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MOD 30ML Demonstration Guide
Introduction
Canning is a process of packaging and preserving the food in hermetically sealed containers. Retorting is
one of the most important steps in the canning process. It is a batch process. It is a batch process involving
thermal processing or cooking of canned product to destroy spoilage organisms in the food and is done by
using horizontal or vertical vessels called retorts.
The Control System:
The application is a batch process and involves the following steps:
1.
Load Retort with canned product
The batch starts by loading cans (metal containers or glass jars) into the retort. The retort door is then
closed tightly and the air inside the retort is vented out.
2.
Cooking
The canned product is cooked next. This is done by passing either steam or water into the retort. The
temperature is raised to around 250 deg. F and the spoilage organisms in the canned product are
destroyed.
3.
Pressure relieve
The retort pressure, attained as a result of cooking at high temperature in a closed vessel is relieved
before the product is taken out. If the retort is filled with small cans, then the pressure can be relieved
immediately by blowing down to atmospheric pressure. If the cans are large, the retort pressure has to
be lowered slowly and then blown out. The cooling or relieving cycle can be chosen as desired to
match the retort and can size.
4.
Drain Retort
The water in the retort is drained out after the pressure is relieved. The retort door is opened next. The
product can now be cooled at atmospheric pressure by passing water if desired.
5.
Unload Retort
The cans are removed from the retort. The can filled baskets are passed through a cooling canal for
further cooling.
The application and the control system is shown in Figure 1.
Retort.DOC 11/12/99
Canning / Retort Control System
ABB Instrumentation
INDUSTRY: Food & Beverage
Retort / Canning Demonstration
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Summary of Contents for ABB MOD 30ML
- Page 1 ABB Instrumentation MOD 30ML Demonstration Guide INDUSTRY: Food & Beverage Canning / Retort Control System Introduction Canning is a process of packaging and preserving the food in hermetically sealed containers. Retorting is one of the most important steps in the canning process. It is a batch process. It is a batch process involving thermal processing or cooking of canned product to destroy spoilage organisms in the food and is done by using horizontal or vertical vessels called retorts.
- Page 2 Demonstration Guide The MOD 30ML is performing the process simulation as well as the retort control. No physical input/output are used in the simulation. The demo is setup in such a way that the entire batch can be run from the front of the instrument.
- Page 3 Look for: The pressure display will display PRESSURE and the value of the pressure at the top. Activity: You have two options now to continue: Select Pressure cooling for the batch and select the cooling cycle. Do not select pressure cooling so that all the pressure will be relieved by venting out.
- Page 4 Benefits: • The entire batch can be run from the instrument displays. • The operator can display and manipulate on one instrument, all process and calculated values associated with the process unit. • The displays are programmable and are highly interactive. Instructions and guidelines on how to run the batch and how to control the process are displayed right on the instrument display and it makes it simpler for even an inexperienced operator to operate.