2002 IFT Annual Meeting & IFT FOOD EXPO® Preview

Processing Papers and Exhibits
The technical program at this year’s IFT Annual Meeting & Food Expo will offer extensive discussions of both new and older processing technologies. For example, there are sessions on “Quality in Nonthermal Processing” and “Establishing Processing Criteria for Nonthermal Processes.” Specific processes, including bioprocessing, high pressure, irradiation, air impingement, extrusion, and ultrasound have their own sessions. The Food Engineering Division sponsors a number of sessions on more classical research, including physical and chemical properties and rheology. Even here, though, the cutting edge is seen in work on dielectric properties, for instance.

Overall, the apparent quality of papers and variety of presenters are impressive. As usual, it will be hard to choose where to be and what to hear. It will be equally hard to choose which exhibits to visit at Food Expo.

Papers
Here are brief descriptions of selected papers that will be presented during the Technical Program.

Quality in nonthermal processing. B.W. Raines of Food Information Services will present an overview of quality assurance issues in nonthermal processing. Company management’s responsibilities include commitment to the program and formation of a team which establishes product and process parameters. Then plans must be developed to describe product flow throughout the company, including include process flow, operating procedures, control points, product and process specifications, and test methods. Paper 3-1, Sunday morning 

Irradiation of ground beef. As the growth of pre-packaged, case-ready ground beef, in tray or chub form, accelerates, opportunities for irradiating ground beef at the processor level also increase. Ground beef chubs offer challenges because their cylindrical shape creates a situation where the sides of the chub could absorb very high doses causing quality deterioration to occur. Case-ready trays have atmospheres that are either devoid of oxygen or have enhanced levels of oxygen. In the latter situation, ozone could be produced inside the trays causing oxidation of myoglobin. D.G. Olson of SureBeam Corp. will explain that special processing conditions are needed in electron- beam irradiation of ground beef to attenuate the electron beam to maintain low maximum/minimum dose ratios and to prevent discoloration and other quality problems. Paper 3-2, Sunday morning

High-pressure processing. Model experiences and observations are sometimes difficult to replicate in an industrial environment normally focused on productivity, economics, and quality standards. According to P. Rovere of Flow Italia, a pre– industrial-application development needs to be carried out where the right compromise between novelty and reality can be reached. High-pressure processing (HPP) field experience has shown the need for an “incubation” period for developing real product concept during technology transfer between R&D at laboratory/university units and commercial production. Paper 3-3, Sunday morning

Effect of ozone on food quality. Ozone has been used for more than 100 years for treatment of municipal water supplies and has gradually gained acceptance as an oxidant for multiple uses. Affirmed as GRAS affirmation, it is recognized as a fast and effective chemical agent, and no microorganisms are known to be resistant to its germicidal effect. It can be used as a gaseous fumigant or dissolved in water to provide sanitary washing or rinsing of food commodities, equipment, and facilities. B.C. Hampson of California Polytechnic State University will discuss its effect on quality of muscle foods, fruits, vegetables, root crops, cereal grains, and processed foods. Paper 3-4, Sunday morning

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Pulsed-electric-field processing of juices. Q.H. Zhang of Ohio State University will describe results of studies on pulsed electric field (PEF) processing as a pasteurization process for high-acid liquid foods, such as orange, apple, and tomato juices. Paper 3-5, Sunday morning  

Ultraviolet radiation as an alternative to thermal processing. O. Lamikanra of USDA-ARS Southern Regional Research Center will discuss how UV technology has been used for more than 20 years to purify water for drinking and rising of equipment, food-contact surfaces, and fresh produce. The brewing, soft drink, fruit juice, and dairy industries have incorporated UV disinfection as an effective alternative to chemical sterilization. Other potential applications include processing of whole and fresh-cut produce. Paper 3-6, Sunday morning

Nonthermal technologies. D. Knorr of Berlin University of Technology will discuss high hydrostatic pressure, high-intensity electric field pulses, supercritical carbon dioxide, and ultrasound. These technologies can cause structural changes in foods and affect their mass and heat transfer properties. The author will discuss their use as treatment prior to dehydration processes, the relationship between cell permeabilization and juice yields, and the impact of ultrasound or electric field pulses on separation of biopolymers. Paper 3-7, Sunday morning

Ultrasound. L.J. Bond of Pacific Northwest National Laboratory will discuss the potential of ultrasound for process monitoring, analysis of chemical systems, and chemometrics. Applications include flowmetry, thermometry, density and porosity characterization, interface sensing of moduli determination of characterization of homogeneity/degree of mixing of and detection of foreign materials. Paper 7-1, Sunday morning 

Ultrasonic instrumentation. R. Pappasi of Pacific Northwest National Laboratory will discuss applications of ultrasonic instrumentation and hardware in food processing. Noninvasive ultrasonic methodologies offer on-line, real-time analysis of many physical properties, including fluid viscosity, density, sheer rate, particle size distribution, concentration, settling and plug formation, fouling and pipeline wall buildup detection, liquid- liquid interface detection, and chemical identity confirmation. Paper 7-2, Sunday morning

Ultrasound measurement of bulk properties. Ultrasound can be used to probe the composition and mechanical properties of solids and liquids. J.N. Coupland of Pennsylvania State University will discuss the fundamental measurable ultrasonic parameters, velocity and attenuation, which can be readily measured on-line or in a laboratory setting and empirically or theoretically related to various properties of interest. Paper 7-3, Sunday morning

Using ultrasound to measure meat quality. R.K. Miller of Texas A&M University will describe two novel biomechanical compression techniques, the Texture Analyzer Method and the Strain Method, to predict cooked beef tenderness. The former is based on the premise that instrumental techniques that shear or apply compressive forces to viscoelastic biological materials such as muscle tissue can be used to characterize the deformation rate and intrinsic heterogeneity of the material. Paper 7-4, Sunday morning

Inline measurement of beer. C. Hitchcock of Analytical Process, Inc., will describe the LiquiSonic-Plato, an inline measuring device for original gravities using ultrasonics. The device is used for control in many stages of the brewing process, including the lautering/mash filtering process for accurate determination of the change from sparging water into attenuated water (purified water) to determine the mean extract content (initial extract in the wort boiler) directly by combining with a flow meter. Paper 7-5, Sunday morning 

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Ultrasonic measurement of fluid rheology. Characterization of fluid flow behavior is most often accomplished using conventional rotational instruments based on the fundamentals of fluid mechanics. M.J. McCarthy of University of California, Davis will explain that describe the development of an ultrasonic-based tomographic technique for rapid in-line measurements of fluid rheological properties. Paper 7-6, Sunday morning

Bioprocess engineering of enzymes. Only a few enzyme groups have been exploited over the years because of inherent limitations of existing wild-type enzymes. To further broaden the scope of enzymes utilized as well as provide various industries with novel enzymes addressing specific applications, new techniques in genomics and proteomics have been developed to enhance enzyme production technology. I.N.A. Ashie of Novozymes North America will discuss development of bioprocess engineering in enzyme production and techniques such as gene shuffling, random and directed mutagenesis, bioinformatics, and others used by the industry for enzyme production. Paper 8 -1, Sunday morning

Bioprocess engineering tools. Potential new fermentation developments for novel food products and food processing strategies will be examined by M. Moo-Young of the University of Waterloo. He will present an overview of the tools of bioprocess engineering as they relate to food production and the environmental management of by-product wastes. The bioconversion of agri-food cellulosic residues into edible, nutritious microbial-biomass proteinaceous food products will be discussed as an example. Paper 8-2, Sunday morning

Fermentation and separation of carboxylic acids. S.T. Yang of Ohio State University will focus on applications of metabolic engineering, novel bioreactors, and integrated fermentation-separation processes for production of carboxylic acids by anaerobic bacteria. Novel bioreactors with enhanced oxygen transfer and productivity for viscous xanthan gum fermentation, filamentous fungal fermentation, and solid-state fermentation also will be discussed. Paper 8-3, Sunday morning

Downstream bioseparation and purification. The separation of bioactive compounds from crude fermentation broths or plant extracts requires unit operations that are quite different from traditional chemical separation processes. It is important to maintain the compound’s bioactivity while maximizing its purity and yield. M. Cheryan of the University of Illinois, Urbana-Champaign will address challenges in downstream bioseparation and purification. One big hurdle is that the compound is usually present in very low concentrations. Another is that the impurities could have physicochemical properties that are similar to the target compound of interest, making conventional separations difficult. The use of organic solvents for extraction and purification of nutraceuticals is increasing, which creates its own set of challenges. Paper 8-4 , Sunday morning

