Retort pouch as a packaging material for varieties of food items such as fish, vegetables, fruits and food crops was highlighted. Materials required for the processing of pouches were listed and the methodology of production discussed. The paper provided insight for investors to invest in the technology of pouching as a means of engaging unemployed youths in Nigeria

Adelowo, E.O.

Ibitoye, A.

Aquatic Commons

149
Evaluation and Testing.
Processed pouches should be evaluated on the basis of the sterility of the pack content and organoleptic and
sensory evaluation studies. Pouches should be selected randomly for chemical analysis, storage and consumer
acceptance studies. Bacteria to be heat sterilized is generally clostudiurn botulinum type A and other infectious and
contagious disease( Connell, 2005).
Equipments used for pouching. food.
Vacuum sealing and heat processing
Vacuum scaling is dune to prevent bursting of the pouches during retorting (Tokyo .lidoki Co. Ltd. 2000).
It also ensui es product stability. assist uniform heat transfer and facilitate cartooning. This operation is performed
by an automatic double element. vacuum sealing machine. Heat processing is carried out in a retort specially
designed for heat processing foods in flexible pouches. After loading the retort, the water for heating should be
admitted to about 100mm above the retort sack. Steam should be introduced to raise the process temperature to
280°F. The over heat pressure should be maintained at 25p.s.i. Heat processing should be carried out to a lethal FI)=
10. A tter retorting, the pouches should be transferred to the pouch drying machine to dry automatically. Figure I
shows the schematic diagram of manufacturing process of retort pouch.
Packing foods into pouches.
Raw materials e.g. meat. fish, vegetables. fruits are dressed and blanched in 15% brine for 15 minutes and
parboiled, drained and then filled into the pouches. First the pouches are examined for defects such as puncturing,
piercing, tearing etc. Each pouch should be opened manually and food malerials arc put into'I!PC pouch using
sterilized gloves at all stages to prevent contamination. Care should be taken not to contaminate the sealing area.
Filling should not be done to the brim to ensure sealing integrity.
Materials required for food pouching
Materials required for food pouching include raw materials (e.g. meat. fish, vegetables, fruits spices etc).
pouch package, kitchen utensils, portable water, filling and sealing machme (Rotary or straight type pouch
machine), retort gauge pressure, Autoclave (for srenhzatinn), coohng machine and conveyor machine.
Ii\'TRODt:CTION
Retort pouch is a multi-layered laminated packaging material mane up of polyester, aluminum foil and high density
polyethylene nylon. It is a packaging material fur various types uf food items such as fish, meat: rice, spaghetti,
fruits and vegetables, It is a transparent mould container which can be sterilized by autoclaving. It can therefore
withstand high temperature and pressure as cans. This innovation has gamed world recogmtion because of its
inherent advantages over cans. Apart from commanding good taste and its flexibility, light weight, portability handy
to h~<JLup within .1 short time, it ill easy to cook lind above all. it is cheaper to produce than canned foods
(Yamaguchi. 2003 j.Reton pouch tood processing is new in :\igeJia compared to developed countries such as USA,
Europe and Japan where rr IS a ....ndely used. With the abundant rJW materials from food crops, fruits, vegetables.
dairy products, fish and spices which arc primary requirements for retort food industries, Nigeria is a fertile ground
for this technology (Adelowo: 1993). Considering losses 31 ising from food spoilage due to inadequate storage
facilities. retor t pouching will enhance beuer preservation and utilization or OUI foods. TIle objecti ve of this paper
is to give an overview of tne technology and sho ....the investment opportunities open to private firms and industries
