MicroThermics, Inc.
The underlying objective of any thermal processing of beverages or liquid food is safety. Thermal treatments consist of heating a product and holding it at a desired temperature for a specific length of time in order to either pasteurize, or aseptically process (sterilize) the product. For many processes, the minimum log reduction of bacteria and are set by the FDA or USDA. However, these are minimum requirements, and are usually exceeded for many reasons including attaining lower failure rates, longer shelf life, and product quality & image.
View our Food Master Listing here.
Fortitech Inc.
Nearly eclipsed in the public eye by health conditions with more visibility, bone and joint conditions are in fact the leading cause of long-term pain and physical disability worldwide. The range of musculoskeletal conditions includes, back pain, osteoporosis, rheumatoid arthritis, osteoarthritis and bodily injuries.
View our Food Master Listing here.
Decagon Devices
The terms moisture content and water content are often used interchangeably and represent a measure of the quantity of water in a product. Moisture content provides valuable information about yield and quantity, making it important from a financial standpoint. In addition, moisture content provides information about texture since increasing levels of moisture provide water mobility and lower the glass transition temperature.
View our Food Master Listing here.
Decagon Devices
The importance of water in determining product safety and stability has long been recognized. The ancient natural preserving practices of salting, sugaring, brining, and dehydrating limit the growth of spoilage organisms by reducing the amount of available water. Traditionally, discussions on controlling the water in products have focused on moisture content or the total amount of water in a system. Moisture content provides valuable information about product quality, but it is only one part of a complete moisture analysis. Water activity is another important moisture measurement that provides essential information about the energy or availability of water in a product. Water activity and moisture content are both needed for a complete moisture analysis.
View our Food Master Listing here.
MAC Equipment
Significant recent events have caused sugar refiners to review how materials are handled in the ir production facilities. Historically the refiners have used mechanical means (screw conveyors and bucket elevators) to handle bulk sugar. Recent changes in legislature atop industrial incidents have caused producers to seek alternatives, such as pneumatic conveying, as well as address the issue of dust collection in refineries.
View our Food Master Listing here.
© 2010