Trouble shooting and process deviations
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How can Campden BRI support with troubleshooting and process deviations?
If you are having issues when manufacturing heat preserved foods, a great place to start is by contacting our thermal processing team. If the issues are in preparation, thermal processing or post-processing, there’s every chance that we could support you.
Spoilage is an intermittent issue experienced by those producing low acid or acidified heat preserved foods. The spoilage could be chemical or microbiological. The root cause of microbiological spoilage could be in the product preparation, the thermal processing, or physical or temperature abuse post-processing.
Using the wealth of thermal processing, microbiology and chemistry expertise at Campden BRI, we can work together to identify route causes, suggest corrective action, and improve monitoring and control. For example, establishing micro testing and incubation regimes, or working to ensure retort cycles are suitable for the packaging and product.
The Thermal Processing team at Campden BRI are also able to support with thermal process deviations: a deviation from the process scheduled which could potentially have an impact on the heat received by the product. For example, an overfilled can, or a drop in cooker temperature. We can help you decide what to do with batches of product in the event of a deviation, using techniques such as:
- Thermal process modelling
- Process simulation using our pilot plant, and
- A full validation trial based on abnormal process conditions
This work can support a current deviation decision as well as helping to implement a robust process deviation regime.
For a large manufacturer where process deviations are relatively common, Campden BRI can act as the process authority for the site, helping deal with deviations as and when they occur.
You may also be interested in
Key services
Heat process validation
Many factors affect the amount of heat delivered, the product it contains, and the degree of mixing during the process.
Food product development
Developing new food and drink products is a complex process, we can help across the full range of food types.
Food cooking or reheating instructions
Knowledge and expertise for microwave and conventionally heated products.
New technologies services and information
Exploring new and emerging process technologies for industry use.
Thermal processing training courses
Explore our Thermal processing related courses including; Thermal processing and validation and Thermal processing - continuous flow, live online tutor-led course
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Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207