1. 1 5 September, 2015 Different Retorts for Different Products & Packages by Rajiv Sood

2. 2 5 September, 2015 The Goal of Retort Processing is to obtain commercial sterilization by the application of heat in such a manner that it inactivates organisms of significance to public health. A product of `MASTER FOODS’, having more than 100 LAGARDE retorts in use

3. 3 5 September, 2015 FOOD & PACKAGE DIVERSITY Enormous range of products & Packaging Continuously expanding There can not be just one type of retort as ‘OPTIMAL’ for all the types of products and packaging every different product requires different optimal heat transfer method.

4. 4 5 September, 2015 GENERAL RANGE OF RETORTS Types of retorts using different process 1.Full immersion into hot water 2.Cascading water 3.Steam/air with overpressure 4.Pure steam Still or rotary. LAGARDE makes first three types of retorts at its own factory in France

5. 5 5 September, 2015 Full immersion retort Preheated water rapidly transferred to Process vessel. Direct steam injections in Process vessel till final temp; overpressure applied by compressed air introduction. After sterilisation, hot water is pushed back to the Storage Vessel tank for reheating before next batch. Cold water is used to cool the product. A Process Vessel & a Storage Vessel.

6. 6 5 September, 2015 Hot water cascading retort Pressure is independent from temperature values. Vertical water circulation is ideal for round cans or glass jars, but is not most suitable for flat or square packaging because of the umbrella phenomenon which creates temperature gradient between the points closer and farther from the point of water spray. Small qty of water at the bottom of retort re- circulated by pump and evenly distributed on baskets. Heating and cooling of this water is made through a plates heat exchanger.

7. 7 5 September, 2015 Steam / Air retorts In 1972, LAGARDE developed the first steam/air horizontal retort for food processing and patented it. At the start of cycle air is evacuated till 95-100°C is reached, to get the best heating transfer for come up in the first minutes of sterilisation when most of heat penetration is done. To counter the internal pressure built up, air is introduced. A high velocity fan circulates steam air mix along contours of packs for homogeneous temperature distribution to all products location;.... contd

8. 8 5 September, 2015 Steam / air retorts Cooling is preceeded by a pre-cooling stage and condensed steam with some amount of make up water is re-circulated and sprayed over products. Plate heat exchanger enables to use a cooling tower or water and heat recovery.

9. 9 5 September, 2015 Other Equipment/Services Pilot / R&D Handling Accessories Plant automation Turnkey plants in association with the associates for the South Asian region, DAMIAN India

10. 10 5 September, 2015 LAGARDE RANGE OF RETORTS 1.Steam / air, Static dia 1300 to 2000 mm from 1 to 6 baskets, single or double door. 2.Steam / air Rotary 1600 & 1800 mm up to 5 baskets 3.Hot water spray Static dia. 1300 to 2300 mm from 1 to 8 baskets. Single or double door. 4.Hot water spray Rotary dia. 1600 mm from 1 to 6 baskets 5.Full water immersion Rotary dia. 1300 mm 1 to 5 baskets 6.Lab unit, static and rotary, single or multi process, dia. 600, 900, 1300 mm 7.Handling equipment: Basket loader and unloader, manual, semi-automatic, full automatic 8.Full automatic batch retort system Now a days a retort manufacturer is to recommend the most suitable type of retort, as against in the past when only a limited types of retorts could answer most of the needs of the customers since the retort packaging was of limited type like can and glass.

11. 11 5 September, 2015 Selection of the retort Right or wrong decision in retort selection will impact the operations optimally or sub-optimally for 25 years or even more. Shape and Type of the container Product type Energy Efficiency Growth plans

12. 12 5 September, 2015 Right Equipment Our Vision 1.Bottles, cans, pouches, trays etc. 2.Liquid, solid, pasty products 3.Consumption of power, water per batch 4.Diversification into other products and/or packaging in the future. CONSIDERATIONS

13. 13 5 September, 2015 Some of our references in the Indian food culinary PAVL

14. 14 5 September, 2015 Your contacts In France: Rodrigo Marquez/ G Palmino Societe Lagarde Z.I. Les Plaines – No 5 bis 26780 Malataverne France Tel: +33 (4) 75 90 58 58 Fax +33 (4) 75 90 58 48 Email: lagarde@lagarde- autoclaves.com www.lagarde-autoclaves.com In India: Rajiv Sood DAMIAN Foods G 73, Site V Gr. NOIDA Industrial Area. U.P. 201306 INDIA Tel: +91 (120) 3099175, 2341611 Fax: +91 (11) 22500324 Email: info@damianfoods.net www.damianfodds.net