Introduction to Retort Processing
Food preservation by heating is being popular among consumers since Second World War. It is one of the most widely used processing techniques for the longer shelf life of various foods and facilitates guaranteed destruction of spoilage causing micro-organisms. Being a student of Food Science and Technology creates a need to learn the basics of Retort Processing modern age canning. It also serves the purpose of making Indian traditional foods to a larger number of consumers.
This course on retort processing is designed in such a way that those FBOs who don’t even have a Food science background will also get the necessary knowledge which is practically helpful to him/ her. The course presented by FoodTech Pathshala includes basics of retort, opportunities in retort processing, different market trends, packaging materials used and mathematical calculations involved in the retort processing. The course instructor is a renowned Food Technologist having Good experience in retort processing.
Lecture 1 Title: RTE Market trends
Description: Here the students will get an overview of RTE market and opportunities for the same
Lecture 2 Title: Retort processing basics
Description: Here the students will get an introduction to the retort processing technology
Lecture 3 Title: Modes of operations of retort
Description: Here the students will get an overview of how retort operates, types of retort, modes of heating in retort
Lecture 4 Title: Packaging options and case studies
Description: Here the students will get an overview of packaging options used in retort technology, which type of packaging is suitable for which type of product followed by typical steps in retort processing and then few of the case studies.
Lecture 5 Title: Thermal processing calculations – I
Description: Here the students will get an introduction to the microbial destruction kinetics, D value, z value, F value etc.
Lecture 6 Title: Thermal processing calculations – II
Description: Here the students will get an introduction to the Ball method relating time-temperature of the product, how F0 value is calculated and how to optimize the process for any product.
Dr Sagar Gokhale is the Co-founder and owner of Ojman Foodbio which is involved in manufacture of herbal tea, dry mixes, fruit syrups, etc. It has business in both B-to-B as well as retail sector. He has worked with Pune based company, “Kwanza Animal Health” for development of dog “treats”. He has also worked with Mumbai based company, “Hi-Media” on statistical optimization of fermentation media to maximize cell production. He was visiting lecturer for Advances in Food Technology for M.Tech. Foods and Food Engineering for B.Tech. Foods at Department of Food Engg. & Tech., Institute of Chemical and Visiting lecturer in Chemical and Biochemical Engineering: Integrated M.Tech.-Ph.D. course at Department of Technology, University of Pune. He is completed PhD and MTech from ICT Mumbai.
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