Sourcebook

Drum/tote heaters

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 Benko Sahara Hot Box Model E8 electric drum and tote heaters feature digital controls with independent over-temperature protection.  


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TECH FLASH

Rapid chilling of foods without conventional refrigeration

Integrated HDPE cooling towers help ensure reliability of a vacuum/retort cooking system that chills tons of potatoes per hour.
By Wayne Labs, Senior Technical Editor
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Integrated HDPE cooling towers help ensure reliability of a vacuum/retort cooking system that chills tons of potatoes per hour.
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TECH FLASH

Food safety guides for groups most vulnerable to foodborne illness

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USDA and FDA partner on food safety booklets to help those with compromised immune systems prevent foodborne illness.
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TECH FLASH

Ethnic foods a hot ticket

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Finding the right oven to keep up with the demand doesn’t have to be a challenge.
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Bowls for grab-and-go diners

By Kevin T. Higgins, Senior Editor
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Polystyrene-foam clamshells are mainstays for restaurant take-out meals, with the notable exception of Chinese restaurants’ coated-paperboard containers.


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Spiral oven bakes potatoes more efficiently

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New spiral ovens cook a wide range of products at higher speed with more control, consistency and a much smaller footprint.


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Spiral oven

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Suitable for the high-volume production of poultry, meat, prepared foods and bakery products, the Heat and Control compact spiral oven can be used for long-duration cooking or very high volume production.


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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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FSMA Audit

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Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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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 Cover 2014Food Master 2014 is now available!

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