Retort Control in the Food Industry using the C360
AG/RCP-007_2
3
Fig. 2 Loading a Vertical Retort
The Application
Much of the food consumed each year is preserved by packaging it in hermetically-
sealed containers in a process known as
canning
.
One of the most important steps in the canning of foods is 'thermal processing', more
commonly referred to as the
retorting
operation. In this operation, strict specifications,
concerning both time and temperature, must be adhered to and repeated, batch after
batch, to obtain sterile product and uniform quality.
Processing is done in batches using a cylindrical, pressurized vessel called a
retort
.
Retorts are classified as either vertical or horizontal, depending on the position of
its long axis. A vertical retort is loaded from the top whereas a horizontal retort is
loaded from one end.
In either retort type, the canned product is cooked by one of two processes:
▲
Steam cooking for product stored in metal containers
▲
Water cooking for product stored in glass jars
Steam cooking is done in a steam atmosphere devoid of air and water cooking is
done in steam heated water.
A1
A2
L
R
ST
M
108.6
108.6
C360
Multi-Recipe
Profile Controller
Current to
Pressure
Converter
Retransmission
Output to
Recorder
