A New Oxygen Retort

The Retort Courteous

Assessment of Control Strategy for 500W Retort

A retort is a steam operated “pressure cooker” which is used in the food industry for sterilization. The 500W retort is a lab-size unit donated to the California State University, Fresno Food Processing Laboratory by the FMC Corporation in the summer of 1998. This retort was developed two decades ago and intended for small batches and versatile food containers such as jars, pouches, cans, and b...

Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches

Effect of retort processing on the shelf life and safety of ethnic Indian food product namely soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of processing was determined and the same was used for heat penetration characteristics. The thermal processing pa...

Improving canned food quality with variable retort temperature processes

Canned foods have a long history and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Thermal sterilization of canned foods is such a mature technology that it might be supposed that there is little potential for further development but, in fact, the technology continues to evolve. Recent developments have been directed towards bet...

Photosynthesis: A New Step in Oxygen Evolution

The thylakoid membranes of plant chloroplasts use sunlight to trigger a series of electron transfer reactions coupled to proton translocation. The resulting proton gradient is used to generate ATP, and under some circumstances electron flow produces NADPH; these molecules are then used for the fixation of carbon and the production of biomass. Three membrane-embedded protein complexes act in ser...