Bioprocess engineering in China. Before the 1980s, bioprocess engineering focused on development of conventional fermentation products such as wine, beer, alcohol, citric acid, antibiotics, and amino acids. Since the late 1980s, recombinant DNA technology has been applied to the various bioprocesses to enhance productivity or extend the range of new products, including drugs, foods, and new materials. F. Chen of the University of Hong Kong will discuss processes for the production of several high-value algal products such as docosahexanoic acid, eicopentaenoic acid, and astaxanthin. Paper 8-5, Sunday morning

Educating bioprocess engineers. Bioprocessing involves many areas of expertise and criteria for success. Although disciplinary and professional specializations are still useful for discovery of knowledge, presentation of basic concepts, and introduction of the specialized methods of the discipline, many have found this structure inadequate as the only method of organizing knowledge. Y.M. Lo of the University of Maryland will address the integral efforts needed to strengthen the educational preparation of individuals entering this field. Paper 8-6, Sunday morning 

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Irradiation of produce. D. Foley of Chapman University will describe how nonthermal processing techniques such as irradiation have the potential to improve safety and enhance shelf life without reducing the fresh-like qualities of minimally processed, fresh-cut vegetables. Paper 19-1, Sunday morning

Quality of irradiated produce. X. Fan of USDA-ARS-Eastern Regional Research Center will describe how the radiation sensitivity of foodborne pathogens varies. To achieve a 5-log reduction of E. coli O157:H7, radiation doses of 2 kGy or less are sufficient. However, for a 5-log inactivation of relatively radiation-resistant bacteria such as Listeria and Salmonella, doses above 2 kGy may be required. Those doses may cause undesirable changes in sensory quality of fresh and minimally processed fruits and vegetables. Paper 19-2, Sunday afternoon  

Control of browning in fresh-cut produce. M.E. Saltveit of University of California, Davis will describe how wound-induced browning can be controlled by suppression of wound signal with heat shock, and other stresses. Paper 19-3, Sunday afternoon

Preservation of produce quality with volatile materials. J.P. Mattheis of USDAARS- Tree Fruit Research Laboratory will discuss use of refrigeration, controlled- or modified-atmosphere storage, and chemical or biological materials to slow ripening, senescence, development of physiological disorders, and decay of of fresh produce to extend shelf life. New technologies that utilize volatile materials may be additional tools to manage produce quality. Paper 19-4, Sunday afternoon

Surface heat treatment of fresh produce. S.E. Keller of the Food and Drug Administration will discuss surface heat treatment as a simple yet effective means to reduce microbial populations on cut melons and fresh juice. Paper 19-5, Sunday afternoon

Pilot facility for pathogen challenge studies. Present methods of washing and sanitizing fresh produce typically achieve microbial population reductions no greater than 1 or 2 logs. New disinfection technology is needed to achieve greater population reductions and assure microbiological safety. Such technology should be validated with commercial-scale equipment using produce inoculated with human pathogens, but facilities to conduct such studies have not been available. G.M. Sapers of USDA-ARS-Eastern Regional Research Center will describe establishment of such a pilot-plant facility to meet this need. Paper 19-6, Sunday afternoon

Future food processing. G.V. Barbosa-Canovas of Washington State University will explain in his Nonthermal Processing Division Lecture that the art of cooking is becoming quite challenging and we should not expect that the “excellent” menu we had for dinner yesterday will be appreciated the same way tomorrow. He will discuss which technology— nonthermal or aseptic, hurdle or single-strength, conventional or emerging—will prevail, and why. Paper 22-1, Sunday afternoon  

Microbiological criteria for nonthermal preservation. F.F. Busta of University of Minnesota will discuss how concerns over food safety have accelerated implementation of risk analysis, which includes risk assessment, risk management, and risk communication. Paper 22- 2, Sunday afternoon  

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Efficacies of thermal and non-thermal preservation. Semilogarithmic survival curves of microbial cells and spores exposed to a lethal agent are frequently nonlinear, indicating that their inactivation does not follow first-order kinetics. Consequently, a process calculation based on D and Z values cannot be considered as admissible. M. Peleg of University of Massachusetts will present an algebraic method for calculating the survival curve for any thermal or nonthermal process. Paper 22-3, Sunday afternoon

