Food Research Lab Retort Unit
Food Research Lab Retort Unit
The Food Research Lab retort unit helps clean food containers and packaged foods susceptible to microbial degradation thoroughly. Food products are sterilized and kept safe for ingestion in retorts after being packed and then sealed in a metal can or pouch and heated to high temperatures. Temperatures for sterilization typically range from 110 to 135 degrees Celsius.
Sterilization of your products in our retort unit ensures safe and effective shelf stability and is a relatively straightforward operation. Reduced cook times are a primary benefit of our retort sterilization technique, resulting in energy savings and less food quality degradation. We also keep an eye on the temperature of the retort sterilizer and the product. Temperature control promotes food safety, saves energy, cuts manufacturing time, and aids in developing a high-quality product.
Contact your Food Research Lab representative for expert guidance and product evaluation when looking for a qualified partner for your retort sterilization monitoring needs.
- Cans, both normal and vacuum-sealed
- Aluminium and plastic trays Glass jars
- Pouches made of aluminium and plastic
- Bottles made of glass and plastic
- containers that may be reused
Ultra-High Temperature (UHT)/aseptic packaging and retort sterilization are clearly distinguished in our conventional food processing technique concerning the types of food processing, packaging utilized, and business models for which each is best suited. The Food Research Lab retort process now blurs the lines between UHT/aseptic packaging and retort sterilization, allowing a processor to produce UHT-quality food using a batch retort process with lower capital and labour costs, faster time to market, including validation, and greater flexibility than UHT processing.
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
