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WELCOME
RETORT POUCH
PROCESSING
PRESENTEDBY
ROOSHIMK
2011-06-015
INTRODUCTION
 The processing industry is always looking for way to increase
shelf life and preserve food as well as diver...
RETORT POUCH
 Flexible laminated pouch can withstand thermal processing
 Sterile packaging of foods
 Lightweight, high-...
RETORT POUCH PROCESSING
 Cooking prepackaged products under high pressure and heat
sterilizes the contents, maintains fre...
AIM OF THIS…….
 To destroy microorganism by heating
 Thermal processing of food with package itself
 To protect the foo...
POUCHMATERIAL CHARACTERISTICS
 Low gas permeability
 Low moisture permeability
 Low hydrophilic properties
 Heat seala...
 Physical strength to resist physical abuse during packing,
retorting, storage and distribution
 Absence of solvent resi...
STRUCTURE OF RETORT POUCH
PROCESSING OF FOODS IN RETORT POUCH
PRODUCT PREPARATION
WEIGHING
AUTOMATIC/MANNUAL TRANSPORT
POUCH OPENING
FILLING OF PROD...
SEALING
INSPECTION POINT
PACKING AND RETORT LOADING
RETORTING
RETORT UNLOADING
DRYING
CARTONING
INSPECTION POINT
CASING
CO...
Fig: Retort processing unit
Fig: Retort processing chamber
ADVANTAGES
 Reduced heating time
 Opens easily by tearing or cutting
 Labels can be printed into the laminate, making t...
 Less energy is required to manufacture pouches compared
with cans
 Transport of empty containers is cheap
 Rapid heat ...
CASE STUDY
Title:-
Ginger– Garlic Paste In Retort Pouches And Its Quality
Priya et al.,(2013)
Objective
 Determine the effect of processing conditions on
physicochemical characteristics of ginger–garlic paste to
pro...
Materials And Methods
 Preparation of Ginger Paste
 Preparation of Garlic Paste
 Preparation of Ginger–Garlic Paste
 T...
Results And Discussion
 Moisture and volatile oil contents
Samples Moisture (%) Volatile oil (%)
Ginger paste 83.12±0.61 ...
pH,TA,TSS
Initial pH of
the paste
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...
Color
Sample pH L a 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 21.7...
It can be concluded that…
 High quality paste could be prepared
 The paste thus produced is acceptable, and is shelf sta...
CONCLUSION
 The entry of retort packaging has enhanced the acceptance of
ready-to-serve meals
 These pack now putting to...
REFERENCES
 Ahmed, J. and Shivhare, U.S.2001. Thermal kinetics of color change, rheology and storage characterstics of
ga...
Retort pouch  processing
Retort pouch  processing
Retort pouch  processing
Retort pouch  processing
Retort pouch  processing
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Retort pouch processing

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Retort pouch processing

  1. 1. WELCOME
  2. 2. RETORT POUCH PROCESSING PRESENTEDBY ROOSHIMK 2011-06-015
  3. 3. INTRODUCTION  The processing industry 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. 4. RETORT POUCH  Flexible laminated pouch can withstand thermal processing  Sterile packaging of foods  Lightweight, high-quality, durable, convenient and shelves stable pack
  5. 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. 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
  7. 7. POUCHMATERIAL CHARACTERISTICS  Low gas permeability  Low moisture permeability  Low hydrophilic properties  Heat sealable and sterilisable  Resistant to penetration by fats, oils
  8. 8.  Physical strength to 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
  9. 9. STRUCTURE OF RETORT POUCH
  10. 10. PROCESSING OF FOODS IN RETORT POUCH PRODUCT PREPARATION WEIGHING AUTOMATIC/MANNUAL TRANSPORT POUCH OPENING FILLING OF PRODUCT
  11. 11. SEALING INSPECTION POINT PACKING AND RETORT LOADING RETORTING RETORT UNLOADING DRYING CARTONING INSPECTION POINT CASING CONTROLLING RETORT
  12. 12. Fig: Retort processing unit
  13. 13. Fig: Retort processing chamber
  14. 14. ADVANTAGES  Reduced heating time  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
  15. 15.  Less energy is 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
  16. 16. CASE STUDY Title:- Ginger– Garlic Paste In Retort Pouches And Its Quality Priya et al.,(2013)
  17. 17. Objective  Determine the effect 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
  18. 18. 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
  19. 19. 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
  20. 20. pH,TA,TSS Initial pH of the paste 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
  21. 21. Color Sample pH L a 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
  22. 22. It can be concluded 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
  23. 23. CONCLUSION  The entry of 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
  24. 24. 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.

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