Operation Research Assignment Help, Conclusions and recommendations , Conclusions and Recommendations Conclusions should be drawn with direct reference to the objectives of the study. The annual cost of operation was generally $100,000-$500,000; a few ARIF cost $1 million-$2 million per year. Ready-to-use retort pouches are flexible packages made from multilayer plastic films, both with or without aluminium foil as one of the layers. The attributes of flexible containers offer benefits for the consumer, retailer, and manufacturer alike (Coles & Kirwan, 2011):1. Retort pouches have the tendency to burst open due to the development of internal pressure developed by expansion of headspace gases during retorting. Turn OFF steam valve (V2) ii. Table 26.3. Cannery retort operation and procedure to cope with modern can‐handling methods * J. D. Felmingham. It is further required that the material shows no evidence of delamination, degradation, or foreign odor when fabricated into pouches. This step drains the water from the retort. Sealing is an important operation in the processing and packaging of retort pouches. The most commonly used retort pouch is a three-ply laminate of polyester, aluminum foil, and polypropylene. A retort pouch is made up of plastic and metal foil laminate pouch, with 3 or 4 wide seals usually created by aseptic processing, allowing for the sterile packaging of a wide variety of drinks, that can range from water to fully cooked, thermo-stabilized meals such as ready-to-eat meal that can be eaten cold, warmed by submersing in hot water, or through the use of a heater, lighter in weight and less expensive to ship. Reduced heat exposure results in improvements in taste, colour, and flavour; there are also fewer nutrient losses. requires less heating to sterilise its contents, the nutritional quality and the sensory profiles for such products is higher (Krochta, 2007). Zinc processing, the extraction of zinc from its ores and the preparation of zinc metal or chemical compounds for use in various products.. Zinc (Zn) is a metallic element of hexagonal close-packed (hcp) crystal structure and a density of 7.13 grams per cubic centimetre. (1970) reported that the final fill level should not be within 1.5 inches of the open top of the package so as to minimize product contamination of the seal area. Typically, the sterilization temperatures vary from 230°F/110°C to 275°F/135°C. Different types of retort systems and their operations are thoroughly described by different authors (Lampi, 1977; Venugopal, 2006; Yamaguchi, 1990). The case study in Chapter 13 demonstrates an intelligent oxygen sensor system for beer freshness (Hempel et al., 2013a). In this method the air within the pouch is reduced to a minimum by stretching both sides of the pouch prior to sealing. Increasingly convenient packaging methods and rising recycling rates have created new challenges for the canning industry. Retort pouches are composed of multiple layers (for example, aluminum foil, polyethylene) and one of them is a thermal, plastic material or coating, which becomes fluid on heating, and serves as a sealant. It is intended to remove all air from the inside of the equipment by injecting steam. The liquid to be distilled is placed in the vessel and heated. Since the permeability of carbon dioxide is 3–5 times higher than that of oxygen in most plastic films, it must be continuously produced to maintain the desired concentration within the package (Ozdemir and Floros, 2004). Methods of sealing flexible polymeric film pouches have been reviewed thoroughly (Brown and Keegan, 1973; Young, 1975), as has the type of sealing equipment used (McGillan and Neacy, 1964). This retort is used for sterilisation of laboratory canned products. Acceptable limits for microbial quality were maintained for 16 days when packaged in air using ethanol emitters with no negative effect on product sensory quality (Hempel et al., 2013d). The term ‘retort pouch’ is used to describe a flexible or semi-rigid package made from heat-resistant laminated plastic, into which food products are placed, sealed and sterilized at temperatures up to 121°C. The operation named venting is a step in the sterilization process in retorts using steam pressure. Pflug (1964) and Pflug and Borrero (1967), using both laboratory and commercial batch retorts, made a comparative study of steam, steam–air mixtures and water as the processing media. While offering the advantages of a long shelf life and low prices, canned food suffers from a poor consumer perception of healthiness and taste quality (O'Halloran, 2013). R. J. Leigh. The development of metal and glass containers capable of withstanding added internal pressure was a major breakthrough. Such materials can also withstand the rigours of handling and distribution. The materials employed in the manufacture of retort pouches used for muscle-based cooked food products must possess or provide the following essential attributes economically (Potter, 2008): superior barrier quality to gas, water and light (for long-term storage of muscle food products); ability to form and hold an adequate pack seal (to deliver containment); toughness and puncture resistance (for physical protection during processing and distribution); flexibility and capability of being processed (to withstand thermal processing (usually 115–121 °C), chilling, handling, retail demands, consumer demands); inertness, so as not to impart any taint or odour to the contents; ability to meet the requirements of local and international food contact and other regulatory standards. 