Cooling of jarred cheese spreads

An overall heat balance and a model for the cooling of an individual jar are derived for glass jars of cheese spread on Kraft's production line. Good agreement is found between the model predictions and temperature data collected by Kraft. A possible cause of boiling in the cheese is proposed and steps for its prevention are suggested

Corrosion and wear in moulding boxes

We assess the potential causes of damage to mould box ends and find that both HOT corrosion, due to burning of emitted volatiles, and COLD corrosion, due to the presence of high humidity (and possibly high chloride ion concentration), are likely to contribute to the damage. We suggest strategies to minimise the damage, including venting of the volatiles, ventilation of the pallet grooves during cooling and minimisation of brushing effects during cleaning. Some calculations are described in an attempt to quantify the various effects discussed, but we are unable to accurately estimate their significance