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.
|basilio||09/14/14||10||10||10||Thank you so much Mr. Clark... if .....|
|basilio||09/14/14||10||10||10||Thank you! I will follow your suggestions .....|
|Jerry||07/09/14||10||10||10||Thanks for direction Mr. Clark|
|Bill||04/16/14||10||10||10||Thank you very much Mr. Clark|
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
Either or both could work for your sauce. The water activity is fairly low, though not low enough for complete protection alone. However, under the hurdle concept, each attribute contributes to protection
There may be a concentration of sodium bisulfite that preserves color but has less after taste. You can only determine this by trial and error. The maximum allowable concentration for many preservatives
The legal maximum for approved chemical preservatives in the US is 0.1 % by weight for each one. Many firms use less because some consumers can taste high levels of some preservatives. 0.05 % is still