The retort is heated until the medium (steam or water) reaches a set processing temperature, usually between 115°C and 121°C . Pressure is simultaneously increased to 15–20 psi above atmospheric pressure to prevent the pouches from bursting. Holding/Cooking Stage ( Ptcap P sub t
The "thin profile" of retort pouches offers significant logistical and quality benefits compared to metal cans: (PDF) STERILIZATION OF FOOD IN RETORT POUCHES STERILIZATION OF FOOD IN RETORT POUCHES
Cooling water is introduced to rapidly lower the temperature. Maintaining overpressure during this stage is critical to prevent a sudden internal vacuum that could compromise the pouch seals. Key Advantages Over Traditional Canning The retort is heated until the medium (steam