SUE E ZACCANO
Veterinary in Harrisburg, PA
License number
Pennsylvania VT000051L
Category
Veterinary Medicine
Type
Veterinary Technician
Address
Address
Harrisburg, PA 17110
Professional information
Staff Scientist At The Hershey Company
Position:
Staff Scientist at The Hershey Company
Location:
Harrisburg, Pennsylvania Area
Industry:
Consumer Goods
Work:
The Hershey Company
since Sep 1985
-
Staff Scientist
Hershey Medical Center
Sep 1984 - Jun 1985
-
Research Technician
Amsterdam Memorial Hospital
Jan 1983 - Apr 1984
-
Medical Technologist
Manheim Pike Veterinary Hospital
- Lancaster, PA Jul 1976 - Dec 1982
-
Veterinary Technician
Education:
Elizabethtown College 1979 - 1981
BS, Biology State University of New York at Delhi 1974 - 1976
Associate in Applied Science, Veterinary Science Technology
BS, Biology State University of New York at Delhi 1974 - 1976
Associate in Applied Science, Veterinary Science Technology
Skills:
Food Science, Food Processing, Laboratory, Sensory Evaluation
Process Utilizing Agar-Agar In A High Temperature, Short Time Processing Of High Solids Confectionery Products
US Patent:
6783790, Aug 31, 2004
Filed:
May 19, 2000
Appl. No.:
09/575085
Inventors:
Julie A. Emsing - York PA
Sue E. Zaccano - Harrisburg PA
Philip C. Ward - Palmyra PA
Sue E. Zaccano - Harrisburg PA
Philip C. Ward - Palmyra PA
Assignee:
Hershey Foods Corporation - Hershey PA
International Classification:
A23L 10532
US Classification:
426575, 426660
Abstract:
The present invention is directed to a continuous process for making a high solids confectionery product containing agar-agar using high temperature short time processing. The process comprises (a) preparing a homogenous mixture comprising agar-agar, an agar-agar dispersing agent in an amount sufficient to disperse and suspend the agar-agar to control hydration when in contact with water and heat, a sweetening effective amount of a sweetener, and water, said homogenous mixture containing a solids content ranging from about 60% to about 80% by weight solids; (b) feeding the homogenous mixture of step (a) to a heating apparatus having an inlet and outlet with heating means interposed therebetween, and subjecting said mixture to a high temperature short time continuous process under conditions sufficient to cook and concentrate the mixture and to evaporate the water to form water vapor; (c) removing the formed water vapor formed in step (b); and (d) cooling said mixture, thereby forming a high solids confectionery product, all of said steps (a), (b) (c) and (d) being conducted in a continuous process.