What is a Retort 1

[panduru]

As a piece of process equipment, what should I understand by Retort?

From the process as well as mechanical design standpoint, how does a Retort differ from other kinds of vessels? I have not come across this term in mechanical design references so far, possibly by oversight. But I feel it is more of a chemical engineer's usage.

Any references for further reading will also be greatly appreciated.

Thanks.

 

[25362]

The common description -among others- would be: a spherical vessel with a long neck, like a number 6 rotated clockwise by 90 degrees. See

http://en.wikipedia.org/wiki/Retort

 

[GUMBASE]

A retort is a rather primitive laboratory glassware used for distillation or dry distillation of substances. In the latter case in many cases where the absence of air is required. It consists of a spherical vessel with a long downward-pointing neck. The liquid to be distilled is placed in the vessel and heated. The neck acts as a condenser, allowing the evaporated vapors to condense and flow along the neck to a collection vessel placed underneath. In industrial applications it is an airtight vessel in which substances are heated for a chemical reaction producing gaseous products to be collected in a collection vessel or for further precessing.

you can find more details on the following link:

http://en.wikipedia.org/wiki/Retort

 

[panduru]

Thanks a lot 25362, GUMBASE for the quick and very useful info.

So, for the purpose of the chemical industry, I take it that a Retort is essentially a spherical pressure vessel (with outlet at the top, of course).

If it is required to be designed in SS or a special alloy, then I suppose the relevant ASME Sections would be applicable.

I await your further comments. Also, I am still on the lookout for any references.

 

[twr]

In the food industry, a retort is a horizontal or vertical pressure vessel used for processing foods - basically a pressure cooker. All shapes and sizes included from batch to continuous processing, but I never have worked with one.

 

[panduru]

Thank you, twr. That was one of the most relevant and to-the-point responses I got.

Afterall, it was apparently from the food-processing industry that the query was received in the first place.

 

[twr]

I don't see much about these units on the web - the core text for low acid food processing has descriptions on all types of retorts, which might help.

"Canned Foods: Principles of thermal process control, acidification and container closure evaluation."

Garvin, A. and Weddig, L. 1995. The Food Processing Institute. 6th Ed. Washington, DC

 

[panduru]

Thank you, twr. Will lookup the reference asap.

I should have been the first to give u the star - better I do it now.