Items Tagged with 'chilling'

ARTICLES

Supplier's Perspective

'Hidden' chilling problems take a toll at the mixer

February 25, 2019

At the mixer or blender, chilling may appear under control, but minor variations can creep in that may go unnoticed or unaddressed, adding unnecessary costs to your bottom line.

Processing Tech

How to handle the big chill

Leveraging cutting-edge technologies for chilling and freezing is essential for enhancing meat and poultry revenues and food safety, but operators must first sidestep implementation obstacles.

Richard Mitchell

February 14, 2019

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Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.

Tim Moskal named President of ALKAR

Industry News

November 21, 2017

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ALKAR offers the world’s most extensive line of Continuous Thermal Meat Processing Systems for cooking, smoking, chilling and pasteurization.

Processing Tech

Sustainable freezing, chilling

Elizabeth Fuhrman

February 24, 2017

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Freezing and chilling systems, rooms and facilities continue to advance, as do the quality, sustainability and eco-conscious goals for most processors in this arena.

Linde Automated Box Chilling System beats packing with dry ice

Industry News

February 14, 2017

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Precision System provides process repeatability to box chilling.

Linde introduces solutions to help processors further boost food safety

Industry News

December 19, 2016

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Advanced solutions for hygienic mixer chilling and automated box chilling

Linde targets productivity of mixer chilling with hygienic LIXSHOOTER bottom injectors

Industry News

November 30, 2016

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The new LIXSHOOTER injectors are strategically positioned on the bottom of the mixer, blender or kettle, and can rapidly chill ground meat and poultry mixes.

Linde - Cryogenic Chilling for Food Processing white paper 900.jpg

Linde White Paper details advantages of cryogenic chilling solutions

Industry News

April 6, 2016

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Food-grade gases boost productivity with high efficiency.

Researchers at the Georgia Tech Research Institute are exploring the use of ice slurry as an alternative chilling medium for poultry processing

2016 Food Safety Report

GTRI: Could use of ice slurry improve poultry carcass chilling results?

Angela Colar

March 21, 2016

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Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.

Dehydration, known as freezer burn, is a common result of temperature swings in frozen and refrigerated food

Processing Tech

Maintaining food safety when freezing, chilling

Elizabeth Fuhrman

February 8, 2016

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Most meat and poultry products requiring refrigerated or frozen storage conditions are necessary to prolong the shelf life of the item for food safety or quality reasons.

More Articles Tagged with 'chilling'

How to Respond to Foodborne Illness Investigations and the Data Released on Them

The CDC's foodborne illness estimates are a fascinating puzzle of information that many processors may not understand or even utilize properly. Editorial Board member Andrew Lorenz breaks it down for processors to better understand how it might affect their business in 2019, and then shares how to respond to foodborne illness investigations.

Food Safety Summit

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

The National Provisioner

February 2019

Check out the February 2019 issue of The National Provisioner, featuring our cover story on Smithfield Foods' advances towards reducing its greenhouse gas emissions, the 2019 Seafood Report, and much more.

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Independent Processor

February 2019

The February 2019 issue of Independent Processor features our cover story on ProPortion Foods, a look at how bacon has become a food trend with staying power, and much more.

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