UA Divsion of Agriculture

Major Research Programs

within the Institute of Food Science and Engineering

[Skip Navigation Bar]
Main Page
Mission Statement
Impact Statement
Interactive Technology Centers
Faculty and Staff
Major Research Programs
Education and Outreach
Links to Other Sites

Thermal Processing

Thermal processing equipment in the Food Science Pilot Plant

A laboratory scale sterilizer is equipped
to analyze effects of thermal processing treatments.

     The Thermal Processing Program assists food companies, both large and small, in developing new products and improving existing ones. The focus of this Program is on establishing procedures for processing products that are of high quality, possess desirable sensory characteristics and are safe. 

     The UA Department of Food Science operates a pilot plant with modern thermal processing equipment.  The pilot plant can simulate operations of a commercial retort to produce bench mark results in trial runs of new products or to improve existing products - from minimally processed produce to canned foods. (Click here to learn more about the Food Science Department's thermal processing facilities and equipment.)

     Food companies can benefit from nearly 50 years of product development and plant management experience by the IFSE Food Processing and Product Development program. The IFSE staff has assisted large, national food processing companies in development and improvement of thermally processed products. Assistance has also been provided to small commercial kitchens and entrepreneurs wanting to begin a food processing business. In conjunction with the Ozark Food Processors Association, IFSE offers an annual Better Process Control School.

     In addition to it's outreach activities, the Thermal Processing Program has a strong industry-sponsored research component. The overall objectives of this research are to determine heat-related property changes in processed foods, evaluate heat and mass transfer mechanisms, establish models for pathogen lethality and product yield, and investigate the microbial safety of thermally processed foods.

Publications from IFSE activities:  Link to publications

Click below to view the brochure

Food Processing Facilities and Capabilities  

If you do not have Adobe Acrobat Reader click the picture below