Accession Number:

ADA297900

Title:

Optimizing Retort Sterilization Process.

Descriptive Note:

Final rept. Oct 91-Dec 93,

Corporate Author:

RUTGERS - THE STATE UNIV NEW BRUNSWICK NJ CENTER FOR ADVANCED FOOD TECHNOLOG Y

Personal Author(s):

Report Date:

1995-06-01

Pagination or Media Count:

37.0

Abstract:

The Center for Advanced Food Technology was uniquely positioned, with CRAMTD, to evaluate side by side three heating modes on a Stock 1100, single basket retort, using the same racks, crates and control system. The effects of heating mode has been of interest to many in the industry yet direct comparisons were not available. An optimization methodology was developed that evaluates performance in response variables important to the industry, e.g., process capacity, product quality, product uniformity and energy costs. The methodology also includes selecting the optimal retort configuration and conditions. The results showed that selection of the appropriate retort system can have significant impact on process capacity, product quality and product uniformity. These all lead to soldier acceptance of the products. The following improvements were achieved with a model food product in comparison to a baseline process processing capacity could be increased by 49 for Meals Ready to Eat MRE and 63 for Half Steam Table Tray HST, non-uniformity in product quality could be deceased 75 for MRE and 92 for HST, and mean quality factor could be increased 10 for HST and 3.4 for MRE. MM

Subject Categories:

  • Food, Food Service and Nutrition
  • Hygiene and Sanitation

Distribution Statement:

APPROVED FOR PUBLIC RELEASE