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Leveraging Agitating Retort Processing to Optimize Product Quality

Beyond the primary goal of ensuring product safety, retort process optimization can help minimize retort cycle time and improve finished product quality. But, how do you identify the best combination when there are so many variables – time, temperature, agitation, heating medium?

As new food products are developed, it is important to pay sufficient attention to the identification, development, and testing of processing parameters in order to maximize product quality, minimize retort time, and to optimize the combination of both. Conducting processing and sensory trials, similar to those summarized in this paper, can be a valuable asset in achieving these goals.

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