In a SHAKA™ retort, baskets with products are moved horizontally at a high frequency. Once the basket is entered and fixed in the autoclave, the process is usual CUT, holding time, and cooling (similar to STERIFLOW). The shaking movement is started immediately, up to the required frequency. In order to reach the holding time quickly, preheated water and direct steam injection are used. Heat exchanger is only used for cooling.
What is named high speed agitation is a shaking movement of 15 cm amplitude and 150 per minute average frequency. Thanks to high speed agitation, the heat transfer is improved dramatically and cycle time is reduced (5 to 10 times). Therefore it becomes possible to work at higher temperature.
Tests made on soups show a dramatic improvement for preservation of micronutrients like vitamin C and polyphenols compared to traditional processes (including pasteurization).
Using SHAKA™ equipment allows a lower level of salt in the recipe for an equivalent aromatic balance as tested on soups.
Cooking value is much lower with SHAKA™ process for the same F0 value. Hence texture is better preserved than with standard static or rotary process.