This is the advance version of thermal processing course, beside all modules in the introduction to thermal processing course, delegates will also gain understanding on heat process design, F0/P value calculations, process evaluation, data analysis/interpretation, and process deviations and optimisation, as well as the principles of heat transfer modelling.
This three day course is ideal for those who are given the role of looking after the heat processes within a company, technical/quality/production managers, process developers, technologists who want more understanding, and those who are challenged by customer audit of their thermal process. The course will also be beneficial to factory inspectors including auditors, retailers, environmental health officers, and import/export officers who review documentation (including validation reports).
This course is often run with the first day as a separate module for a larger group (Introduction to Thermal Processing) with a smaller select group doing the remain two days.
List of standard modules (can be tailored to what you need)
- Important microorganisms for heat preserved foods
- D value & heat process design
- z value & calculations of micro kills (P value and F0
exercises)
- The importance of product preparation
- The importance of packaging
- Good manufacturing practice for cooker operation
- Basic batch cooker cycle
- Process evaluation methods
- Temperature distribution methods & data analysis
- Cold point determination in packs
- Interpretation of heat penetration data
- D value and z value exercises
- Work examples for thermal validation (workshop)
- Semi-log plots (tutorial)
- Selection of heat process targets
- Process deviations
- Heat transfer modelling (demo)
- End of course discussion
- Course exam (optional)
Both face-to-face and online training are available