Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.2.5.2.Precautions to be taken during heat processing

• Check and recalibrate the instrument attached to the retort.
• Jumble stack the cans so that steam easily circulate around the cans.
• Slowly and steadily bring up the retort to processing temperature/pressure.
• Prevent leakage of steam through the gasket of door.
• Vent the retort completely. There should not be any air inside the retort
• Maintain the temperature and pressure uniformly without fluctuations throughout the heat process.
• At the end of process, let out the steam steadily and not suddenly till all the steam escapes and pressure drops to “O”.
• Immediately cool the cans in good quality running water.