1.
0 INTRODUCTION
Retorting is an old reliable of food processing which providing safe, effective shelf
stability with fairly simple equipment and packaging. In the past decade, retort technology
been emerged and more desirable. In addition, the latest agitation processes have reduced
cook times, making for both energy savings and less degradation of food quality, (Phillips,
2013). Retorting is heating of low acid foods prone to microbial spoilage in hermetically
sealed containers to extend their shelf life. The goal of retort processing is to obtain
commercial sterilization by application of heat (buddies, 2018).
Retort is the main processing chamber for where the packed food is sterilized,
pasteurized or cooked properly to achieve safety and quality. The major objective of this
thermal processing is to destroy microorganisms and to deactivate the enzymatic activity
which are responsible for shortage of shelf life and changing of physical and chemical
properties of food. Retort consists of basket in which packaged food is kept. Then these food
products are exposed to the sterilizing temperature (121℃) mainly by the application of
steam and high pressure (15 psi). Compressed air and water are used for sterilizing and
cooling for the food products respectively, (pmg, 2020).
In this experiment, horizontal type of batch retort been used. The retort has a lid or
door with good fastening. It has necessary controls for temperature, pressure and safety
devices. This retort can also be of circular or rectangular cross section. In batch systems, the
retort is filled with product, closed and then put through a processing close.
2.0 OBJECTIVES
1. To develop a sterilized coconut milk using retort for household consumption
2. To extend the shelf life of processed coconut milk
3. To briefly describe the concept of processing and preservation used in the production
of processed coconut milk
4. To evaluate the quality of product due to the effect of heat sterilization using retort
3.0 MATERIALS AND METHODS
3.1 Material
Fresh coconut milk Jug
Xanthan gum Ladle
Water 250ml glass bottle
3.2 Formulation
Ingredients Scale Formulation
Fresh coconut milk 30% 375ml
Water 70% 875ml
Xanthan gum 0.12% 1.5g
Total 100.12% 1251.5ml
3.3 Methods
1. Measure 375ml of fresh coconut milk and pour it into 2000ml jug.
2. Measure 875ml of water and mix it together with the fresh coconut milk.
3. Weight 1.5g of xanthan gum, put it into the mixture of coconut milk and immediately
stir the mixture for 1 hour.
4. After 1 hour, pour 250ml of coconut milk into 5 glass bottles and close the bottles
tightly.
5. Then, arrange the bottles neatly in the tray provided before the tray is put into the
retort machine.
6. Put the tray into the machine and close the retort’s door. Make sure that the door is
tightly shut.
7. Set the parameter on machine which is 121℃ for 7 minutes.
8. Open the door, take out the tray and let the bottles cooled down first before touching
it.
9. Leave the bottles at room temperature to be observe for 14days.
10. The coconut milk is evaluated based on colour, texture and presence of air bubbles.
4.0 RESULT
Table 1: Observation of coconut milk after 14 days
Attribute Before retort After retort After retort
(0 day) (14 day)
Colour White Light brown with white Dark brown with light
layer brown layer
Texture Liquid Liquid but curdle Liquid but slimy and
curdle
Smell Good Good Good
(Smell like coconut (Smell like coconut (Smell like coconut
milk) milk) milk)
Taste Normal Normal Normal
Overall Good Good Good
acceptabilit
y
5.0 DISCUSSION
Retorting is the process of heating low acid, microbiologically susceptible foods in
hermetically sealed containers to increase their shelf life. Retort processing aims to provide
commercial sterilising through the application of heat ([Link], 2007). Retort technology
systems cook inside their packaging using steam or extremely hot water, prolonging shelf life
and guaranteeing food safety. The primary processing area, or retort, is where the pack is
adequately boiled, pasteurised, or sterilised to ensure safety and quality (Nguyen, 2021). A
basket serves as the retort, which contains packed food. Then, in order to sterilise and cool
the products, several methods, including steam, high-pressure compressed air, and water are
used to expose them to the sterilising temperature.
