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 University Environmental and Product Testing Programs: Control and Prevention of Listeria Monocytogenes Donna Garren and Kelly Stevens | AFFI  

This month, we’ve been taking look at how consumer preferences are changing the food industry. Check out the posts on beverages, bakery and snacks, dairy, and meat, poultry, and seafood. In this final installment, we explore what consumers want when it comes to prepared foods. Fresh is where it’s at The prepared foods market has […]

PROCESS EXPO University Extrusion Processing Steven Weier | University of Nebraska  

PROCESS EXPO | Expert in Residence It’s Not Waste, It’s Food! Chris Simmons | UC Davis Undoubtedly, one of the most appealing ways to manage waste from food and beverage processing is to dispel the notion that they are actually waste and instead transform them into useful (and valuable) food by-products. Both solid and liquid […]

PROCESS EXPO | Expert in Residence Into the Thick of Things Dave Krishock | Kansas State University Last month in this space, I talked about hydrocolloids and modified or specialty starches in a very broad sense. Let’s get into the thick of it with how hydrocolloids (a.k.a. gums) can solve some “sticky situations.” Hydrocolloids’ main effects […]

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, […]