Thermal processing – quality optimisation

Benefits of attending

This course takes a practical approach, making extensive use of thermal process modelling and simulation techniques, to illustrate the ways in which thermal process may be designed to achieve the objectives of product safety and optimum quality.

Building on the knowledge gained from Thermal process validation, this will be a valuable supplement to past and present delegates of that course.

Course content

The programme will include a number of case studies, where delegates will make use of CTemp modelling software, based around the following key topics:

• Key quality parameters
  –texture
  –non-enzymic browning
  –colour
• Re-evaluating F_o and P_u values
• Novel approaches to process design
  –graduated heating
  –falling temperature holds
  –cooling lethality
• Agitated processes
• Effects of container selection

"This interactive course gives practical advice for improving the quality of in-pack thermally processed foods. It will be suitable for both those with knowledge of the fundamentals of thermal processing and those experienced in the field."

Jos den Boer – Event Director

Further information

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or