Food Engineering

Retort process

January 1, 2007


The Shaka process is an in-container sterilization process that reduces sterilization times by up to 95% compared with conventional static retorts, which can improve freshness, color and texture of food, says Allpax, the manufacturer.  This is achieved by imparting high levels of agitation to containers as they are sterilized, generating rapid mixing and heat distribution in the food.  The company has developed a new retort system specifically for this sterilization process.

Allpax; 985-893-9277; email: info@allpax.com