Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation

Droogenbroeck, Bart Van; Altin, Ozan; Coskun, Eda; Paepe, Estelle De; Erdoğdu, Ferruh

doi:10.1016/j.ifset.2020.102554

Cited by 3 publications

(2 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The toroidal can, invented by van Droogenbroeck et al. ( 2021 ), is a new geometric form that can significantly reduce processing times by 40.2%. This innovation holds great promise for integrating into existing retort systems, providing a practical approach to commercial manufacturing efficiency improvements.…”

Section: Future Researchmentioning

confidence: 99%

“…Static retorts, heated with steam as the medium, have been used in industrial purposes for a long time, and new other versions were created such as water, steam, air, water cascades, and water spray systems. Improvements in the thermal retort process include agitation and changes in processing speed (Tucker & Featherstone, 2021). Numerous studies have been conducted to determine optimal methods for operating retorts to different food products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Understanding retort processing: A review

Jimenez,

Bangar,

Suffern

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

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.

show abstract

Section: Future Researchmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%