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.
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
and therefore have lower transportation costs and require less disposal space
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.
such as pH, and additives
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.
VO loss with 1> in thermal process
Ph decrs color a,b decrs & L incrs
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.
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.
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
Flexible laminated pouch can withstand thermal processing
Sterile packaging of foods
Lightweight, high-quality, durable, convenient and shelves
RETORT POUCH PROCESSING
Cooking prepackaged products under high pressure and heat
sterilizes the contents, maintains freshness and increases shelf
Low acid foods
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
Low gas permeability
Low moisture permeability
Low hydrophilic properties
Heat sealable and sterilisable
Resistant to penetration by fats, oils
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
High light barrier
Reduced heating time
Opens easily by tearing or cutting
Labels can be printed into the laminate, making them
Easier to distribute
Storage space for empty flexible pouches is also reduced
Pouches easily flattened and contain no dangerous sharp
Less energy is required to manufacture pouches compared
Transport of empty containers is cheap
Rapid heat penetration and faster process results in better
Contents are ambient shelf stable
Fast reheating of content, No pots to clean
Eye- catching displays and graphic presentations
Ginger– Garlic Paste In Retort Pouches And Its Quality
Priya et al.,(2013)
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
Materials And Methods
Preparation of Ginger Paste
Preparation of Garlic Paste
Preparation of Ginger–Garlic Paste
Titratable Acidity and pH
Volatile Oil Content
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
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
The entry of retort packaging has enhanced the acceptance of
These pack now putting tough competition to the canned food
because of their flexibility and easy storage
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