Thermal processing

Thermal processing

Thermal processing is at the centre of food preservation, ensuring that foods are safe from microbiological contamination and remain high in nutritional and sensory attributes. There is an ever growing range of food products preserved by thermal technologies ranging from sterilisation (such as canning) to milder pasteurisation heat treatments (such as cook-chill and cook-freeze).

There are also rapid advances being made in process technologies and equipment used for thermal processing, with processes such as continuous flow heating and cooling systems, hot-fill processes and novel thermal technologies (eg micro-wave, radio frequency and ohmic heating) becoming common in food manufacturing.

Whatever the thermal process, the need for food manufacturers to prove the safety of their food product through a programme of thermal process validation is a common requirement.

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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

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207