Kevin Waltman’s Post

Keep your confectionery and packaged foods fresh this holiday season! Excess humidity in any step of your process can have expensive consequences. From ingredient storage and conveying, to production and final packaging, the threat of moisture is always present. Luckily, the solution is simple. Munters desiccant dehumidification systems offer the perfect recipe for success with precise humidity control and lower energy usage. Munters dehumidifiers can help eliminate issues like clumping and contamination, while increasing product shelf life, quality, and yield. See how Munters can help you produce more food with less energy: https://okt.to/y8k71m #Munters #confectionery #dehumidification #snackfood

Munters can help you produce more food with less energy. How? Read the article below.

The demand for frozen food products has continued to rise over recent years. As such, food manufacturers are looking to introduce or scale up existing freezing operations. The two most common methods to freeze food products are mechanical and cryogenic freezing - read more about the differences between these two processes and understand which is best for your production objectives. https://lnkd.in/eeTGEjfx #frozenfood #eliminatefoodwaste #cryogenicfreezing

📢 Day 19 🔍 The Importance of Food Storage: Cold Storage & Proper Packaging Matter! 🌡️ Ever wondered why proper storage is critical for food safety and quality? Here's why: ✅ Cold Storage: Refrigeration slows bacterial growth, keeping perishable items like dairy, meat, and vegetables fresh for longer. Freezing helps preserve nutrients and extends shelf life. 📦 Proper Packaging: Good packaging prevents contamination, protects food during transit, and retains freshness. Techniques like vacuum sealing and airtight containers are game-changers! 🚨 Why It Matters: Improper storage can lead to spoilage, foodborne illnesses, and nutrient loss, impacting both health and food waste. Let’s prioritize proper storage practices for a safer, healthier future! 🌱 #FoodSafety #ColdStorage #PackagingMatters #EatRight #FreshnessPreserved #SafeFood

The demand for frozen food products has continued to rise over recent years. As such, food manufacturers are looking to introduce or scale up existing freezing operations. The two most common methods to freeze food products are mechanical and cryogenic freezing - read more about the differences between these two processes and understand which is best for your production objectives. https://lnkd.in/eeTGEjfx

The demand for frozen food products has continued to rise over recent years. As such, food manufacturers are looking to introduce or scale up existing freezing operations. The two most common methods to freeze food products are mechanical and cryogenic freezing - read more about the differences between these two processes and understand which is best for your production objectives. https://lnkd.in/eeTGEjfx

Continuing from Day 14 of the 30-day food challenge PREVENTING ENZYMATIC BROWNING In order to prevent the browning of your cut fruits, vegetables, and some root tubers, consider the following methods: 🥔 Acidulation: Adding acidic substances like lemon juice or vinegar can lower the pH and inhibit the activity of PPO. 🥔 Refrigeration: Keeping cut fruits and vegetables in the refrigerator slows down the enzymatic reactions. 🥔 Water Soaking: Soaking cut produce in water can limit exposure to oxygen. 🥔 Blanching: Mildly cooking vegetables in boiling water can deactivate the enzymes responsible for browning. #Browning #EnzymaticBrowning #Day16ofthe30dayfoodchallenge

The demand for frozen food products has continued to rise over recent years. As such, food manufacturers are looking to introduce or scale up existing freezing operations. The two most common methods to freeze food products are mechanical and cryogenic freezing - read more about the differences between these two processes and understand which is best for your production objectives. https://lnkd.in/eeTGEjfx

Most ingredients used in the food industry burn as a powdered layer. But, when formed as a dust cloud, these ingredients will have the potential to cause an explosion. Although there are multiple factors that may affect explosion size or sensitivity (moisture content, cloud density and particle size), food related dust explosions have the potential to be the most susceptible to catastrophic incidents. At Sigma-HSE, we’ve discovered a common theme that runs across the food industry – there is a misconception regarding the full explosive characteristics of food items in a powdered format (this is especially true of items that are blended or milled). In fact, many clients have been shocked to see such vast differences in Kst values after ingredients have been blended. To aid you in selecting an appropriate ‘Basis of Safety’, we offer the following laboratory tests to assess the potential for a foodstuff explosion: • Minimum Ignition Energy (MIE), BS EN 13821 • Minimum Ignition Temperature (MIT), BS EN 50281-2-1 • Layer Ignition Temperature (LIT), BS EN 50281-2-1 • Minimum Explosion Concentration (MEC), BS EN-14034 part 3 • Limited Oxygen Concentration (LOC), BS EN-14034 part 4 Remember, just because it’s safe to eat, doesn’t mean it’s safe to process. Fire and explosion characteristics of dust and powders that are handled in processes must always be determined and the food industry is no exception. https://buff.ly/36BQqj0

🌟 Preserve the Quality of Your Food with FLORON! 🌟   Did you know that refrigerant gas plays a crucial role in keeping your food fresh and safe? By lowering the temperature, it slows down the growth of bacteria and other microorganisms that cause food spoilage. This means longer-lasting freshness and better quality for your favourite foods! 🥗🍎 FLORON 600a, SRF’s environmentally responsible ref gas is commonly used in refrigeration systems to maintain low temperatures and preserve food quality. So, next time you open your fridge, remember the science behind the coolness! ❄️   #WorldFoodDay #FoodPreservation #Refrigeration #FreshFood #RefrigerantGas #SRF50