ABB C1960 제품 적용 매뉴얼 - 페이지 5

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Retort Control in the Food Industry using the C1960

The Cook Period

This period is essential in order to properly cook the product, thereby destroying

any organisms that could later spoil it. These organisms, called spores, are able to

withstand several hours of atmospheric boiling water temperature, but are destroyed

in a short time at a temperature of 116 to 121°C (240 to 250°F).

The correct temperature and the duration of the cook period are equally important in

achieving the desired objectives. Overcooking not only increases costs, it also causes

loss of taste or appearance of the finished product.

Pressure Relief Period

The retort pressure, attained as a result of cooking at high temperature in a closed

vessel, must be relieved before the product can be safely removed. If the retort has

been filled with small cans, the pressure can be reduced to atmospheric immediately

in a process known as blowdown.

However, if the retort contains large cans, it is necessary to lower their internal

pressure before blowdown takes place to prevent them from exploding or distorting.

The reduction of internal can pressure is obtained by circulating cooling water through

the retort whilst maintaining retort pressure at the value attained during cooking by

introducing pressurizing air. When can internal pressure has dropped to a safe

value, indicated by the temperature of the cooling water leaving the retort dropping

to a desired value, blowdown can take place without the threat of can damage.

Water Cooling Period

In order to increase retort production, small cans are removed from the retort

immediately after blowdown and immersed in a cooling canal prior to labeling. Larger

cans, after cooling in the retort, may require further cooling in the same manner. The

determining factor is the temperature of the product at the time it is packed in cases.

This temperature is critical because cans that are too cool may rust externally, while

those that are too warm prior to being cased and closely stacked in storage will

cool too slowly and will be damaged by "stack burn", or spoiled by creating

conditions that encourage the growth of thermophile bacteria.

The cooling canal is a rectangular-shaped, cold-water filled channel near the retort

through which the can-filled baskets are pulled after they are unloaded from the

retort. The length of the canal, the temperature of the water, and the speed of the

conveyor determines the final can temperature. When a cooling canal is used instead

of the retort for final cooling, the reduced retort-time cycle increases production.

Fig. 4 Sparge Tubes

AG/RCP–006_2