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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 P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Susann | 05/13/12 | 10 | 10 | 10 | Thank you for your time! |
| vishal | 05/01/12 | 10 | 10 | 10 | thanks Mr. Peter your second answer seems ..... |
| mirko atlas | 04/23/12 | 10 | 10 | 10 | |
| mirko atlas | 04/23/12 | 9 | 10 | 10 | |
| Kirill | 04/19/12 | 10 | 8 | 10 |
Recent Answers from J. Peter Clark
2012-05-17 peanut butter:
Maize is certainly inexpensive, but I do not know how much is needed to serve as a stabilizer in peanut butter. In the US, peanut butter must have at least 90 % peanuts, with the balance sugar, salt, added
2012-05-12 Cold fill technique:
Susann, A lot depends on the pH of your beverage. If it is below 3.3, the FDA is comfortable with cold fill, when it contains vinegar. I have demonstrated for some products that this is true up to pH
2012-05-10 PB and BROWN RICE CRISPY SNACK BAR:
Stuart, I found several home recipes by searching for crispy rice bars, including some that add or substitute peanut butter. You will need some trial and error to find a recipe you like. As for manufacturers
2012-04-30 Bottling Sauce info.:
Ronda, Many sauces are tomato-based and often include vinegar, which makes them acid or acidified foods. Such foods can be preserved by hot filling into glass or plastic bottles. Their pH (a measure
2012-04-30 sauce ingrediants:
Michael, A company will merely do what you could do yourself, which is to take the labels of all your ingredients and combine them. Ingredients on a label are listed in descending order, except that
Answers by Expert:
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