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 static water immersion retort has been found to be inadequate for delivering an optimum thermal process […]
What Kind, What Size and How Many Batch Retorts Do I Need? So you have, or want to introduce, a containerized shelf-stable product to the consumer-packaged goods (CPG) market. Batch retort solutions offer the greatest range of technology and flexibility versus any other type of process solution that exists today. Here are some key considerations […]
By Chris Barbier, Technical Sales, Allpax Here we will be continuing a quarterly discussion about retort processing considerations.
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?