Retort pouch packing, aseptic packaging - Dr KG/KCET

Retort pouch packing, aseptic packaging - Dr KG/KCET

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  RETORT POUCH PACKING & ASEPTICPACKAGING OBT554 UNIT 2
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  Retort Pouch
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  Retort Pouch  Typeof food packaging made from a laminate of flexible plastic and metal foils.  It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods.  Packaged foods range from water to fully cooked, thermo-stabilized high caloric meals such as Meals, Ready-to-Eat (MREs) which can be eaten cold, warmed by submersing in hot water, or through the use of a flameless ration heater, a meal component introduced by the military in 1992.
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  Retort Pouch Styles
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   3-Side Seal 4-Side Seal  Stand Up  Stand Up Fitment  Pre-made Form Fill Seal Retort Pouch Styles
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  Construction  Constructed froma flexible metalplastic laminate that is able to withstand the thermal processing used for sterilization.  After filling with food, the pouch is then heated to 116-121°C for several minutes under high pressure inside a retort or autoclave machine.  This process reliably kills all commonly occurring microorganisms (particularly Clostridium botulinum), preventing it from spoiling.
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  Material of Package Polyester (PET) – provides a gloss and rigid layer, may be printed inside  Nylon (bi-oriented polyamide) – provides puncture resistance  Aluminum (Al) – provides a very thin but effective gas barrier  Food-grade cast polypropylene (CPP) – used as the sealing layer  Polyethylene (PE) – can be used instead of PP as a sealing and bonding layer
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  Quality of RetortFood  Safety - should be free from chemical additives and preservatives  High Nutritional value – proteins, fat, carbohydrate, vitamins, minerals etc.  GoodTaste  Food Appeal – is the sum of sensory characteristics: appearance, flavor, smell and texture.  Suitability and ConsumerValue: - freshness, shelf stability, suitability for the intended purpose and convenience.  Reasonable price
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  Quality of RetortFood  Low gas permeability (oxygen)  Low moisture permeability  Low hydrophilic properties  Heat sealable and sterilisable  Constructed of appropriate material  Resistant to penetration by fats, oils and other food components  Physical strength to resist physical abuse during processing  Absence of solvent residues.  Bonding materials for the laminates must not migrate into the foods.
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  Vertical Still Retort
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  Malo Cooker/Retort
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  Full Water ImmersionRetort
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  Partial Water ImmersionRetort
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  Water Spray Retort
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  Steam/Air Retort
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  Hydrostatic Cooker
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  ACB Hydrolock ContinuousCooker
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  Shaka Retort
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  Pouch Filling  Opening Filling  2 Part  Seal Contamination  Evacuation  Steam, vacuum  Sealing  Impulse, Constant Heat, Ultrasonic  2 Step  Cooling
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  Defects  Abrasion  ChannelLeaker  Contaminated Seal  Puncture  Seal Creep  Swollen Package  Wrinkle  Non‐bonding  Cut  Fracture  Leaker
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  Pouch Integrity Test Seal inspection  X‐ray  HVLD  Seal strength & inspection  Pouch burst strength  Leak detection  Dye  Vacuum  Pressure Decay  Ultrasound
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  Soya Pea Curry
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  Major Players  MTR Gits  ITC  Bambino  Kohinoor  Tasty Bites  Satnam Overseas
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  Types of MicroorganismsImportant in Retorted Foods
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  THANK YOU