Call it baking, smoking, curing, dehydrating, or drying, the vast majority of food processors have to remove water from food. Optimizing your process can deliver significant yield increases—often more than 3%.
In this 30 minute webinar, Scott Campbell shares key insights that will help you achieve significant gains, including:
- modern methods for reducing the most challenging sources of variation
- higher-accuracy measurements that allow tighter specifications
- the role of extrinsic and intrinsic variables in evaluating yield, quality, and safety
- how—and why—to characterize your drying process