Technologies that efficiently harness oxygen, carbon dioxide (CO2) or nitrogen (N2) are increasingly important to improving quality and productivity for all sectors of the seafood industry, according to Mark DiMaggio, Head of Food and Beverage,...
In my last article, I addressed the cost of poorly performing processes (COP³), which can be as high as 40 percent of sales (competitively challenged) (see, “Cost of Poorly Performing Processes,” CryoGas International, January 2016, pp....
It’s the most wonderful time of the year… the Seafood Processing North America exhibition. This year’s show, the largest in the event’s 36-year history, was held on March 6-8 at the Boston Convention and Exhibition...
Since our last report on food safety (“The FDA Revises Proposed Rules for Food Safety,” CryoGas International, December 2014, pp. 48-49), activities related to food safety have continued their rapid evolution.
Energized fluids containing carbon dioxide (CO2) are used successfully in hydraulic fracturing to boost hydrocarbon recovery.
Quality standards for carbonated beverage fountain drinks continue to increase with greater focus on beverage grade carbon dioxide (CO2) and its related storage system equipment.
When it comes to transporting industrial gases across our great country, nothing is more important than safety.
I always enjoy hearing stories from CEOs and company owners in which they describe working their way up the ladder by starting out testing cylinders in the “Pit.”
Carbon dioxide (CO2), a clean, non-flammable, non-contaminating, and odorless gas, has been used to help suppress or extinguish fires for more than 150 years, initially as a propellant gas for water or chemical solutions and...
When the “founding fathers” of the Compressed Gas Association (CGA) set out to promote safety and self-regulation in 1913, it may have been an altogether different industry, but the philosophy was just the same —...
