Aseptic Processing of Fluid & Particulate Foods
Monday, June 19
K.P. Sandeep, Ph.D.,Professor of Food Science
Dept. of Food, Bioprocessing & Nutrition Sciences
North Carolina State University
This OPTIONAL one day course held in partnership with North Carolina State University is intended for food industry personnel interested in understanding the fundamentals and practical aspects of aseptic processing of fluid and particulate foods.
The course will take place at the Westin Chicago Northwest on Monday, June 19, the day before the conference begins. The US$695.00 registration fee includes course materials, lunch and two coffee breaks. To participate you must check the appropriate box on the conference registration form
The course begins with fundamental aspects associated with flow, heat transfer, and kinetics. It then covers the various conventional and advanced thermal processing techniques that can be used to develop high quality shelf-stable food products. The techniques of process establishment and sensors used for process validation will be covered. The course will provide an overview of the steps to be taken to ensure development of a safe and high quality product. It will include examples of successful commercialization of aseptic processing of low-acid and high-acid viscous and particulate foods.
Fundamentals of aseptic processing Choice and design of heat exchangers
Components of an aseptic processing system Volumetric heating technologies
Fluid flow considerations Quality considerations
Heat transfer considerations Aseptic packaging
Kinetics of reactions Thermal process establishment
Determination of properties affecting flow and heat transfer Process Validation