Food Engineering/Manufacturing/Expert Profile

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All processing and packaging related questions

Experience in the area

Have worked with all possibile processing and packaging systems used in food industry. I have over 30 years experience related to Food and Beverage manufacturing.


Institute of Food Technology American Institute of Chemical Engineering


Holder of two patents


Masters in Chemistry BS in Chemistry Bs and in Chemical Engineering

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Prashant S Akerkar07/28/15101010Dear Jim Thanks. Thanks®ards Prashant

Recent Answers from Jim

2016-09-01 Storing Tomatoes:

Hello Lanre    The new technology to preserve Fruits and vegetables is known as HPP which is high pressure process it kills all the bacteria surrounding the fruits and or vegetables. You can go on line

2016-04-05 co packer:

Hello Domenic    I will need more information to identify a cop-packer for your soup.  Is it a commercial product?  Are their any meats in the soup.  What type of cans are you using. Steel or Aluminum

2016-01-24 Combination: Microwave and food dehydrator process:

Hello Claude  The best alternative is to immediately freeze the blanched product.  For microwave operation you may contact the equipment manufacturer and discuss  your project. They have experts for hat

2015-12-21 Food processing:

Hi Claude    Salt is in the hot water in the blancher. Leave vegetable 30 to 60 seconds and check if they are tender. Salt increases the flavor and also helps to maintain color.    Not Ice water after

2015-12-20 Food processing:

Hello Claude    I am not sure why you are using Lemon Juice as a preservative. When I did Blanching of Vegetables I used salt water  made with common salt. Have you tried that?    Regards    Jim


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