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Food Engineering
May 3, 2007
Kevin T. Higgins |
Old Fashioned High Volume Food processors insist on maintaining product attributes when evaluating new cooking systems. New technology meets old needs while boosting yield and throughput.   |
Food Engineering
March 1, 2007
Kevin T. Higgins |
Microwave Systems: Revoluntionary Lightwaves Boost Quality Signal variability has blocked widespread use of microwave technology in food processing. That is about to change. |
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
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 Engineering
March 6, 2006
Kevin T. Higgins |
Matter's fourth dimension Atmospheric plasma is the term physicists typically use to describe a microwave heating technology developed for metal joining, but it also holds promise for food. |
Food Processing
December 2007 |
Equipment Round-Up: Cookers & Ovens For food manufacturers: Add-on microwave... Spiral oven, multiphase cooking... etc. |
Food Engineering
February 8, 2006
Kevin T. Higgins |
Pinpoint Moisture Control A quarter century after he developed his model, John Robinson continues to proselytize to process engineers about his dryer control system. |
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. |
Food Processing
November 2010 |
Microwave Oven Technology Turns Frozen Foods Into Gourmet TrueCookPlus, a breakthough microwave technology, creates perfect, standardized and exact results every time, cooking each food product for proper temperature and flavor. |
Food Processing
February 2005
Pehanich & Fusaro |
Susceptors enable a new generation of microwave foods Susceptor technology has made thorough microwave cooking and browning possible. The latest advance enables the susceptor to make contact with unevenly shaped food products, such as sandwich snacks and pizza. |
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. |
AskMen.com
March 1, 2001
Simon McNeil |
The Best TV Dinners The following is a list of some healthy, delicious TV dinners you definitely need to try the next time you're watching your favorite sitcom... |
Scientific American
October 2008
Mark Fischetti |
How the Microwave Works The science behind nuking that TV dinner. |
Food Engineering
January 10, 2006 |
Linear oven Oven line offers the production capacity of a spiral oven with the footprint and process of a linear oven. |
Chemistry World
March 2011 |
Microwave chemistry - green or not? Microwave-assisted chemistry might not deserve its environmentally friendly reputation, argues Jonathan Moseley |
Food Engineering
June 4, 2007 |
Dual-susceptor package captures laurels For the second time in three years, GPI has received the top technical award from AIMCAL |
BusinessWeek
August 8, 2005
Gene G. Marcial |
Set To Sizzle At TurboChef Speed cooking is heating up, and so are the shares of TurboChef Technologies. |
