Sterilisation

Retorts are used across plants to thermally process packaged Ready-to-Eat products. The product packages are heated using steam or hot water. Adhering to the precise time, temperature, and pressure profile is essential for ensuring food safety and achieving the desired shelf life. Common issues in retorts include delays in the Come Up Time, packaging damage, overheating or underheating, higher energy consumption by 15-20%, and poor condensate and flash recovery.

These problems arise from variations in steam flow and pressure, condensate logging in the heat exchanger, ineffective air evacuation and fluctuations in water flow and temperature.