Process Validation and Optimisation
Our service allows companies to validate and optimise their processing conditions and to quantify the impact on the safety, quality, stability and sensory properties of foods.
Using our in-house expertise in processing and product development we can mimic your process parameters and provide you with a real-time evaluation and verification of your test conditions.
Linked to our capabilities in food preservation we can help you optimise your processes. This could mean using milder heat treatments which can have a reduced impact on the sensory and nutritional profiles of your products, without compromising on the safety, quality, stability and shelf-life performance.
Key Service Features:
- Determination of microbial survival rates and microbial inactivation kinetics
- Validation of processing conditions on laboratory and pilot plant scale
- Process optimization and efficacy verification covering safety, quality, stability, sensory and nutritional attributes
- Investigation of new materials and technologies for food packaging and processing
Case Studies
- Determine a safe pasteurisation process for a milk-based beverage
- Confirm the lethality of a heat process in beverages
- Investigate salmonellae thermal inactivation kinetics during roasting of cocoa beans and almonds.
- Investigate the effect of baking and alternative preservatives on germination and growth of Bacillus spp. in bread
- Evaluate the survival rates of E. coli in beef burgers during cooking
To learn more about our Process Validation services please contact us.
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