Candy Chen

Maria’s dried mango operation was losing money. The traditional hot-air dryers operated for 14 hours daily which resulted in electricity usage that matched the needs of a small village. The dryers produced products which had different moisture levels that resulted in spoilage during delivery. She decided to buy a microwave drying machine. The new system

Last Tuesday, the production manager at a mid-sized spice plant in Kerala checked his drying logs and did a double-take. A batch of turmeric that used to tie up his tray dryer for eight hours was now finished in fifty minutes. Better yet, his quality team reported shelf life had doubled and moisture variance had

Increasing popularity of fast and easy consumption of food has become a motivator for innovation of ready to eat or RTE products. Nevertheless, companies have found themselves struggling with the issues of food safety, quality assurance and assuring the shelf life of such products. Industrial microwave conservation emerges as a solution to this problem –

The design of a cleanroom for baby food manufacturing and nutritional powder production needs to happen because it protects product safety while maintaining quality standards and meeting regulatory requirements. Cleanrooms create protected spaces which prevent airborne particles and contaminants and microorganisms from entering the environment. The article investigates all main components which include principles and