Food & Beverage

Magazine articles on food and beverage producers.

Old Articles: <Older 861-870 Newer>

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 September 1, 2005 Kathryn Martin	20th Annual Packaging Trends Survey: Product Safety Remains Paramount While food safety has always been paramount, new 21st century threats such as bioterrorism and product tampering loom over the food industry. As a result, food safety and the need for absolute packaging integrity have taken on an immediate importance.
Food Engineering September 1, 2005	Bigger and better than ever before! Some 900 PACK EXPO exhibitors and 300 Food Processing Machinery Expo exhibitors will co-host an expected 19,000 international visitors in the Las Vegas Convention Center in September.
Food Engineering September 1, 2005 Joyce Fassl	Battle of the American bulge continues Delivering health- and diet-conscious food and beverage products is good business for manufacturers whose customers are retailers. But for those whose major customers are fast food or family restaurants, fat is still the name of the game.
Food Engineering September 1, 2005 Kevin T. Higgins	Food Packaging: Innovation outsourced If the 2005 DuPont Awards for innovation in packaging are any indication, the days when the world looked to America for breakthrough food and beverage packaging may be going the way of low-cost gas.
Food Engineering September 1, 2005 Richard F. Stier	Do your homework Designing the right type of test for your plant makes all the difference in food safety -- especially since people inside and outside of the food industry sometimes don't understand the concepts of process control and testing as a basic verification activity.
Food Engineering September 1, 2005 Olin Thompson	Improving product consistency Quality and quantity too often sit like strangers on opposing ends of a seesaw. But combining ingredient quality and inventory data can help increase plant efficiency.
Food Engineering September 1, 2005 Kevin T. Higgins	Advanced evaporation economics The cost of concentrating dairy by-products for use as livestock feed can easily exceed its economic value, and that's left many plant operators searching for more efficient technologies. The Australia-based Acqua International Group offers a new solution.
Food Engineering September 1, 2005	A breath of fresh air A venturi "wet" scrubber helps eliminate odors at International Ingredient Corp.'s drying plant in Monroe, WI, keeping outlet particulate loading far below the state's allowable limit -- and keeping the neighbors happy.
Food Engineering September 1, 2005	Not just milling around Calhoun Bend Mill sees direct benefits just one year after replacing a manual spreadsheet tracking system with an integrated real-time solution.
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