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Retort pouch processing
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- 3. INTRODUCTION The processingindustry is always looking for way to increase shelf life and preserve food as well as diversify the ways in which these goals are accomplished Consumer like to see new products and will buy things if they are more convenient In a 'heat and eat' society retort pouch places a great deal of importance
- 4. RETORT POUCH Flexiblelaminated pouch can withstand thermal processing Sterile packaging of foods Lightweight, high-quality, durable, convenient and shelves stable pack
- 5. RETORT POUCH PROCESSING Cooking prepackaged products under high pressure and heat sterilizes the contents, maintains freshness and increases shelf life Low acid foods
- 6. AIM OF THIS……. To destroy microorganism by heating Thermal processing of food with package itself To protect the food from chemical enzyme To provide food commercially sterile To cook food ready for consumption
- 8. POUCHMATERIAL CHARACTERISTICS Lowgas permeability Low moisture permeability Low hydrophilic properties Heat sealable and sterilisable Resistant to penetration by fats, oils
- 9. Physical strengthto resist physical abuse during packing, retorting, storage and distribution Absence of solvent residues Bonding materials for the laminates must not migrate into the foods High light barrier
- 10. STRUCTURE OF RETORTPOUCH
- 11. PROCESSING OF FOODSIN RETORT POUCH PRODUCT PREPARATION WEIGHING AUTOMATIC/MANNUAL TRANSPORT POUCH OPENING FILLING OF PRODUCT
- 12. SEALING INSPECTION POINT PACKING ANDRETORT LOADING RETORTING RETORT UNLOADING DRYING CARTONING INSPECTION POINT CASING CONTROLLING RETORT
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- 14. Fig: Retort processingchamber
- 16. ADVANTAGES Reduced heatingtime Opens easily by tearing or cutting Labels can be printed into the laminate, making them permanent Easier to distribute Storage space for empty flexible pouches is also reduced Pouches easily flattened and contain no dangerous sharp edges
- 17. Less energyis required to manufacture pouches compared with cans Transport of empty containers is cheap Rapid heat penetration and faster process results in better nutrition/flavor Contents are ambient shelf stable Fast reheating of content, No pots to clean Non-corrosive Eye- catching displays and graphic presentations
- 19. CASE STUDY Title:- Ginger– GarlicPaste In Retort Pouches And Its Quality Priya et al.,(2013)
- 21. Objective Determine theeffect of processing conditions on physicochemical characteristics of ginger–garlic paste to produce acceptable, shelf stable product that can retain the delicate spice odor of fresh ginger and garlic
- 22. Materials And Methods Preparation of Ginger Paste Preparation of Garlic Paste Preparation of Ginger–Garlic Paste Titratable Acidity and pH Total Solids Color Measurement Volatile Oil Content Microbiological Analysis
- 23. Results And Discussion Moisture and volatile oil contents Samples Moisture (%) Volatile oil (%) Ginger paste 83.12±0.61 0.62±0.005 Garlic paste 63.04±0.38 0.11±0.005 Ginger-Garlic paste 75.08±0.35 0.37±0.020 Processed Ginger-Garlic paste(holding time 2 min) 75.50±0.66 0.24±0.015 Processed Ginger-Garlic paste(holding time 5min) 71.70±0.26 0.18±0.020
- 24. pH,TA,TSS Initial pH of thepaste Holding time(min) pH TA (%) TSS (%) 4 2 4.16±0.02 1.53±0.02 19.13±0.03 4 5 4.18±0.02 1.5±0.02 18.05±0.04 4.5 2 4.51±0.05 1.52±0.02 17.25±0.03 4.5 5 4.62±0.02 1.65±0.03 16.98±0.07 5.4 2 5.36±0.01 0.44±0.02 13.43±0.05 5.4 5 5.45±0.02 0.46±0.03 13.26±0.14
- 25. Color Sample pH La b 4.0 61.68±1.11 -1.36±0.19 20±0.77 4.5 61.20±1.27 -1.34±0.11 20.66±0.33 5.4 53.83±0.99 3.33±0.14 21.76±0.33
- 26. It can beconcluded that… High quality paste could be prepared The paste thus produced is acceptable, and is shelf stable Therefore retort pouch market drives because of its lighter weight, and faster heating
- 27. CONCLUSION The entryof retort packaging has enhanced the acceptance of ready-to-serve meals These pack now putting tough competition to the canned food because of their flexibility and easy storage
- 28. REFERENCES Ahmed, J.and Shivhare, U.S.2001. Thermal kinetics of color change, rheology and storage characterstics of garlic paste. J.Food Sci. 66:754–757. Ahmed, J., Pawan,P., and Shivhare,U.S. 2001. Physico-chemical and storage characteristics of garlic paste. J.Food Proc. Preserv. 25:15–23. Andrews, W.H .1994 .Update on validation of microbiological methods by AOAC International. J AOAC Int, 77: 925-931. PriyaNamrataTopno.,Vinothini.,ShilpaHabbankuppeJayaprakash.,VishalakshiVaradaiah., SathishhasanSheshagiri., Pushpamurthy Srinivas. andMadeneniMadhava Naidu.2013. Ginger–Garlic Paste In Retort Pouches And Its Quality.Journal of Food Process Engineering.36:1–8. Sudheer, K.P. and Indira, V.2007. Post Harvest Technology of Horticultural Crops. New India Publishing Agency, New Delhi, 222p. Wang,W.M., Siddiq, M., Sinha, N.K., and Cash, J.N. 1995. Effect of processing conditions on the physicochemical and sensory characteristics of Stanley plum paste. J. Food Proc. Preser. 19:65–81.
Editor's Notes
- #5 metal can and the technology of preserving by heating under pressure were developed by Nicholas Appert in France in response to a challenge by Napoleon Bonaparte for a safe and nutritious means of feeding his troops.
- #13 Air removal to ensure product stability Avoid pouch bursting To assist uniform heating To allow detection of spoilage Pouch should be double selead to reduse the risk of seal defects
- #17 and therefore have lower transportation costs and require less disposal space
- #21 Gingerols are the major pungent components of the fresh ginger Garlic contains large amount of sulphur compound, which is primarily responsible for its biological and medicinal properties food packaged in the retort pouches tastes much better than canned products.
- #22 such as pH, and additives
- #23 After the preperation of paste Ph OF the smple was adjusted by addition of CA & 3 samples having Ph 5.6,4.5,4 was made .from each of this sample half portion was added with peservative & remaining half portion kept as such.after this each sample was cooked for 2,5 min.
- #24 VO loss with 1> in thermal process
- #26 Ph decrs color a,b decrs & L incrs
- #27 by mixing ginger and garlic in equal proportion hot filling in retort process followed by thermally processing at 85̊Cwith holding time of 2 min. which retains the delicate spice odor of fresh ginger and garlic which lead to better quality in terms of taste and color, and it is environmentally acceptable.
- #28 not just in homes but for the armed forces located in the remote and inaccessible regions in the country. Retort pouches are used in field rations, space food, camping food, etc. Each layer of the lamination performs different function for the retort pouch.