If you’ve filled up recently, you don’t need me to tell you gas prices are high. And prices will only soar higher. In fact, the national average for a gallon of gas hit $3 this week. That’s the highest price per gallon in more than six years. A pipeline hack, a shortage of gas delivery …
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Mosia Corbeanca enters the retail market with a new sous vide product range
Oana Vasiliu 10/05/2021 | 12:34
Mosia Corbeanca, the food brand that is mostly known for different types of meat cooked, has launched a new brand: Fezandate de Mosie. The products created under this brand are the first of their kind to enter the retail market in Romania.
The Fezandate de Mosie brand comprises five products: chicken breast, chicken thighs, pork loin, and pork neck cooked through the sous vide method, but also smoked and roasted pork ribs, one of the most appreciated dishes at Mosia Corbeanca. The meat used for these products is exclusively sourced from Romanian farms and is carefully selected by experienced chefs to obtain a high quality final product.
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(top and bottom left) using disposable sensors
(top right) and in-mold sensors that can be used with vacuum bag and release films
(bottom right). Photo Credit for all images: Lambient Technologies LLC
I have written about cure monitoring via AvPro’s (Normal, Okla., U.S.) ThermoPulse microwire sensors, which it aims to use in its cure management systems and also about Synthesites’ (Uccle, Belgium) direct current (DC) dielectric sensors for in-situ monitoring and real-time Tg evaluation. In this blog, I will discuss Lambient Technologies (Cambridge, Mass., U.S.) and their history in alternating current (AC) dielectric sensors as well as their latest LT-440 instrument that combines AC and DC dielectric analysis (DEA). “Both technologies have advantages and disadvantages,” says Lambient founder Huan Lee. “Combining AC and DC measurements provides the widest possible number of tools for R&D, quality control and in-situ monitoring during manufacturing.”