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Validation of heat processes
CCFRA has teams of specialists experienced in establishing processes for a broad range of process types, e.g. retorts, heat exchangers, aseptic filling and pasteurisation. A range of methods are used including temperature measurement, time-temperature integrators (TTIs) and spore reduction techniques. Validation is carried out all over the world, servicing international companies involved in the production of heat preserved food.
Temperature measurement
Process type: Pasteurisation or sterilisation
Chief benefits: In processes where D and Z values are known and probes can be used.
Time temperature integrators
Process type: Pasteurisation
Chief benefits: Processes where temperature probes cannot be used.
Spore reduction
Process type: Pasteurisation or sterilisation
Chief benefits: For products where D and Z values are not available or where probes are difficult to use.
Thermal processes
Thermal processes are scheduled using the general, ball or numerical method. Our own validated numerical method (CTemp) is used extensively in process design and analysis of process deviations.
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