Food Engineering/Manufacturing/Expert Profile


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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.

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
Derek02/15/15101010 
Derek02/14/15101010 
basilio09/14/14101010Thank you so much Mr. Clark... if .....
basilio09/14/14101010Thank you! I will follow your suggestions .....
Bob09/04/14101010 

Recent Answers from J. Peter Clark

2015-02-15 Ph change with time:

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

2014-12-15 Cold Filling Salad Dressing:

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

2014-10-29 Chili Mayonnaise Process:

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

2014-09-14 hot sauce:

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

2014-09-12 hot sauce:

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

 

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