Retort Sterilization
 |
Steam Still Retorts
Horizontal & Vertical
Still steam retorts were one of the first types of retort systems used to process low acid canned food, being an excellent medium for heat transfer. It is important in the operation of steam still retorts to remove air before starting the process as air pockets can create “cold spots”.
Still Water Immersion Retorts
Horizontal & Vertical
The water level in the retort must be maintained to provide water above the top level of the containers at all times, as containers at the top might be underprocessed.
Still Water Cascade & Water Spray Retorts
A water cascade retort is defined as one where a small amount of process water is drawn from the bottom of the retort by a high capacity pump and distributed through metal plate(s) or manifold(s) in the top of the retort. A water spray retort is defined as one where a controlled amount of process water is drawn from the bottom of the retort by a high capacity pump and distributed through spray nozzles located along the top and sides of the retort.
Retort means any closed vessel or other equipment used for the thermal processing of foods.Typically the sterilization temperatures varies from 110 to 135°C.
Vertical Retorts
are identified as vertical, in which the crates are lowered by hand or overhead hoist into the retort, and can vary from small one crate, to retorts holding up to 3-4 cages.
Horizontal Retorts
are identified as horizontal, in which the crates are pushed or conveyed into the retort. They can vary from small one crate to large retorts holding 12 or more crates of product.
Rotating Batch Retorts
are identified as horizontal, in which the crates are pushed or conveyed into the retort. In order to improve the heat penetration the crates with the products can be rotated during the sterilization process.
International
French
German
Polish
Russian
Spanish