| Actually speaking, there is no specific technology for | | | | products, type of packing material, type of retort, |
| processing any specific product in any specific flexible | | | | type of sterilization method etc. by following the |
| containers. But there are good guidelines for | | | | international guidelines for the technology |
| processing the food in flexible containers. | | | | development. |
| Fo-value recommendations and technology guidelines | | | | Whenever the processor changes any of the |
| from any technologists or institutes are to be | | | | following parameters, he has to re-standardize the |
| understood as general guidelines at best and should | | | | existing technology to make it suitable for the new |
| always be applied in trial runs followed by | | | | product. |
| microbiological analysis. | | | | * The container size and type (flat or stand up type |
| When ever the processor receives the processing | | | | pouches with different capacities) |
| technology from a technology transfer center or a | | | | * Orientation of pouches inside the retort (vertical or |
| food research institute, it should be noted that the | | | | horizontal) |
| mentioned technology was developed only for that | | | | * Material and structure of pouches (aluminum foiled |
| particular product, which was processed in a particular | | | | or microwavable) |
| type of retort (may be in a small pilot retort), with a | | | | * Type of packing material (cans, trays or pouches) |
| particular recipe and formulation, with specific pH | | | | * Head Space and amount of vacuum present inside |
| value and with specific precooking procedures and | | | | the pouches. |
| cooling method. | | | | * Product Formulation |
| That specific process technology should be applicable | | | | * Product quantity |
| only for that specific product which should be | | | | * Recipe |
| processed in similar conditions while it was developed | | | | * Retort (type, size, or processing method) |
| by the concerned technologists.It is meaningless to | | | | * Pre processing techniques |
| apply the same process technology to other types | | | | * Cooling method etc. |
| of dissimilar products. The processor has to develop | | | | I guess this article will give you a clear idea about |
| own specific technology for their specific product | | | | Retort Processing in Food Technology. |
| based on the type and characteristics of the | | | | |