Food Engineering/Manufacturing/Expert Profile


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Expertise

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.

Organizations

Institute of Food Technology American Institute of Chemical Engineering

Publications

Holder of two patents

Education/Credentials

Masters in Chemistry BS in Chemistry Bs and in Chemical Engineering

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Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
rogelio03/07/17101010Thk you very much
Jean11/15/16101010Jim, I appreciate your advice. It's not .....
Claude02/10/16101010 
Claude01/27/16101010 
Claude11/17/15101010 

Recent Answers from Jim

2017-03-07 testing:

hello Rogelio    Do you know pH of your Tartar Sauce?     Do you preservatives added to your Tatar Sauce?    how are you processing and filling your Tartar Sauce?    There are many certified laboratories

2016-11-10 pump and lines to transfer hot liquid:

Hello Jean    To me it is a small operation so instead of using pump and pipes you may want to see if the filler can fit under the kettle. If there is not enough height for the filler to fit in then you

2016-11-06 pump and lines to transfer hot liquid:

Hello Jean    How big is you kettle?    You will have to use Stainless Steal piping and pump. Both should be food grade as the product will touch their surfaces while being transferred from kettle to filler

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

 

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