Online — MadgeTech is excited to announce the release of the new, versatile CF200 canning fixture, designed to help food processors and manufacturers comply with FDA regulations.
The CF200 is ideal for securing a variety of data logger probe sizes and styles used to monitor internal can and container temperatures for a wide range of foods, validating the product is free of microorganisms and ready to eat.
Law requires canned food be heated to 121 °C (250 °F) to destroy microorganisms and inactivate enzymes, then vacuumed sealed to prevent any bacteria from getting in.
According to the USDA, this process allows high-acid canned foods (fruits, tomatoes) to be stored for up to 1 ½ years, and low-acid canned good (vegetables, meat, fish) up to 5 years. Continue reading →
Online — Swedish company Agricam has developed a thermal infrared imaging based product that then say can directly detect the potential signs of mastitis in dairy cows earlier than traditional methods.
Agricam’s thermal imaging system analyses and detects diseases and inflammation amongst herds 24-7. Herd management has never been easier and more precise.
During February 2016 Agricam’s clients have increased both milk yield and quality (cell count) with impressive results. Continue reading →
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Online — Nuts are considered a healthy snack, but whether they grow in the ground or on trees, there’s always the risk for contamination.
Following Salmonella outbreaks in 2001 and 2004, almonds are required to be pasteurized, which has other nut processors taking precautionary steps to ensure their product doesn’t lead to the next outbreak.
To maintain the taste and crunch we expect from our favorite nut, processors often turn to roasting, blanching or steam to reduce any potential contamination without the use of chemicals.
For dry roasting processes, nuts are continuously conveyed through a roaster with heated air applied above and below the product bed.
Typically, peanuts are exposed to temperatures of 300 °F for 25 minutes, then stored in stainless steel bins in an isolated area to protect them from any contaminants.
The bed depth, time and temperature are monitored throughout the roasting process. Continue reading →