How to retort without overcooking or avoid poor hydration of dry produces.
Objective: develop pasteurized or sterilized products with dual expertise in raw material / schedule to gain retort without overcooking
Methodology for design of recipes
Fragile products:
• Identification of the sensitivity of the product (thermal shock, oxidation, mechanical stirring, etc.) and the maximum level of acceptance
• Differential temperature and/or heat flux measurements to characterize heat exchange rates
• Rewrite of the schedule according to the collected elements
Products with high hydration:
• Identification of product hydration dynamics
• Hydration/rotary rate correlation study
• Rewrite of the schedule according to the collected elements
Validation process:
• Verification of behavior in partially loaded retort with possible adjustments
• Validation of the full load run and verification of the PU / Fo obtained
Commitments
Confidentiality agreement and restricted use of your data
Delivery of a summary report at the end of the intervention
Transmission of know-how to enable you to manage future developments independently
Guaranteed integrity of your packaging
