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Engineering R&D: Diamonds are a seal's best friend

November 1, 2008
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Mechanical seals coated with nanodiamonds is the first commercial application for a technology transitioning from basic research to established science.
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Time to turn on a dime

November 1, 2008
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I have always been a comparison price shopper when it comes to clothing, fixing up the house or purchasing a car.
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Engineering R&D: A Real Fish Tale

October 5, 2008
By Kevin T. Higgins, Senior Editor
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Years of research and industry involvement preceded the March launch of Michael Miller’s fish-farming venture.
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Food grade lubricants keep equipment crunching

October 1, 2008
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Potato chip plant relies on machinery greases to enhance operational efficiency.

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IR pasteurization fits process and quality specs

October 1, 2008
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3D modeling system provides customization to fit processor needs.

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Food safety cloud may have a titanium lining

October 1, 2008
By Joyce Fassl, Editor-in-Chief
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As the two major presidential candidates debate a myriad of issues facing our country, I began to wonder where each one stands on food safety.
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Food Safety: What did you learn this summer?

October 1, 2008
By Richard F. Stier, Contributing Editor
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It’s time to take a hard look at what you are doing and how you do it.
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ERP improves order accuracy

September 1, 2008
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A new finely tuned ERP system keeps ingredient maker growing.
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Continuous pasta cooking replaces batch

September 1, 2008
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Upgraded cooking and cooling line minimizes product damage and increases throughput and flexibility.
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Engineering R&D

September 1, 2008
By Kevin T. Higgins, Senior Editor
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EO water sanitizes food surfaces and food itself.
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Food Engineering Magazine March 2014 issue cover

2014 March

The March 2014 issue of Food Engineering covers plant audits and how to minimize the food safety risk. Also covered: aseptic applications, raw material testing, and the fiscal benefits of automation.

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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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