TABLE 2.

Retort processing summary of applications.

Food product	Retort conditions	Findings	References
Canned Beef	Temperature: 121°C; time: 20 min	Aroma was significantly similar to 121°C‐heated canned beef than 100°C‐heated beef. Higher amounts of pyrazine, 2‐methylpyrazine, and diacetyl in 121°C‐heated beef than in 100°C‐heated beef	Migita et al. (2017)
Winged Bean Seeds	Temperature: 245°F; F0 values of 5, 7, 9; time: 7, 10, and 14 min	Different F0 values affected moisture, protein, and carbohydrate content but not ash and fat content. Higher carbohydrate content at F0 9	Setiawan et al. (2023)
Fresh Milkfish	121.1°C in oil medium‐steam–air; F0: 7.87, time: 35 min	Faster heat penetration in steam–air application than in water immersion. Different processing effects in a dry pack and oil medium	Adepoju et al. (2017)
Chicken in Green Curry	Time: Varied (5–12 min); F0 = 4, temperature: 120°C	Process time was influenced by the heat capacity ratio of solid and liquid. Affected the texture and color of the chicken	Chysirichote et al. (2023)
Turkey Berries in Green Curry	Time: Varied (5–12 min); F0 = 4, temperature: 120°C	The process time was influenced by the heat capacity ratio of solid and liquid. No significant effect on turkey berries	Chysirichote et al. (2023)
Radish	Temperature: 120–150°C; time: 1–7 min	The highest heating rate among tested vegetables. L* values decreased as a function of increasing temperature and holding time, indicating reduced whiteness	Yu et al. (2023)
Carrot	Temperature: 120–150°C; time: 1–7 min	Hardness decreased significantly with increasing temperature and holding time. Reduced a* values indicating darkening	Yu et al. (2023)
Potato	Temperature: 120–150°C; time: 1–7 min	Hardness and browning increased with temperature and holding time	Yu et al. (2023)
Rohu Balls in Curry	Temperature: 121.1°C; F0 values of 6, 7, 9 min	Texture profiles such as hardness, springiness, gumminess, and chewiness decreased as the F0 value increased. The optimal F0 value for quality and safety was found to be 7 min. Decreased lightness (L* value) and increased redness (a* value) and yellowness (b* value) with increasing Fo values. The overall process time for Fo value of 7 min was 42.21 min	Majumdar et al. (2016)
RTE Rice (Plain and Chicken‐Flavored)	Time: 28 min, temperature: 121°C; F0 values of 6	Moisture content and lightness of rice products were maintained in both organic‐ and inorganic‐coated retort pouches during the 12‐week storage. No significant differences were found between the pouches for both plain and chicken‐flavored rice in terms of sensory characteristics, including aroma, color, glossiness, and stickiness. Acceptability remained high for both types of rice in both pouch types throughout the study period	Byun et al. (2010)
Shrimp (Louisiana Gulf Coast Brown Shrimp)	Agitation: 0, 45, 90, and 180 shakes per minute (SPM); F0 value of 6 min, temperature: 121.1°C; time: 30.0, 21.3, 19.0–17.3 min	Shelf‐stable shrimp were processed using high‐speed reciprocal agitation and compared with static retort processing. Total retort processing times decreased from 30 min at 0 SPM to 17.1 min at 180 SPM to achieve the same F0 value. Blanch yield was about 90%, and retort yield was 70%–75% after processing. Shear force texture increased with increasing agitation speeds, showing a range from 294 to 475 g‐F, with higher values indicating firmer texture. Surface sloughing and sedimentation increased at higher agitation speeds	Dixon et al. (2020)
Ribbon Fish in Oil and Curry	Oil pack: 47 min, Curry pack: 68 min; F0 value 12.84 (Oil), 10.8 (Curry), temperature: 115.6°C	Biochemical and sensory analysis showed slight increases in total volatile base nitrogen, tri‐methylamine nitrogen, thiobarbituric acid, and free fatty acid content after 5‐month storage, but within acceptable limits. Sensory quality remained good	Chandra et al. (2014)
Béchamel Sauce	Come‐up time: 2.0 min, Process F0 6: 3.5 min	Comparative sterilization times showing significantly shorter processing time for Béchamel sauce using the ShakaTM process compared to static and rotary methods	Walden (2008)
Buffalo Meat Nuggets	121°C, F0 12.13	Corn starch as a binder produced a more stable emulsion, higher shear force, and better sensory scores for texture and overall acceptability compared to other binders. Fat content was higher in products with corn starch	Devadason et al. (2010)
Fresh Green Peas	Varies with temperature (100, 110, and 120°C) and total processing time (27, 42, and 57 min)	Ascorbic acid retention was best at 100°C for 27 min with 85.40% retention, decreasing with higher temperatures and longer processing times	Garrote et al. (2009)
Pinto Saltillo Beans	Temperature: 121°C; time: 40 min	Lipid content decreased by 0.5% in two treatments and 0.3% in the third. Protein content was conserved, with phaseolin identified in all samples	Martinez‐Ceniceros et al. (2022)