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Food Engineering/Manufacturing/Questions
| Subject | Date Asked | Expert |
| peanut butter stabilisation | 12/7/2004 | J. Peter Clark |
| Q: WE HAVE STARTED PRODUCTION OF PEANUT BUTTER in collouid MILL TWO PASS. AT PRESENT, WE ARE USING ... A: Some of this question is hard to understand. First, sources of mono and diglycerides. ADM - in ... | ||
| Food packaging | 10/5/2004 | Jim Pfister |
| Q: I am working at Owens Illinois in Venezuela. This company produces glass packaging. Our Clients are ... A: Dilia, I suggest that you check the web. There are many companies that make both air and water ... | ||
| Food packaging | 10/5/2004 | Michael Ngadi |
| Q: I am working at Owens Illinois in Venezuela. It's a company that produces glass packaging. I am ... A: I believe there are a number of things that you can do. These will depend on your particular ... | ||
| mayonaise | 9/17/2004 | J. Peter Clark |
| Q: I purchased a quart of Hellman's Real Mayonaise but left it in the car during the day (for about 6 ... A: Mayonaise is sold as a shelf stable product because it is acidic and is usually filled hot. So long ... | ||
| Rose hips | 8/18/2004 | J. Peter Clark |
| Q: I'd like to find a way to use rosehips (Rosa Canina). They're full of vitamins and bioflavonoids, ... A: My impresssion is that rose hips are often used as a rich natural source of Vitamin C. They are ... | ||
| Jello | 7/16/2004 | J. Peter Clark |
| Q: I don't want to waste your time on this question, but I am having a debate at work right now. I need ... A: Kelli, I hope you are on the right side of these answers. 1. Jello, and other gelatin desserts, use ... | ||
| Factory Acceptance Testing (FAT) literture | 7/14/2004 | Jim Pfister |
| Q: Mr. Pfister, Can you recommend reference books for the planning, design and execution of food ... A: Tony, We at PEPCOM are currently revising the IoPP's booklet on writing packaging specifications to ... | ||
| Food Manufacturing | 6/21/2004 | Jim Pfister |
| Q: My partner and I are in the research stage of starting our own company. We have both recently left ... A: Jack, Would you believe that your question is the one that I get the most? And, my frequency seems ... | ||
| Low temperature drying system | 6/5/2004 | J. Peter Clark |
| Q: Am from India, involved in a dried tropical fruit project. Fruits like mango, banana, papaya, ... A: Two major manufacturers of dryers in the US are National Drying Machinery Co. in Philadelphia, PA ... | ||
| Request for Technical drawing or design for small-scale Food Extruder | 6/2/2004 | J. Peter Clark |
| Q: I will be grateful if you help me with technical drawing or design and guidlines to produce or ... A: There are single screw extruders and twin screw extruders. Even the single screw machine is hard to ... | ||
| PRODUCTİON RECIPE FOR CHOCOLATE HAZELNUT SPREAD(CREAM) | 5/11/2004 | J. Peter Clark |
| Q: CLARK, I HAVE BEEN LOOKING FOR A GOOD AND DETAILED RECIPE AND FORMUALTION FOR CHOCOLATE HAZELNUT ... A: I do not have a detailed recipe. I assume you are trying to make something like Nutella, a ... | ||
| Food Distribution | 5/4/2004 | Jim Pfister |
| Q: I'm looking to distribute my restaurants bleu cheese in local supermarkets. I need to know how I ... A: Chris, Its hard to reply without more info. If I can assume that you are just starting out, then I ... | ||
| home canning | 4/28/2004 | Anne-Marie Whittaker |
| Q: Anne-Marie, you were listed along with others who appeared mostly to be for commercial food ... A: Reusing the jars is not a problem but you should always use new lids - even if you boil for an extra ... | ||
| food business | 4/2/2004 | Jon spitz |
| Q: I am looking for a store brand type carton, or even something like a sealed bag. Though, it sounds ... A: I think your best bet it to Google for packaging companies and get a catalogue. You can buy ... | ||
| food business | 3/31/2004 | Jon spitz |
| Q: Determining the appropriate initial batch size is a question I've been thinking about. I know that ... A: Actually this is probably not for us. However I can offer some suggestion. Baking is much more of ... | ||
| botteling hot sauce | 3/10/2004 | J. Peter Clark |
| Q: J. Peter, I would like to sell some sauces at the local farmers market and have read some of your ... A: Acidity of foods can be tested with a pH meter, available from lab supply sources, by titration ... | ||
| processing of spices | 3/9/2004 | Jon spitz |
| Q: this is the reply to the mail which i received by JON about which i sent before of the query in ... A: I cannot give complete detail at this time. Each spice generally has a different journey from field ... | ||
| sweet corn | 2/29/2004 | J. Peter Clark |
| Q: Is there anything that can soften sweet corns? The ones that I buy fresh (on the cob) from the ... A: Sweet corn on the cob is usually cooked by putting in water, bringing to a boil, then removing from ... | ||
| New product | 1/22/2004 | J. Peter Clark |
| Q: I live in the Portland, Oregon area. Here's a story you've heard a hundred times I'm sure. I have ... A: Without knowing more specifics about your idea, it is hard to give any advice. You should document ... | ||
| New product----need advice | 1/22/2004 | J. Peter Clark |
| Q: Peter, My business partner and I are thinking of starting a business making a cream cheese product ... A: Depending on where you are, there are departments of food science at most land grant universities. ... | ||
| wholesale bakery production | 1/20/2004 | Arthur Mallett |
