• The Multiple Uses For Heat Exchangers In Brewing

    There are numerous uses for heat exchangers in breweries — from cooling, pasteurizing, and fermenting products to efficiently dealing with waste streams such as yeast slurry. Compared to other methods of heating, heat exchangers can be much more energy-efficient, providing both environmental and economic benefits.

  • Design Considerations For Low-Pressure Air Blowers In Wastewater Treatment

    The basic function of a wastewater treatment (WWT) system is to accelerate the natural process that purifies water. And low-pressure air blowers are used in WWT for two key purposes that help accomplish this goal: aeration and agitation.

  • Co-Digesting Food Waste With Wastewater Solids To Produce Energy

    Inspired in part by California’s Senate Bill 1383, which was enacted to reduce organic waste and methane emissions, co-digestion is fulfilling those goals while converting wastewater treatment plants into water resource recovery facilities.

  • Microbiologist Develops Improved Technology For Poultry Food Safety

    One Friday evening in the spring of 2019, Abhi Upadhyay, assistant professor of food microbiology and safety in the Department of Animal Science, found himself watching a video showing microbubbles for pet care and grooming. He started thinking about using this technology for food safety and spent the weekend researching its potential, current state of the field and appropriate grant opportunities.


  • Achieve Functional, High-Quality Plant Proteins With Pall Purification Solutions

    In order to preserve protein’s natural functionalities, the production process must minimize potential denaturation effects induced by thermal, chemical or mechanical stress and prevent carrying natural contamination such as suspended solids, bioburden, fat and antinutritional factors. This paper reviews different filtration techniques used in the industry and offers insights into how the process effects the final product.

Depositing - The Future Of Hard Candy

Hard candy depositing is a process that has developed and grown rapidly over the last 20 years. Deposited hard candies and lollipops are now produced in every major confectionery market around the world by manufacturers ranging from regional specialists to major multi-nationals. This paper will review the basic principles of depositing and discuss the fundamental aspects of design that should be considered when engineering a complete depositing solution.

Plant-Based Foods: Meeting The Challenges Of Innovation And Food Safety

Physical contaminant prevention is important and therefore is part of every food safety plan; that is not likely to change. But what is continuously changing is the addition of  new, innovative food products that require consideration of the most appropriate food safety inspection solutions. One of the fastest growing areas of innovation is plant-based proteins. Read more about this trend and how product inspection programs can adapt.

Air Quality And Air Treatment In Compressed Air Systems

Compressed air quality is mission critical in manufacturing. When determining the right air treatment components for a compressed air system, there is a great deal to keep in mind. In this paper, we discuss compressed air quality and how it impacts operating costs and production. We also outline information about designing a compressed air system for maximum effectiveness while minimizing costs. We will also discuss energy benefits where it applies.

Condition Monitoring In Consumer Products Plants

Now is the time to start your IoT journey.  The trend toward digitalization of the world’s industrial plant facilities is already in motion and companies must get started quickly to remain profitable and competitive.  Now operators can connect, collect and analyze data from aging as well as leading infrastructures to immediately monitor machines in one centralized location.


  • Durable Solutions For Large Volume Vinegar Clarification And Stabilization

    High in acid content, vinegar (especially white vinegar) is self-preserving with an almost indefinite shelf life. However, with consumer expectation for a clear product, vinegar is clarified after acetic fermentation to remove suspended solids including Acetobacter and other microorganisms. In this chemically aggressive application, these modules suffer from operational limits that may dramatically reduce service life, therefore increasing operating cost. A solution with exceptional mechanical strength, thermal and chemical stability provided a reliable and durable solution that could withstand long-term exposure to acetic acid.


Checkweighing pharmaceutical and industrial products is seamless with the SSV-h series. Equipped with a high speed and highly accurate force balance, every product is measured precisely to ensure each package contains the required amount of product.

The SSV-f series checkweighers are equipped with a highly versatile load cell for balance. A wide range of applications, including heavy products can be weighed on the SSVf. Dynamic checkweighing can be performed on heavy cartons, bags and canned products.

An extensive product lineup of rejectors has improved safety and validation, as well as improved speed (up to 2.1 times faster than conventional Anritsu products).

The next generation Multi-Lane Checkweigher comes in 150 models to accommodate nearly any line production application requiring high-speed precision weighing of small packaged products.

For tall products in containers such as beverages and seasonings in glass and plastic bottles.

Anritsu’s new large metal detector brings the unrivaled performance of M6-h dual-frequency technology to larger bulk and packaged products.

The new XR75 DualX X-Ray system can detect contaminants as small as 0.4mm and significantly improves detection of low-density or soft contaminants, such as bones in poultry and products with overlapping pieces in a pack or bag such as fries, frozen vegetables and chicken nuggets, among other food products.

Suitable for production lines where multiple products are inspected with one unit, normally placed after filling machines for sticks or tubes.




In this free collection of articles, you’ll find articles on four different types of inspection systems and how they work to keep food safe. Further, these articles will explain the creation of food safety and quality programs and how the four types of technology are used to bolster these programs.

More Content Collections


  • The goal of flavor filtration is to achieve better clarity, microbial reduction, protection of downstream equipment. While all separation equipment must be as selective, quality-friendly and flexible as possible to reliably separate the different sources of turbidity, it is important that these processes don’t negatively influence or reduce quality-relevant substances.

  • You’ve heard of the IoT but what is it? How can it impact your winery and filtration process?

  • Removing turbidity after fermentation and maturation is the first step in achieving beer clarity and stability. Post clarification, colloidal and microbial stabilization are the key steps to achieve a beer in the appealing appearance which makes filtered beer so successful in the market.

  • In terms of COVID-19’s impact on the food and beverage industry, consumers are cooking at home and seeking food and ingredients that support overall health. It’s important to consider how these new behaviors will shape the future of the food and beverage industry for 2021 and beyond. Pall has looked at four trends and their potential impacts on food and beverage manufacturers. Read on to learn more.

  • With cannabis oils making up a significant amount of the market, processors are trying to keep up with demand while simultaneously trying to keep costs down. But how can you identify areas where you can save money? Cannabis companies might consider filtration solutions to improve their process, thus enabling them to run their business at lower operating costs.