Thermal treatment is essential for ensuring food safety and achieving the required shelf life of food products. However, foods containing suspended particles present unique challenges, as it is not enough to monitor the temperature of the liquid phase alone – the coldest point within each particle must also receive the required heat treatment.

These challenges highlight the need for clear guidance on the design, operation, and validation of continuous and semi-continuous thermal treatment processes for liquid particulate foods.

The EHEDG Heat Treatment Working Group has recently updated GL12 “The Continuous or Semi-Continuous Flow Thermal Treatment of Liquid Particulate Foods”, bringing more than 30 years of industry developments, technologies, and practical experience into a modernised guideline. The webinar will present key insights from this work, including the challenges of measuring and validating particle temperatures, the impact of particle size, density and viscosity on heat transfer and flow behaviour, and the importance of balancing effective pasteurisation or sterilisation with product quality.

The session will also address practical considerations when adapting existing equipment to process products containing particulates, and how manufacturers can better assess whether thermal treatment conditions are sufficient to ensure product safety.

Join us for this expert-led webinar, hosted by Ana Dymond Soares (JDE Peet’s) and Dr. Jörg Zacharias (Krones AG), members of the EHEDG Heat Treatment Working Group and contributors to the updated guideline.

The session includes a 30-minute presentation, followed by a 30-minute live Q&A where you will have the opportunity to ask questions.