Cooking of fragile produces

How to retort without overcooking or avoid poor hydration of dry produces.

Selection of the best conditions for preparing and filling your recipes

Definition of the thermal profile favorable to the heating and cooling of your produce

Search for the ideal agitation mode for all your retorted packaging with rotation

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


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