Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing
START DATE:7/1/2021
START TIME:2:00 PM EDT
DURATION:60 MINUTES
ABSTRACT:
Creating new viscous products for HTST, UHT and Aseptic and continuous cooking processes can present many challenges. MicroThermics has worked extensively with thick products like puddings, cheese sauces, invert sugars, sour cream, ice creams, cream cheese, and others for more than 30 years. Successfully processing these products to simulate how they are made in production depends greatly on how they react to the thermal process.
Come and learn strategies, equipment configurations, and conditions to properly process products that:
- Are thick in their raw form
- Thicken as they are heated
- Thicken as they cool
Can’t attend live? Register to view the webinar on-demand!
