Retort Process Design
Typical Program
For currently planned public courses see our Events page. This training can also be provided to companies on-site.
Program details may be subject to change - often customised to site priorities.
Day 1
8.30 AM Introduction to Retorting
9.45 AM Thermal Processing Systems
10.15 AM MORNING TEA
10.30 AM Thermal Processing Systems (Cont)
11.15 AM Basic Microbiology and Thermally Processed Foods
12.15 PM LUNCH
1.00 PM Principles of Thermal Process Design
3.00 PM AFTERNOON TEA
3.15 PM Validation of Retort Processes - Heat Penetration Studies.
4.45 PM CLOSE OF DAY 1 (Homework – Fo Calculation - General Method)
Day 2
8.30 AM Review Day 1
8.45 AM Pilot Plant – Review Retorts/Equipment - Practical 1.
10.15 AM MORNING TEA
10.45 AM Mathematics of Heat Transfer into Canned Foods
12.00 PM LUNCH
12.45 PM Measurement and Evaluation of Retort Temperature Distribution Determining Venting Schedules (Steam Retorts)
3.30 PM AFTERNOON TEA
4.00 PM Practice/Tutorial - Fo Calculation – General Method and Ball’s Method
4.45 PM CLOSE OF DAY 2 (Homework – Fo Calculation – Ball’s Method)
Day 3
8.30 AM Review Day 2
8.45 AM Practical Session - Carry out Heat Penetration – Process to Target Fo
10.00 AM MORNING TEA
10.45 AM Dealing with process variations (Unscheduled processes)
12.15 PM LUNCH
1.00 PM Exercises/Tutorial – Unscheduled processes.
2.00 PM Review tutorial – work through calculation exercises etc (Privately – with guidance available)
3.00 PM AFTERNOON TEA
3.30 PM Discussion of actual scenarios of unscheduled processes
4.30 PM CLOSE