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RETORT SUPERVISORS’ COURSE |
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The following shows the planned course program: (NB: may be subject to minor change)
Introduction to course
Introduction to canning (Overview: aims of heat treatment, selection and preparation of raw materials, blanching, pH & acidification, filling, exhausting, closing, cooling & drying, warehousing)
Morning tea
Retort systems and container handling: hot filling vs in-container vs in-flow (aseptic) processing, types of retorts, container handling pre and post processing
Lunch
Microbiology of thermally processed foods: basic types (thermophillic, mesophillic, non spore formers), conditions affecting growth, microbial spoilage of canned foods, overview of diagnosis of spoilage
Afternoon Tea
Overview of retort operation
Visit pilot plant: introduce general procedures etc. Inspect retort, and UHT plant, identify major components etc
Close Day 1
Principles of thermal processing: basics of thermal process design (D values, z values, Fo etc.) effects of heat on micro-organisms, heat penetration measurements, the scheduled process
Morning tea
Packaging systems: types of cans, seaming and can seam evaluation, glass containers, other materials (e.g. pouches and seal integrity)
Lunch
Heat penetration Practical 1
Afternoon tea
Water chlorination and canning sanitation: sources and control of contamination, overview of sanitizers, chlorination of cooling waters etc
Close Day 2
Thermal process design tutorial Calculation based on heat penetration data from previous day Simple thermal process design exercise Identify critical aspects of scheduled process
Morning tea
Can Seam analysis
Tutorial: Can seam inspection
Lunch
Second retorting practical
Afternoon tea
Practical tests/discussion
Close Day 3
Review of second practical
Regulations relevant to thermal processing: general food industry legislation, Code of Practice for low acid foods, legislation relating to export.
Retort operation and production records: services, fittings, instrumentation, basic retort operation, monitoring and recording retort processes
Morning tea
Revision and discussion
Lunch
Written examination
Close of course
Click here to return to the main Retort Supervisors’ Course page |
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This page last updated 10 March 2009. |
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Day 1
08:30
08:45
10:15
10:45
12:30
01:30
02:45
03:15
05:00
Day 2
08:30
10:30
11:00
12:15
01:00
03:30
04:00
04:45
Day 3
08:30
10:00
10:30
12:30
01:15
03:15
03:45
04:45
Day 4
08:30
09:15
09:45
10:30
12:00
01:00
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This short course is run by FoodStream and Food Industry Engineering Pty Ltd in conjunction with the Innoven Food Industry Centre at Shepparton, Victoria. |
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For further information, contact: Timothy Kowitz FoodStream Pty Ltd Email: foodstream@foodstream.com.au Ph: (07) 3137 1433 (02) 9011 7733 (03) 9017 6733 Fax: (07) 3102 9128 |
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Kerry Howard Innoven Food Industry Centre Email: khoward@gotafe.vic.edu.au Ph: (03) 5833 2730 Fax: (03) 5833 2532 |