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Table 9 Comparison between batch and continuous retorts [75, 77, 78]

From: A review on mechanisms and commercial aspects of food preservation and processing

Criteria

Batch retort

Continuous retort

Capital investment

Low capital investment and higher flexibility

Initial investment is high

Throughputs

Lower

Higher

Energy

Energy and labor intensive

Provides scope for energy saving

Time of heating to sterilization temperature

2–6 h

0.5–3 min

Sterilization time

20–60 min

15–90 s

Cooling time after sterilization

4–10 h

5–10 min

Food items

Useful in food processing operations which produce a mix of products in a number of package sizes

Baby foods in jar, pet foods, soup, canned meat, and beverages; acidic foods such as tomato products