Viscous Product Processing Webinar

8 Jun 2021

Creating new viscous products for HTST, UHT and Aseptic and continuous cooking processes can present many challenges. MicroThermics has worked extensively with thick products like puddings, cheese sauces, invert sugars, sour cream, ice creams, cream cheese, and others for more than 30 years. Successfully processing these processing these products to simulate how they are made in production depends greatly on how they react to the thermal process.

START DATE: 7/1/2021

START TIME: 2:00 PM EDT

DURATION: 60 MINUTES

Can't attend live? Register to view the webinar on-demand!

Come and learn strategies, equipment configurations, and conditions to properly process products that:

Are thick in their raw form

Thicken as they are heated

Thicken as they cool

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Viscous Product Processing Webinar

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