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Understanding retort processing: A review.

Paulina Simoneth Jimenez¹, Sneh Punia Bangar¹, Mathew Suffern¹

¹Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina USA.

Food Science & Nutrition

|March 8, 2024

Summary

Retort processing ensures food safety by eliminating Clostridium botulinum through heating. This review covers its evolution from canned foods to modern applications with diverse containers and equipment flexibility.

Keywords:

food preservation retort technology thermal processing

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Area of Science:

Food Science and Technology
Microbiology
Chemical Engineering

Background:

Retort processing is crucial for achieving commercial sterility in foods.
Clostridium botulinum poses a significant challenge to food safety and stability.
Ensuring microbiologically safe and stable food products is a primary goal in food preservation.

Purpose of the Study:

To review the historical development of retort processing.
To explore contemporary applications of retort processing with various containers and heating mediums.
To examine the adaptability and flexibility of retort equipment in different operational modes.

Main Methods:

Literature review of retort processing techniques.
Analysis of historical and modern retort applications.
Evaluation of equipment adaptability for stationary, agitated, and continuous operations.

Main Results:

Retort processing has evolved from single-batch canned foods to diverse modern applications.
Contemporary retort processing utilizes various containers and heating mediums.
Retort equipment demonstrates flexibility in stationary, agitated, and continuous processing modes.

Conclusions:

Retort processing remains a vital method for ensuring food safety and stability.
The evolution of retort technology has enhanced its applicability and efficiency.
Adaptable retort equipment supports diverse food preservation needs, from batch to continuous operations.