Retort

 Retort

In a chemistry laboratory, a retort is a device used for distillation or dry distillation of substances. It consists of a spherical vessel with a long downward-pointing neck. The liquid to be distilled is placed in the vessel and heated.

 

Retorts sterilize food after it is sealed in a container by steam or other heating methods. Typically, the sterilization temperatures vary from 230°F/110°C to 275°F/135°C. ... Newer agitation retort processes have reduced cook times, resulting in energy savings and less degradation of the food quality.

 

The steam-air retort uses a mixture of steam and air, which is added to create an over-pressure in the retort. The air over-pressure allows thermal processing of a wide variety of containers including: glass, metal cans, rigid plastic, and flexible pouches.

 

It also means like to counter in other references.



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