Essay On Types Of Retorts

retort types which are hydrostatic retorts, reel and spiral retorts, shaka retorts, steam or air retorts, water spray and cascade, water immersion retorts, crateless retorts and condensing steam retorts (Tucker & Featherstone, 2011).

Batch retorts

Equipped with pressure gauge, thermometer and connected to automatic control systems the pressure vessels are fitted with inlets for steam, cooling water, pressurised air and outlets for drainage, pressure release as well as venting (Berk Z, 2009). Its either they are placed horizontal or vertically. Horizontal retorts take up a greater surface area though they are easy to load as well as unload and the presence of rotating baskets provides the needed agitation (Berk Z, 2009). The large vertical vessels are known as ‘crateless retorts’ and as the cans are added the water acts a cushion

Continuous sterilisation

This type is known for the reduction of labour costs, energy used and making in-package sterilisation a continuous process will provide down-time for equipment. The high-volume production lines which don’t need to recurrent changes in processing conditions or in container size makes it an advantage (Berk Z, 2009).The batch retorts are suitable for small plants producing a variety of products simultaneously(Berk Z, 2009). There a several types of continuous retorts which differ in the method of adding and removing the cans continuously without releasing the retort pressure (Berk Z, 2009). The hydrostatic sterilisers are a type of continuous retort with hydrostatic lock and in this retort the containers enter a pressure chamber but leave through two columns of water with sufficient height to counter-balance the chamber pressure (Berk Z, 2009). Another retort type is the continuous r...

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...ternative to metal can in packaging vegetables like tomatoes and products like soups and sauces. The advantages of using the cartons is because there is little shelf space requirement, there is simple alignment of the square packages giving great brand impact and they are easy to open (Tucker & Featherstone, 2011). Their thermal process is the same as that of cans as well as jars using overpressure and they are made of pre-printed aluminium foil with laminate based board.

Effect of thermal processing on food

The composition and physical characteristics of the product determines the extent of thermal processing. The food is heat sterilised before being introduced in to a sterile container and sealed in the case of in-package processing the product quality in relation to sensory properties and nutritional provision to the consumer is dependent on the physicochemical