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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