in Nigeria
ABSTRACT
Retort pouch as a packaging material for varieties of food Items such as fish, vegetables fruits and food crops was
highlighted. Materials required for the procexsing of pouches were listed and the methodology of production
discus-a«]. The paper provided insight for investors to invest in the technology of pouching as a means of engaging
unemployed youths in Nigeria.
Key words: Retort Pouch, Packaging, Processing, Raw Materials.
Adelowo, E.O. and A. lbitoye
National Institute fur Freshwater Fisheries Rcscarch.Pjvi.B. 6006, Ncw Bussa, "Jig.cr State, Nigeria.
PROSPECTOF RETORT POUCH FOOD TECH'IOLOGY I~ THE NrGERIAN FISHF:RY IJ\DIJSTRY:
AN OVERVIEW
150
'''~'''LU''''''DOL.u,'<,"'m'', .." •• \ IHU Figure 2: Filling and scaling system (rotary).
--I."U\1AlIl
nrF'fI'On
)----""tUDt1llU
Source: Japan Canners Association (2001).
CASHINGAND BOXING
COOLING
I Raw Materials, Meat, Fish, Fruits, Spices Etc I
~
CU11NG
BOILING
FILr NG
I EXHAUSTING I
Twu types uf cquiprnenrs are used for pouching foods (Figrue 2 and 3). They are the rotary and straight type, The
former call produce between 30-40 pouches per minute while the latter can produce up TO 1)0 pouches per minute
(Japan canners association (2001 ).Thc optimum temperature range for steam all retort pouches is presented In figure
4 1he temperature is between 105\'C - IlOue and so.ROY for vapour r3110 at a gauze pressure of Ikg (Lampl.
2002). Fig.=' describes the process of steam-au sterilization for pouches. Stenhzation of pouches begin- at 70·~r"'C
and climax at 20"(:u retort pressure l.Skg/cnr' (Japan earners Association. Jon I)
Figure 1: Shows the schematic diagram of manufactunng process of retort pouch food.
151
REFEREJ'\(,RS
Adelowo, E.O. (1993). Retort pouch food methodology and its application in Nigeria. A study report on Marine
Food processing and technology Course (199-') Presented to Kanagawa International fisheries Training
Center (KIFTC). Japan International Cooperation Agency (JTCA).
Conncl, 1.1. (2005) Control of fish quality. 41h edition. Churchill Livingston, Edinburgh, Scotland. 245pp\':
Japan Canners Association (200 I). GNP Manual for canned, bottled retorted food p. 283..320., 1984.
Lampi, R.A. (2002). Flexible packaging for thermo-processed food. Advances in Food Research, academie Press,
and P306·428.
Yamaguchi K. (200-') Production of toods packed in retortable pouches, Tokyo Seikan Co.. Ltd.
Tokyo Jidoki en. Uri (000). Pamphlet on RP fillers/Searner, Tokyo, Japan.
CONCLUSION
Retort pouch food though a new technology in thermal processing has a broad spectrum application as varieties of
foods can be packaged in retort able pouches. With the preponderance of raw materials such as crops. fish, poultry
vegetables, fruits available in Nigeria, Nigeria is a fertile ground for this technology. as it will enhance preservation
of our foods that are often wasted during their glut seasons. Investors are hereby called upon to avail themselves of
this opportunity to establish firms and industries that will be producing pouch foods as take- away hence engage OUT
reaming youths In employment opportunities.
Fig. 3 Filling and Scaling system (Straight type)
••.• ,' ' ~ L'O •• , 1;"1,·.
\ r-(" -~:::_:\-...-....,-'".
'd l I I I" ....7:' _. -- .
I ~ t "(.t ,.........;\ J) I I -.:\::-.:,.:.:.:::-::.::-._.
"';1' l: l ~)' \ \_._ _-
_"t l.r ..... 01\
. I "'!"-r~ ,
1 -_I '\;~"i.o..t,o I~ _~... .r.t ,,,,....
:'.:.~-.:..•• t ....·:::~._• _, .- 1
\ - ~-\.H \"' :- ;r - \\ _.._.."-"
(-~J ,_.' +':::..::;::.:.:.:-.~~:\:~ r '\I'~t· ....._....
I .'~.:;.... 0 I t. y\ l -e :-:-:-. '.-
..... .... I ._ ":. '.:.'::-::....~I 1'- "-'':'''\''-


Prospect of retort pouch food technology in the Nigerian fishery industry: an overview

http://aquaticcommons.org/24187/2/35_opt.pdf

Prospect of retort pouch food technology in the Nigerian fishery industry: an overview

Abstract

Similar works

Full text

Available Versions

Aquatic Commons