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.
|Dawn||05/08/15||10||10||10||Thank you for your quick reply and .....|
|Ciara A.||04/12/15||5||6||9||I appreciated the feedback time, i hope .....|
|Claude||04/10/15||10||10||10||Thank you very much for your answer .....|
The water activity, being below 0.85, protects the syrup, so you need no further processing or preservation. As to what to do next: you probably need a manufacturing partner to prepare and package your
Clara, These are a lot of fairly profound questions. I assume you are interested in my personal opinions, so that is how I will answer.Keep in mind that I am an engineer, but also a Certified Food Scientist
Typically, pH may change by 0.5 units, usually going up. A high oil product may become rancid over time due to oxidation. You probably cannot prevent some change in pH, but it usually is small. You
The pH is critical. Products with pH below about 3.8 are cold filled safely. They may still have viable spoilage organisms, such as yeasts and molds. Water activity also contributes to stability. Few microbes
I suggest you formulate to as low a pH as your flavor can tolerate. It needs to be below 4.6 to be safe, but it should be below 4 and preferably even lower to be shelf stable. Acetic is more effective