Canning specialist to deliver retort processing seminar
A new generation of improvements to the retorting (canning) process is now coming on-stream, harnessing an improved knowledge of quality changes, mathematical and computer-based techniques and continuing developments in retorting technology.
Chris Bourne of FoodStream will outline new advances in a seminar entitled ‘Retort Processing: Quality Optimisation and Recent Developments’ in Shepparton on 28 March.
The seminar will be based on knowledge Bourne accumulated during a training fellowship awarded by the International Specialised Skills Institute. The fellowship saw him complete an advanced thermal processing course in Canada and training in quality optimisation in thermal processing at Campden BRI in Britain. He also visited retort technology suppliers in the US and Canada, observing state-of-the-art retorting equipment and advanced computer modelling control software.
Bourne is qualified as an Approved Person for thermal processing and is a member of the Institute for Thermal Processing Specialists.
“We will be discussing methods of prediction and modelling of both the thermal process and product quality,” Chris said. “These techniques allow retort processes to be designed to maximise product quality while maintaining product safety.”
Topics covered will include:
- Present industrial retort technology - where we are and how we got there.
- Modelling/prediction of quality changes during thermal processing (texture, colour, nutrition, etc).
- Cooking value (quality) vs sterilising/pasteurising value - the traditional approach to optimising quality for retort processing.
- Advances in optimising ‘traditional’ retort processes for quality.
- Identifying the most important process parameters through a statistical approach - the Taguchi Method.
- Novel approaches to retort process design - graduated heating, novel approaches to agitation, real-time process control, combinations with other technologies.
- Optimising retort processes for production and energy efficiency.
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