10 (603 × 700) can. The retort pouch is a plastic-based laminate structure that can be thermally processed like a metal can or glass, making it a shelf-stable food product. Also, the environmental considerations of disposing of traditional packaging after use has become centre stage with respect to green solutions to modern living (O'Sullivan and Kerry, 2012). 3. Preformed, Lampi, 1977; Venugopal, 2006; Yamaguchi, 1990, Packaging of ready-to-serve and retail-ready meat, poultry and seafood products. Looking to the consumers' demand for chemical preservative-free foods, food manufacturers are now using naturally occurring antimicrobials to sterilise and/or extend the shelf life of foods (Han, 2005). Pouch film is supplied to the processor either as roll stock or as preformed pouches. Sauces and curry products, however, can be packed instantaneously in pouches that are produced from laminated rolls which are simultaneously formed, filled and sealed (Yamaguchi, 1990). This ecosystem comprises researchers, educators, and practitioners in its core along with end users, universities, and funding agencies. It is important in the operation of steam static retorts to remove air before starting the process as air pockets can create “cold spots”, this process is referred to as venting. Processing and packaging technologies which are accepted by the market and adopted by the industry will have to become more efficient, consistent and leaner in activity if future global challenges are to be met as the consumer has become very much more discerning with respect to the origins of the food they consume (O'Sullivan and Kerry, 2008). Sekihan (steamed waxy rice with red beans) accounts for 80% of all retort rice in Japan. A middle layer of aluminum foil is used to increase product shelf life by acting as a barrier to passage of light, water, and oxygen. Active packaging systems can include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and antimicrobial packaging technologies (Kerry et al., 2006). Optical oxygen sensors are thus a novel and effective way of nondestructively detecting and monitoring oxygen (Papkovsky, 1995, 2004) within product packages. If the process requires the retort to be held for a time at a certain pressure or temperature, use the steam pressure regulator valve and valve (V2) in combination Never use the Safety Interlock Valve for this operation. In the case of products consisting of solid contents, pouches are filled with solids, together with some liquid, and sealed using a vacuum-sealing machine. Rodríguez-Calleja et al. As the food industry moves toward central processing that employs MAP and VSP, processors may need to overcome consumer preference for fresh meat that is bright red in colour and packaged with the traditional PVC overwrap (O'Sullivan and Kerry, 2008). R.K. Gupta, P. Dudeja, in Food Safety in the 21st Century, 2017. Figure 15.2 illustrates the current configuration of this pouch. It consists of a spherical vessel with a long downward-pointing neck. The use of a nondestructive method of O2 detection to monitor O2 levels in different forms of food packaging provides information as to the package environmental conditions of a food product throughout storage and shelf life (Hempel et al., 2013b,c). To Stop the Retort. Once this temperature is reached, the product is cooled, labelled and stored (Balachandran, 2002; Madhwaraj et al., 1992; Venugopal and Shahidi, 1998). The increased costs of petroleum will continue to drive the demands for biobased packaging materials (Cutter, 2006; Marsh and Bugusu, 2007; O'Sullivan and Kerry, 2009, 2012). The material must be suitable for food packaging, not imparting odors or flavors to the product. However, in food packs containing pressure-sensitive valves, once internal pack pressure mounts to unacceptable levels, the one way valve system open to allow the release of gases or steam until the pressure is relieved, upon which the valve closes again. Hot-bar sealers and impulse sealers are commonly used for retort pouches (Tsutsumi, 1974, 1975). The retort pouch is a flexible, heat-sealable, flat container capable of withstanding the high temperature (121 °C) required for pressure-processing rice and other low-acid foods. Super-heated steam is generally used because it causes less moisture condensation in the pack seal area. Products may be hot (> 63°C) or cold filled into the pouch. By incorporation of the preservative effects directly into packaging, preservation may be maintained which will compensate for any removal of preservative effect from actual food products (O'Sullivan and Kerry, 2012). Energy requirements for container construction are less than that for cans. Active packaging also refers to the incorporation of additives into packaging systems with the aim of maintaining or extending product quality and shelf life. Aluminium provides a complete barrier to oxygen, light, moisture and aroma. In this technique food which is first prepared (raw or cooked) is sealed into the retort pouch. The container lid may be peeled open or cut with a knife. Ahvenainen (2003) defined active packaging as packaging, which ‘changes the condition of the packed food to extend shelf-life or to improve safety or sensory properties, while maintaining the quality of packaged food’. Steam–air mixture and water-immersion over-pressure retorts are commonly used for thermal