Pablo Coronel
Experienced process development engineer for the food and chemical industry. Thermal Process Authority and Food Safety.Expert in volumetric heating technologies, thermal processing and aseptics, with many publications and presentations in the field. Expert in continuous flow microwave heating, with extensive knowledge and experience in the subject.Specialties:Thermal processing. Process design. Process Validation. Aseptics. Volumetric heating. Microwave heating. Manufacturing Hygiene.
Phone: 9196658646
Phone: 9196658646
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Papers by Pablo Coronel
Over more than two decades of collaborative research, development, innovations, pilot and industrial process validation projects, the co-authors have worked as team members and contributors to the establishment of a set of scientific principles, sensors, instruments and methods of process design, process monitoring software and data analyses.
Recent renewal of interest in particulate products by aseptic processing and packaging motivated the pursuit of the following objectives of this presentation:
• Review the established, experimentally confirmed principles and methods of particle property determination, adjustment, construction and use in process validation
• Examine and highlight the myths, and persistent misconceptions that jeopardize safety
• Note examples of implemented, evolving and pending recent developments methods using established principles for construction of “cold spot carrier” particles
i.e. the “fastest moving” and “slowest heating” characteristics under conventional and advanced (ohmic and continuous flow microwave) thermal processing have been developed and implemented.
• Reported results will highlight the successful validation cases in U.S. and Europe and recent progress: 3D printing of particles, sensing network upgrades and significance of these cumulative developments to the appropriate statistical models and analyses.
Aseptia’s advanced volumetric heating technologies allow the processing of products which can be very viscous, or have large particulates. This technology is currently used for industrial production of acid and Low Acid products, which are available in supermarket across the US. Aseptia’s advance volumetric heating technology achieves a very rapid heating of both the liquid and the particles which result in products with higher quality attributes.
Food safety is achieved thanks to the rapid heating of the particulates, and critical parameters to validate such safety can be measured using Aseptia’s validation technologies.
This seminar is designed to offer guidance to
processors and researchers engaged in aseptic processes, especially using electrical heating technologies.
Its objective is to assist them in formulating a comprehensive plan for
product development and validation that aligns with the stipulations of
regulatory bodies.
The seminar will encompass the following focal points: Fundamental
aspects of regulatory requirements, a structured roadmap for validation,
determination of worst-case scenarios, utilization of mathematical models
and model validation, analysis of residence time distribution, and the
intricacies of FDA filings. Furthermore, the seminar will delve into two
real-world case studies concerning low acid aseptic products. One case
study will spotlight a homogenous viscous product, while the other will
revolve around a particulate product.
Most process lines are designed based on a set of unit operations, which are arranged based on the initial requirements of the line, and the experience of the process engineers. Such lines are often over-engineered in order to extend the capabilities for possible new products, new ingredients, new technologies which may be available in the future, and changing constraints such as environmental, regulatory and financial. This leads to designs which are flexible and generalized but require optimization for good operation and controllability.
A new approach for engineering of processes is presented, the process lines are designed based on inputs, outputs and constraints. This approach requires an analysis based on first principles of the transformations which the inputs (ingredients, energy, etc) are subjected to be converted into outputs (products), taking into account the constraints, control of the process and by products. A multidisciplinary team is preferred in this approach, in which food microbiologist, chemists and developers work together with processing, control, mechanical, and electrical engineers. Modeling of the processes is a desired step, even at a very basic level which helps in the design, scale up and optimization. This approach results the creation of networks of transformation steps which are later organized as unit operations, which can lead to innovative designs which bring cost savings, quality improvements or products which were not possible before.