By Jeff Arthur, Technical Sales Director, Allpax, a ProMach product brand Understanding the typical pros and cons of batch versus continuous and aseptic sterilization of low-acid shelf-stable food and beverage products helps organizations make an informed purchasing decision. Typical Total Cost of Ownership (TCO) factors to consider in the selection process include … [Read More...] about Pros and Cons of Batch versus Continuous and Aseptic Sterilization of Shelf-Stable Foods and Beverages
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Understanding the Causes of Stainless-Steel Corrosion in Retorts and Practical Steps to Prevent Corrosion – a Primer
By Jeff Arthur, Technical Sales Director, Allpax, a ProMach product brand Because stainless steel is easily cleaned and does not rust under normal conditions, it is the preferred metal for food processing machines used in wet environments. A little-known fact about stainless steel is that it is prone to unique types of corrosion when the […]
Commercial Sterilization Defined
The adjective “sterile”, depending on which dictionary is cited, will have several entries defining everything from geographic regions to intellectual quality. For … [Read More...] about Commercial Sterilization Defined
Retorts, Common Questions and Answers
By Chris Barbier, Technical Sales, Allpax Here we will be continuing a quarterly discussion about retort processing considerations. What is a Retort? Sometimes also called an Autoclave or Sterilizer, a Retort is a pressure vessel used in the food manufacturing industry to “commercially sterilize” food after it has been placed into its container and the […]
Shaka Retorts Shake Up the Shelf-Stable Food Paradigm
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. Benefits of the Shaka system include […]
Future Proofing Retort Rooms Results in Capacity and Productivity Improvements plus Decreases in Operating Costs
By Greg Jacob, Vice President and General Manager, Allpax Serious 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. While the […]