-
In the food thermal processing industry, 121°C (250°F) is one of the most familiar figures. Many people assume that food is always safe once it reaches 121°C, and some manufacturers even use 121°C as a fixed sterilization temperature when developing new products. However, this is a common misunde...Read more »
-
In high-pressure sterilization processes for food and beverages, maintaining temperature uniformity during heating and holding stages is essential. However, the performance of the cooling system is equally critical to product safety and quality. As the final key stage of the retort process, the c...Read more »
-
Steam Retorts & Water Spray Retort are basically standard high pressure/high temp sterilizing apparatus available in food processing applications today. The ultimate goal of both machines is to render food commercially sterile by using high process temps at or near 121 ℃. The high temperature...Read more »
-
Appropriate sterilization intensity can guarantee food safety. However, excessive high-temperature sterilization will noticeably impair the taste and flavor of food.This excessive sterilization renders an unfavorable affect on dairy products, meals having ready to eat foods, snacks, beverages and...Read more »
-
In food processing, bag swelling is a common issue that adversely affects product quality and brand reputation, manifesting specifically as packaging bulging or deformation, and in severe cases, leading to packaging damage or spoilage of contents. Bag swelling rarely results from a single factor;...Read more »
-
Why do sterilisation results differ even at the same temperature of 121°C? — In the food processing industry, many companies hold a common misconception regarding high-temperature sterilisation: “If a product is sterilised at 121°C, it must be safe.” However, in actual production, the following s...Read more »
-
In the modern food processing industry, sterilization kettles, as the core equipment for ensuring food safety, have increasingly attracted attention to their energy consumption issues. To improve overall energy efficiency and reduce operating costs, heat recovery systems have gradually become an ...Read more »
-
In recent years, with the growing awareness of health-conscious consumption, herbal beverages have gained increasing market attention for their “natural” and “refreshing” characteristics. From traditional herbal teas to compound plant-based drinks, product varieties continue to expand. However, d...Read more »
-
Recently,Chairman Liu of the China Canned Food Industry Association, paid a visit to DTS for an exchange and inspection. General Manager Xing of DTS, along with the core management team, accompanied him throughout the visit, extending a warm welcome. During the tour of the production workshop, Ch...Read more »
-
As consumption continues to upgrade, the ready-to-eat food sector is increasingly shifting toward premium, functional, and nourishing products. As a representative niche category, fish maw porridge has gained rapid market attention by combining “nutritional value” with “ready-to-eat convenience.”...Read more »
-
As the market for infant and toddler complementary foods continues to grow, consumer demand is gradually shifting from a basic expectation of “safety and controllability” to a comprehensive focus on “safety, nutrition, and quality.” Against this backdrop, thermal processin...Read more »
-
In recent years, the market demand for canned beef, canned meat products and ready-to-eat canned meals has grown steadily. The technical level of sterilization directly affects food safety, taste and shelf life. As most canned meat products are low-acid foods, modern sterilization equipment adopt...Read more »