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
Bill04/16/14101010Thank you very much Mr. Clark
Don04/14/14101010Thank you.
basilio04/06/14101010Thank you very much.
Saul04/03/14101010Fast, reliable and friendly responses. Thank you .....
Christopher12/25/13101010Thank you for all your time, it's .....

Recent Answers from J. Peter Clark

2014-04-06 hot sauce:

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

2014-02-07 rice crackers:

I do not claim any special cooking expertise, but I did a brief search on rice crackers and found a few recipes. It seems they are not necessarily leavened, but rather are pressed very thin. Two include

2013-12-24 Iced tea:

There are tables of suggested times and temperatures as a function of pH, notably in an older book by Irving Pflug. I think they are a bit conservative. The times and temperatures do relate to the contents

2013-12-24 Iced tea:

Christopher,    Upon reflection, I realized that the time/temperature recommendation you cited was for treating the filled container and so may be correct. What I said still applies: longer time at lower

2013-12-23 Iced tea:

Christopher,    The 160 F for 20 minutes sounds severe to me. Six minutes might be enough. A lot depends on the pH - the lower the less heat treatment is necessary, so that below 3.3, you might not need

 

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