RGB imaging with computer vision, near-infrared (NIR) spectroscopy, and near-infrared hyperspectral imaging (NIR-HSI) enable precision monitoring for smarter food drying processes NIR-HSI provides 3D ...
Researchers at Cornell University are developing a new tool to eliminate deadly pathogens in commercial dry food processing plants — superheated, dry steam. Because it is impossible to sanitize ...
WEST LAFAYETTE, Ind. – Purdue University researchers and industry leaders are teaming up to transform the freeze-drying process, formally known as lyophilization, used to make everything from ...
The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...
Food processors and manufacturers transform raw materials into prepared products by performing a range of processes, including dry blending and emulsification. Industrial mixers and blenders meet the ...
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