Regulatory acceptance of nonthermal technologies. New food processing procedures being developed do not have the historical supporting documentation that is characteristic of traditional thermal processing procedures. Nonthermal processing procedures need to operate in such a manner as to render the food product free of any potential public heath hazard. J.W. Larkin of Food and Drug Administration will address concerns associated with the use of nonthermal processes such as filtration, UV irradiation, high hydrostatic pressure, and pulsed electric field to deliver a microbially lethal processing step during the production of a food product. Paper 22-4, Sunday afternoon

Adoption of new technologies. E.J. Turek of Kraft Foods, Inc., will discuss how the challenge to the food industry will be to identify those product applications which take best advantage of the new technologies, provide a beneficial cost/ value proposition to the consumer, and ensure that products preserved in new ways can continue to deliver safe and wholesome food. Paper 22-5, Sunday afternoon

Nonthermal processing in Europe. A vast amount of research on nonthermal processing has been done in Europe, much of it directed toward inactivation of microorganisms and enzymes but a significant amount done with other applications in mind, such as the harvesting of cellular substances from eukaryotic cells. H.L.M. Lelieveld of Unilever Research Vlaardingen will describe how, although European food legislation does not encourage the introduction of novel foodprocessing technologies, nonthermal processing is slowly finding practical applications in Europe. Paper 22-6, Sunday afternoon

Simulation of jet impingement ovens. Jet impingement technology has been used in food processing to make variety of products such as cookies, pizza, breakfast cereals and tortilla chips. M.V. Karwe of Rutgers University will discuss numerical simulation of flow and temperature fields in a jet impingement oven, using Fluent software. Paper 33-1, Monday morning

Impingement drying applications. R.G. Moreira of Texas A&M University will describe how impingement drying can be used in processing corn tortillas before frying to produce a lower-fat fried chip, and how impingement drying with superheated steam can produce potato chips with less color deterioration and less vitamin C loss than drying with hot air. Paper 33-2, Monday morning 

Air impingement/microwave oven. Impingement, a specialized form of convective heat transfer, enables food products to be crisped, browned, and seared on the outside. J.R. Norris of Enersyst Development Center, LLC, will describe an impingement/microwave oven that was developed for use in the Space Station and is now being marketed for foodservice and consumer use. Paper 33- 3, Monday morning 

Heat transfer in air impingement systems. Laser doppler studies have indicated that air impingement systems result in high convection heat transfer coefficient at concentrated points on the surface of the product that is being processed, resulting in localized hot and cold spots. R.P. Singh of University of California, Davis will describe a study comparing flow distribution patterns, using flow visualization techniques. Paper 33-4, Monday morning

Performance of continuous food processing ovens. R. Swackhamer of FMC FoodTech will discuss the evolution of continuous ovens that now provide more consistent delivery of the heated air to the product zone, continuous measurement of moisture levels with automatic control of the steam valve, variations of the cooking environment throughout the oven to enhance cook yields and sensory properties, and warnings for the operator when deviations occur. Paper 33-5, Monday morning

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Supercritical fluid extrusion. Marcel Loncin Research Prize for 2000 winner S.S.H. Rizvi of Cornell University will discuss his research on supercritical fluid extrusion. The commonality of high pressure between thermoplastic extrusion and supercritical fluids has led to combining the unique features of both to create a new, hybrid process for manufacturing new generations of biomaterials for food and non-food applications. Referred to as SCFX, the process uses supercritical carbon dioxide as a low-temperature solvent and blowing agent that permits the use of heat-sensitive materials in the formulations. Paper 53-1, Monday afternoon 

Flow field in a twin-screw extruder. M.V. Karwe of Rutgers University will describe numerical and experimental studies to obtain fundamental understanding of flow field in the screw channels of a corotating, twin-screw extruder commonly used in food manufacturing. Paper 53-2, Monday afternoon

Soybean processing. Scientific evidence for human health benefits has created new interest in direct consumption of soybean. However, environmental load, high capital cost, difficulty of identity preservation, and off-flavor of protein meal associated with solvent extraction present constraints in exploiting the full potential for food use of soybean. K.E. Weingartner of University of Illinois, Urbana- Champaign will describe an alternative to solvent extraction that involves processing soybean into oil and meal by the use of extrusion cooking as a pretreatment followed by continuous screw pressing of the resulting extrudate. Paper 53-3, Monday afternoon

