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C is for Cookie - & cryogenic gases that help commercial bakeries chill & freeze them

Nov 17, 2017 3:17:18 PM | Food Chilling & Freezing,rapid chilling

 

 

 

We Americans have always wrestled with the age-old “angel versus devil” dilemma over what we eat. The conflict..

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4 Reasons to Consider Cryogenic Cooling for Sub-Zero Metal Treatment

Oct 23, 2017 12:29:01 PM | Metals,Heat treatment

In metal manufacturing, to make sure it has the desired qualities: strength, hardness and wear resistance, cold..

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Cool your kettle: How cryogenic chilling boosts productivity

 Are you using a kettle to cook filling for ethnic foods like burritos or enchiladas? After cooking, how long does..

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Excited Oxygen!  Harnessing the Power of Ozone

Aug 29, 2017 8:34:00 AM | Chemisty & Environment,Oxygen,ozone

Summer storms bring thunder, lightning and, of course, that distinctive smell in the air some describe as “clean.”..

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7 reasons why nitrogen is better for inline chilling of prepared soups and sauces

Jul 26, 2017 4:02:04 PM | Food Chilling & Freezing,Food Safety

Consumer demand continues to rise for high-quality, fresh-prepared foods and drinks sold in the grocery store’s..

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How to protect your sintering furnace against corrosion

Jun 8, 2017 12:01:04 PM | Metals,Heat treatment,Powder metals

Is your sintering furnace – and your productivity – down again due to maintenance? 

It’s understandable: corrosion..

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Go greener and save some too: 7 reasons CO2 is a better extrusion foaming agent

May 10, 2017 5:04:58 PM | Plastics

Still using hydrocarbons or other petrochemicals in your extrusion foaming process to make food packaging and..

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Why use LNG for Backup Supply at a Power Plant?

Apr 6, 2017 11:23:51 AM | Natural Gas

Electricity is the magic elixir that keeps modern society constantly powered. It is transformed from various energy..

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Go Fish: Why oxygen needs to be your top aquaculture priority

Mar 17, 2017 3:09:51 PM | Food Chilling & Freezing,Aquaculture,Oxygen

As global seafood consumption continues to rise, numbers of wild-caught fish have remained flat. The sourcing of..

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