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How food products are packaged and the types of food processed are two factors used to determine the difference between Ultra High Temperature (UHT)/aseptic packaging and autoclave sterilization. However, Allpax now offers the Shaka system, an autoclave processor capable of producing UHT quality food through a batch retort process.… Read Full White Paper »

By Greg Jacob, Vice President and General Manager, Allpax

Retort Rooms - Allpax ProductsSerious challenges converge on today’s canneries. They face the ongoing evolution of containers, increasingly stringent food safety legislation and regulatory compliance initiatives, and emphasis on water usage reduction combined with the need to reduce operating expenses, improve efficiency, and increase capacity in existing footprints.… Read Full White Paper »

Companies that invest in revitalization do so to increase capacity, spur sales, lower risk, or decrease costs

Retorts have exceptionally long service lives and since the equipment in older canneries has been paid for many times over, when does it make sense to invest in new retorts and state-of-the-art control technology?… Read Full White Paper »

In the standard model of low-acid shelf-stable food processing, Ultra High Temperature (UHT)/aseptic packaging and retort sterilization are clearly differentiated in terms of the types of food processed, packaging used, and business models for which each is best suited. Now the Shaka® retort process blurs the lines between UHT/aseptic packaging and retort sterilization, making it possible for a processor to produce UHT quality food through a batch retort process that has a significantly lower capital and labor cost; faster time to market, including validation; and greater flexibility than UHT processing.… Read Full White Paper »

Driving demand

Consumer Enjoying A Ready-To-Eat Meal

Consumer Enjoying A Ready-To-Eat Meal

The demand for shelf-stable ready meals is growing for a host of reasons. Changing consumer lifestyles, including longer working hours and multi-schedule households, have led to unstructured meal times. While time-constrained consumers look for convenient, quick-to-prepare meal solutions, they are also demanding healthy, nutritious, and flavorful products.… Read Full White Paper »

You’ve just been told that marketing has decided to launch a new product – in a pouch, or plastic bowl, or plastic bottle – and that the container must go through the rigors of the retorting process. You’ve been given the project and the burden is on your shoulders to make the project a success.… Read Full White Paper »

Project Managers of the Food and Pharmaceutical industry have been through the same scenario time and time again:

A Factory Acceptance Test (better known as a FAT) is scheduled at the fabrication plant in which all purchased equipment will be demonstrated as per specified line speeds.… Read Full White Paper »

The Allpax Horizontal Steam Retort

The Allpax Horizontal Steam Retort

The Saturated Steam Process is the oldest method of in-container sterilization. Since air is considered an insulating medium, saturating the retort vessel with steam is a requirement of the process. It is inherent in the process that all air be evacuated from the retort by flooding the vessel with steam and allowing the air to escape through vent valves.… Read Full White Paper »

Smaller diameter vessels use smaller baskets and allow for human-assisted loading and unloading.

Smaller diameter vessels use smaller baskets and allow for human-assisted loading and unloading.

The trend in food processing is the move away from small diameter vessels to jumbo technology for retorting. The reason – Efficiency and Safety. If you’ve observed the process, it is a time consuming, labor intensive, and back-breaking task to push baskets in and out of a retort vessel.… Read Full White Paper »

Flexibility – THE Key To Profitable Food Processing

Smaller finished goods inventories, rapid response times, and greater effective throughput are all phrases, among other EBITDA-powered ditties, that have become real pressures on the managers of food processing companies. All of these concepts have to happen if the company is going to be successful in the 21st Century marketplace.… Read Full White Paper »

The Allpax Jumbo Water Spray Retort with Automatic Orbiting Door.

The Allpax Jumbo Water Spray Retort with Automatic Orbiting Door.

The Water Spray process is also an overpressure process, like water immersion, except that the product is exposed to the influence of the overpressure air. It is similar to the Saturated Steam process in that steam is the driving force for reaching the center of the load.… Read Full White Paper »

Introduction

There is no doubt that there are advantages to packaging food products in the retort pouch. Generally processing times can be reduced by as much as 50% as compared to a comparable sized can, jar, or other cylindrical container. There are also additional advantages which include reduced shipping costs and storage space for the empty containers.… Read Full White Paper »

Let’s say it plainly from the start: There is no best retort sterilization process! You heard it right, and this from a leading retort manufacturer. In the same way that we can discount the car salesman who says that his sedan is the best, we can discount the statements of retort vendors who make these absolute claims.… Read Full White Paper »

Pouches, bowls, and bottles may require a completely different retorting process

Pouches, bowls, and bottles may require a completely different retorting process

The Steam-Air process is an overpressure process, like water immersion, and water-spray, except that the product is exposed to the influence of the overpressure air. Because overpressure air enters the retort with steam, and steam is the only heating medium, a large fan is used as a driving force to mix the steam with the air, to prevent cold spots in the machine.… Read Full White Paper »

Allpax Note

This technical note has been compiled by Allpax based on written and verbal communication with regulatory personnel from CFSAN (FDA’s Center for Food Safety and Applied Nutrition), regarding the current status of 21 CFR Part 11 as applied to the Allpax Retort Control System.… Read Full White Paper »

Shelf stable food packaging has significantly evolved during the past 20 years, from the standard metal can and glass jar, to value-added polymeric and composite pouches, bowls, cups, and trays. Because of this progression, the ordinary saturated steam or water immersion retort has been found to be inadequate for delivering an optimum thermal process to these new containers.… Read Full White Paper »

A Note To Plant Engineers & Employees re: 21 CFR Part 113

Water immersion rotary retorts have the most complex sterilization retort design

Water immersion rotary retorts have the most complex sterilization retort design

Engineers are people that make things happen in the plant. When the line is down, it is the engineer or maintenance manager that gets the phone call.… Read Full White Paper »

For rotary processes, a cage is mounted in the lower (process) vessel. The upper vessel is a hot water reservoir that is preheated for the next process and is used to capture the sterile water from the previous process.

For rotary processes, a cage is mounted in the lower (process) vessel. The upper vessel is a hot water reservoir that is preheated for the next process and is used to capture the sterile water from the previous process.

The Water Immersion Process is the most widely accepted method of sterilizing product using an overpressure process.… Read Full White Paper »