Advances in extrusion technology. M.N. Riaz of Texas A&M University will review advances in extrusion that have taken place over the past 50 years, including direct steam injection and preconditioning; twin-screw extruders; enhanced preconditioning; increased volumetric capacity; automatic control system; and new-generation extruders. Although no revolutionary extruder designs have been released, evolutionary improvements continue in controls and automation, energy reduction, extending the life of wear parts, and improved dies and cutters for center-filled and more exotically shaped products. Paper 53-4, Monday afternoon

Ultra-low-temperature ice cream extrusion. E.J. Windhab of Swiss Federal Institute of Technology Zurich will describe how high micro-structuring forces can be applied to ice cream systems if a “dissipation controlled” mechanical treatment is carried out during freezing at much lower product temperatures than usual. The author will describe a newly developed low-temperature extrusion device in which a homogeneous shear treatment based on narrow distributions of shear stress, pressure and residence time is applied. Paper 82-4, Tuesday afternoon

Effect of homogenization on ice cream structure. M.M.R. Koxholt of National Starch & Chemical Co. will describe a study to examine the effect of the fat globule size and fat agglomerate size on the meltdown stability of ice cream. Paper 82- 5, Tuesday afternoon 

Understanding freezer barrel dynamics. A. Russell, Unilever Research Colworth, will summarize research to unravel the mechanisms of structure formation within an ice cream freezer. Paper 82-6, Tuesday afternoon 

Exhibits
The following are brief descriptions of food processing equipment and related items that will be exhibited at Food Expo.

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Visual inspection system, the QualiVision CS24/In-Line automated product inspection system, performs high-speed, 100% inspection, with optional rejection of defective products; inspects large/long products; provides accuracy to or better than 1 mm; has an integrated variable-speed conveyor; and analyzes more than 20 products/sec in any orientation. It can be inserted into production lines to continuously measure critical shape and color characteristics of baked products. The system uses a highspeed, noncontact imaging method to quantify a wide range of object i n f o rmation such as color, topping coverage, height, diameter, slope, length, ovality, and surface texture. Results are displayed in real time on a simple display screen along with statistical results and are archived for further analysis and report generation. Dipix Technologies Inc., 1051 Baxter Rd., Ottawa, ON K2C3P2, Canada (phone 613-596- 4942, fax 613-596-4914, www.dipix.com), Booth 5000 

Centrifugal air samplers for monitoring food processing plants include the RCS High Flow, RCS Plus, and Standard RCS for the quantitative collection of microorganisms, including yeasts and mold. The APC Plus and APC Airborne Particle Counters are designed for the detection of total particle contamination. All products are handheld and battery operated for ease of use in a wide range of applications. Also available are contact slides and dip slides for measuring contamination on equipment, surfaces, and in liquids. Biotest Contact Slides, flexible culture media carriers for determining microbial levels on surfaces, are ideal for curved or irregular surfaces. Biotest Diagnostics Corp., 66 Ford Rd. Ste. 131, Denville, NJ 07834 (phone 973-625-1300, fax 973-625- 5882), Booth 2345 

Shelf life system, the IAF Always Fresh System, captures and kills bacteria (e.g., 99.999% of Listeria), viruses, molds, fungi, and spores and captures harmful gases, including ethylene, thereby prolonging the shelf life of vegetables, fruit, flowers, dairy, meat and seafood. The result is healthier, fresher, longer-lasting inventory. Shrinkage can be reduced by up to 30%. IAF Always Fresh, 413 W. University Dr., Arlington Heights, IL 60004-1813 (phone 847-797-1000, fax 847-797-1001, www.iafalwaysfresh.com), Booth 1902

Process control refractometers for online continuous process measurement include the Model 614 Refractometer family and various sensor designs. Measurements are provided in °Brix, % solids, and % concentration for juices, syrups, milk products, whey, tomato products, jams, jellies, extracts, and other products. Process measurement signal outputs provided. The Sanitary Insertion Probe Sensor features a new design vessel attachment for larger pipeline and vessel mounting. Liquid Solids Control, Inc., P.O. Box 259, Upton, MA 01568, Booth 6244

