The adjective “sterile”, depending on which dictionary is cited, will have several entries defining everything from geographic regions to intellectual quality. For the intent of this discussion we are focusing on the definition pertaining to an environment being devoid of living microorganisms, namely spoilage and pathogenic microorganisms. Sterility can be achieved by … [Read More...] about Commercial Sterilization Defined
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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 … [Read More...] about Shaka Retorts Shake Up the Shelf-Stable Food Paradigm
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 […]
Key Considerations for Retort Room Revitalization
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? There are two primary […]
Shaka Retorts Shake Up the Shelf-Stable Food Paradigm
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 […]