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Protein Shifting & Starch Activation Webinar draws nearly 100 viewers
January 1, 2007

Hosokawa Micron Powder Systems recently hosted an online seminar on protein shifting and starch activation. The event was attended by nearly 100 food processing professionals. Food processing experts from the Hosokawa Micron Group presented various techniques and technologies to isolate high protein and high starch fraction of cereal grains and legumes utilizing milling/classification process. The speaker also discussed how increasing water absorption in starch particles can increase production yields and improve many characteristics of wheat based products such as breads and frozen dough’s.

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Hosokawa’s Educational Program Continues to Grow
January 1, 2007

Hosokawa Micron Powder Systems’ educational programs continue to gain strength as leading technical experts from around the Hosokawa network present complex processing theories and principles to hundreds of industry professionals.

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Preventive Maintenance
January 1, 2007

Preventive maintenance (PM) seems to be the phrase that comes to mind when we think about keeping our size reduction equipment in top shape. With the available tools of today this task has become much easier than before, relying more on the will and conviction of your maintenance crew. Obviously you need the support of management in making sure that proper man power and funds are allocated which should be fairly easy to justify. It is clear that a dollar spent today (in PM) will save you hundred fold down the road in losses of valuable product and repair of major failures. When we think of size reduction equipment the primary areas of concern will be the wear parts associated with mechanical rotating components (like bearings, belt drives and internal rotor components), seals as well as the electrical instrumentation and controls associated with these equipment.

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The Future of Freeze Drying: Lyophilization
January 1, 2007

The history of freeze drying goes back to the ancient Inca’s, who preserved their food stuff by freezing it in the mountains in winter time. At the same time the frozen water is removed through the low vapor pressure of the water in the surrounding air at those high altitudes. Of course this process was rather slow, but during the drying process the quality of the food was maintained due to its frozen state. Once dried the food materials like potatoes and vegetables showed a remarkably increased quality over time. It is only since the WWII that this way of drying is converted into an industrial method for the preservation of materials. Especially the need for improving shelf live of pharmaceuticals like penicillin and the preservation of blood plasma in war time was a drive for the development of the modern tray-type Lyophilizer as it is still used in many industries today. Another catalyst for the development of the freeze dry technology was the surplus of coffee in countries like Brazil in the late 30’s of the previous century. Also here the tray-type freeze dryer was used for the sublimation of the water from the frozen coffee granules. Brand names like Nescafe were founded at that time. Instant coffee is now the most well-known freeze dried product.

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Dry Granulation and Roller Compaction Technology
January 1, 2007

Dry Granulation and Roller Compaction Technology. The live broadcast was attended by nearly 250 individuals from around the world. 

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Recent News
Understanding the Hosokawa Micron Powder Characteristics Tester PT-X Terminology July 9, 2019
Pneumatic Particle Size Analysis when compared with Stacking Sieve Analysis provides more accurate, repeatable results. June 19, 2019
A Quick Look at our 2019 Trade Shows and Conferences June 19, 2019
The Sweet Choice for Size Reduction Equipment and Systems for Sugar Milling Applications June 18, 2019
Stay Connected with Hosokawa Micron Powder systems June 17, 2019
POSITION AVAILABLE: Laboratory Engineer May 6, 2019
POSITION AVAILABLE: Mechanical Design Engineer April 8, 2019
POSITION AVAILABLE: Panel Builder (Hosokawa Polymer Systems) April 8, 2019
POSITION AVAILABLE: Field Service Engineer April 8, 2019
New to Hosokawa's Technical Center: InfraLab e-Series Food Analyzer December 4, 2018
A Quick Look at Our 2018 Trade Shows June 6, 2018
A Positive Spin on DPI Formulation April 16, 2018
Recipe for a Perfect Lab: 4 Key Ingredients Webinar March 22, 2018
An introduction to dry powder classification February 1, 2018
Grit to Gold: Improving Carbon Black Value Webinar Coming Soon November 29, 2017
OEL Testing By Hosokawa November 15, 2017
Safe Drum Handling in a Material World November 8, 2017
The Challenges and Opportunities for High Performance Drying of Pharmaceuticals October 5, 2017
Turning Up the Heat on Powder Processing October 1, 2017
Mixing and Drying Technology Webinar coming this September September 20, 2017
Processing of Common Food Ingredients Webinar on August 9 August 9, 2017
The top five product-specific milling technologies used in industrial applications today July 17, 2017
Powder Technology Symposium: Challenges in Particle Processing - October 4 in Summit, NJ July 6, 2017
Comminution technology as a quality factor in the manufacture of carbon black June 19, 2017
Dangers of Inaccurate Particle Size Analysis Webinar June 14, 2017
How can I improve my size reduction equipment's throughput? June 8, 2017
Briquetting Dry Powder with the Hosokawa Alpine CS 25 Kompaktor - New Demostration Video May 25, 2017
Air Jet Sieve Workshop April 4, 2017
Contained Active Freeze Drying could Revolutionize Pharmaceutical Materials Drying February 14, 2017
Plastic Granulators February 13, 2017
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