Evaluating the influence of water fill level on the retort come-up time, temperature andheat distribution in water immersion/spray retorts

Thermal processing is a major method of food processing and involves heating of foods packaged in

hermetically sealed containers to destroy pathogenic and spoilage microorganisms in the product.

While safety and shelf-stability of thermally processed foods were the primary concerns of consumers

in the past, today the consumer demand higher quality processed products. Rotary autoclaves are

employed for such purposes since they provide more rapid heat transfer and reduce the cook time.

Shorter retort come up times to operating conditions offer better quality retentions since they will

reduce the overall heating time. The purpose of this project is to evaluate the influence of retort water

fill level on the come-up time and temperature/heat distribution during water immersion rotary

autoclaving. The study has the potential to demonstrate alternate processing procedures which may be

beneficial in tenns of reducing the come-up time or improving the temperature and heat distribution

leading to better quality products.

Faculty Supervisor:

Hosahalli Ramaswamy

Student:

Partner:

Mondiv Foods

Discipline:

Engineering

Sector:

University:

McGill University

Program:

Accelerate

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