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...

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...

Rainbow trout were exposed for 72 h to [ 14C]anthracene alone and [ I4C]anthracene in an oil shale retort water. Tissue levels of [I4C]anthracene were analyzed at 24, 48 and 72 h to determine non-steady-state bicconcentration factors (BCFs), and uptake and depuration rates were calculated from anthracene disappearance in exposure waters and metabolite appearance in depuration waters. Uptake rat...

The losses of benzoic acid and a homologous series of both mono- and dibasic aliphatic acids in oil shale retort water were monitored with time (21 days) in liquid culture (4% retort water, vol/vol) inoculated with soil. The organic acids constituted approximately 12% of the dissolved organic carbon in retort water, which served as the sole source of carbon and energy in these studies. The leve...

Measurements of the concentration of 3:4-benzpyrene and other polycyclic aromatic hydrocarbons have been made in gas works retort houses of several types. The tarry fumes which escaped from retorts contained extremely high concentrations of polycyclic hydrocarbons, but in general men were only exposed to these very briefly. The mean concentration of 3 :4-benzpyrene determined from long-period s...

Salmon-based infant food (puree) and toddler food (puree plus chunks) were manufactured from pink salmon, with and without bone, and from Sockeye salmon, with and without bone, to contain 45% salmon, 55% water, and 5% starch. Products were retort processed at 118 to 121 degrees C for 55 min in a steam-jacketed still retort. A trained descriptive panel (n = 7) evaluated infant and toddler foods ...

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F 0 among the different positions, and the...