121 April 2023

Different Retorts for Different Products &

Packagesby

Rajiv Sood

221 April 2023

The Goal of Retort Processing

is to obtain commercial sterilization by the application of heat in such a manner that it inactivates organisms of significance to public health.

A product of `MASTER FOODS’, having more than 100 LAGARDE retorts in use

321 April 2023

FOOD & PACKAGE DIVERSITY

Enormous range of products & Packaging

Continuously expanding

There can not be just one type of retort as ‘OPTIMAL’ for all the types of products and packaging every different product requires different optimal heat transfer method.

421 April 2023

GENERAL RANGE OF RETORTS

Types of retorts using different process1. Full immersion into hot water2. Cascading water3. Steam/air with overpressure4. Pure steam

Still or rotary.

LAGARDE makes first three types of retorts at its own factory in France

521 April 2023

Full immersion retort

Preheated water rapidly transferred to Process vessel. Direct steam injections in Process vessel till final temp; overpressure applied by compressed air introduction.

After sterilisation, hot water is pushed back to the Storage Vessel tank for reheating before next batch. Cold water is used to cool the product.

A Process Vessel & a Storage Vessel.

621 April 2023

Hot water cascading retort

Pressure is independent from temperature values.

Vertical water circulation is ideal for round cans or glass jars, but is not most suitable for flat or square packaging because of the umbrella phenomenon which creates temperature gradient between the points closer and farther from the point of water spray.

Small qty of water at the bottom of retort re-circulated by pump and evenly distributed on baskets. Heating and cooling of this water is made through a plates heat exchanger.  

721 April 2023

Steam / Air retorts

 

In 1972, LAGARDE developed the first steam/air horizontal retort for food processing and patented it. At the start of cycle air is evacuated till 95-100°C is reached, to get the best heating transfer for come up in the first minutes of sterilisation when most of heat penetration is done. To counter the internal pressure built up, air is introduced.

A high velocity fan circulates steam air mix along contours of packs for homogeneous temperature distribution to all products location; .... contd

821 April 2023

Steam / air retorts

Cooling is preceeded by a pre-cooling stage and condensed steam with some amount of make up water is re-circulated and sprayed over products.

Plate heat exchanger enables to use a cooling tower or water and heat recovery.

921 April 2023

Other Equipment/Services

• Pilot / R&D • Handling

Accessories• Plant automation • Turnkey plants

in association with the associates for the South Asian region,

DAMIAN India

1021 April 2023

LAGARDE RANGE OF RETORTS1. Steam / air, Static dia 1300 to 2000 mm from 1 to 6

baskets, single or double door.2. Steam / air Rotary 1600 & 1800 mm up to 5 baskets3. Hot water spray Static dia. 1300 to 2300 mm from 1 to 8

baskets. Single or double door.4. Hot water spray Rotary dia. 1600 mm from 1 to 6

baskets5. Full water immersion Rotary dia. 1300 mm 1 to 5 baskets6. Lab unit, static and rotary, single or multi process, dia.

600, 900, 1300 mm7. Handling equipment: Basket loader and unloader,

manual, semi-automatic, full automatic8. Full automatic batch retort system

Now a days a retort manufacturer is to recommend the most suitable type of retort, as against in the past when only a limited types of retorts could answer most of the needs of the customers since the retort packaging was of limited type like can and glass.

1121 April 2023

Selection of the retort

Right or wrong decision in retort selection will impact the operations optimally or sub-optimally for 25 years or even more.

• Shape and Type of the container

• Product type

• Energy Efficiency

• Growth plans

1221 April 2023

Right Equipment Right Equipment Our Vision

1. Bottles, cans, pouches, trays etc. 2. Liquid, solid, pasty products3. Consumption of power, water per batch 4. Diversification into other products

and/or packaging in the future.

CONSIDERATIONSCONSIDERATIONS

1321 April 2023

Some of our references in the Indian food culinary

PAVL

1421 April 2023

Your contacts

In France:

Rodrigo Marquez/ G Palmino

Societe LagardeZ.I. Les Plaines – No 5 bis26780 MalataverneFranceTel: +33 (4) 75 90 58 58Fax +33 (4) 75 90 58 48Email: lagarde@lagarde-

autoclaves.comwww.lagarde-

autoclaves.com

In India:

Rajiv SoodDAMIAN FoodsG 73, Site VGr. NOIDA Industrial Area.

U.P. 201306INDIATel: +91 (120) 3099175,

2341611Fax: +91 (11) 22500324

Email:

info@damianfoods.netwww.damianfodds.net