Thermal Process Design of Canned Foods

Service Description

In the forthcoming Training Session entitled “Thermal Process Design of Canned Foods through Ball’s Formula Method” the basic principles of thermal process calculations will be presented. Emphasis will be given to the original Ball’s Formula Method, a milestone for thermal process calculations, introduced a century ago and greatly associated with the success of thermal processing industry. Audience for the course Process Engineers, Thermal Processing System Operators, Quality Assurance Managers, Plant Engineers, Production Managers, Food Safety Professionals and State and Federal Inspectors The course is also designed to prepare students and early professionals with basic knowledge of the Process Authority role.