WELCOME

RETORT POUCH

PROCESSING

PRESENTED BY

ROOSHI MK

2011-06-015

INTRODUCTION

The processing industry is always looking for way to increaseshelf life and preserve food as well as diversify the ways inwhich these goals are accomplished

Consumer like to see new products and will buy things ifthey are more convenient

In a 'heat and eat' society retort pouch places a great deal ofimportance

RETORT POUCH

Flexible laminated pouch can withstand thermal processing

Sterile packaging of foods

Lightweight, high-quality, durable, convenient and shelves

stable pack

RETORT POUCH PROCESSING

Cooking prepackaged products under high pressure and heat

sterilizes the contents, maintains freshness and increases shelf

life

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

POUCH MATERIAL CHARACTERISTICS

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

foods

High light barrier

STRUCTURE OF RETORT POUCH

PROCESSING OF FOODS IN RETORT POUCH

PRODUCT PREPARATION

WEIGHING

AUTOMATIC/MANNUAL TRANSPORT

POUCH OPENING

FILLING OF PRODUCT

SEALING

INSPECTION POINT

PACKING AND RETORT LOADING

RETORTING

RETORT UNLOADING

DRYING

CARTONING

INSPECTION POINT

CASING

CONTROLLING RETORT

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 them

permanent

Easier to distribute

Storage space for empty flexible pouches is also reduced

Pouches easily flattened and contain no dangerous sharp

edges

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

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

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

Total Solids

Color Measurement

Volatile Oil Content

Microbiological Analysis

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

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

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

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

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

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.