Preliminary Program subject to change
T9012 Thermal Processing of Food
OverviewThis technical session covers conventional and advanced thermal processing technologies, as well as technologies that use combinations of heat, pressure, or other physical and physiochemical methods to produce safe, high quality and shelf-stable foods. Thermal processing has come a long way since its commercial inception at the biginning of last century. Production of safe and shelf-stable foods are not the only creteria used anymore. Conusmers want better quality food in more convenient and better useable formats. The technology has evolved in order to meet these demands. Processing in rotary autoclaves and thin profile package forms, use of aseptic processing and packaging technologies, use of non-conventional processes such as microwave, RF and ohmic heating systems, use of hurdles and product acidification, use of computer controlled automatic equipment handling and efficient of use of modeling optimization techniques have revolutionized the food industry. Papers in any of these area are welcome.
Primary SponsorTopical 9 - Food Engineering (T9)

Chair

Hosahalli S. Ramaswamy
Professor
McGill University
Macdonald Campus
21111 Lakeshore Road
Ste Anne de Bellevue, PQ H9X 3V9
Canada
Phone Number: 514-398-7919
Fax Number: 524-398-7977
Email: hosahalli.ramaswamy@mcgill.ca

CoChair

Michele Maracotte
Research Scientist
Food Processing and Engineering
Agriculture and AgriFood Canada - Food Research and Development Centre
3600 Casavant Blvd West
St. Hyacinthe, QC J2S 8E3
Canada
Phone Number: (450) 773-1105 (219)
Fax Number: (450) 773-8461
Email: MarcotteM@AGR.GC.CA
Heat Transfer Considerations in Thermal Processing with Container Agitation: Dual Mode Axial Rotation Involving Particulates in Viscous Fluids
Hosahalli S. Ramaswamy1, Mritunjay Dwivedi2 and Cuiren Chen2, (1)McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, PQ H9X 3V9, Canada, (2)Food Science, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste Anne de Bellevue, PQ H9X 3V9, Canada
Volume Expansion of Cakes during Baking and Its Influence on the Quality
Michele Marcotte, Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, QC J2S 8E3, Canada
Risk Assessment Modelling of Acrylamide in Potato Products Encompassing Thermal Processing and Other Process Stages
Enda J. Cummins1, Francis Butler1, Ronan Gormley2 and Nigel Brunton2, (1)Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2, Dublin, Ireland, (2)The National Food Centre, Ashtown, Dublin 15, Dublin, Ireland
Comparative Study of Heat Penetration Parameters Using Miniature Remote Temperature Sensors Vs. T-Type Thermocouples
George B. Awuah, Aakash Khurana, Lisa M. Weddig and Chris Balestrini, Center for Technical and Laboratory Services, Food Products Association, 1350 I (Eye) Street, NW, Suite 300, Washington, DC 20005
On-Line Correction of Process Temperature Deviations in Continuous Retorts
Guibing Chen1, Osvaldo Campanella1 and Carlos Corvalan2, (1)Department of Agricultural & Biological Engineering, Purdue University, West Lafayette, IN 47907, (2)Department of Food Science, Purdue University, West Lafayette, IN 47907

Topical 9 - Food Engineering