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Food sterilization is not simply about heating a product to a certain temperature. For high-viscosity foods, the real challenge is whether heat can effectively penetrate into the product and ensure that every part reaches the required sterilization condition. Even if the equipment temperature rea...Read more »
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In the food thermal processing industry, 121°C (250°F) is one of the most familiar figures. Many people assume that food is always safe once it reaches 121°C, and some manufacturers even use 121°C as a fixed sterilization temperature when developing new products. However, this is a common misunde...Read more »
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Appropriate sterilization intensity can guarantee food safety. However, excessive high-temperature sterilization will noticeably impair the taste and flavor of food.This excessive sterilization renders an unfavorable affect on dairy products, meals having ready to eat foods, snacks, beverages and...Read more »
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In food processing, bag swelling is a common issue that adversely affects product quality and brand reputation, manifesting specifically as packaging bulging or deformation, and in severe cases, leading to packaging damage or spoilage of contents. Bag swelling rarely results from a single factor;...Read more »
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Why do sterilisation results differ even at the same temperature of 121°C? — In the food processing industry, many companies hold a common misconception regarding high-temperature sterilisation: “If a product is sterilised at 121°C, it must be safe.” However, in actual production, the following s...Read more »
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As consumption continues to upgrade, the ready-to-eat food sector is increasingly shifting toward premium, functional, and nourishing products. As a representative niche category, fish maw porridge has gained rapid market attention by combining “nutritional value” with “ready-to-eat convenience.”...Read more »
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As the market for infant and toddler complementary foods continues to grow, consumer demand is gradually shifting from a basic expectation of “safety and controllability” to a comprehensive focus on “safety, nutrition, and quality.” Against this backdrop, thermal processin...Read more »
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Retort processing stands as a foundational technology in modern food manufacturing, enabling the production of shelf-stable ready-to-eat (RTE) meals that require no refrigeration. This thermal sterilization method has transformed the food industry by meeting global demands for convenient, safe, a...Read more »
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Cheese, often called the “gold of milk,” is valued for its rich protein and calcium content. Its popularity has led to the rise of processed products such as cheese sticks, which now play an important role in the market. In cheese production, microbial control is critical to product quality, tast...Read more »
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Retort processing stands as a foundational technology in modern food manufacturing, enabling the production of shelf-stable ready-to-eat (RTE) meals that require no refrigeration. This thermal sterilization method has transformed the food industry by meeting global demands for convenient, safe, ...Read more »
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We are truly honored to celebrate the opening of our client’s new factory—a significant milestone in their growth and a testament to our partnership. The facility features three fully automated retort sterilization lines designed by DTS. Leveraging our expertise in sterilization te...Read more »
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A water immersion retort specifically designed for vacuum-packaged meat products has recently been launched. It offers customized solutions to problems like uneven heating, packaging deformation and flavor loss during sterilization, providing a new option for meat enterprises to improve productio...Read more »