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Home » Authors » Wayne Labs

Articles by Wayne Labs

Automation Series

Plant automation: Finding the right fit

Do what makes sense when installing automation in your facility, considering your budget and business goals. Understanding your application can help you fine-tune your equipment purchase.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
November 19, 2015

While the trend for large manufacturers is to automate a new plant in its entirety, small and medium-sized food and beverage processors rarely have the funds to automate their plants, turning them into lights-out facilities. Even some tier-one processors may find areas in certain operations where it may not make sense to over-automate.


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Engineering R&D

Engineering R&D: Trimming the fat

Controlling the fat content of meat means getting top dollar for each grade and keeping customers pleased that they’re getting what they expect for their money.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
October 26, 2015

FPL Food (Augusta, GA) is one of the largest privately owned processors of fresh beef products and value-added meat selections in the US. It provides several brands of high-quality beef to retail and foodservice customers.


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TECH FLASH

ISO updates 14001 guidelines

It emphasizes strategic environmental management within strategic planning processes.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
October 14, 2015

ISO, the International Standards Organization, has updated its ISO 14001 environmental management systems (EMS) guidelines to reflect the increased prominence of environmental management within strategic planning processes.


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TECH FLASH

Taming the ‘perfect storm’ of the Industrial Internet

Some rules for growth will make things fit together in an efficient manner.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
October 14, 2015

You can’t afford to wait to get on the network.


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Food Safety

3-A SSI and EHEDG: Yin & yang

For the last 20 years, 3-A SSI and EHEDG have been working together to create a synergistic set of hygienic design, testing and implementation standards for process equipment.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
October 13, 2015

No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.


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Engineering R&D

Lubrication keeps wheels turning in flash freezing applications

For the meat packing industry, lubrication for conveyors must maintain adequate lubricity in freezing cold areas, provide corrosion resistance and be safe to use.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
September 28, 2015

Pork processing, like any live protein processing, is not a nice environment for humans or machines.


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Automation Series

Solutions for improving yield are within reach

You’ve done the obvious, so where else can you look to squeeze out more product?
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
September 26, 2015

You add up the mass of raw materials your facility consumes each day, look at the products it’s made, and the numbers just don’t balance—until you look at skids of rework and a dumpster topped off with the day’s malformed products and/or damaged packages.


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Green Series

Weighing all the options in wastewater treatment

Whether your plant is located in a drought-stricken area or where water is plentiful, building a wastewater treatment center on site may be cost effective for several reasons.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
September 19, 2015

With the Sun Belt states experiencing serious droughts and the cost of processing wastewater escalating in many municipalities, conserving and reusing water at food and beverage processing facilities just makes plain business sense.


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Engineering R&D

Antimicrobial uses copper ions to kill foodborne bacteria

A combined chemical regimen shows promise in decreasing Salmonella and Campylobacter bacterial count in poultry processing rinse stages.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
August 23, 2015

Many chemical bactericidal washes and rinses have been tried in the poultry processing industry with varying results; Campylobacter and Salmonella still find their way to finished product.


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Non-Thermal Processing

Take off the heat

For some applications, non-thermal pasteurization or sterilization techniques can produce safe food as well as thermal techniques and preserve taste, texture and color.
Wayne Labs, Senior Contributing Technical Editor
Wayne Labs
August 14, 2015

Thermal pasteurization techniques have been around since Louis Pasteur, and there is no question they’re effective.


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