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Terminology
Title: 20. Retort
Retort process and pasteurization process are both food preservation techniques. However,
the Retort process is more complex than Pasteurization.
The retort process begins by mixing the contents (product) and filling them into bottles or jars at room temperature.
The package is then loaded into a retort pressure chamber where the contents are sterilized with pressurized steam.
The sterilization process in vertical saturated steam retorts includes five stages: 1. drainage, 2. venting,
3. come-up time (CUT), 4. hold, 5. cooling.
The sterilization of low-acid foods (pH greater than 4.6) is generally carried out in steam vessels called retorts at
temperatures ranging from 116 to 129 °C .
Retort is a process that involves heating foods prone to microbial spoilage in hermetically sealed containers to extend
the shelf life. Although formulation plays an important role in these products, it is the process that ultimately affects
the finished product quality.
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