Thermal processing - quality optimisation
|19 October 2018|
|25 October 2019|
Members £650 + VAT
Non–members £845 + VAT
Members £675 + VAT
Non–members £875 + VAT
Benefits of attending
The course will discuss different approaches that can be taken to optimise the quality of the in-pack heat processed food, without compromising food safety.
From modifying the cooking regime, adding agitation step, to applying the emerging processes and control strategies, several different processing approaches to food quality optimisation will be demonstrated through practical data. This will help the delegates to consider and decide the best option to optimise their own thermal process. Computer modelling tool (CTemp) will also be demonstrated to assist the process optimisation.
Related chemistry principle and nutritional implications during the thermal process modifications will also be shown, providing information for the delegates when considering quality optimisation from product perspective.
Who should attend?
This is a technical course designed for those have experience in heat preserved foods sector for the following roles:
• Thermal process managers
• Technical managers
• Process developers
• R&D Roles requiring an understanding of the process
Note: This course is not suitable for those involved in the Marketing, Sales or Administration of products.
The following key approaches will be discussed:
Reduce process time by considering come-up and cooling contribution
• Reduce process time by agitation
• Apply novel processes and control strategies
• Apply chemistry principles
• Apply modelling and simulation technique
‘This short course will be beneficial to the delegates who have had the fundamental knowledge on thermal processing and food, and are looking for developing and applying the knowledge on food quality improvement ’
Graham Bown – Event Director
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at email@example.com