ABB C1960 Посібник із застосування продукту - Сторінка 3
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Retort Control in the Food Industry using the C1960
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.
Multi-Recipe
Profile Controller
Fig. 2 Loading a Vertical Retort
AG/RCP–006_2
C1960
Current to
Pressure
Converter
Pressure
Control
Valve
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