- THE MAGAZINE
- FOOD MASTER
There are many paths toward reducing energy and utility usage at plants—some are obvious, but some are not and require the help of consultants and suppliers.
Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.
Bühler was investigating how to improve the conditioning of pasta through enhanced dryer control.
Most of the topics we cover in Food Engineering each month focus on improving plant efficiency and achieving new levels of innovation using advanced technologies.
Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.
For food and beverage companies focused on landfill reduction, the effort yields solid financial returns.
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Where the buying process begins in the food and beverage manufacturing market.
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