Processing Systems For Lowacid Canned Foods

There are many systems for the thermal processing of low-acid canned foods. Traditional thermal processing methods utilize retorts (pressure vessels) for processing products. The food is filled into containers, the containers are sealed, and then containers are placed into the retort for processing. Many styles of retorts have been developed for use in the low-acid canned foods industry. The retorts can be categorized by container handling methods, type of processing medium, the use of overpressure, and the use of agitation.

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