Our experienced thermal processing team at Campden BRI has working knowledge of a wide range of
processes and products and can use a range of equipment to solve your validation needs.
By doing this complex and time consuming work for you, we can save you time and money while ensuring
you remain fully compliant. Interested? Get in touch with our friendly team who can provide a quote
or help you draw up a brief.
Our thermal processing team at Campden BRI offer a number of services to help you with your thermal
processing needs, including:
Temperature mapping or heat-transfer mapping of processing equipment is required for all in-pack
thermal processing systems (e.g. retorts, tunnel pasteurisers, steam ovens). This is vital to monitor
performance of the equipment and to locate the ‘cold spot’ in the system. It must be performed before the thermal process is validated using one or more of the accepted techniques.
At Campden BRI we offer both types of distribution testing:
Heat penetration refers to the validation testing undertaken on a specific product. In short, product
temperature profiles are measured at worst-case heating conditions samples during a scheduled thermal
These systematic tests are required to provide evidence of safe thermal processing whenever the
thermal process is a ‘kill step’, i.e. a Critical Control Point in a HACCP plan for cooking,
pasteurisation and sterilisation processes.
The heat penetration protocols can also be used to optimise a thermal process, where the recommendation is a gain in efficiency through reduction in process time or temperature.
Specialising in this food-safety critical work, our experts can help you with heat penetration.
Time-temperature integrators (TTIs) can be used as an alternative method to temperature measurement
for thermal process validation. TTIs use amylase enzymes to estimate process values from the initial
and final enzyme activities. This is an invaluable technique for products and processes where it is
not possible practically to obtain accurate temperature data.
We can use our temperature measurement equipment to validate the effectiveness of chilling and
freezing operations (e.g. cook-chill or cook-freeze processes). Often this can be done as part of
the same cook validation project, using similar ‘worst-case’ heat penetration principles for cooking,
pasteurisation or sterilisation.
For acid or acidified foods, hot-filling is a useful manufacturing procedure to decontaminate packaging, using the hot product to pasteurise the inner pack surface. This is an important operation with regards to food safety and spoilage that is often monitored and validated as a Critical Control Point.
Campden BRI can use our combination of temperature measurement and enzymic techniques to provide
robust validation of the hot fill process to ensure packaging is safely heat treated (e.g. jars or
pouches). Find out more.
At Campden BRI, our team can use specialist equipment to measure the deflection of the top pack
surface during retort processing. This is important for flexible packages to minimise the stress on
pack seals and reduce the risk of pack failures. Correct overpressure profiles can be determined so
the retort has a programmed pressure profile optimal for your product.
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