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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.