|
Innovations in thermal processing, and particularly in the packaging of heat-processed foods, has provided a major stimulus for product development and product re-presentation. These developments are continually in balance with the primary role of heat processing in assuring product safety and creating a product with appropriate shelf-life stability. This international conference - held at CCFRA in June 2004 - involved speakers from the UK, mainland Europe, USA and South Africa who addressed topics as wide-ranging as packaging innovations, handling and managing risks, emerging markets for heat processed foods and future opportunities presented by emerging applications of new technologies. These proceedings contain a short summary of each presentation together with copies of many of the visual aids used. Specifically, the topics addressed include:
- Introduction to the Institute for Thermal Processing Specialists
- Opportunities and challenges to the heat processed foods sector
- Challenges with innovative packaging: trends in Canada and US
- Innovations in retortable pouches
- Tetra RECART, new angles on canned food
- Peelable ends - market trends
- Commercial realisation of refrigerated pasteurised foods of extended durability (REPFED)
- Development of 'sous-vide' fish products
- Emerging pathogenic microorganisms of concern
- An overview of South African thermally processed foods
- Foreign low-acid and acidifed foods program 2003/04
- Cold point determination in containers: not to be forgotten
- Role of HACCP in managing thermal processing risks
- Validation guidelines for automated control of thermal processing systems
- Dynamic methods for estimating thermal resistance parameters
- Thermal processing solutions for innovative packages
- The future for aseptic processing
- Chilled meal pasteurisation and component cooking using retorts
- Ultra-high pressure with temperature: assessing the potential
|
