Retort pouch food production training (1) Objective
Retort pouch food production practice (2) Retort cup preparation
Retort pouch food production practice (3) Mechanism of retort sterilization equipment
Retort foods are heat sterilized in water at 100℃ or higher.
Retort pouch food production training (4) Operation of retort sterilization equipment
Retort pouch food production practice (5) Monitoring heat sterilization process
The temperature inside the retort container during the heating process is measured to determine the sterilization effect.
Retort pouch food production practice (6) Completion of retort sterilization process
After completing the prescribed sterilisation process, the retort cup is removed from the steriliser.
Retort pouch food production practice (7) Calculating F value as a standard index for determination of sterilization effect
Calculate the sterilization effect from the temperature history of food in the sterilization process.
Key words are: lethality, F value, botulinum thermotolerant spores, 120°C for 4 min, and 121.1°C for 3.1 min.
Documents in the video. "Lethality Table for Calculating F₀ Values," Japan Canned and Bottled Retort Foods Association (2017). Canned Foods Handbook 2018
Retort pouch food production practice (8) Creation of tables and graphs concerning the heat sterilization process
Documents in the video.
"Lethality Table for Calculating F₀ Values," Japan Canned and Bottled Retort Foods Association (2017). Canned Foods Handbook 2018
Retort pouch food production practice (9) How to put a graph title
The titles of the graphs relate to the nature and discussion of the experimental content.
Retort pouch food production practice (10) Quality Evaluation； Comparison of foods filled in retort pouches and cups
