Jimenez PS, Bangar SP, Suffern M, Whiteside WS. Understanding retort processing: A review.
Food Sci Nutr 2024;
12:1545-1563. [PMID:
38455166 PMCID:
PMC10916645 DOI:
10.1002/fsn3.3912]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/24/2023] [Accepted: 12/01/2023] [Indexed: 03/09/2024] Open
Abstract
Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single-batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single-batch and continuous operations.
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