FOOD TECHNOLOGY

Detailed explanation-1: -In the food industry, pressure cookers are often referred to as retorts, meaning “canning retorts", for sterilization under high temperature (116–130 °C).

Detailed explanation-2: -retort, vessel used for distillation of substances that are placed inside and subjected to heat. The simple form of retort, used in some laboratories, is a glass or metal bulb having a long, curved spout through which the distillate may pass to enter a receiving vessel.

Detailed explanation-3: -Retorting is heating of low acid foods prone to microbial spoilage in hermetically sealed containers to extend their shelf life. The goal of retort processing is to obtain commercial sterilization by application of heat.

Detailed explanation-4: -Retorting produces a shelf stable food. product that does not require refrigeration. The retorting process involves sealing a food product in a hermetically sealed container and applying sufficient heat to render the product commercially sterile according to FDA or USDA regulations.