- THE MAGAZINE
- FOOD MASTER
Over the last 10 to 15 years, more low- and high-acid products have been processed in ways designed to kill bacteria and extend the life of foods and liquids. Retort-style thermal processing, chilling and refrigeration steps and the use of preservatives remain the most common routes to produce shelf-stable foods and beverages in the US.
Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.
Increase efficiency. Improve product handling characteristics. Meter ingredients or cleaning chemicals more accurately. Cut maintenance time and downtime. Decrease energy usage.
The key to long life and less energy usage is proper maintenance.