There are multiple alternatives for sterilizing food in retorts, although they all have in common the use of steam generated by a boiler. The ways in which the retort uses the steam and the[...]
Sterilizing a food product in a retort is intended to stop microbial growth for a period of time. But as a thermal process, it also cooks the product and this is why the design of the retort recipe [...]
Thermal processing in a retort is a complex world. Its correct approach leads to success in extending the shelf life of canned foods and their preservation and avoids headaches when the product is[...]
During the retorting process, containers expand and contract due to the temperature and pressure changes inside the vessel and in the container itself. It has been proved that, in some cases, it is[...]
A new giant size Surdry oscillating retort is on its way to Northamerica for the upcoming canning season. Featuring a batch capacity for more than 1Tn of crushed tomatoes. It will join three previous[...]
Autoclaves are high risk equipment. The most serious risks come from uncontrolled release of stored energy, which happen when safety critical parts fail. This can cause violent ejection of[...]
After some years of investment reduction, the canning industry strikes back on R&D activity looking for new food formula and new presentations. The packaging manufacturers are also encouraging the[...]
The digital world coming along with Industry 4.0 plays a key role to step up safety in the food production and distribution chain. At SURDRY, we envision a “Quality Food Highway” where all toll gates[...]
After 12 years of 24/7 heavy duty and 26.000 retort cycles, we are supplying the first spare drum for Surdry Rotary Retort AR-174-E, a giant size model which accommodates 4 baskets or stacks of[...]
Why temperature calibration is so important in retorts?