We discuss packing cut vegetables and fruit fully in this training, starting with the product (e.g. respiration speed), the packing material (e.g. breathing foils) as well as with the packing machine (e.g. flush techniques). Among other things, you can accept answers to the following questions:
·What is the effect of different steps in the process on the initial quality of cut vegetables and fruit?
·What techniques are available to guarantee an optimal initial microbiologic quality before packing?
·What ways are there to calculate the respiration speed of cut vegetables and fruit?
·How can we adjust the selection of packing configuration to the respiration speed of cut vegetables and fruit?
·What packing materials and techniques are eligible for packing cut vegetables and fruit?
Besides theoretic insights that are linked with the industrial practice as much as possible, the participants get exercises that will be solved in group during the training (e.g. calculating the permeability of oxygen of foils based on the respiration speed of the product).
An Vermeulen, Peter Ragaert and Frank Devlieghere are experienced lecturers and give this training.
Department of Bioscience Engineering
Coupure Links 653
October 13th 2016
We welcome you at 9am and start at 9.30am.
Estimated end hour: 4pm
This training costs €500 / €750 (member / no member). This price concludes a lunch with sandwiches.