| Q: Mallet, My wife and I currently operate a catering company out of a 650sf commercial kitchen. We ... A: No problem, there are several machines which vary in size cost and throughput. Your best option is ... | ||
| Food Packaging | 10/27/2003 | Jim Pfister |
| Q: I am Amanda Pratt and I am doing a project for my 8th grade science fair project. I was wondering ... A: Amanda, There is no, one answer to your question. People will buy for both reasons. For a new ... | ||
| Development of new food products | 5/2/2003 | J. Peter Clark |
| Q: A question from a fellow AllExperts expert: I am in the earliest of beginning stages of production ... A: John, Happy to try and help a fellow volunteer. I do not know of a single book or site that might ... | ||
| Turkey storage question | 12/15/2002 | Joseph Frank |
| Q: Frank, The butcher who delivers meat to the fairly remote area in which I live cannot deliver my ... A: Your brine method may leave the meat too salty (I assume direct contact between the brine and the ... | ||
| Organic Food Industry | 10/17/2002 | J. Peter Clark |
| Q: How big is the Organic Food Industry Nationwide (I think I read somewhere that it was close to an $8 ... A: There will be a lot of information about organic foods in local papers in the next few weeks because ... | ||
| Retort manufacturing process | 10/4/2002 | Jim Pfister |
| Q: Pfister: I am based in Guatemala City. We have been presented with the opportunity to start a line ... A: Juan, There is no short answer to your question, as the retorting process will vary with with the ... | ||
| Research | 8/20/2002 | J. Peter Clark |
| Q: How many square feet of a wheat farmers land does it take to produce enough flour to make a one ... A: Typical yields of wheat in the US are about 26 bushels per acre. There are about 50 pounds of wheat ... | ||
| whithening peeled black tiger shrimps | 7/30/2002 | J. Peter Clark |
| Q: Mr. Clark, I'm American, living in the Philippines, I have a small seafood processing plant. Our ... A: One idea you might try is to use sulfur dioxide or sodium meta bisulfite in a wash of the peeled ... | ||
| leftover food | 7/23/2002 | J. Peter Clark |
| Q: The manufacturer of my refrigerator told me not to put warm food in the refrigerator because it ... A: The advice against putting warm food in the refrigerator is probably intended to prevent overloading ... | ||
| leftover food | 7/23/2002 | Gordon Young |
| Q: The manufacturer of my refrigerator told me not to put warm food in the refrigerator because it ... A: From a food safety point of view, cooling the food as quickly as possible - that is, in the ... | ||
| preserving hot sauce | 1/23/2002 | Gordon Young |
| Q: I am developing my own line of hot sauce. I do not cook the hot sauce and I am looking for something ... A: I would advise extreme caution in what you are planning. Firstly - sodium benzoate is used as a ... | ||
| preserving hot sauce | 1/23/2002 | Joseph Frank |
| Q: I am developing my own line of hot sauce. I do not cook the hot sauce and I am looking for something ... A: You will not have sufficient alcohol in your product to inhibit spoilage microorganisms. Also, make ... | ||
| dear jim pfister hello I... | 1/2/2002 | Jim Pfister |
| Q: hello I have a question about soft drink. I want to know what is the advantage and disadvantage of ... A: It is hard to give a short answer to this question, but I'll try. HCFS came into widespread use ... | ||
| Mayonaise | 8/31/2001 | J. Peter Clark |
| Q: After thanks How i can make a delicious commercial mayonaise and its famous spices. What is the ... A: 1. Mayonaise is an emulsion of oil and vinegar held together, traditionally, by egg yolk. There can ... | ||
| DESIGN FOOD EXTRUDER INFORMATION REQUEST | 8/24/2001 | J. Peter Clark |
| Q: Gentlemen; We receive a information request from Peruvian Officials asking how can find a really ... A: Insta-Pro is one model or brand of extruder; there are others, such as Wenger, Anderson, and Buhler. ... | ||
| food processing | 6/27/2001 | Gordon Young |
| Q: We own a small restaurant. All of our cakes, pies and bbq sauce is homemade.If we wanted to put the ... A: Kim Sorry for the slowness of this answer - I have been away. With respect to bottling your sauce ... | ||
| Pêanut Butter | 5/25/2001 | J. Peter Clark |
| Q: I've receipt your answer an really apreciate it, but letme tellyou, we been tryed with mono and ... A: The additives you have tried are the ones people usually use. The only other issue I can think of is ... | ||
| seafood pate preservatives | 3/7/2001 | Joseph Frank |
| Q: I am looking to extend the shelf life of a tuna pate that my company produces. I learned about a ... A: Mr. Price: Natamycin may reduce spoilage due to molds in your product. However, I would use this ... | ||
| Sensors in the Food Industry | 3/7/2001 | J. Peter Clark |
| Q: I am working on an infrared laser project, and I am trying to identify the most valuable areas to ... A: IR is now used to sense fat, protein and (I believe) moisture. Unmet needs include the ability to ... | ||
| Preservation of Carved Pumpkins | 10/17/2000 | Gordon Young |
| Q: My wife an I have been carving Pumpkins for Halloween for the past 10 years. We have been searching ... A: Dana I expect your main problem - at least in the short term - is mould growing on the cut ... | ||
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Food Engineering/Manufacturing
Answers by Expert:
J. Peter Clark
Top Expert on this page
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.
Experience
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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