Technology Management
Technology Management and Innovation
(MRC 1113)
SEM II 2011/2012
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Individual Assignment
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Retort Technology in Malaysian Food Industry:
Can it be a Competitive Weapon
Lecturer: Assoc. Prof. Dr. Wan Khairuzzaman Wan Ismail
Submission Date:
May 13, 2012
Submitted By:
Nazifa Bte Abd. Ghani
(MR 111037)
International Business School
University Technology Malaysia May , 2012
Retort Technology in Malaysian Food Industry:
Can it be a Competitive Weapon
by
Nazifa Abd Ghani
Abstract
The effects on the quality product of shrimp sauce were determined by using two different packaging method. A literature review of general information on Retort pouches, processing, emerging technology in packaging industry as well as the success factors on using Retort technology are presented. A Retort pouch packaging has been found to provide shorter processing time and this lead to the achievement of minimum cost packaging system compared to the conventional cans. Although the costs for acquiring and maintaining Retort technology are higher than a canning system, but the operation process and expenses related to the packaging system are found to be lower and worth depending on them. Retort technology color (by Minolta L*a*b* colorimeter), processing time, hardness, chewiness, moisture contents, toughness and firmness are the significant parameters determined in this study. The results of this study is significant in food packaging industry because the Retort technology revealed its beneficial to companies productivity and product quality with shorter processing time.
Introduction:
Shelf life of a food is integrally related to its packaging and the product conditions. The major driving forces for innovation in food packaging technology had increased due to the rise in consumer demands. Retort technology systems use steam or superheated water to
(MRC 1113)
SEM II 2011/2012
-------------------------------------------------
Individual Assignment
-------------------------------------------------
Retort Technology in Malaysian Food Industry:
Can it be a Competitive Weapon
Lecturer: Assoc. Prof. Dr. Wan Khairuzzaman Wan Ismail
Submission Date:
May 13, 2012
Submitted By:
Nazifa Bte Abd. Ghani
(MR 111037)
International Business School
University Technology Malaysia May , 2012
Retort Technology in Malaysian Food Industry:
Can it be a Competitive Weapon
by
Nazifa Abd Ghani
Abstract
The effects on the quality product of shrimp sauce were determined by using two different packaging method. A literature review of general information on Retort pouches, processing, emerging technology in packaging industry as well as the success factors on using Retort technology are presented. A Retort pouch packaging has been found to provide shorter processing time and this lead to the achievement of minimum cost packaging system compared to the conventional cans. Although the costs for acquiring and maintaining Retort technology are higher than a canning system, but the operation process and expenses related to the packaging system are found to be lower and worth depending on them. Retort technology color (by Minolta L*a*b* colorimeter), processing time, hardness, chewiness, moisture contents, toughness and firmness are the significant parameters determined in this study. The results of this study is significant in food packaging industry because the Retort technology revealed its beneficial to companies productivity and product quality with shorter processing time.
Introduction:
Shelf life of a food is integrally related to its packaging and the product conditions. The major driving forces for innovation in food packaging technology had increased due to the rise in consumer demands. Retort technology systems use steam or superheated water to
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