Retortable flexible containers for food packaging

Featherstone, Susan

doi:10.1016/b978-0-85709-678-4.00007-5

Cited by 5 publications

(7 citation statements)

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“…Based on the initial product temperature and heat transfer of glass, sample B was processed for a longer time in order to achieve F 0 value of 3.3 ± 0.5, which negatively affected its colour. Faster heat transfer of flexible packaging is characterised by sterilisation with minimal overcooking and a higher retention of heat labile compounds, including colour [17].…”

Section: Resultsmentioning

confidence: 99%

Effect of sterilization parameters on quality of commercially-prepared instant soups

Kirse-Ozolina

Muizniece-Brasava

Raits

et al. 2019

Engineering for Rural Development

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Ready-made meals have gained attention due to saving additional time, which can be spent with family; even better if they do not contain preservatives. At the moment such combination can be obtained using sterilization. The aim of the research was to evaluate and compare currently used processing parameters and packaging solutions to alternative options in order to improve the quality of two commercially-prepared instant soups. A total of seven sterilization, preparation method and packaging combinations were tested for yellow pea soup and fresh cabbage borsch. Such parameters as water activity, pH, aroma volatiles, colour, density of soups and hardness of vegetable pieces, in addition to sensory evaluation by experts were analysed. The results show that it is possible to shorten sterilization cycle up to two times by replacing glass jars with flexible multilayer doypacks, which would have a potential economic benefit by significantly decreasing energy consumption during production. Correct sterilization parameters can retain more intense colour and higher sum of aroma volatiles in addition to excellent sensory quality of both borsch and pea soup. In order to obtain reduced energy consumption and very good quality for both soups the recommended processing parameters are: cold preparation method, doypack packaging and sterilization at 116 ºC temperature.

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Section: Resultsmentioning

confidence: 99%

Effect of sterilization parameters on quality of commercially-prepared instant soups

Kirse-Ozolina

Muizniece-Brasava

Raits

et al. 2019

Engineering for Rural Development

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“…In comparison to frozen foods, the retort pouch provides a longer shelf life and does not require refrigeration, energy and expensive methods of distribution and storage. Major advantages of the retort pouch include [ 239 ]: The specific construction of the pouch provides rapid heat transfer for sterilization during processing. A 30–40% reduction in processing time is possible, with energy savings.…”

Section: Innovative Seafood Preservation Methodsmentioning

confidence: 99%

Innovative Seafood Preservation Technologies: Recent Developments

Kontominas

Badeka

Kosma

et al. 2021

Animals

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Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

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“…The commercial sterilization method involves using heat to raise the temperature of the containers in a commercial closed vessel known as a retort or autoclave; principles are shown in Figure 1 . Packaged foods commercially sterilized may be stored in hermetically sealed containers at room temperature for up to 2 years (Featherstone, 2015 ).…”

Section: Summary Of Retort Processingmentioning

confidence: 99%

“…They hold the various retorted goods and allow for faster filling and removal (Teixeira, 2019 ). Separators between the container layers must minimize resistance to flow because heat is transferred via a combination of forced water circulation and container mechanical movement (Featherstone, 2015 ). Separators are utilized to create separation between container layers, limit the expansion of semi‐rigid and flexible containers, and provide support and circulation channels in thin containers (Llosa Sanz, 2017 ).…”

Section: Rates Of Retort Processingmentioning

confidence: 99%

Understanding retort processing: A review

Jimenez,

Bangar,

Suffern

et al. 2023

Food Science & Nutrition

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Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations.

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Retortable flexible containers for food packaging

Cited by 5 publications

References 0 publications

Effect of sterilization parameters on quality of commercially-prepared instant soups

Effect of sterilization parameters on quality of commercially-prepared instant soups

Innovative Seafood Preservation Technologies: Recent Developments

Understanding retort processing: A review

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