PROCESS EXPO | Expert in Residence Sanitation: One of the Most Important Things You Do Each Day Joe Cordray Ph.D. | Iowa State University Sanitation has always been very important in the food industry. All plants should have written procedures describing what they will do before the start of operations to assure they have a […]

PROCESS EXPO | Expert in Residence “Who You Going to Call?” Dave Krishock | Kansas State University Borrowing a line from the 1984 supernatural comedy movie Ghostbusters, “Who you going to call?”………..when you need employees to fill openings on your production line, make sales tech calls or provide verifiable and marketable results from your R & D […]

In recent months, we’ve looked at how food processing companies are preparing for FSMA implementation by investing in sanitary design. Equipment that ensures safe processing and clean-up is essential to a sanitary operating environment. But what about the products that actually get the cleaning done — the chemicals and detergents, even the water used to […]

PROCESS EXPO | Expert in Residence Microwave Thermal Processing Steve Smith | Purdue University In 1947 Dr. Percy Spenser, working on a magnetron for microwave energy for Raytheon Corp., reached into his pocket and found a melted candy bar, a revolution had started. In 1965 Amana (owned by Raytheon) sold the first commercially made home […]

Efficiency — how to optimize it? And waste — how to minimize it? These questions fuel nearly every decision made today in the world of business and industry, from financial planning to industrial design. Companies want to avoid wasting both tangible assets — water, energy, product — and that great intangible — time. And then, […]

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 Take Advantage of a Valuable Resource: www.fsis.usda.gov Joe Cordray Ph.D. | Iowa State University The Food Safety Inspection Service (FSIS) is that part of USDA that is responsible for meat and poultry inspection. FSIS has worked very hard to make available a wide assortment of valuable information on their […]

PROCESS EXPO | Expert in Residence Direct Heating Methods for Beverages Steve Smith | Purdue University Indirect heat exchangers exchange energy from a heating media (steam or hot water) into the product through a barrier such as stainless steel. This prevents the heating media from contacting the product directly. Indirect methods of heating beverages, such […]

This week for Trade Show Tip Tuesday, we are featuring Elina Siegel from Poly-clip System. Elina is a member of the PROCESS EXPO Show Sub-Committee and is a valuable player in the planning process. Thank you, Elina, for taking the time to meet with us today. What is your role at Poly-clip System? How many […]

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 […]