>From Ted Labuza
Good Morning,
I am searching for information on the type of retort needed to process cans
with the EZO lids. We currently have a still steam retort that uses crates
that the cans are jumble packed into ,I understand that we need to use a
retort with overpressure? Can someone please give me a better understanding
of the retort needed for processing this can closure. Would this retort also
use water to cook in or is that another type altogether? Can you use a
retort with overpressure to process pouches or glass?
I would appreciate any information that would help sort this out so I know
what to look for when I am searching for the equipment.
Thankyou
Anne Espedal
Bornstein Seafoods
Astoria, Or 97103
Before you do anything you need to contact a process authority as you must
file a process with the FDA. Fish must be processed above 212 F so the
steam itself produces pressure The metal can would withstand any internal
pressure. Over pressure is used for retort pouches while glass is processed
in water so that they can be cooled without breaking. There certainly are
experts at OSU who can help and equipment manufacturers who have experience.
Do it right, if not you may kill someone.
-Dr. Ted Labuza
Morse Alumni Distinguished Professor of Food Science and Engineering
Dept. of Food Science & Nutrition 136 ABLMS U of Minn St Paul, MN 55108
Voice 612-624-9701 Fax 612-625-5272 home fax 651-483-3302
cell 651-307-2985 Cell-Textmessage 6513072985@tmomail.net
home page http://www.umn.edu/home/tplabuza email tplabuza@umn.edu
"Science is what we have learned about how to keep from fooling ourselves."
Richard Feynman
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