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Food Engineering/Manufacturing/Expert Profile
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.
Experience in the area
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.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Shantia | 11/02/09 | 10 | 10 | 10 | 10 | |
| greg | 10/30/09 | 10 | 10 | 10 | 10 | Quick reply, excellent advise. |
| Aruna | 10/20/09 | 10 | 10 | 10 | 10 | THANK YOU VERY MUCH........ |
| Bruce | 10/20/09 | 10 | 10 | 10 | 10 | Thanks once again Mr. Clark!! I really ..... |
| Shelli Walke | 10/16/09 | 10 | 10 | 10 | 10 | Thanks for your answer. I will look ..... |
Recent Answers from J. Peter Clark
2009-11-07 Benefit of a water clear material for hot fill above 185F:
Clear heat resistant materials are always welcome. In general, hot fill is applied to high acid foods, such as fruit juices. Higher temperatures permit shorter hold times, and so can improve flavors. Plastics
2009-11-02 Bottle and Selling:
You can get a lot of help from the department of food science at the University of Arkansas. Ask for the extension professor. You probably should find a co-manufacturer who has the right equipment. Hot
2009-10-30 dog biscuit:
You don't say what you do with this mix, but I assume you bake it and that it is pretty dry, which is true for most dog biscuits. In that case, I don't think you need any preservatives. You might look
2009-10-29 marketing salad dressing/sample analyzed?:
Nutritional labels can be based on analysis or calculation from recipe, using standard tables. Your state college of agriculture probably has a department of food science who will have people who can help
2009-10-22 head space in pressurized home canned foods:
Sara, My guess is that you overfilled the jars and had some entrained air. When they heated up, the contents expanded and blew out. Once the internal pressure was relieved, a vacuum was formed with
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