Application Notes & Case Studies

  1. Xray Inspection Of Soup Cans
    10/6/2017

    Safeguarding canned soup consumers from contaminants is of utmost importance. But this heat-and-eat food is produced at rapid speeds, so the inspection method selected must be up to the task.

  2. Inside Mars Chocolate’s Lean Manufacturing Operations
    10/5/2017

    Introduced in 1930, SNICKERS was named after the favorite horse of the Mars family. Although the new LEED Gold-certified candy plant in Topeka, KS is highly automated, there’s a human side to its success—one of  collaboration and mutuality. From the plant’s design and construction to the installation and testing and startup of equipment, Mars team associates worked with team members from CRB Consulting Engineers and McCarthy Building Companies to complete a fully automated and integrated, 500,000-sq.-ft., just-in-time (JIT) candy manufacturing plant. Indeed, the participation of Mars associates with the design and construction teams and the designed-in sustainability of the plant reflect the five core principles of Mars: quality, responsibility, mutuality, efficiency and freedom.

  3. Evaluating The Hardness Of Cheese Puffs With Bulk Compression
    9/20/2017

    Puffed corn snacks have gained popularity over the years. In addition to flavor, finding the the right color and texture for them are important factors influencing consumer preference and brand loyalty.

  4. 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.
  5. What's The Perfect Viscosity For Mayonnaise?
    9/8/2017

    Texture and viscosity are an important part of consumer decison making when buying mayonnaise. This appliation note explores testing methods used to find the perfect viscosity of mayonnaise.

  6. How A Cheese Manufacturer Optimized Its Traceability And QC Processes
    8/29/2017

    Increasing pressure from retailers for electronic records and the need to drill into production details meant Belton Cheese needed to invest in electronic traceability solutions to remain competitive.

  7. What's The Perfect Viscosity For Apple Juice?
    8/28/2017

    Texture and viscosity are an important part of consumer decison making when buying apple juice. This appliation note explores testing methods used to find the perfect viscosity of apple juice.

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

    Changing and creating documentation involves many disciplines and long lead times. This case study explains how to improve Global Documentation Change Control Processes quickly and easily.

  9. What's The Perfect Consistency Of Fromage Frais?
    8/22/2017

    Fromage frais is a fresh cheese made without solidifying the curds, giving it a texture similar to yogurt. This application notes explains how to evaluate the firmness and consistency of fromage frais.

  10. What's The Perfect Texture For Veggie Burgers?
    8/2/2017

    This application note explains how to assess vegetable burger firmenss simultaneously at multiple sites to determine an average measurement of the firmness of vegetable burger patties.