Repond to both Discussion post at the Buttom. According to Retorts.com, a retort

Repond to both Discussion post at the Buttom.
According to Retorts.com, a retort the high temperature in a retort is used to destroy pathogenic organisms that could be in or on food in a container. The higher the temperature the less amount of time that it needs to be exposed to the heat in order to kill anything off. As the temperature rises, the pressure also rises inside the retort which will seal the container so that no new bacteria can get into the container after everything is killed. According to retorts.com there is also a method of over pressure, which is important in the cooling process so that everything that has just been sterilized does not hold on to microscopic spoilage organism. There are still bacteria which can withstand temperatures above the temperature of the retort, so in overpressure the product must be cooled to a temperature below what these organisms can reproduce at so that there is not continued bacteria growth in the food.
Growing up my mother always did a lot of canning in the fall that we would use through the winter months to have fresh vegetables to use in cooking. One thing that was also made sure of was that you had to get the water bath to boiling before leaving the cans in the water for a certain amount of time, and at a certain pressure depending on what you were canning. The best way to tell once they were removed that they sealed as they should have was listening to the “pop” of the lids on the jars as they cooled on the counter. If one did not “pop” it typically did not seal well and we knew that this one needed to go in the fridge and be used right away as it was not shelf stable.According to Retorts.com, a retort the high temperature in a retort is used to destroy pathogenic organisms that could be in or on food in a container. The higher the temperature the less amount of time that it needs to be exposed to the heat in order to kill anything off. As the temperature rises, the pressure also rises inside the retort which will seal the container so that no new bacteria can get into the container after everything is killed. According to retorts.com there is also a method of over pressure, which is important in the cooling process so that everything that has just been sterilized does not hold on to microscopic spoilage organism. There are still bacteria which can withstand temperatures above the temperature of the retort, so in overpressure the product must be cooled to a temperature below what these organisms can reproduce at so that there is not continued bacteria growth in the food.
Growing up my mother always did a lot of canning in the fall that we would use through the winter months to have fresh vegetables to use in cooking. One thing that was also made sure of was that you had to get the water bath to boiling before leaving the cans in the water for a certain amount of time, and at a certain pressure depending on what you were canning. The best way to tell once they were removed that they sealed as they should have was listening to the “pop” of the lids on the jars as they cooled on the counter. If one did not “pop” it typically did not seal well and we knew that this one needed to go in the fridge and be used right away as it was not shelf stable.
2. Temperature and pressure are vital elements for a retort effectively complete its intended purpose. However, without both of these factors being correctly regulated and controlled, there is no guarantee that the retort will undoubtedly kill the spores, as seen in the case study. Regulating the temperature within a retort is done by regulating the steam pressure. Temperature and pressure have a fixed relationship, meaning as pressure increases, so does the temperature. Temperature is an important factor in inhibiting the growth of microbes, so by increasing the pressure within the retort, it is creating an uninhabitable environment for microbes to grow,
There are many different ways to measure and regulate the temperature and pressure within a retort, some of which are better than others. Another factor to consider is the quality of steam ( used as steam pressure). Low-quality steam has water spray within and has a significantly lower heat content than that of high-quality steam that lacks water spray. Additionally, if superheat is used during the venting process, this can lead to in inaccurate temperature reading from within the retort.
ReplyTemperature and pressure are vital elements for a retort effectively complete its intended purpose. However, without both of these factors being correctly regulated and controlled, there is no guarantee that the retort will undoubtedly kill the spores, as seen in the case study. Regulating the temperature within a retort is done by regulating the steam pressure. Temperature and pressure have a fixed relationship, meaning as pressure increases, so does the temperature. Temperature is an important factor in inhibiting the growth of microbes, so by increasing the pressure within the retort, it is creating an uninhabitable environment for microbes to grow,
There are many different ways to measure and regulate the temperature and pressure within a retort, some of which are better than others. Another factor to consider is the quality of steam ( used as steam pressure). Low-quality steam has water spray within and has a significantly lower heat content than that of high-quality steam that lacks water spray. Additionally, if superheat is used during the venting process, this can lead to in inaccurate temperature reading from within the retort.
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