In order to emulsify or keep the oil, protein, and water blended during the hour-long
stirring process in this experiment, coconut milk was combined with water and xanthan gum.
Popular food ingredient xanthan gum is frequently used in foods as a thickening or stabiliser.
A liquid is swiftly mixed with xanthan gum powder to produce a thick and stable solution.
For many products, this makes it a fantastic thickening, suspending, and stabilising ingredient
(Pullen, 2017). The coconut milk was then put in a retort machine and sterilised using the
spray sterilisation method for 7 minutes at 121°C. The coconut milk must be heated at a very
high temperature of no more than 140°C for 4 seconds because any greater temperatures
would cause browning. This experiment revealed that two of the coconut milk were damaged
because of a sudden pressure drop that occurred during the retort processing.
It was noticeable that the colour of the coconut milk had somewhat changed after
processing in the retort. The liquid of the coconut milk also separates. However, it is natural
since more watery fluids will sink and the fat would float to the top. It can be seen that the
coconut milk has two layers and has gotten slimy and curdled after 14 days at room
temperature. In a bottle of coconut milk, the top layer is frequently a semisolid, creamy white
mass that is surrounded by a thinner, waterier layer. The coconut milk seems normal and
layer-free when shaken. It is supposed to blend once the coconut milk has been shaken. The
coconut milk is spoilt if it separates and continues to have an off texture. The coconut milk is
still in good condition because it still has a lovely coconut fragrance. Therefore, it may be
said that the retort processing was completed effectively.
6.0 CONCLUSION AND RECOMMENDATION
Experiment of preservation of coconut milk by using retort processing, which to
develop a sterilized coconut milk using retort for household consumption, to extend the shelf
life, to describe the concept of processing and preservation used in production of coconut
milk as well as to evaluate the quality of product due to the effects of heat sterilization. Five
sample of coconut milk has been used and mixed with water and xanthan gum in retort
processing, which xanthan gum can give stabilized to coconut milk in prolong the shelf life.
Based on result, samples have been applied a higher temperature that can cause a changing
colour from white to browning and also cause two of samples were damaged, which because
of sudden pressure drop. All of samples also observed after 14 days of retort processing to
evaluate the quality of products and the condition of other samples (three samples leaved)
showed in good quality and still looked same as first day of retort processing. Based on that,
the retort processing has completely applied in coconut milk products, which can helps the
products to prolong their shelf life by using heat sterilized of retort.
In this experiment, it also has a few recommendations during handling the procedures
of preservation in coconut milk. Firstly, the experimenters need to following the instruction
carefully to avoid any damaged of processing coconut milk. After adding xanthan gums in
coconut milk, experimenters need to stirring always in 1 hour to avoid any defects to the
products. Besides, coconut milk also need to pouring in correct container before proceed to
heat sterilized as well as in measuring a volume of coconut milk that match with container
used. Furthermore, experimenters need to know the details of equipment used to prevent any
damaged during handling this experiment. Retorting process used specific temperature and
pressure in extended the shelf life, that can cause high risks of products which need the
experimenters to has a knowledgeable in handling it.
7.0 REFERENCE
1. [Link]. (2007). Modelling of high-pressure inactivation of microorganisms
in foods. Modelling Microorganisms in Food, 161-197.
2. buddies, f. (2018). Retort Technology in Food Processing Industry. Retort
Technology in Food Processing Industry.
3. Nguyen, L. (2021). Retort processing: The revolution in F&B packaging
technology.
4. Phillips, D. (2013, January 8). Food Processing. Retrieved from Retort
Processing Shakes Up New Interest : [Link]
operations/article/11360423/retort-processing-shakes-up-new-interest
5. pmg. (2020, May 15). Retort Technology. Retrieved from Retort Technology:
[Link]
6. Pullen, C. (2017, 5 27). Xanthan Gum — Is This Food Additive Healthy or
Harmful? Retrieved from Healthline : [Link]
