Application Notes & Case Studies

  1. Texture Analysis Application Note: Cheese Puffs
    9/20/2017

    Evaluation of the hardness of cheese puffs by bulk compression using an Ottawa Cell.

  2. Foreign Object Detection For Chicken Breasts In Trays
    9/11/2017
    For chicken processors, there are many differing levels of variability for detecting bone, foreign body contaminants or managing hygienically controlled environments. The production process must be simplified with easy to use, hygienically constructed, robust equipment that adheres to strict sanitary design standards.
  3. Mayonnaise Viscosity Application Note
    9/8/2017

    Mayonnaise is used as a dressing, typically mixed with other foods in making salads and sandwiches, for example.

  4. PlantStruxure™ Delivers Superior Traceability And Innovation For Leading Cheese Manufacturer
    8/29/2017

    Authentic farmhouse cheese has been handmade at Belton Farm since the early 1800s. Founded in 1973 as a family-run enterprise, the Belton Cheese group has continued that tradition, modernizing its production techniques to meet demand from local supermarket chains and customers in Canada, USA, Australia and Europe.

  5. Viscosity Application Note: Apple Juice
    8/28/2017

    The Enhanced UL Adapter may be used with various Brookfield Viscometers or Rheometers. In our example, we used a Brookfield LVDV-III+, with Rheocalc v3.1 software for automated instrument control and data acquisition. Our test temperatures of 4°C and 25°C were maintained by direct immersion of the Enhanced UL Adapter sample chamber into a TC-502P Programmable Refrigerated Bath.

  6. Improving Documentation Change Control Process
    8/25/2017

    Changing existing or creating new documentation typically involves multiple disciplines and can have long lead times. CRB was able to help a biotech company improve their Global Documentation Change Control Process quickly and easily.

  7. Texture Analysis Application Note: Fromage Frais
    8/22/2017

    Evaluation of the firmness and consistencies of Fromage Frais by penetration using a cylinder probe.

  8. Texture Analysis: Vegetable Burger
    8/2/2017

    Evaluating the firmness of vegetable burgers using the junior multiple punch assembly fixture.

  9. Improving Operational Efficiencies In Pet Nutrition Facilities
    7/7/2017

    An industrial engineering study of a pet food nutrition facility revealed that current work practices were not efficient and were highly manual and repetitious. By understanding those current work practices and procedures, recommendations were made to improve efficiency by optimizing work processes/flows—making effective use of people and technology—address ergonomic and safety issues and increase the overall productivity of the site allowing more tests in the future.

  10. Inside Nestle's Food Safety Strategies To Reduce Aflatoxin Levels
    6/28/2017

    Aflatoxin is a major issue for Chinese food manufacturers and processors. Food exporters face even more challenges, as products exceeding the aflatoxin level imposed by import countries can often be rejected, which can have a negative impact on the brand image. This case study explains how automated sorting technology helped Nestle reduce aflatoxin levels in its products.