A retort pasteurization process for solid foods in retort pouches comprising of, increasing the temperature of a retort machine between around 95 to around 99 Degrees Celsius for about a first predefined time period wherein the first predefined time period is in range of 10 minutes to 20 minutes and thereafter reduc...
[Class : 29] Preserved, Dried And Cooked Fruits And Vegetables, Jellies, Jams, Fruit Sauces, Milk And Milk Products, Edible Oils And Fats[Class : 30] Coffee, Tea, Cocoa, Sugar, Rice, Tapioca, Sago, Flour And Preparations Made From Cereals, Bread, Pastry And Confectionery, Honey, Treacle, Salt, Mustard; Vinegar, Sauces, (Condiments), Spices[Class : 31] Grains Not Included In ...