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Article: Stabilizers and homogenizers: getting the right mix. (food preparation)
- Article from:
- Prepared Foods
- Article date:
- January 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Strategies from total quality management to cross-functional teams are based on the concept that food companies are most profitable when departments communicate efficiently. Problems are avoided or solved when departments such as operations and R&D exchange information. Since food processing relies on interactions between equipment and food components, Prepared Foods has begun this column on cross-functional technical challenges - common impediments to cost-effective manufacture of consistent quality foods.
The familiar saying, "like oil and water," refers to incompatible personalities. However, getting oil (a non-polar liquid) and water (aqueous solutions) to mix ...