Articles in Food Processing Technologies
Food processing guides for heat, pressure, homogenization, extrusion, drying and industrial process validation. Start with Extrusion Process Control, High Pressure Processing in Foods and Homogenization Process Design, then use the remaining guides to connect raw material behavior, process parameters and storage stability.
Managing moisture, screw speed, temperature and die design in extrusion.
High Pressure Processing in FoodsQuality and safety design for pressure-treated refrigerated foods.
Homogenization Process DesignUsing pressure, stages and temperature to control emulsions and suspensions.
Spray Drying Process OptimizationControlling inlet temperature, solids, atomization and powder properties.
Thermal Process ValidationDesigning heat treatments around safety, quality, residence time and cold spots.
Retort Process OptimizationF0 target, come-up time, cooling water, package format and quality retention in retort foods.
Ohmic Heating in FoodsElectrical conductivity, heating uniformity, particle foods and validation requirements.
Freeze-Drying Process DesignFreezing rate, primary drying, collapse temperature and texture retention in freeze drying.
Membrane Filtration in FoodsUF, MF, RO, fouling control and concentration strategy for food liquids.
Aseptic Processing ControlSterilization target, hold tube, sterile zone and package integrity in aseptic foods.