Abstract
Among problems confronted by canned food plants with batch retort operations are peak energy/labor demand, underutilization of plant capacity, and underutilization of individual retorts. In batch retort operations, maximum energy demand occurs only during the first few minutes of the process cycle to accommodate the venting step, while very little is needed thereafter in maintaining process temperature. In order to minimize peak energy demand it is customary to operate the retorts in a staggered schedule, so that no more than one retort is venting at any one time. Similar rationale applies to labor demand, so that no more than one retort is being loaded or unloaded at any one time.
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Almonacid-Merino SF, Simpson R, Torres JA (1993) Time-variable retort temperature profiles for cylindrical cans: batch process time, energy consumption, and quality retention model. J Food Process Eng 16(4):171–187
Balzhizer RE, Samuels MR, Eliassen JD (1972) Chemical engineering thermodynamics. Prentice Hall, NJ
Barreiro J, Perez C, Guariguata C (1984) Optimization of energy consumption during the heat processing of canned foods. J Food Eng 3:27–37
Bhowmik SR, Vischenevetsky R, Hayakawa K (1985) Mathematical model to estimate steam consumption in vertical still retort for thermal processing of canned foods. Lebensm Wiss Technol 18:15–23
Datta AK, Teixeira AA, Manson JE (1986) Computer based retort control logic for on-line correction of process deviations. J Food Sci 51(2):480–483, 507
Simpson R, Aris I, Torres JA (1989) Sterilization of conduction-heated foods in oval-shaped containers. J Food Sci 54(4):1327–1331, 1363
Simpson R, Almonacid S, Torres JA (1993) Mathematical models and logic for the computer control of batch retorts: conduction-heated foods. J Food Eng 20(3):283–295
Simpson R, Almonacid S, Teixiera A (2003) Optimization criteria for batch retort battery design and operation in food canning plants. J Food Process Eng 25(6):515–538
Simpson R, Cortés C, Teixeira A (2006) Energy consumption in batch thermal processing: model development and validation. J Food Eng 73(3):217–224
Singh RP (1977) Energy consumption and conservation in food sterilization. Food Technol 31(3):57–60
Teixeira A, Dixon J, Zahradnik J, Zinsmeiter G (1969) Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technol 23(6):845–850
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer International Publishing Switzerland
About this chapter
Cite this chapter
Holdsworth, S.D., Simpson, R. (2016). Total and Transient Energy Consumption in Batch Retort Processing. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_15
Download citation
DOI: https://doi.org/10.1007/978-3-319-24904-9_15
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-24902-5
Online ISBN: 978-3-319-24904-9
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)