Food Engineering/Manufacturing/cold-fill acid-acidified foods


Your response of 3/31/2011 to a question concerning cold fill of acidified foods referred to a study for foods of 3.3 pH and lower by Dr Breidt of NCSU. You also, referred to unpublished studies confirming the cold fill process for foods up to 4.0 pH. Have these studies now been published or made available for review? If so, where can they be found?

The studies to which I referred are proprietary, have not been published, and are specific to one group of products. I mentioned them to suggest that firms might consider doing their own challenge studies, if they wish. Labs can be found that are quite reasonable in their fees for such studies.

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J. Peter Clark


How various processed foods are made; ways to improve manufacturing; how to make a new food product.


Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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