Food Biochemistry and Food Processing (2 edition)

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38 Thermal Processing Principles 745

monitored, depending on the programmed temperature param-
eters. The pressure is also independently controlled from the
temperature by injecting or venting compressed air.

Continuous Retorts

In continuous retort, filled and sealed containers are contin-
uously moved from the atmospheric condition into steam-
pressurized environment for desired degree of processing. In
this process, cans enter a continuous retort and are instanta-
neously at the processing temperature; therefore, the process
time is exactly the residence time of the cans within the retort.

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