An important part of controlled-environment potato stores, is the ability to regulate temperature, which can be achieved using ambient air and/or m...

Many components of the storage environment impact shrinkage, but the most critical is relative humidity (RH). Actively managing the RH within the s...

Oil varies widely in eating quality, functionality, and rate of deterioration depending on source, processing, or formulation. The initial quality ...

Competing with new technologies of minimal processing of foods, industrial freezing is still considered the most satisfactory method for preserving...

Coatings are used in the frying sector in order to improve crispiness and hold natural flavors, but also to add a different taste to ...

Although the frying process has remained largely unchanged for decades, its efficiency and operational capabilities are continuously being upgraded...

The somewhat unexpected availability of various effective COVID-19 vaccines offers perspectives for everyone the second half of 2021. The main hope...

The dryer a processor uses is dependent on the requirement of each particular process. This could involve drying down to an overall moisture of ...

The European Commission has recently formally set the value of 0.4 ppm as a temporary maximum residual limit (tMRL) in potato (products). This valu...

Every processor wants to identify and classify hidden issues in their production flow before a problem arises. Data integration and process monitor...