Optimizing Retort Sterilization Process.
Abstract
The Center for Advanced Food Technology was uniquely positioned, with CRAMTD, to evaluate side by side three heating modes on a Stock 1100, single basket retort, using the same racks, crates and control system. The effects of heating mode has been of interest to many in the industry yet direct comparisons were not available. An optimization methodology was developed that evaluates performance in "response" variables important to the industry, e.g., process capacity, product quality, product uniformity and energy costs. The methodology also includes selecting the optimal retort configuration and conditions. The results showed that selection of the appropriate retort system can have significant impact on process capacity, product quality and product uniformity. These all lead to soldier acceptance of the products. The following improvements were achieved with a model food product in comparison to a baseline process: processing capacity could be increased by 49% for Meals Ready to Eat (MRE) and 63% for Half Steam Table Tray (HST), non-uniformity in product quality could be deceased 75% for MRE and 92% for HST, and mean quality factor could be increased 10% for HST and 3.4% for MRE. (MM)
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1995
- Accession Number
- ADA297900
Entities
People
- Henderikas B. Bruins
Organizations
- Rutgers University Department of Food Science