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In the past, fat analysis during the mixing and blending process was determined by a "butcher's eye." Procedures have certainly progressed since then, with producers using X-ray and infrared scanners, and now dual-energy X-ray technology.
The likely culprits in most cases of foodborne illnesses are improper equipment maintenance and sanitation. Mixers and blenders are being upgraded for increased sanitary design and automation.
While energizing achieves the objective of creating a clean piece of equipment, the process by which energizing is performed has the ability to cause significant worker safety concerns.
Linde North America is now making its patented bottom-injection chilling systems possible with liquid nitrogen (LIN) for efficiently chilling protein product in mixers/blenders, grinders and extruders used in ground meat and poultry operations.
At the 2011 Process Expo, among other things, Mepaco exhibited its ThermaBlend line of cookers that feature superior cooking, cooling, and blending characteristics.