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.
|Christopher||12/25/13||10||10||10||Thank you for all your time, it's .....|
|Christopher||12/24/13||10||10||10||Mr Clark gave a very clear, considered .....|
I do not claim any special cooking expertise, but I did a brief search on rice crackers and found a few recipes. It seems they are not necessarily leavened, but rather are pressed very thin. Two include
There are tables of suggested times and temperatures as a function of pH, notably in an older book by Irving Pflug. I think they are a bit conservative. The times and temperatures do relate to the contents
Christopher, Upon reflection, I realized that the time/temperature recommendation you cited was for treating the filled container and so may be correct. What I said still applies: longer time at lower
Christopher, The 160 F for 20 minutes sounds severe to me. Six minutes might be enough. A lot depends on the pH - the lower the less heat treatment is necessary, so that below 3.3, you might not need
In the US, peanut butter must have 90 % peanuts. The balance can include salt, sugar (for which you could try honey), additional oil, and approved emulsifiers, such as mono- and di-glycerides. Honey is