How to produce High quality Retort Processed foods with highest level of safety ?

First and foremost the processor should understand the behavior of the product to be processed. He should know the following important factors about the product, pouches and retort. The pH value of the product The maximum temperature which the product can withstand before it loses its basic qualities and nutrient values. (holding temperature) The maximum […]

How to protect the containers from spoilage during Retort processing

It is very important to study the behaviour of flexible containers during the retort processing to make sure that the containers are not exposed to high stress and stretching during the processing. Over stretching of the flexible containers lead to the loss of barrier properties and in turn fail to achieve the shelf life. During […]

What are the critical parameters in Retort Processing ?

When ever the processsor develop retort processing technology, he should consider the following important parameters :- Container type ( cans, pouches, plastic trays, glass bottles) Container Size Container Material ( transparent or aluminium foiled pouches) Orientation of the containers inside the retort ( vertical or horizontal) Selection of Secondary packages Type of Retort available ( […]

How to select the equipments for validation and process monitoring ?

The equipments used for Validation and Monitoring should be highly accurate and reliable. Even an error of 1 deg C will change the Fo values by 26%. So it is recommended to have a system with an accuracy of +/- 0.1 deg C. The measuring sensors should have thin needles made up of materials with […]

How important is 1 deg C in Retort Processing applications ?

Even 1 deg C is very important in Retort Processing. An error of 1 deg C during sterilization time ( at 121 deg C ) will change the Food Sterilization value ( Fo value) by 26%. For example, if the processor is planning to process 5 minutes at 121 deg C for a specific product. […]

How to minimize Retort Processing problems ?

To minimize these problems, it is recommended to use high accurate and reliable systems to do regular monitoring of the processing in conjunction with the validated data. Thermocouple probes with needle probes can be used to insert into the cold spot of the containers and it could be positioned at the cold spots of each […]

How safe is Retort Processing?

Validation strictly confirms that a specific processing procedure is pre-defined for only one type of processing for one type of product. Changes in the size or type of pouches, initial temperature, head space, product recipe, composition, orientation, loading pattern, cooling water temperature, changes in the number of products loaded in one batch etc will nullify […]

Validation or Regular Monitoring ? Which is better for Retort Processing ?

  Validation includes Heat Distribution and Heat Penetration Studies. Heat Distribution Tests are designed to ensure that the sterilizer is at a uniform temperature inside the process chamber throughout the process. The Temperature Distribution Tests should be designed to locate the slowest heating area in the sterilizer. Once the slowest heating areas are located, the […]

What data are required by the processor to process Retort Processed Ready to Eat Foods ?

If the processor is producing retort processed food based on the technology developed by a technologist or technology transfer centre, the following data should be obtained in order to produce safe and high quality products. Food Sterilization Value ( Fo value of the product) Cook value ( Co value of the product) Co value during […]

What is Retort Processing Technology ? How to develop the Technology ?

Actually speaking, there is no specific technology for processing any specific product in any specific flexible containers. But there are good guidelines for processing the food in flexible containers. Fo-value recommendations and technology guidelines from any technologists or institutes are to be understood as general guidelines at best and should always be applied in trial […]

What are Retort Processed Ready to Eat Foods ?

  Ready To Eat, Shelf Stable, Retort Sterilized Foods are completely cooked foods packed in airtight containers, which could be preserved at room temperature for a long period of time without the necessity of freezing, cooling and drying. The thermally-processed retort pouch foods are waterproof, weatherproof and bug proof.  The Shelf Life of Ready To […]


What are Retort Processed Ready to Eat Foods ? What is Retort Processing Technology and how to develop the same ? What data are required for producing RTE Foods ? Validation or Regular Monitoring ? How important is 1 deg C in Retort Processing applications ? How to select the equipments for validation and process […]

Frequently Asked Questions


We offer consultancy services from renowned food processing consultants who can help you in many ways.


We offer training to the following fields. Retort Processing Pasterurization etc

Application Support

We offer the complete application support including process training, documentation, validation support, R & D support etc.


We offer a wide range of fittings and fixtures suitable for different types of applications. The fittings help to mount the measuring needles exactly at the cold spot of the sealed containers and make sure that it is air tight and water tight.


Ellab Software is fully compliance to FDA / USDA and other international regulatory agencies. The software is user friendly


We offer dedicated systems for the following applications              

R & D Systems

We offer systems which are designed for Research and Development applications. The process technology could be developed using Temperature, Pressure, Rotation and Deflection. The following data could be derived using Ellab R & D system for Retort Processing applications Food Sterilization values Cook values Pasteurization Values Enzyme Inactivation values Temp of the medium Temperature of […]

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