Organoleptic optimisation of canned food

Improvement of taste and flavour in sterilisation or pasteurisation processes

Check the texture of your pasteurised / sterilised product

Improving taste and flavor

Revitalize the colors and textures of your recipes

Aim of the organoleptic optimisation of canned food

Enhance your sterilized or pasteurized product by adapting the retort process:
Gains on the organoleptic quality of your recipes are quite possible as soon as the process is designed to follow their thermal characteristics. Thus, we reduce the degradations due to over-cooking (formation of exudate, tarnishing of colors, softening of texture, denaturation of flavor, …).
This practice also gives excellent results on pasteurised products.
The other strong point of this method is that it provides you with reproducible quality products, for perfect standardisation of your recipes.
Experience shows that nutrients are better preserved inside the food due to less migration to the exudates (usually evacuated by the consumer).

dessin organoleptique 2

Methodology for organoleptic optimisation

On-site evaluation:
• instrumented monitoring with the usual process and a fully loaded retort.
Test phases:
• 1 to 3 changes of the program (partial load).
Validation of the optimized process:
• control of the new thermal process and verification of taste objectives with retort fully loaded.

Commitments with organoleptic optimisation

Quick installation of facilities: 1 to 2 days per optimized recipe.
Delivery of a full report including the results obtained in relation to the objectives set.
F0 or PU validation for final program modification.
Guaranteed integrity of your packaging.
Advice for developping optimized process to your future recipes.
No significant equipment investment.

Further information: