THERMAL PROCESSING 101
Introductory class to concepts behind the processing of shelf-stable foods.
1190 Corporate Center Drive, Oconomowoc, WI 53066
TWO HOURS CLASS
For class dates and/or to request training on location, email to
Who Should Attend
The class is recommended for quality control, operations, management, research and development and engineering.
ABOUT THIS CLASS
This class is designed to instruct basic concepts behind the processing of shelf stable foods, which includes temperature distribution (retort operation cycles) and heat penetration (proper time and temperature for the product cook).
- Food classifications
- Confirming retort operation - temperature distribution testing
- Establishing a thermal process - heat penetration testing