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Food Engineering December 1, 2005 Kevin T. Higgins |
Through a Chamber, Quickly The effectiveness of high pressure in non-thermal pasteurization of food is established. Making it happen in a high-volume environment is Rick Marshall's mission. |
Food Processing November 2011 Bob Sperber |
Processing the Future of Freshness Sandridge Food Corp. mates high-pressure processing to traditional processes to achieve freshness and meet growing demand for fresh, refrigerated foods. |
Food Engineering September 5, 2007 Wayne Labs |
Tech Update: Non-thermal Processing Non-thermal processing techniques kill "bugs" quite effectively if they're used correctly. But techniques like irradiation, pulsed electric field, high-pressure processing or pasteurization and ozone are mostly unknown to consumers, and not always better understood by some processors. |
Food Engineering December 1, 2007 Kevin T. Higgins |
Delivering the Goods Via Contract Manufacturing Compared to the snake pit that is the contract manufacturing and copacking business, new products are kids' stuff. |
Food Engineering February 1, 2009 Kevin T. Higgins |
Protecting Your Intellectual Property Innovative products sustain manufacturing companies, and managing the intellectual property underpinning those products is critical. |
Food Engineering June 1, 2009 Kevin T. Higgins |
Food Automation & Manufacturing Conference Report Engineers and other food professionals meet at happy hour to unwind and discuss the day's presentations. Here's a summary. |
Food Processing November 2011 Dave Fusaro |
Vincent Giordano Corp. Talks About Its High-Pressure Pasteurization System After a scare when product showed up with listeria in Georgia in 2005, Guy Giordano of Vincent Giordano Corp. bought an HPP system as a food safety measure. |
Food Processing July 2007 Kate Bertrand Connolly |
Meat Packaging Aims to Please New packaging techniques for meat and poultry take consumer desires - and fears - seriously. |
Food Processing |
Processing: Pressure-Assisted Sterilization Accepted by FDA The process combines mild heat with high pressure to produce commercially sterile food products. |