processing of food in retort pouches. Cruz-Romero, J.P. Kerry, in Processed Meats, 2011. The use of optical sensors has been previously shown to be a valuable and novel tool in determining the excess levels of O2 in low O2 packaging formats due to packaging containment failures brought about predominantly by the physical damage to packaging materials during the pack-forming process (Hempel et al., 2012). Search for more papers by this author. retort oil shale Prior art date 1976-02-09 Legal status (The legal status is an assumption and is not a legal conclusion. ‘Operation Swift Retort’ and deterrence stability in South Asia. Carbon dioxide scavengers or absorbers (sachets), consisting of either calcium hydroxide and sodium hydroxide, or potassium hydroxide, calcium oxide and silica gel, may be used to remove carbon dioxide during storage to prevent bursting of the package (Kerry et al., 2006). Operations management is a broad area of business management that involves labor relations, statistics, manufacturing control, and policy creation, among other things. These containers require an air overpressure to counteract the natural expansion of the gases present in the headspace and those released from the food as it rises in temperature. Although only for a short period of time, great quantities of steam are used, making venting an expensive operation. As for cans, overfilling pouches should be avoided because it not only increases the potential for contamination of the sealing area, thereby causing seal failure, but could also lead to the under-processing of the cooked food product because of the greater product volume which would cause an increase in the overall thickness of the pouch. Advantages for the retailer include savings in shelf space and the shape makes it easier for the retailer to handle and display the product. Other polymers made from renewable resources include polysaccharides such as alginates, carrageenans, chitosan/chitin, pectin and starch (O'Sullivan and Kerry, 2012). Also, antimicrobial substances incorporated into packaging materials can control microbial contamination by reducing the growth rate and maximum growth population and/or extending the lag phase of the target microorganism, or by inactivating microorganisms by contact (Quintavalla and Vicini, 2002). "The outstanding courage and professional excellence displayed by brave air warriors of Pakistan Air Force during Operation Swift Retort is a manifestation of our resolve and capability. - power requirements for retort operation about 25 kw of electricity - cooling water for gas coolers and scrubbers -oil or natural gas for start-up and emergency heating of inert rinsing gas. An additional mesh restraint is placed over the trays to restrict pouch inflation and distortion during the retort process (Jeffs, 1984). This pre-formed pouch is fabricated from 51 μm thick ionomer or polyethylene film laminated or extrusion-coated on 9 μm thick aluminum foil, which is then laminated to 13 μm thick polyester. Carbon dioxide emitters function on the basis of suppressing microbial growth. As reported previously, the traditional retorted package is the metal can processed in a steam atmosphere, although glass jars, pouches and flexible plastic or aluminium trays can now be thermally treated in steam or hot water (Tucker, 2006). Vacuum chamber (Goglio, 1968), counter-pressure (Tsutsumi, 1972), steam flush (Schulz and Mansur, 1969) and water head pressure (Heid, 1970) are some of the methods employed to remove air from retort packs prior to sealing. The retort pouch is a space-saving package by merit of its design. The popularity of retort pouch product formats is increasing as the appeal for the traditional can is stagnating or falling with some sources predicting that canned desserts and sauces will completely disappear by 2020 (Holter, 2011). Retort Control Software – Capabilities, Compliance and an Introduction to Retort Room Validation, In-Container Sterilization – Critical Factors, Pros and Cons of Batch versus Continuous and Aseptic Sterilization of Shelf-Stable Foods and Beverages, Understanding the Causes of Stainless-Steel Corrosion in Retorts and Practical Steps to Prevent Corrosion – a Primer, Come Up Vent Closed (A Sterilization Step). Ethanol has been demonstrated to extend the shelf life of packaged bread and other baked products, where ethanol vapours have been shown to be effective in controlling Aspergillus and Penicillium species and various spoilage yeasts (Brody, 2001). M.C. On the inside of the pack, PP film is in direct contact with the food product and provides an exceptionally strong heat seal that can withstand all of the pressure and temperature demands of retorting, flexibility, strength and inertness on the packaged cooked meat product in contact (Downing, 1996), contributing to a product shelf-life at least equal to that of retorted cans. The proposed se mi ... Retort pouch processing of Rogan josh will thus, help to increase the market demand for such traditional products due to convenience and ready to eat features. A problem affecting all carbonisers constructed of steel is corrosion by acetic and related acids evolved during carbonisation. x. Conclusion. retort steam air pressure valve Prior art date 1926-03-12 Legal status (The legal status is an assumption and is not a legal conclusion. DataTrace data loggers are commonly used in retort sterilization of food processing.

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