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#1 sandysoni

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Posted 15 November 2007 - 11:36 AM

Hi All,

Our company is going to buy a rotary retort to improve rice cooking process and faster heat penetration rate in the products.

Want to know the applications of rotary retort as against static retort.

Thanks

Sandy



#2 Jarve

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Posted 21 November 2007 - 04:53 PM

Not over sure but I think they are just faster.



#3 GMO

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Posted 16 April 2008 - 10:02 PM

I've always used static retorts, presumably there would be less variablity? You'd be best proving it with datalogs.



#4 cazyncymru

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Posted 17 April 2008 - 11:14 AM

i've used both, only difference i've found is that you have to adjust times accordingly to establish your Fo value, which you would have to do even if you had two statics (or rotaries) to validate your process.


Strangly enough, my experiences were rice too, but of the pudding kind!

C x



#5 GMO

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Posted 21 April 2008 - 06:48 PM

Rice too for me. Is there more rice cooking in retorts than we were all aware of?



#6 cazyncymru

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Posted 23 April 2008 - 09:18 PM

of the pudding kind GMO?

not many canning places left now



#7 GMO

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Posted 24 April 2008 - 06:56 AM

Nope - savoury rices from plain basmati to pilau, american long grain etc. Not canned either - using a retort to cook in a pouch. I think retorts are finding new products. There are a lot more post pack pasteurised ready meals out there nowadays and the shelf stable pouched rices must be cooked in that way.


Edited by GMO, 24 April 2008 - 06:58 AM.


#8 SaRaRa

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Posted 08 January 2009 - 04:25 PM

Hi. From the few things I read:

The advantages of the rotary sterilizer are:
a) high performance / output (i.e. 500 units/minute)
b) total uniformity in thermal process
c) mixing of the content during the rotation of the cans

The disadvantage is the fact that there is not always complete tightness - hermetic separation between the areas of high and low pressures during the length of the retort and this can cause some cans to not be treated enough during the thermal process.

Cheers!



#9 cancan

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Posted 08 January 2009 - 08:57 PM

Happy New Year!

Think now SANDY may already using rotary retort. Anyway! for information..rotary retort will help to short your thermal process time to gain target Fo but also depends on which market you would like to sale the product. If US market, rotary retort process require more safety factor (to calculate Fo) then finally we get the same process time as static retort. But if you have your own target Fo in your mind, rotary retort will short the process time that also depends on many other factors; space in the product container(to make the product flow during process), amount of liquid in the product. My experience ROTARY doesnt help much for pouch, better in rigid container.

Cheer!
CANCAN



#10 sandysoni

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Posted 13 March 2009 - 07:21 AM

Thnaks .. alot for the valuable information..



#11 DavidB

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Posted 15 May 2009 - 02:52 AM

I have experience of ready to eat soups and sauces in self standing (doy) pouches in rotary retorts. There are many advantages of rotary retort in shorter comeup time, processing and cooling due to mixing which happens when pouches are inverted end over end.

Product quality in rotary retorts is far superior (less cooked flavours, better colour) to static retort for this reason.

There are higher technological and process integrity demands of rotary: Pouch quality, ingredient microbiological quality, processing controls, sealing technology and post process hygiene needs to be high standard to eliminate microbiological issues (thermophilic spoilage & post process contamination amongst others). Most importantly the thermal process needs to be thoroughly validated by an experienced thermal process validation engineer.

Just a brief note - hope this helps






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