CTemp Version 9

From February 2010 newsletter     

CTemp is a computer program for calculating food internal temperatures during heat processing. Used for establishing safe processing conditions and in process optimisation, its value to the heat preserved foods sector is illustrated by the release of Version 9.0. Specifically, CTemp can be used to predict temperatures for any in-pack product, optimise processes (e.g. to minimise browning or maximise nutrient retention), analyse process deviations, and efficiently set retort times and temperatures. New Excel routines have improved data presentation, and a new addition to Version 9.0 is a feature for estimating carbon footprint and energy usage for any given thermal process over a range of retort, product and packaging types.

CTemp has been thoroughly tested on combinations of product, package and process.This includes fruits, vegetables, meats, fish, pasta, sauces, pastes, petfoods and rice in cans, glass jars, pouches or trays. It covers steam, steam/air, water immersion, raining water and water spray systems, static and rotary retorts and hydrostatic and reel and spiral cookers, for sterilisation and pasteurisation processes.

Contacts:

Anke Fendler
+44(0)1386 842079
a.fendler@campden.co.uk