Many components of the storage environment impact shrinkage, but the most critical is relative humidity (RH). Actively managing th...
Oil varies widely in eating quality, functionality, and rate of deterioration depending on source, processing, or formulation. The...
Competing with new technologies of minimal processing of foods, industrial freezing is still considered the most satisfactory meth...
Coatings are used in the frying sector in order to improve crispiness and hold natural flavors, but also to add a different taste...
Although the frying process has remained largely unchanged for decades, its efficiency and operational capabilities are continuous...
The somewhat unexpected availability of various effective COVID-19 vaccines offers perspectives for everyone the second half of 20...
The dryer a processor uses is dependent on the requirement of each particular process. This could involve drying down to an overal...
The European Commission has recently formally set the value of 0.4 ppm as a temporary maximum residual limit (tMRL) in potato (pro...
Every processor wants to identify and classify hidden issues in their production flow before a problem arises. Data integration an...
The global expansion of the potato business has created a very dynamic market for optical sorting equipment and the influx of capi...
Storage diseases are not curable, and if left unchecked, they can have devastating effects on a stored harvest. However, there are...
Frying invariably involves the evaporation of significant quantities of water from the food product. The process is also complex t...
The use of drones has become widespread in agriculture, and it is associated with unique opportunities and challenges. The most co...
