Abstract: “Presently, the steam consumption usage of the retort was unable to be found, since the equipment used in sterilization were those that used steam as a medium to provide heat. When high temperature steam is needed, the pressure of the steam becomes high as well. Thus, when sterilizing, pressure must also be maintained in addition to temperature, since high pressures can result in damage to the product, and temperatures can rise above the standard. Thus, some of the steam must be released throughout the process, and in the first parts of the sterilization, air must also be vented from the machine by opening the vent pipe. Since the inside of the retort contains steam and air mixed together, some steam is also released after the vent pipe has been opened. Thus, one can’t measure the true amount of steam, resulting in the production of steam of excess pressure and amount than needed to support the steam needed for sterilization. This study will study the process of sterilization of canne”

Keywords: Sterilization, Retort,Venting Process and Cool point