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|
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
Hot sauce is not necessarily self-preserving, depending on formulation. It should have pH below 4 and probably should be heated before filling. The packaging material may be contaminated, depending on
The pigments in the peppers may be reacting with sunlight. This is fairly common with natural colors. One possible approach might be to package your sauce in green or brown bottles. Another could be to