Abstract
Among problems confronted by canned food plants with batch retort operations are peak energy/labor demand, underutilization of plant capacity, and underutilization of individual retorts. In batch retort operations, maximum energy demand occurs only during the first few minutes of the process cycle to accommodate the venting step, while very little is needed thereafter in maintaining process temperature. In order to minimize peak energy demand it is customary to operate the retorts in a staggered schedule, so that no more than one retort is venting at any one time. Similar rationale applies to labor demand, so that no more than one retort is being loaded or unloaded at any one time.
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Holdsworth, S.D., Simpson, R. (2016). Total and Transient Energy Consumption in Batch Retort Processing. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_15
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DOI: https://doi.org/10.1007/978-3-319-24904-9_15
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