Food processing equipment available includes spray, freeze, and fluid bed dryers; high-pressure pumps and homogenizers; mixers and blenders; freeze concentration plants; distillation systems; evaporators; tablet presses; membrane filtration plants; powder packaging and handling systems; and particulate processing systems such as agglomerators, granulators a pelletizers. They are marketed under the brand names Niro Soavi, GEA Filtration, GEA Evaporation Technologies, Avapac, Atlas, Aeromatic-Fielder, Buck, Collette, Courtoy, Gallay. Niro has acquired the Food Division of Atlas-Stord Denmark A/S, the internationally well-known supplier of Ray and Conrad freeze dryers and also vacuum dry condensing equipment. The equipment can be used for food, dairy, and nutraceutical ingredients and products. Niro Inc., 1600 O’Keefe Rd., Hudson, WI 54016 (phone 715-386-9371, fax 715-386-9376, www.niroinc.com), Booth 4527

Focused microwave heaters utilize an elliptical applicator to focus the microwaves in a shape to provide uniform heating throughout the volume of the product being pumped through the heater. This eliminates hot spots associated with traditional microwave heating and generates uniform, instantaneous heating throughout the product. Advantages in pasteurization and UHT/aseptic processing include fast heating times (less than 1 sec), minimization of color and flavor losses, elimination of over- and underprocessing, no product burn-on and fouling of heating surfaces, and others. Unlike nonthermal methods, the kinetics follow temperature/time relationship accepted by the Food and Drug Administration. In addition, there is no unwanted shear, as seen in scraped-surface heat exchangers, thus preserving particulate identity, and no volatiles are lost to vacuum cooling, as in steam injection or infusion. Products that benefit from this approach include dairy products, nutritional products (protein beverages, meal replacement drinks, etc.), fruit fillings (for yogurts, etc.), liquid egg, and high-value, low-volume products. MicroThermics, Inc., 3216-B Wellington Ct., Raleigh, NC 27615 (phone 919-878-8076, fax 919- 878- 8032, www.microthermics.com), Booths 5923, 6020 

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Food plant sanitation system, the Foamatic WT-4000 nonstop walkthrough hand, arm, glove, and boot sanitizer, features automatic on/off upon entering and exiting, time delay for constant flow of personnel, and fresh flow of sanitizer with each application to prevent cross-cont a m i n a - tion. Designed for control of bacteria, hygiene, mold, and odor in all sectors of the food and beverage, the self-contained systems handle 5–300 gal/min of sanitizer. Overflow from the hand spray provides constant replenishment or boot sanitizing. Other hand washing and sanitizing systems are also available. Industrial Environmental Pollution Controls Corp., 127 Bruckner Blvd., Bronx, NY 10454 (phone 718-585-2410, fax 718-292-8353, www.foamatic.com), Booth 5941

Air sampling instrument, the portable Hylite 2 System, is available for determining the cleanliness of surfaces and work spaces. Other specialty testing products for the food and beverage industry include microbiology culture media granulated for safety and convenience. EM Science, 480 S. Democrat Rd., Gibbstown, NJ 08027 (phone 800-222-0342, fax 856-423- 6313, www.emscience.com), Booth 1639

Powdered activated carbon, Bentonorit® E Supra, is a high-activity powdered activated carbon that has been bonded into water-dispersible pellets. In dry form, these pellets are relatively dust free and easily handled without the mess commonly associated with powedered activated carbon. When added to liquid, the pellets immediately submerge and disperse the carbon within seconds. The product meets Food Chemicals Codex requirements and can be used for many applications, including decolorization, purification, taste removal. Norit Americas, Inc., 5775 Peachtree Dunwoody Rd., Bldg. C, Suite 250, Atlanta, GA 30342 (phone 800-641-9245 or 404-256-6150, fax 404- 256-6199, www.norit.com), Booth 6408

Batter-breading systems for foodservice use are said to cut labor by more than 70%, provide more output in less time, and create batter-breaded foods that look and taste better. Bettcher Industries, Inc., 6801 State Route 60, Birmingham, OH 44816, Booth 1906

Mixer/granulators render powders into a form that facilitates their flowability and handling in a single-step process. The food industry has typically used a multi-step granulation process that usually required separate equipment to predisperse, blend, and then granulate food powders. The mixer/granulators, available in horizontal and vertical versions, are equipped with plow-like mixing tools which develop a gentle but thorough intermediate-intensity mixing action that is supplemented by high-shear devices (choppers) that quickly disperse minor liquid or powder ingredients. Also being exhibited are food encapsulation, cocoa alkalization, and low-solids drying equipment. Littleford Day, Inc., P.O. box 128, Florence, KY 41022-0128 (phone 800-365-8555 or 859-525-7600, fax 859-525-1446, www.littleford.com), Booth 6032

