Thermal Processing of Food, LLC

K.P. Sandeep, Ph.D. My CV Phone: 919-247-3989 E-mail: kp_sandeep@thermalprocessingoffood.com

Consulting and Training for the Food and Beverage Industry

Specific Areas:
Food processing and preservation (Product, process, equipment, unit operations, quality, and safety considerations)
Thermal processing (HTST pasteurization, ultra-pasteurization, hot-fill, ESL)
Retorting/canning (Temperature distribution, heat penetration, process deviation)
Aseptic/UHT processing of viscous and multiphase/particulate foods
Microwave and radio frequency heating (Rapid and uniform heating of hard-to-heat foods)
Process establishment for low-acid, acid, and acidified foods
Heat exchangers and their design (Double & triple tube, plate, shell & tube, helical, scraped surface)
Fouling and cleaning
Determination and enhancement of heat transfer coefficients
Pumps and mixers
Fluid flow and heat transfer: Fundamentals and calculations
Process optimization (Maximizing product quality based on kinetics of quality & safety attributes)
Ingredients and their effect on physico-chemical changes during processing
Consequences of changes in food properties (Physical, thermal, rheological, electrical) during processing
Scale-up of processes and systems
Microbial concerns (Effect of pH, water activity on D & z values; target organisms for different foods & processes)
Shelf life and packaging considerations
Regulations (GMPs, CFRs, PMO)
Process validation
Thermal process calculations (Determination of F value)
Mathematical modeling of fluid flow and heat transfer during thermal processing
Sensors (Microbiological indicators, enzymatic TTIs, electronic devices) for process monitoring and establishment

Sample Short Course Titles

1. Pasteurization, Ultrapasteurization, and Aseptic Processing of Milk
2. Food Processing and Preservation
3. Fundamentals and Calculations Associated with Fluid Flow
4. Fundamentals and Calculations Associated with Heat Transfer
5. Fundamentals and Calculations Associated with Fluid Flow and Heat Transfer -- this is a combination of #3 and #4
6. Fundamentals and Applications of Thermal Processing Technologies: Product, Process, and Equipment Considerations
7. Fundamentals and Applications of Thermal Processing Technologies: Product, Process, and Equipment Considerations -- Regulatory Emphasis
8. Fundamentals of Conventional Thermal Processing
9. Aseptic Processing of Liquid and Particulate Foods
10. Conventional and Advanced Continuous Flow Thermal Processing
11. Design of Heat Exchangers
12. Fundamentals and Applications of Continuous Flow Thermal Processing: Product, Process, and Equipment Considerations -- this is a combination of #10 and #11
13. Continuous Flow Thermal Processing of Multiphase/Particulate Foods
14. Continuous Flow Microwave Processing
15. Thermal Process Design and Calculations
16. Food Packaging
17. Sensors and their Applications in the Food Industry
18. Mathematical Modeling of Food Processes
19. Nanotechnology: Fundamentals, Applications, and Regulations in the Food Industry
20. TD-NMR: Fundamentals and Applications in the Food Industry
21. Acidified Foods GMPs

Note: For other short courses or customized short courses, please call (919-247-3989) or email (kp_sandeep@thermalprocessingoffood.com) me

Dr. K.P. Sandeep
P.O. Box 5402
Cary, NC 27512
Phone: 919-247-3989
E-mail: kp_sandeep@thermalprocessingoffood.com