Articles by Kevin T. Higgins, Senior Editor

Safe, effective microwave cooking

By Kevin T. Higgins, Senior Editor
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By better focusing microwave energy and reducing signal attenuation that results in uneven heating, engineers hope to make continuous-flow microwave processing commercially viable.
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Man & Machine

By Kevin T. Higgins, Senior Editor
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Technology received its due at Food Engineering's three-day Food Automation & Manufacturing Conference & Expo, but the human side of processing kept rearing its lovely head.
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Quality Quantified

By Kevin T. Higgins, Senior Editor
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Food engineers understand their responsibility in delivering a consistent product, but what is their role in delivering a quality product?
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Surround sound, meet surround smell

By Kevin T. Higgins, Senior Editor
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Product launches may gain an edge when consumers get a whiff.
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Development defines suspension systems

By Kevin T. Higgins, Senior Editor
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Cold-particle suspension has been used for years in meat and poultry plants, but today's technology is significantly advanced.
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Thermal workhorses

By Kevin T. Higgins, Senior Editor
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Technical refinements in heat exchangers are lowering maintenance costs, increasing efficiency, and improving safety for food and beverage manufacturers.
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Plant of the Year: Pepperidge Farm, Built for Speed

By Kevin T. Higgins, Senior Editor
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Pepperidge Farm built on earlier projects and solid in-house engineering to construct a powerhouse bakery.
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Neither rain, nor snow, nor...

By Kevin T. Higgins, Senior Editor
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Connecticut's most brutal winter in memory was a constant threat to derail the scheduled completion of Pepperidge Farm's Bloomfield, Conn., project.
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How to get management approval

By Kevin T. Higgins, Senior Editor
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In the case of Pepperidge Farm's Bloomfield, Conn., bakery, ROI was just the first half of the equation.
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Buns of fire

By Kevin T. Higgins, Senior Editor
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A three-year collaboration between academia and industry to develop a vision-based automated inspection system for commercial bakeries is reaching the front burner.
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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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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 Cover 2014Food Master 2014 is now available!

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