retort processing

English

Noun

retort processing (uncountable)

1. The process of heating food to a high temperature under pressure after it has been sealed in packaging.
   • 2004, Diane M. Barrett, ‎Laszlo Somogyi, ‎Hosahalli S. Ramaswamy, Processing Fruits: Science and Technology:

     The rotary retort processing method can be used for liquid, semiviscous, or particulate foods and has many advantages compared to the still retort processing method .

   • 2007, S. Daniel Holdsworth, ‎Ricardo Simpson, Thermal Processing of Packaged Foods, page 343:

     To safely process these types of flexible packages, careful control of overriding air pressure is needed during retort processing, and pure saturated steam, alone, cannot be used as the heat exchange medium.

   • 2012, Da-Wen Sun, Thermal Food Processing, page 90:

     The primary objective of heat penetration measurements is to obtain an accurate recording of the product termperature at the can cold spot over time while the container is being treated under a controlled set of retort processing conditions.