Programme and timings
Thermal processing - 7th International conference - 13-14 June 2012
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Day 1
09:00 Registration
09:15 Welcome and Chairman's introduction
09:30 International standards for thermally processed foods
Ian Britt, Executive Director, Institute of Thermal Processing
Specialists (IFTPS), USA.
Session 1: Energy and water - the universal ingredients
10:00 Sustainability through engineering in practice
Paul Hardman, Senior Engineered Systems Specialist, Spirax Sarco Ltd, UK
With many customers striving to meet aggressive sustainability targets, Spirax Sarco are helping to initiate energy saving measures
that can recover wasted energy from steam systems whilst significantly reducing Carbon emissions. The presentation will address the energy
issues faced by a large, well-known, food factory, how and why Spirax Sarco became involved in the project, and the methods used
by Spirax Sarco's engineers to improve plant efficiency.
10:40 Refreshment break
11:10 Water recycling and re-use in retort systems
Thomas Gaartz and Gebhard Kregel, Mars GmbH, Germany.
11:50 Water treatment technologies for food processing
Claudio Comoglio, Ashland Hercules Water Technologies, UK.
12:30 What's new from the sponsors
13:00 Lunch in the Marquee; opportunity to meet our sponsors and visit exhibits & posters
Session 2: Thermal food processing
14:00 Thermal processing in practice Delegates will be divided into four groups, each visiting the following activities:
– a food law clinic, brief outline of new and emerging issue, followed by discussion and informal Q&A.
– a demonstration on the heat treatment of low moisture ingredients (e.g. herbs, spices, nuts and seeds)
– a discussion group on the Campden BRI Canned Food Specifications, a key tool for defining quality attributes of
thermally processed foods
– deflection measurement systems for semi-rigid retortable packaging
15:20 Refreshment break
15:40 Continuous in-pack food retorting systems
Thierry Lechner, Technical Director, Steritech SA, France
16:20 Process efficiency and energy optimisation in a vegetable cannery
Susan Featherstone, Manager Food & Beverage Technology, Nampak
R&D, South Africa
The presentation will cover experimental work done at a large vegetable processor, processing at different times and temperatures
to optimise energy use, as well as optimising texture of the product
17:00 Close of day 1
18:45 Coaches leave the market square at Chipping Campden for Warwick
19:30 Conference Dinner: Highwayman's supper at Warwick Castle
Day 2
Session 3: Recent advances in thermal processing - what's new in ...
09:00 Process validation of new thermally processed foods
Patricia Ruiz, Processing Technologies Manager, National Centre of
Technology and Food Safety (CNTA), Spain.
09:40 Optimising food process sterilisation schedules for safety
Ivan Leguerinel, Director Laboratoire Universitaire de
Biodiversite et d'Ecologie Microbienne, University of Quimper, France.
– Heating and recovery media pH influences on bacterial heat resistance
– Ball heat transfer parameters variability
– Probabilistic approach to evaluate the risk.
10:20 Refreshment break
10:50 Novel and non-thermal technologies for food preservation
Nicolas Meneses, Department of Food Biotechnology and Food Process Engineering,
Berlin University of Technology, Germany.
11:30 Microbial controls in food processing environments
Edyta Margas, Hygiene and Novel Technologies Specialist, Campden BRI, UK.
12:20 Buffet lunch in the Marquee; another opportunity to meet our sponsors and visit exhibits & posters
13:30 Paperless thermal process data acquisition, monitoring and validation
Peter Cusworth/David Jones, Yokogawa, UK.
14:20 Retortable 'EVAL' EVOH semi-flexible barrier packaging for food sterilisation
Paul Roberts- Moore, Mitsui & Co. UK plc, UK TBC
14:50 Thermal process validation methods - what can be improved?
Nick May, Thermal Processing Specialist, Campden BRI, UK.
15:30 Closing remarks from the Chairman
