Processing

Articles, columns and products covering innovation in all types of processing machinery and technologies

ARTICLES

Sanitary Plant Design

A clean slate: Use it wisely

Not all processors have the luxury of picking a new property to build a food or beverage plant, but when they do, several factors affect sanitary design.
Starting with a clean slate is usually easier than renovating an older facility to catch up with food safety specifications as shown in the Food Engineering November 2014 article, “Renovate for the right reasons.”


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Field Reports

Brewery minimizes downtime with controls update

Two obsolete PLCs were replaced by a modern controller while the original I/O was kept, thanks to a new control network gateway.
Whether it’s football in the US or rugby in Great Britain, the two sports have one thing in common: Many of their spectators like beer.


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Field Reports

Conveyor belting should be seen and not heard

When belting runs quietly, there’s little wear, and that means long life and very little downtime.
Table Talk Pies, located in Worcester, MA since 1938, makes those four-in. round pies that, if you live in the Northeast, you’ve probably have had the opportunity to try.


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PRODUCTS

Milk_Processing_and_Quality

Milk Processing and Quality Management

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$215.95

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe.

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FOOD-PROCESS-ENGINEERING-AN

Food Process Engineering and Technology

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$107.95

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

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Food_Plant_Economics

Food Plant Economics

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$189.95
food-and-package-engineerin

Food and Package Engineering

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$205.00

For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.

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EVENTS

Webinar

Food Plant of the Future: Using Design to Increase Productivity and Drive Down Unit Costs

6/1/09
Online
Contact: Jamie Tunison

On-Demand: The need for food and beverage processors to drive down unit costs never ends. How can new/retrofitted plants be designed to optimize productivity?

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Webinar

Food Plant of the Future: Building Realistic Sustainability into Food and Beverage Plants

9/1/09
Online
Contact: Jamie Tunison

On-Demand: Using cost-effective design solutions, food and beverage processing facilities can meet the rigorous performance demands required in a processing and production environment and, at the same time, focus on sustainability.

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Webinar

Food Plant of the Future: Anticipating the Next Generation

9/29/11
Online
Contact: Adam Thomas

On-Demand: Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

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Webinar

Food Plant of the Future: Raising the Bar on Plant Air Quality

4/26/12
Online
Contact: Adam Thomas

On-Demand: Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

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Webinar

Fundamentals of Food Grade Grease

5/21/14
Online
United States
Contact: Adam Thomas

On Demand Learn the requirements for food grade greases, differences between greases and other lubricant types, considerations for choosing a food grade grease, and best practices for grease storage and handling.

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Webinar

Flexible Design: Building for Tomorrow

11/13/14
Online!
Contact: Adam Thomas

On Demand This Food Plant of the Future webinar explores how to think about tomorrow, today, without going overboard or getting locked into an untenable position. Also discussed: strategies and flexible technologies that are available to keep buildings as unrestricted as possible for future growth and how to build the space and systems to accommodate unanticipated needs.

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DOCUMENTS AND FILES

Electronic Capital Expenditure

Capital Investment is a key to any company’s innovation and improvement programme. Investment is key to almost every new product, capacity expansion, and cost saving initiatives. Capital expense represents an organisation change and requires inputs, co-ordination and buy-in from stake-holder groups for successful execution.

Multimedia

Videos

Image Galleries

Food Engineering's Food Automation & Manufacturing Conference and Expo 2015

Images from Food Engineering's Food Automation & Manufacturing Conference and Expo in Clearwater Beach, Florida, April 12-15, 2015. The event brought food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.

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 April 2015 Cover

2015 April

The April 2014 issue of Food Engineering features the Plant of the Year: Mars Chocolate. The first new Mars chocolate candy plant in North America in 35 years is not only LEED Gold certified, it’s highly automated as well.

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Plant Facility/Site Issues

What issue about your current plant facility/site keeps you up the most at night?
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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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