Resonant vibratory tray feeder, used extensively by cereal and snack food companies, features a 500:1 turndown ratio, plus linearity and accuracy at low cost. It can be used for feeding friable food products such as dry fruits without damaging them. ARBO Engineering Inc., 3 Whitehorse Rd, Unit 5, Toronto, ON M3J 3G8, Canada (phone 416-636-7057, fax 416-630-9135, www.arbo-feeders.com), Booth 8613

Extruder components, including twin-screw barrels, screw elements, shafts, and accessory parts that are completely interchangable with OEM parts, are available for use with a variety of extruders, such as Coperion/Werner Pfleiderer, Clextral, APV, Berstorff, Davis Standard, and others. Twin-screw co-rotating extruders are also available in sizes ranging from 25 to 133 mm. The company also has a processing labratory available for demonstrations and trials. Century Specialties, 2410 W. Aero Park Ct., Traverse City, MI 49686 (phone 231-946-7500, fax 231-947-4456, www.centinc.com), Booth 8933

Mega cooker, the ZSK 30, for continuous processing of a variety of foods is provided by Coperion Corp., a company formed through a merger of Werner & Pfleiderer, Buss, and Waeschle. Other products being exhibited are a new Waeschle rotary valve for powders, and a newly designed slide gate valve in stainless- steel construction for manual and pneumatic operation. Coperion Corp., 663 E. Crescent Ave., Ramsey, NJ 07446 (phone 201-825-6412, fax 201-825-6491, www.coperion.com), Booth 8812

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Food irradiation system, the Palletron, available from Ecolab’s strategic partner, IBA, assures dose uniformity for an entire pallet of product in its original packaging. The system is said to require less capital investment with a smaller footprint than conventional x-ray systems. Ecolab is also exhibiting its expertise in sanitation systems and services, providing food processors with one comprehensive resource for integrated, multiple intervention food safety programs. Ecolab Inc., 370 N. Wabasha St., St. Paul, MN 55102 (phone 800-392-3392, fax 651-293- 2260, www.ecolab.com), Booth 1927 

Spinning cone column recovers aromas for a wide range of food and beverage applications. It captures natural flavors at high speed, with low cost and without thermal damage. While continuing to be adopted for new uses in multiple industries around the globe, the Spinning Cone Column has had particular recent impact on the tea and coffee industries, leading to the design of a radically new Integrated Extraction System for the creation of intensely aromatized concentrated liquid extracts. Soluble instant coffee, tea and coffee extracts as a base for ready-to-drink products, citrus fractions, and other fruit extracts and concentrates all can benefit from the recovery of aroma volatiles which previously were lost. Flavourtech Americas, Inc., 1458 Industrial Ave., Sebastopol, CA 95472 (phone 707-829-6216, fax 707-829- 6211, www.flavourtech.com), Booth 2536

High-pressure-processing system, called “Fresher Under Pressure®”—winner of this year’s IFT Food Technology Industrial Achievement Award—increases the safety and shelf life of fresh and ready-to-eat foods without the use of heat, chemicals, or irradiation. Ultrahigh-pressure (up to 100,000 psi) kills Vibrio bacteria and pathogens such as Listeria, Escherichia coli, and Salmonella, making fresh and ready-to-eat food safer to eat. Spoilage organisms are also eliminated, significantly extending refrigerated shelf life without the use of preservatives. Flow International Corp. (Avure Technologies), 26500-64th Ave. S., Kent, WA 98032 (phone 800-610-1798, fax 253-813-3285, www.avure.com), Booth 7920

Automated system, the Sentry9000, monitors and documents the food production process to meet the growing challenges of compliance, quality assurance, and performance management. The system addresses various production requirements in most processing markets, including but not limited to baked goods, protein, poultry, and confectionery. The system is said to offer an unprecedented level of control, efficiency, and business data management capability, while requiring no changes in the production process. It provides real-time production data needed for making important operational decisions. FoodHorizon, 127 Abercorn St., Suite 300, Savannah, GA 31401 (phone 912-233-4444, fax 912-233-4485, www.foodhorizon.com), Booth 8002

Processing equipment for supercritical fluid extraction, chromatography, and particle design/formation is designed, fabricated, and operated for the food industry, on laboratory, pilot, and process scales. The company develops, manufactures, and markets such products as agitated reactors, high pressure pumps, vessels, view cells, and back pressure regulators. It also provides feasibility studies and process optimization. Thar Technologies, Inc., 100 Beta Dr., Pittsburgh, PA 15238 (412)967-5665, (412)967-9446, www.thartech.com), Booth 5423

