Scribd
Upload
66 views

Thermal Processing

Retort processing involves heating food and beverages in hermetically sealed containers using pressurized steam or water immersion to kill microbes and extend shelf life. The document focuses on water immersion retort processing, which uses a processing vessel filled with pressurized water to sterilize rigid containers like glass and cans. It provides specifications, operating procedures, cleaning instructions, and troubleshooting tips for a water retort system, noting the benefits of forced convection and agitation to ensure uniform, high-temperature heating of even viscous products in a short period of time.

Uploaded by

Alvin Erick Bales
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
66 views

Thermal Processing

Retort processing involves heating food and beverages in hermetically sealed containers using pressurized steam or water immersion to kill microbes and extend shelf life. The document focuses on water immersion retort processing, which uses a processing vessel filled with pressurized water to sterilize rigid containers like glass and cans. It provides specifications, operating procedures, cleaning instructions, and troubleshooting tips for a water retort system, noting the benefits of forced convection and agitation to ensure uniform, high-temperature heating of even viscous products in a short period of time.

Uploaded by

Alvin Erick Bales
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 26

Thermal

Processing
Using Water Retort System

Alvin Erick C. Bales, M.Sc.


Food Technologist
GSU-WVFIC
Reto rt P ro c e ssi ng !
What is Retort Processing?
• Heating of low acid food and
beverages prone to microbial
spoilage in hermitically sealed
containers to extend their shelf-life

• consists of sterilizing, pasteurizing, or


cooking a product (and its packaging)
so it's both safe and of high quality
https://www.cdf1.com/what-is-retort-processing/
Low Acid Foods
• pH above 4.6
• water-activity (Aw)
of greater than 0.85

Source: U.S. FDA and the Center for Food Safety and Applied Nutrition
Clostridium botulinum
Low Acid Foods
• pH above 4.6
• water-activity (Aw)
of greater than 0.85

Source: U.S. FDA and the Center for Food Safety and Applied Nutrition
Methods of Retort Processing
Steam
• use of pressurized steam to sterilize foods
• widely utilised in processing semi-rigid and pouch
containers and is currently the most popular method for
processing pouches

Water Immersion
• comprised of a processing vessel and a pressurised water
reservoir
• good for rigid containers such as glass and cans
Benefits of the Full Water Immersion
system
• Forced convection because of rotary operation accelerates the heat transfer to the coldest
spot in the containers, even with higher viscosity products.
• Short process times preserve natural quality, nutritional values and vitamins.
• Agitation of the product while heating prevents the container walls from burning.
• Rotation with an intensely mixed process water environment with its optimal heat transfer
makes sure the HTST (high temperature-short time) processing of most Products.
Water Retort
Specifications
Water Retort
Specifications
Water Immersion
General Process Drain

Atmospheric Cool

Pressure Cool

Pressure Cool Fill

Cook
Come-Up

Come-Up Fill

Prepare Tank
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Operating
Procedure
Water Retort
Cleaning and
Maintenance
Water Retort
Cleaning and
Maintenance
Water Retort
Troubleshooting
Tips
Water Retort
Troubleshooting
Tips
Thank you for
listening!

You might also like