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On Demand Until July 1, 2022
Abstract:
Improper R&D processing thick products virtually guarantee failures at the plant. MicroThermics has extensive experience processing thick products including puddings, cheese sauces, fruit sauces & purées, concentrates, ice creams, cream cheese, and more. Successfully processing these products to simulate production depends greatly on how they react to the thermal process. Learn strategies, equipment configurations, and conditions for products that:
- Are thick in their raw form
- Thicken as they are heated
- Thicken as they cool
Includes Demonstration!We also demonstrate processing a thick product in our lab. See the information covered in the presentation put to use in a real-life application!
Speaker
David M. Miles Executive Vice-President MicroThermics, Inc. David Miles, a Penn State grad, is the Executive VP of MicroThermics, Inc., the world leader in small-scale pasteurization, UHT, HTST, & Aseptic processing for R&D. In his 34-year career, David has served in many roles including process design, equipment development, and management. He has pioneered the use of continuous thermal processes in R&D to simulate production. David has extensive experience processing plant-based products, as well as milks, yogurts, ice-creams, sauces, puddings, juices, and many other products. He has presented at many conferences and webinars and is a true believer in MicroThermics' Slogan-Always Innovating!
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Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing
Registration Is Closed
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