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Product Application Guide
AG/RCP–006_2
Current to
Pressure
Converter
Transmitter
Pressure
Control
Valve
C1960
Controller/Recorder
Gauge
Pressure
Steam
Control
Valve
Fig. 1 Horizontal and Vertical Retorts
Retort Control in the Food Industry
C1960
Controller/Recorder
C360
Multi-Recipe
Profile Controller
Steam
Current to
Pressure
Converter
Steam
Steam
Control
Valve
using the C1960
Current to
Pressure
Converter
Pressure
Current to
Pressure
Converter
Control
Valve
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Table of Contents
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Summary of Contents for ABB C1960
- Page 1 Retort Control in the Food Industry Product Application Guide using the C1960 AG/RCP–006_2 C1960 C1960 Controller/Recorder Controller/Recorder C360 Multi-Recipe Profile Controller Current to Pressure Converter Gauge Current to Pressure Pressure Transmitter Converter Pressure Control Valve Pressure Control Valve Steam Current to...
- Page 2 Configurable hysteresis provides the flexibility to set the upper and lower limits of both ramp and soak segments to achieve a particular process requirement. A guaranteed process ramp is provided as part of the C1960 profile. This feature is useful in situations where steam fluctuations may occur. For example, when ramping the process to the desired temperature set point, the guaranteed process ramp tries to ensure that the process keeps pace with the rising set point.
- Page 3 Retort Control in the Food Industry using the C1960 AG/RCP–006_2 The Application Much of the food consumed each year is preserved by packaging it in hermetically- sealed containers in a process known as canning. One of the most important steps in the canning of foods is 'thermal processing', more commonly referred to as the retorting operation.
- Page 4 Retort Control in the Food Industry using the C1960 AG/RCP–006_2 The Retorting The cooking sequence is similar in both vertical and horizontal retorts: • Load retort with canned product Process – • Lock cover or door Steam Cooking • Vent the retort •...
- Page 5 Retort Control in the Food Industry using the C1960 AG/RCP–006_2 The Cook Period This period is essential in order to properly cook the product, thereby destroying any organisms that could later spoil it. These organisms, called spores, are able to withstand several hours of atmospheric boiling water temperature, but are destroyed in a short time at a temperature of 116 to 121°C (240 to 250°F).
- Page 6 Retort Control in the Food Industry using the C1960 AG/RCP–006_2 The Retort Process – Product in glass jars is processed in a water-filled retort that is heated with steam. The topmost jars must be covered by 4 to 6 inches of water throughout the cycle and the Water Cooking water must be agitated to provide uniform cooking.
- Page 7 Retort Control in the Food Industry using the C1960 AG/RCP–006_2 Preheat Period During the first stage, the vertical retort is filled with water prior to loading the jars. On subsequent stages, the water used to cool down the last batch remains in the retort.
- Page 8 ABB has Sales & Customer Support The Company’s policy is one of continuous product improvement and the right is reserved to modify the expertise in over 100 countries worldwide information contained herein without notice. www.abb.com Printed in UK (12.03) © ABB 2003 ABB Limited ABB Inc.
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