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Home » Authors » Jim McMahon

Jim McMahon

Jim McMahon writes on emerging technologies in food processing. For more information on Lyco Manufacturing Inc., Columbus, Wis., and its food processing equipment solutions, call (920) 623-4152; e-mail jeff.zittel@lycomfg.com; or visit www.lycomfg.com.

Articles

ARTICLES

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Continuous-Flow Pasta Cooking and Cooling

Benefits of a continuous process for cooking and cooling pasta include the flexibility to run multiple products throughout the production day at different temperatures and at different retention times.
Jim McMahon
March 19, 2014
No Comments

Although the availability of meals on U.S. airlines has changed considerably over the past few years, business and first-class flyers and those on international flights still receive in-flight meals as part of their ticket price.


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Reducing energy, water usage food processing

Reducing Energy and Water Usage During Food Processing

Implementing energy- and water-efficient practices and technologies is a priority in food manufacturing plants. Developments with heat and water recovery in continuous-process cooking provide critical reductions in energy usage.
Jim McMahon
August 21, 2013
No Comments

Many processes in food manufacturing can be modified to reduce operating costs while at the same time improving sustainability. One of the most important objectives to achieving this is reducing process energy and water consumption.


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Optimized Cooking, Cooling Improves Rice Consistency

Jim McMahon
August 2, 2010
No Comments
Improvements in rice texture and appearance and more flexible high-volume processing of parboiled rice for refrigerated, frozen and canned meals is possible with modern cooking and cooling technologies.
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Maintaining Critical Food Temperatures in Pouch Cooling

Jim McMahon
October 1, 2009
No Comments
At its central food production facility, Pepe’s Mexican Restaurants in Chicago maintains critical cook-and-chill temperature levels utilizing continuous pouch cooling technology.
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Process Automation and Consistent Bean Quality

Jim McMahon
February 1, 2009
No Comments
Because of the reduced processing times, continuous, automated systems have captured approximately 50 percent of the dry bean processing market.
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Bean Cuisine Machine

Jim McMahon
February 1, 2009
No Comments
New technical applications in continuous bean hydration and blanching are providing improved efficiencies over traditional continuous blanching systems and dry bean soak tanks while reducing damage and accommodating flexible pouch packaging.
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Why Automate? A Brief Look at Trends in Food Processing

Jim McMahon
May 1, 2008
No Comments
In the U.S. alone, the frozen entree market is a $6 billion dollar a year industry, with the average American cooking and eating a frozen meal about six times each month.
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Quick Cleanup Is Key Benefit

Jim McMahon
May 1, 2008
No Comments
Brake Brothers (Brakes), the United Kingdom’s leading supplier of food to caterers, upgraded its pasta cooking and cooling line at its Creative Foods division.
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Streamlining Pasta Cooking and Cooling

Jim McMahon
May 1, 2008
No Comments
Creative Foods, a division of the United Kingdom’s Brake Brothers, finds the perfect recipe for improving process flow, product quality and consistency on its pasta cooking and cooling line.
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