- Vacuum Processing, Concentration and De-aeration of food products
Tomato processing and evaporator concentration optimisation
Tomato research with respect to hot break, cold break and warm break tomato paste manufacture and best practice
Cooling towers and steam reticulation optimisation
Yield, recovery, vacuum and temperature control
Design, manufacture and commissioning of continuous de-aeration equipment
Continuous and Batch
Convective, Infra-Red and Microwave
Analysis of heat transfer and air flows
Process Design
Process Optimisation
- Emulsification Technology
High Pressure Homogenisation
Rotor Stator Emulsification
Puree Development
Mayonnaise Technology
Ketchup and Tomato Condiment Technology
Ancillary Equipment Design
Process Scale-up and Process Transfer
- Steam System Management and Steam Injection Technology
Steam System Control, Design and Calibration
Steam Injector Design
Heating of Bulk Fluids & Particulate Integrity
Inline Steam Injection and Mixing
Venturi and Eductor Design
Ancillary Equipment Design
- Dough and Biscuit Manufacture
Muesli and Biscuit Technology
Co-extrusion of fruit, meat pastes and dough and pastry
Determination of rework and specific mechanical energy requirements of dough
Water activity theory and management
