The objectives of our temperature distribution (retort validation) studies are:

  • To monitor the uniformity of temperatures throughout the retort or processing vessel.
  • To identify the cold spots (the points of lowest lethality).
  • To evaluate the ability of the controller to regulate the temperature in the retort so that it complies with standards and compliance guidelines.
  • To ensure that the thermograph provides an accurate history of the temperatures that were achieved throughout the thermal process.
  • To provide retort validation so that that the retort is operating within the guidelines of Good Manufacturing Practice

DWC FoodTech’s on-site temperature distribution (retort validation) trials are often carried out in conjunction with heat penetration (product validation) studies, which provide a sequential validation process that first assesses the performance of retorts against Good Manufacturing Practice guidelines and secondly assesses the adequacy of thermal processes in terms of product safety and microbiological stability.

In addition to this, DWC FoodTech also conducts flow rate tests.  These tests allow the flow rates at every position within a retort to be found, identifying the cause of poor heat distribution or cold spots.

In isolation, temperature distribution (retort validation) trials are insufficient to indicate the adequacy of a thermal process because they provide no information about the thermal characteristics of products. Process adequacy (and product safety) is assessed via replicate heat penetration (process evaluation) studies.

In order to streamline on-site temperature distribution (retort validation) trials DWC FoodTech has developed dedicated logging and integrated software systems for data collection, analysis and process modelling under commercial and worst-case scenarios and presents the results in formats which may be used for filing internally and/or with local and international regulatory authorities.