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White Papers About 'Retort Processes'

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 »

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 »

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 »

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 »

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 »