CTemp: Centre Temperature Prediction for
Packaged Foods

Overview

CTemp is a program for predicting temperatures in thermally processed foods. It has uses for establishing safe processing conditions, in process optimisation and in deviation analysis. A permanent licence provides indefinite use of version 7.0 and one further upgrade free of charge. The most recent development is the release of an annual licence that provides one year of use for the most recent version.

The key features of CTemp are that:

• Temperatures can be predicted for almost all types of in-pack heated foods,
• The data input routines are compatible with any datalogger file,
• A Fahrenheit option is now available, Click to see Fahrenheit file
• Processes can be optimised for quality criteria (e.g. to minimise browning), Click for browning simulations
• The effect of process deviations can be assessed on product safety and quality, Click for a process deviation example
• Setting a scheduled process is more efficient by predicting the effect of changes in key variables using the ranging analysis option. Click for process establishment example

CTemp has been tested on hundreds of combinations of product, package and process, including:

• Fruits, vegetables, meats, fish, pasta, sauces, pastes, petfoods,
• Cans, glass jars, pouches or trays, Click for different package types
• Condensing steam, steam/air, water immersion or raining water, Click for different process types
• Batch static and rotary retorts, hydrostatic and reel & spiral cookers,
• Conventional sterilisation and pasteurisation processes Click for pasteurisation process

So far, there has not been a set of heat penetration data that could not be modelled successfully using CTemp. This is a challenge. On the rare occasions that a data set was found to cause difficulties in obtaining an accurate model using the new convection routine, the fault was with the data; for example, incorrect probe calibration offsets, poor cooling pressure control.

CTemp has been used many times to provide a retrospective analysis of the Fo or P-value reduction attributed to a process deviation. This has helped make the decision on what to do with a batch of product that might be worth £15,000 or more. The CTemp program is a cost-effective way of making that informed decision.

By using the program regularly for process development work, one canning company estimated they have saved close to £200,000 in manpower costs over a five-year period.

The cost to a company of assuring that thermally processed foods are safe is immense. A program such as CTemp is a valuable asset to confirm this under all likely conditions that conspire to create the ‘worst case’ scenario.

If interested in CTemp contact Gary Tucker of the Food Manufacturing Technologies department. A demonstration version can be sent by e-mail that allows unlimited testing with five sample files. Contact details Tel +44 (0)1386 842035; Fax +44 (0)1386 842100; e-mail g.tucker@campden.co.uk

Prices shown allow tis software to be used on one PC at a time. Multiple copies can be purchased at the discounted price of £1,250.