Date(s) - 1 May 2014 until 1 May 2014
8:30 AM - 5:00 PM
WE APPRECIATE SUPPORT FROM COMPANIES INVOLVED IN RETORTINGCANNING TECHNOLOGY: For further information email firstname.lastname@example.org.
Please register early – courses will only proceed if sufficient interest is received.
Retorting (canning) has a long and safe history in the food industry worldwide. Developments in recent decades – suitable polymer materials for pouches/tubs, overpressure retorts, improved control systems etc – have allowed many improvements in the range and quality of products offered.
But a “new generation” of improvements are now coming on-stream, harnessing an improved knowledge of quality characteristics and control of quality changes, mathematical and computer-based techniques, and continuing developments in retorting technology.
This program provides information on new approaches and technologies related to retort processing, and the opportunities these techniques offer for improvement of current products and processes, and for the development of new products.
The basics: Current retort technology in common use
- Basic retorting/canning technology
- Overview of thermal process design and calculation
Modelling/prediction of quality changes during thermal processing (texture, colour, nutrition etc)
- D & z values for quality
- Other models
Cooking value (quality) vs Sterilising/Pasteurising value
- The traditional approach to optimising quality in thermal processing
Advances in optimising “traditional” retort processes for quality
- Finite element models and advantages of this approach
- Programs such as NumeriCAL/CTemp
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.
Note that presentations are in English.
Monday & Tuesday 28 & 29 July 2014.
Institute of Food Research & Product Development (IFRPD), Kasetsart University, Bangkok, Thailand.
25,000 Thai Baht per person
(~ $AU835 or ~ $US775 depending on the exchange rate at time of payment)
A 15% discount applies for registrations received by Friday 13 June 2014 and paid within 14 days of invoicing,
An additional 5% discount applies for three or more course registrations received at one time from the same company, or for those attending more than one of our courses.
Registration fees are fixed in Thai Baht, but may vary in other currencies according to fluctuations in exchange rates.
The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.
To register, reserve the required number of places using the registration form below (allows registrations for all our Thailand courses). On receipt of your reservation/s, an invoice will be issued (payment can be made by credit card – a link for payment will be provided with the invoice).
Registrations close on 11 July 2012 (or when course is fully booked), but please register early as courses will only proceed if sufficient interest is received.
Course presenters are Gordon Young and Chris Bourne, of FoodStream. Both are qualified in Australia as “Approved Persons” for the design of thermal processes (the equivalent of the “Process Authority” in the USA). Between them they have extensive experience in retort (canning) processes, for a wide range of products in various packaging formats, processed in all types of retort. Click here for further information on the experience of the presenters in this technology.
Who should attend?
Those involved in the design of retort processes and products, and/or in the operation of retorts, who wish to understand new approaches to maximising product quality and improving process efficiency.
The venue for the course is the Institute of Food Research and Product Development (IFRPD), Kasetsart University, Bangkok, Thailand
Participants are responsible for their own accommodation. A wide range of accommodation is available in Bangkok, but accommodation options in the vicinity of the course include:
§ KU Home, on the Campus of Kasetsart University. A bus from the hotel to the course venue is provided.
§ Ebina Hotel
§ Maruay Gardens Hotel
If required, assistance can be provided in booking accommodation at the above.
Contact at the Institute for Food Research and Product Development: Vrangkana Bhundhoombhoad, Email: email@example.com, Phone: +66 2 9428629 ext 201, Fax: +66 2 9406455
Fees, less a 10% handling charge, will be refunded if participants cancel their registration 21 days or more prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
FoodStream reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. FoodStream’s liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation or other related expenses.
Customised training can also be offered to companies on-site – contact us for further information.
For further information:
Use the enquiry form on this page, or email FoodStream at firstname.lastname@example.org
If booking for more than one course, to save re-entering data multiple times you may either:
- List additional names and course/s in the “any additional info” box below, OR
- Just input relevant email address and names in the booking form for the other course/s.
Bookings are closed for this event.