Cooking fragile products

How to optimize autoclave cooking to avoid overcooking or poor hydration of dry products.

Selection of the best conditions for preparing and filling your recipe

Definition of the thermal profile favorable to the heating and cooling of your product

Search for the ideal agitation mode for all your autoclaved packaging with rotation

Aim: To develop pasteurized or sterilized products with dual expertise in materials and scales and to eliminate autoclave overcooking


Methodology for design of recipes

Fragile products:
• Identification of the sensitivity of the product (thermal shock, oxidation, mechanical mixing, …) and the maximum level of acceptance
• Differential temperature and / or heat flux measurements to characterize the heat exchange rates
• Rewrite of the scale according to the elements collected
Products with high hydration:
• Identification of the hydration dynamics of the product
• Hydration / agitation speed correlation study
• Rewrite of the scale according to the elements collected
Validation process:
• Verification of behavior in the autoclave under partial load with possible adjustments
• Validation of the scale under full load and verification of the VP / VS obtained


Contractual confidentiality and use of your data restricted to resolving your issues
Provision of intermediate reports and a summary report at the end of operations
Transfer of skills to enable autonomous management of future developments
Guaranteed integrity of your packaging