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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 Processing
December 2007 |
Equipment Round-Up: Cookers & Ovens For food manufacturers: Add-on microwave... Spiral oven, multiphase cooking... etc. |
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
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
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
June 4, 2006
Kevin T. Higgins |
Engineering R&D: The Power of Reciprocal Motion Many ways to create agitation and reduce retort times have been tried, with moderate success. An English inventor proposes rapid horizontal reciprocation as game-changing technology. |
Food Processing
January 2013
David Phillips |
Retort Processing Shakes Up New Interest From agitation to automatic guided vehicles to software, this old-school manufacturing process continues to evolve. |
Food Engineering
January 1, 2006
Kevin T. Higgins |
Towers of Power Few food processing systems can match evaporators in sheer size and complexity. The top priority now is simplifying the technology and reducing operating costs. |
Food Processing
September 2006
Mike Pehanich |
The future is (almost) here Processing innovation is alive and well, as these five "technologies of tomorrow" that are available today demonstrate. |
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
July 2012
David Phillips |
Bakeries Strive for Clean and Green Clean labels, increased hygiene and greener operations driving bakery operations. |
Food Engineering
August 1, 2005
Kevin T. Higgins |
Supersonic processing Marine propulsion technology has been adapted to handle pumpable foods, and the developers are rolling it out to processors on both sides of the Atlantic Ocean. |
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. |
Food Engineering
November 4, 2007
Wayne Labs |
Sustaining Your Energy Action Plan An energy action plan should start with a thorough analysis of the manufacturing facilities WAGES, that is, the five utilities water, air, gas, electricity and steam. |
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. |
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
April 2011
Diane Toops |
2011 Trends: What The Housewares Show Foretells For Food Processing The Housewares show is only tangential to the food and beverage processing industry, but it's where you first see food trends that impact the foods you make. Take a look at this year's trends. |
Food Engineering
January 1, 2007 |
Retort flexible pouch offers alternative Sealed Air's Cryovac Flavour Mark retort pouch provides a shelf-stable, flexible alternative to cans and refrigerated pouches. |
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
November 4, 2007
Wayne Labs |
Thoroughly Dry, But Rich in Nutrients For food companies processing fresh and frozen fruits and vegetables to maintain their whole-food nutritional value, drying is the most critical part of the process. Take a look at some of the latest drying technologies. |
Food Processing
January 2007
Mike Pehanich |
New Places to Look for Energy Savings Lowering pressures, plugging air leaks and updating your motors can have a huge impact on your plant's energy efficiency. |
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? |
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. |
Food Engineering
October 1, 2008
Kevin T. Higgins |
Energy Management: Your New Competitive Edge Reclamation of thermal heat is a conspicuous example of the many energy initiatives underway as the food industry rethinks the ROI on energy management. |
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. |
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. |
Prepared Foods
August 14, 2006 |
Frying Fats Deep-fat frying is perhaps the most complex processing operation known. |
AskMen.com
Sabrina Rogers |
Dangerous Cooking Habits: Part II Although eating out can be fast and convenient, there are many advantages to cooking your own meals. On top of saving money, eating at home allows you to control portions and the amount of calories and fat in your meals. |
Food Processing
October 2012
Chris Nay |
Three Paths to a Better Bottom Line Consider acquisitions, emerging markets and energy efficiency to increase your competitiveness. |
Food Engineering
April 1, 2005
Kevin T. Higgins |
Package Pizzazz Meets Real-Life Processing New-look containers and packages with enhanced functionality are pouring out of R&D labs, but turning them into production-friendly containers is where the rubber meets the road. |
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... |
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
October 2010
Diane Toops |
Food Processing: A History As we celebrate our birthday, we look back at the incredible changes that shaped the food & beverage industry since 1940. |
AskMen.com
Jacob Franek |
How To: Prepare Your Veggies Boil, steam, bake, fry or dry? The options are limitless, but the nutritional differences can be profound. |
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. |
IEEE Spectrum
August 2010
Ellen Kathrine Hansen |
Denmark's Net-Zero-Energy Home With Home for Life, VKR Holding aims to bring carbon-neutral houses to the masses |
Chemistry World
March 2011 |
Microwave chemistry - green or not? Microwave-assisted chemistry might not deserve its environmentally friendly reputation, argues Jonathan Moseley |
This Old House
November 2007
Max Alexander |
Geothermal Heat Pump For the ultimate in comfort and energy conservation, start by digging a hole. |
Military & Aerospace Electronics
May 2009
J.R. Wilson |
Electronic thermal management is heading to the wall Systems designers who are used to boosting electronic system performance by adding ever-more transistors may have to rethink their design approaches. |
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. |
Scientific American
August 2008
Mark Fischetti |
Working Knowledge: Home Heating Pumps That Warm and Cool By extracting warmth and coolness from the outside air or ground, heat pumps can provide greater efficiency and lower cost over the long haul. |
Scientific American
October 2008
Mark Fischetti |
How the Microwave Works The science behind nuking that TV dinner. |
Chemistry World
May 2011
David Julian McClements |
Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments. |
Military & Aerospace Electronics
August 2006
John McHale |
Purdue Researchers Look at Nanotechnology to Reduce Computer-Chip Heating University researchers are looking to mitigate electronic systems heating problems through the use of carbon nanotubes. They have created carpets of microscopic nanotubes to enhance the performance of heat sinks to help keep future chips from overheating. |
AskMen.com
September 13, 2001
Simon McNeil |
Hidden Dangers Of Food & Cooking Cooking, although mostly an enjoyable experience, can also be dangerous. Furthermore, so can the food you cook with... |
This Old House
Katelin Hill |
Little Ways to Save Big on Your Heating Bill Here are three changes you can make this winter that yield worthwhile returns. |
Fast Company
Daniel Terdiman |
IBM: Data Centers Could Cool Themselves With Their Own Waste Heat The centers, which use tremendous amounts of energy, will become far more efficient if "waste heat" generated by churning data centers can be converted into cool air. |
Popular Mechanics
January 8, 2008
Logan Ward |
Super Soaker Inventor Aims to Cut Solar Costs in Half The independent inventor of the Super Soaker squirt gun says he can achieve a solar energy conversion efficiency rate that tops 60% with a new solid-state heat engine. It represents a breakthrough new way to turn heat into power. |
The Motley Fool
October 30, 2006
Jack Uldrich |
IBM to Chips: Cool It! Big Blue's new chip-cooling technique could keep Moore's Law on track. IBM's system, while not yet ready for commercial production, is reportedly so efficient that officials expect it will double cooling efficiency. |
