Steam-flush-water-seal technique for removal of headspace air in retort pouches to near-zero levels.

Madhwaraj, M. S. and Sathish, H. S. and Vijayendra Rao, A. R. and Rangarao, G. C. P. and Mahendrapandian, S. (1992) Steam-flush-water-seal technique for removal of headspace air in retort pouches to near-zero levels. Lebensmittel Wissenschaft und Technologie, 25 (1). 87-89, 8 ref..

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Abstract

A simple technique, named the steam-flush-water-seal technique, is described, which is based on steam flushing and consequent formation of a water seal (thin film of condensed water) between the inner surfaces of the pouch near the opening, to reduce headspace air to low levels in retort pouches. Steam at 65 kPa is flushed through a steam injector (for 3 s) into the headspace of a filled pouch held laterally at the top in a specially designed pouch carrier. The pouch is closed automatically on withdrawal of the injector, resulting in formation of a water seal due to steam condensation. The high efficiency of this technique compared to conventional steam flushing is due to the water seal formed, which acts as a temporary hermetic seal prior to heat sealing.

Item Type:	Article
Uncontrolled Keywords:	AIR-; CONTAINERS-; PACKS-; POUCHES-; RETORT-POUCHES
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Aug 2021 09:26
Last Modified:	30 Aug 2021 09:26
URI:	http://ir.cftri.res.in/id/eprint/7987

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