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Static Retort comes in a variety of options. Steam only static retorts are recommended for use with metal cans of up to 150 mm diameter. Water Rain option retorts are for metal cans over 150 mm diameter, glass containers and paperboard cartons. Steam-Air option retorts are for flexible pouches and plastic containers. The principle behind any food sterilization or pasteurization process is to balance the key elements of temperature, pressure, time and dynamics to ensure the desired product quality and required production levels, while keeping power and raw material usage to a minimum. Using these variables, you can select the ideal sterilization recipe for you that will achieve your requirements in the most effective and economical way. The simplest and most effective means of storing a large part of our food supply is by canning and pouching in which preservation by heat or thermal processing is used to provide a safe and palatable product. The thermal processing of canned and pouched foods, commonly known as “cooking, retorting, or processing” is the application of heat at a specified temperature for a specified time. This operation has two fundamental purposes. The first is to produce a commercially sterile product. The product is contained in a hermetically sealed container and is subjected to heat treatment at a temperature and for a time sufficient to destroy all organisms that might adversely affect the consumer’s health. Heat treatment also destroys more resistant organisms that could produce spoilage under normal storage conditions. The second purpose is to cook the food to a point where a minimum of further preparation is necessary for its consumption.