Food processing machinery such as fluid bed dryers, conveyor dryers, ovens, roasters, toasters, puffers, coolers, the JetZone Air Impingement Oven, continuous cooking systems, and tray and truck dryers are available. Full testing facilities are also available for product evaluation. Wolverine Proctor & Schwartz, 251 Gibraltar Rd., Horsham, PA 19044 (phone 215-443- 5200, fax 215-443-5206, www.wolverineproctor.com), Booth 6044

On-line measurement of moisture, fat,oil and protein in process foods is accomplished by the MM710 high-speed near-infrared gauge. Easy to install, use, and maintain, it calculates all measurements internally and measures up to four constituents simultaneously. It is unaffected by changes in lighting, product, ambient temperature, and humidity. NDC Infrared Engineering, 5314 N. Irwindale Ave., Irwindale, CA 91706 (phone 626-960-3300, fax 626-939-3870, www.ndcinfrared. com), Booth 8805 

Coating equipment for the continuous and batch application of flavors, glazes, sugars, and film coatings to food, candy, and cereal is available. Also available are fluid bed processors for encapsulating, agglomerating, coating and drying of powders and particles. A laboratory test facility is available for customer product testing and equipment evaluation. Vector Corp., 675 44th St., Marion, IA 52302 (phone 319-377-8263, fax 319-377-5574, www.vectorcorporation.com), Booth 6344 

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Handheld Mechanical Tester is a portable instrument designed for measuring the mechanical properties of devices and materials when it is easier or faster to bring the instrument to the item than to bring a sample to the laboratory. The Hand- Held Tester easily converts between two test modes. In the “push–pull” mode, the force is reacted against the object itself. In the “tension–compression” mode, the force is reacted against a built-in cross-head. In both modes, the tester applies a load or displacement at known repeatable speeds to ensure consistent testing and results. The new device is equipped with a personal digital assistant (PDA) that monitors tests, captures results, and easily connects to networks. Data can be downloaded to a PC or network or uploaded to individual testers to provide instructions and work requirements. Instron Corp., 100 Royall  t., Canton, MA 02021 (phone 800–564-8378, www.instron.com), Booth 2913 

Sanitizing System, the ROX 20TA-U Water Electrolyzer, is a hand, utensil, and food rinse system for restaurants and foodservice. Electrolyzed water, the result of a combination of tap water, salt, and electricity, significantly lowers the presence of microorganisms, pathogens, and viruses and has been proven effective at removing bacteria without the use of chemicals. Research studies on electrolyzed water technology were conducted at the University of Georgia, Auburn University, Louisiana State University, and Penn State University, and the company has ongoing research projects monitored by regulatory agencies and local government health officials. The Food and Drug Administration has approved the units for use within commercial restaurant and foodservice environments. Hoshizaki America, Inc., 618 Hwy. 74 S., Peachtree City, GA 30269 (phone 770-487-2331, fax 770-487-1325), Booth 8900

Electronic irradiation systems use ordinary electricity to eliminate harmful foodborne pathogens, significantly improving food safety and prolonging shelf life of meat, poultry, and produce. High-energy electrons are focused into a beam and scanned across food products in their final packaging. This process disrupts the DNA chains of harmful bacteria, either destroying them or preventing their reproduction. The food is processed in just a few seconds without changing its temperature or taste. The technology has been approved by the Food and Drug Administration and the U.S. Dept. of Agriculture, and endorsed by many organizations. The SureBeam® electronic pasteurization systems can be installed in almost any processing facility to treat meat, poultry, and produce, and several company-owned e-beam facilities are available for use. SureBeam Corp., 300 Regency Drive, Glendale Heights, IL 60139 (phone 888-750-9301, fax 630-635-9819, www.surebeam.com), Booth 2524

Additional coverage of processing papers and exhibits will appear in the June issue.

Have you registered for the Annual Meeting & Food Expo? Get more information on page 161of this issue.

by J. PETER CLARK
Contributing Editor
Consultant to the Process Industries
Oak Park, Ill.

Additional coverage of processing papers and exhibits will appear in the June issue.

Have you registered for the Annual Meeting & Food Expo? Get more information on page 161of this issue.