September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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Prepared Foods

Diane M Barrett - Expert in Residence

Microwave Processing – Description             While in-home microwaves have been common in the U.S. since the late 1960s, larger-scale industrial processing using either batch or continuous microwave systems has been commercialized relatively recently.  Microwaves can preserve fruits and vegetables by heating, pasteurizing and sterilizing foods using electromagnetic radiation in the microwave frequency range.  This energy […]

A technical guidance, published by GMA, identifies the seven main control measures for the control of Salmonella in low moisture foods.  One key control measure includes minimization of cross-contamination, which can occur during processing or post-processing.  Proper cleaning and sanitation is vital to ensure uncontaminated low moisture foods do not become contaminated post-lethality.  When dealing […]

Healthy Promoting Properties and Thermal Processing The Dietary Guidelines for Americans (2015) recommend that adults consume at least 2.5 cups of vegetables and 2 cups of fruits daily (Based on 2000 kcal/day diet) as they provide many health benefits including prevention of chronic diseases such as coronary heart disease, cancer, diabetes. The health promoting effects […]

Does it really make fruit and vegetable products ‘better’?   2016 Market for High pressure processing High pressure processing (HPP) is one of the most accepted and mainstream of the various ‘advanced processes’ being explored for improved quality and nutrient content in high-value foods. According to Visiongain (https://www.visiongain.com/Report/1623/Food-High-Pressure-Processing-(HPP)-Technologies-Market-2016-2026) , in 2016 the value of the […]

PROCESS EXPO | Expert in Residence Hydrocolloids and Specialty Starches Dave Krishock | Kansas State University Or do you know them as gums/stabilizers and modified starches? I recently presented two lectures to my Baking Science II students at Kansas State University, the first on Specialty Starches (Not Wheat or Maize) and the second on Hydrocolloids, […]

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