Food Poisoning

Food Poisoning Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores […]

Establishing Safe Thermal Processes Methods

Establishing Safe Thermal Processes Method Making decisions in the design of safe and suitable thermal process schedules in processing systems of great variety and capability requires exceptional knowledge, judgement, skill, equipment, facilities, and resources on the part of the process authority/specialist. Here the discussion is about the differences in three calculation methods used throughout the […]

Golden Rules of Retort Processing

Golden Rules of Retort Processing

Ready To Eat, Shelf Stable, Retort Sterilized Foods are completely cooked food packed in airtight containers, which could be preserved at room temperature for a long period of time without the necessity of freezing, cooling and drying. In order to produce high quality safe Retort Food, it is very important to optimize the retort processing. […]

How to select suitable retort for a specific product ?

How to select suitable retort for a specific product ?

Retort Food ; What is it ?

What are Retort Processed Ready to Eat Foods ? Ready To Eat, Shelf Stable, Retort Sterilized Foods are completely cooked food packed in airtight sealed containers, which could be preserved at room temperature for a long period of time without the necessity of freezing, cooling and drying. The thermally-processed retort foods are waterproof, weatherproof and […]

Steam-Air Retort

Steam-Air Retort

Steam Air Retorts Steam-air retorts are normally batch type static or rotary, end-over-end, retorts. The steam-air retort uses a mixture of steam and air, which is added to create an over-pressure in the retort. The air over-pressure allows thermal processing of a wide variety of containers including: glass, metal cans, rigid plastic, and flexible pouches. […]

STILL WATER IMMERSION RETORTS

STILL WATER IMMERSION RETORTS

STILL WATER IMMERSION RETORTS The Water Immersion Process is the most widely accepted method of sterilizing product using an overpressure process. The Water Immersion process is similar to a saturated steam process in that the product is totally isolated from any influence of cooling air – the product is totally submerged in water. But, it […]

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Water Spray Retort

Water Spray Retort

Spray Water Retort System Spray water retort systems may be either static or rotary batch, (end-over-end) systems, depending upon the make or model. These retorts are designed to process a wide variety of packages including: glass, metal, rigid plastic and flexible pouches. They are normally operated with a compressed air over-pressure to maintain container integrity […]

About Us :-

About Us :-

Today’s consumers demand better quality, high nutrition values and high food appeal to the retort food than what are available in the market presently. Food appeal means better taste, colour, texture and mouth feel. If properly done, the retort food could be produced with much higher quality and can even reach the food appeal of […]

What is PET ?

PET stands for polyethylene terephthalate, a plastic resin and a form of polyester. Polyethylene terephthalate is a polymer that is formed by combining two monomers: modified ethylene glycol and purified terephthalic acid. PET is the type of plastic labeled with the #1 code on or near the bottom of bottles and containers and is commonly […]

OTR (oxygen transmission rate)

OTR (oxygen transmission rate) is the steady state rate at which oxygen gas permeates through a film at specified conditions of temperature and relative humidity. Value are expressed in cc/100 SI /24 hr in US standard units and CC/Sqm/24hr in metric (or SI) units. Standard test conditions are 73F(23C) and 0%RH. An industry rule -of-thumb […]

Steam Retorts

Steam Retorts

Steam Retorts Still steam retorts are identified as vertical, in which the crates are lowered by hand or overhead hoist into the retort. or horizontal, in which the crates are pushed or conveyed into the retort; or crateless , in which the containers drop into cushion water in the retort. Still steam retorts were one […]

Retort Processing Technology

Retort Processing Technology

  Here you can see the photos of retorted Baked Beans produced by two different companies.One product was produced perfectly maintaining all the food qualities as compared to its fresh equivalence where as the other was badly processed and lost most of the basic food qualities.The company which produced the good food shown below produce […]

All about Retorts

All about Retorts

Retort is the main processing chamber where in the packed food is sterilized as well as cooked properly to achieve safety and quality. The thermal processing is done inside the retort chamber. The purpose of the heat process inside the retort is to preserve the pack contents by destroying the microorganism and enzymes capable of […]

Retort Pouches

Retort Pouches

A retort pouch is a type of food packaging created by aseptic processing, made from multiple layers of flexible laminate, allowing for the sterile packaging of a wide variety of food and drink, ranging from water to fully-cooked, thermo-stabilized (heat-treated) high-caloric meals such as Meals, Ready-to-Eat (MREs) which can be eaten cold, warmed by submersing […]

R & D on Retort Processing

R & D on Retort Processing

Retort processing seems to be a simple processing. But many important critical parameters are involved in this processing. In order to produce high quality and safe retort food, it is very important to do the proper R & D on the technology to suit the specific application. The processor should develop the retort processing technology […]

How to produce High quality Retort Processed foods with highest level of safety ?

First and foremost the processor should understand the behavior of the product to be processed. He should know the following important factors about the product, pouches and retort.   The pH value of the product The maximum temperature which the product can withstand before it loses its basic qualities and nutrient values. (holding temperature) The […]

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