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How JBT R&D is revolutionizing Retort and Rotary

Proving customers with greater flexibility in continuous sterilization is an ongoing challenge for Rick Wilson, JBT’s Global Product Line Director for Retort & Rotary, when it comes to developing new systems and solutions that meet customer needs. Wilson, who oversees research and development in the segment, says the primary focus has been on systems that not only achieve faster sterilization, but which also improve product quality and throughput.

As well as being responsible for technical sales support, Wilson and his team are focused on both developing new products and improving existing systems in JBT’s rotary and retort product portfolio.

On the rotary side, key products are the Rotary Pressure Sterilizer – which is primarily for round metal cans that require pressurised sterilisation – and the Rotary Atmospheric Sterilizer for sterilizing high acid products, such as peppers in brine or tomatoes in sauce.

JBT’s Continuous Rotary Pressure Sterilizer

Retort meanwhile has two main product areas – those which use a static process for products that do not benefit from agitation such as tuna in a pouch, and those which do, such as dairy.

In the second category, JBT has a system – unique in the market – called the SuperAgi Agitating Batch Retort, a patented product, which makes use of spray nozzles mounted inside the reel; a feature that offers superior temperature distribution compared to other agitating  retorts.

The SuperAgi Agitating Batch Retort: proven JBT designs allow for easy maintenance

CLICK FOR MORE ON JBT’S ROTARY & RETORT RANGE

JBT’s strategy
Wilson says JBT’s strategy is to develop systems that improve the quality of the product being sterilized, while at the same time increasing throughput.

“There are primarily two ways to do that,” he explains. “You either heat the product quicker (to sterilization temperature) and/or you cool the product quicker. All of what we are looking to develop are ways of compressing that cycle. By doing that, generally food quality is increased and throughput is increased because you can process more in a given day.”

JBT currently has several products in development that it is hoped will help achieve these aims by  both increasing capacity and shortening the overall process. These, Wilson reveals, involve either optimizing the agitation process or combining different, complementary technologies. “The challenge is being able to heat the product up very quickly, so we are looking at technologies that allow us to do that,” he says. “These products are on our horizon for 2018.”

JBT’s other focus, Wilson continues, is examining the possibilities offered by the Internet of Things (IoT) for delivering a more complete picture of the operation and through analytics improve the overall efficiency of the canning line. “Customers are looking for flexibility in continuous sterilisation and that’s what we are trying to achieve,” he adds.

DOWNLOAD JBT’S WHITE PAPER ON CONTINUOUS STERILIZATION HERE

JBT Avure’s HPP system explained in new White Paper

High Pressure Processing, or HPP of short, is an innovative, all-natural cold pasteurization technique that preserves the vitamins, taste and texture of processed foods, while also extending the shelf life. Market leader JBT Avure, at the forefront of high pressure technologies since the 1950s, has been involved in the creation and delivery of 70% of commercially available HPP products today, and now accounts for over 60% of HPP treated food worldwide.

A newly-launched JBT White Paper, “Avure & High Pressure Processing,” examines what makes JBT Avure’s HPP systems unique, looking at how they not only satisfy quality conscious consumers and secure product safety, but also deliver a longer shelf life and maintain low production costs per unit.

With consumer demand ever greater for fresh, healthy foods that are also preservative-free, processors are faced with the dilemma of also having to meet retailer demand for extended shelf life while also keeping costs down. HPP, which uses ultra-high pressure purified water to keep packaged food and beverages pathogen-free to stay fresh longer, provides a proven solution for everything from juices through to baby food, dressings and soups.

CLICK TO READ THE AVURE & HIGH PRESSURE PROCESSING WHITE PAPER

JBT showcases solutions for Baby Food in new White Paper

Baby food is a fast-growing, rapidly developing category where product quality and safety are crucially important, meaning that processors need to have the best possible packaging and sterilization solutions to meet market expectations. This is precisely what JBT is able to deliver through its filling and sterilization technology for glass jars; innovative systems that are showcased in JBT’s newly released White Paper for the baby food business.

Worth over US$53 billion in 2015 and expected to top more than US$76 billion by 2021, baby food is a rapidly developing category worldwide for infants (4-12 months) and toddlers (12-36 months). With many new mothers returning to work shortly after giving birth, prepared baby foods provide a nutritious, convenient substitute, with packaged foods such as baby rice, fruit or vegetable purees delivering quick and easy alternatives to home-cooked meals.

Safe solutions
JBT’s latest White Paper focuses on filling and sterilization technologies for baby food packed in glass jars, examining how JBT supports processors to market high quality, safe baby food products while at the same time producing at the lowest cost per glass jar. Not only the most transparent way to showcase contents, glass jars are also associated by consumers with high quality baby food products – adding an extra touch of class to purees and other foods.

JBT’s Unifiller is a product that is ideally suited to the baby food market’s needs. Every baby food product has its own requirements when it comes to filling, whether it be a liquid, smooth or viscous recipe containing sensitive particles. With a design and parts that are customized according to processors’ needs, the Unifiller is capable of ensuring accurate filling for whatever the baby food might be, making it the perfect solution for this high-value category.

Learn more about JBT’s Unifiller in the latest White Paper

Consistent quality
Food safety and product quality are essential factors in the baby food industry and the need to achieve this without compromising nutritional and sensory characteristics are of huge importance.

Ensuring food safety while at the same time minimizing any impact on product quality is a challenge for effective in-container thermal sterilization, but it is one that JBT has perfected in the Hydromatic® high-capacity hydrostatic sterilizer and in batch retort units. Through limited-time, high temperature cooking and rapid, efficient cooling, these systems ensure products receive exactly the same thermal process for consistent quality, while at the same time preventing under or over-processing. The reduced processing time also helps preserve the product’s natural flavor, nutrients and appearance.

The JBT Hydromatic® sterilizer and JBT batch retorts are flexible sterilization systems that can be easily adjusted to suit different recipes and packaging sizes, meaning they can comfortably handle a whole range of baby food products.

Learn more about JBT’s Hydromatic sterilizer in the White Paper