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Food Processing March 2008 Mike Pehanich	Turning up the heat in thermal processing Energy costs are forcing innovations on the traditional cooking processes.
Food Engineering August 1, 2006 Kevin T. Higgins	Tech Update: Waves of the future Fully cooked bacon has been one of the few applications for microwave technology in the food industry. That's changing -- fast.
Food Engineering October 1, 2008 Wayne Labs	Tech Update: Thermal Processing In a perfect world, the amount of fuel converted into energy to heat a process would be totally applied to a product, whether it's baking bread, frying chicken or drying a cranberry slurry. Unfortunately, energy losses abound in thermal processes.
Food Processing December 2007	Equipment Round-Up: Cookers & Ovens For food manufacturers: Add-on microwave... Spiral oven, multiphase cooking... etc.
Food Engineering March 1, 2005 Kevin T. Higgins	Fab Food Plant: Higher Appraised Value Building a food plant is a little like gem polishing: the finished product's value depends on the talent and expertise brought to bear. And lot of polishing and engineering elbow grease went into Kar's Nuts Inc.'s latest gem -- a 131,000-sq.-ft. building in Madison Heights, MI.
Food Engineering December 1, 2006 Kevin T. Higgins	Heat Transfer: advances, borrowed and new Technical improvements are occurring on several fronts, from heat exchangers, boilers and retorts to new-to-the-world pasteurizers.
Food Engineering November 4, 2007 Kevin T. Higgins	Tech Update: The Economics of Filtration A number of factors, economic and sanitary, are prompting food companies to upgrade filter systems and, in some cases, replace other technologies with advanced filtration.
Prepared Foods August 14, 2006	Frying Fats Deep-fat frying is perhaps the most complex processing operation known.
Food Processing July 2012 David Phillips	Bakeries Strive for Clean and Green Clean labels, increased hygiene and greener operations driving bakery operations.
U.S. CPSC November 26, 2003	CPSC Issues Safety Tips for Turkey Fryers Since 1998, CPSC has reports of 75 incidents that involved fires, flames, or burns associated with turkey fryers.
Food Processing April 2010 Bob Sperber	Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains.
Prepared Foods June 1, 2005 Leslie Skarra	Solving the Trans Fat Issue As the January 2006 deadline that will require food processors to label trans fat on the Nutrition Facts panel approaches, it is important to note that new crop-breeding technologies soon will offer oils inherently lower in trans fat than their modern day counterparts.
Food Processing November 2010 Bob Sperber	Lean Times Call for Belt Widening at Food Processing Plants Lean times for frozen foods call for belt widening -- among other throughput and efficiency tweaks.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Seasoned Cooking October 2007 Ronda L. Carnicelli	Roasting Roasting is a good cooking method for large, tender cuts of beef, pork or lamb, but you can also roast fish, poultry, vegetables, even firm fruits. Here are some roasting basics, and a recipe for roasted pork and autumn vegetables.
Seasoned Cooking July 2006 Philip R. Gantt	French Fries Sure, you can buy them at Mickey D's or some other fast food place, but homemade fries are by far superior when prepared properly.
AskMen.com Adrienne Turner	Cooking With Different Oils - Part II Learn more about which oils are right for certain dishes, and which you should consume for good health.
Food Processing April 2012 Dave Fusaro	PepsiCo Casa Grande Plant Reaches 'Near Net Zero' for Sustainability Frito-Lay's Casa Grande, Ariz., plant is nearly self-sustaining in water, heat and electricity.
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
Food Processing December 2006 Kantha Shelke	Say nuts to your foodservice accounts Nuts of all types are emerging as a potent new selling point for nuts in food product development -- but they carry unique handling and formulating considerations.
Food Engineering September 1, 2005 Kevin T. Higgins	The refined science of heat transfer Anyone can boil or freeze water. The fun begins when scientists and engineers must predict when boiling or freezing will occur with additional components under different conditions.
AskMen.com Adrienne Turner	Cooking With Different Oils All you need to know about oils, butter, margarine and cooking sprays, as well as the best ways to use them.
Seasoned Cooking January 2005 Ronda L. Carnicelli	Ravishing Roasting Here's how you can put a flavorful meal on the table and warm yourself on the inside and the outside... Simple Roasted Potatoes... Honey-Mustard Pork Tenderloin...
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
This Old House Dan DiClerico	25 Years of Innovation: Stoves, Cooktops, and Ovens What we need and expect in the kitchen has changed -- and manufacturers have changed their wares accordingly.
Food Engineering June 1, 2005 Richard F. Stier	From the frying pan into the fryer Deep-fat frying is used throughout the world because it is quick, and because fried foods taste good. Yet, how healthy -- and safe -- is the frying process? Are allergens an issue for fried foods?
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Delicious Living December 2002 Elisabeth Luard	Festive Foods Try these six world-class dishes that are at the heart of holiday celebrations
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
This Old House March 17, 2001 Patricia Connell	Cooking in the Fast Lane These new appliances help you get dinner on the table in half the time it usually takes.
Fast Company June 2006 Greg Spotts	The Char Mark Conspiracy "Would you like that chicken breast cooked in our restaurant, or in a factory in Arkansas?"
Food Processing May 2006	Ingredient Round-Up: Fats and oils This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.
AskMen.com Michael Miller	5 Easy Meals to Cook for Her Not every man can cook well. Not every man has a desire to cook well, and not every man has to. But it is important that every man be able to competently cook a few simple meals.
Salon.com January 16, 2001 Nancy Spiller	Let's give them something to talk about A grazing menu to muffle the most garrulous guests...
Food Engineering August 1, 2008	Centrifugal separation Full-flow centrifugal separation system removes particles as small as 250 microns from cooking oil.
Military & Aerospace Electronics May 2008 Michael R. Palis	Advances in thermal management techniques for chassis design A new approach to thermal management involves separating the ambient environment and the operating electronics to keep out contaminants. A convenient way to do this is using compact air-to-air heat exchangers.
Salon.com November 28, 2000 Sandy Buchanan	Mom Buchanan's hamburger-potato goulash My mother's child of necessity.
Food Engineering June 1, 2005 Kevin T. Higgins	Not (just) about size Filtration and fractionation are all about different particulate sizes, right? Guess again. Besides drinking water, dairy is the biggest processing application for filtration. Uses for beer, wine and vinegar are growing, as well.
Salon.com January 8, 2002 Stephen J. Lyons	Low-fat Spanish rice for lovers Your kitchen will smell wonderful...
Reactive Reports Issue 45 David Bradley	Oil's Not Well Cooking with highly unsaturated oils and especially re-using oils can lead to high levels of a toxic compound hydroxy-trans-2-nonenal (HNE) in the food. The compound is readily absorbed by the body and is well-known for its harmful effects on proteins, DNA, and other biomolecules.