retort
A pressurized vessel used for sterilizing food containers with heat; to subject food to thermal sterilization in such a vessel.
In food science, it specifically refers to the industrial autoclaves used to heat sealed cans, pouches, or trays to high temperatures to achieve commercial sterility.
Word relationships
- autoclave: An autoclave is a general scientific term for a pressurized steam sterilizer, while a retort is specifically designed and named for industrial food packaging applications.
- sterilizer: Sterilizer is a broad term for any device that kills microbes, whereas a retort always uses high-pressure steam.
Commonly confused with
- retort (verbal): The verbal noun 'retort' (a witty comeback) shares the same root but has a completely different modern usage.
Word family
- retorting (noun/verb): The process of sterilizing food in a retort.
Collocations
- retort pouch
- retort sterilization
- retort processing
- retort packaging
Example sentences
- "The cans are sterilized in a retort at high temperatures to ensure that all bacterial spores are completely destroyed." Industrial food processing guide
Memory hook
Think of a 'torture' chamber for bacteria—high heat and high pressure 'retort' them until they are gone. In the retort, bacteria's lives are cut short.
When not to use
Do not confuse with the common verb 'retort' meaning to make a sharp, witty reply.
Fun facts
- The 'retort pouch' (flexible foil-and-plastic packaging) was invented by the United States Army in the 1950s to replace heavy, metal C-ration cans for soldiers in the field.
Explore more words
sous-vide, sterilize, pasteurize, preservative, shelf-stable, dehydrate
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