Benefits of attending
Many batch and continuous thermal processes have the potential to be optimised. In most cases this is done by reducing the scheduled time or temperature, either by improving the efficiency of heat transfer or by reducing an existing process target. Either way the objective is to improve product quality, nutritional retention and reduce energy usage.
This workshop aims to empower attendees to be able to make key thermal process related judgements, giving them the confidence to investigate the optimisation opportunities for their products by understanding the risks involved as well as the potential benefits.
It will provide insight into the different optimisation approaches, giving practical advice as to how one might start to implement them in their business. It is aimed at those who have a fundamental understanding of thermal processing and are looking to expand their knowledge. Suitable roles could be:
- Thermal process technicians/managers
- Technical managers
- Process technologists
- Quality/Foods safety team members who have a specific interest in thermal processing
- Process engineers
Training Course content
A combination of talks, tutorials and group activities will be used to explore different ways that a thermal process can be optimised with discussions around the practical work that may be involved. Options such as modifying the cook regime, adding agitation and using computer modelling (e.g. CTemp) will be discussed, as well as ways to analyse the effect of heating on product quality.
Summary of key workshop topics:
- Reducing process time by considering come-up and cooling contribution
- Reduce process time by agitation
- Novel processes and control strategies
- Modelling and simulation technique
- Using cook values to assess effects on quality
- Differences in approach for continuous flow processes
Event Director - David Whittaker
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