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Thermal Processing Techniques and Technologies for Viscous and Semi-Fluid Foods at Ohio State!

Blentech’s Applications Manager, Crystal Dinh, recently presented a compelling session at Ohio State University as part of the 2024 Thermal Processing Short Course. Her presentation addressed innovative thermal processing techniques and technologies for viscous and semi-fluid foods, a niche yet crucial area in food safety and efficiency.

Crystal’s expertise shone as she detailed advancements that optimize the heating processes for foods with complex textures, which are often challenging to process safely and efficiently. Her insights into state-of-the-art equipment and methodologies provided valuable takeaways for industry professionals looking to enhance product quality and safety.

This event underscored Blentech’s commitment to leading-edge solutions in the food processing industry, with Crystal Dinh at the forefront of educational outreach and technological discourse.

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