By Chris Barbier, Technical Sales, Allpax Here we will be continuing a quarterly discussion about retort processing considerations. Our next topic will cover the “why” about retorts; “commercial sterilization”.
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 […]
The Saturated Steam Process is the oldest method of in-container sterilization, but are you familiar with the steps in the steam retort process?
The Water Spray process is an overpressure process, like water immersion, except that the product is exposed to the influence of the overpressure air. Do you know all there is to know about the water spray retort process?
There are many advantages to packaging food products in the retort pouch – processing times can be reduced by as much as 50%, shipping costs and storage costs are lower, and shelf appeal and consumer acceptance continues to grow. But are you familiar with the processing challenges in using the retortable pouch as compared to a metal can?