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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 canned coconuts and coffee. The period of venting is a very important period, since any leftover air in the retort can create a cool point, and it’s also important to the temperature. Thus, this period is one that uses the most steam. This thesis aims to present a thermodynamics model for sterilization with the use of a direct steam retort in order to find the true rate of steam usage for this type of retort, since the period of venting in both types of the product tends to increase temperature and have similar product volumes for each sterilization cycle. Following an analysis from the model, it was discovered that the rate of steam usage for both coconut water and coffee have similar values, where the rate of steam usage was 0.237 kg/s for coconut water and 0.238 kg/s for coffee. After a comparison between the temperature obtained from the model compared to the measured value during the air expulsion period, it was discovered that both products have similar tendencies to increase temperature compared to the temperature obtained from measurement, with percentage error values between 0.5-1.8 %. Keywords— Sterilization, Retort,Venting Process and Cool point Sasithorn Payakthong Master degree student, School of Mechanical Engineering, Institute of Engineering Suranaree University of Technology Thailand Teerachart Pornpibul Lecturer, School of Mechanical Engineering, Institute of Engineering Suranaree University of Technology Thailand Introduction Presently, there are studies and construction of mathematical models of vertical direct steam retorts, which helps to find the rate of steam usage by proposing ways to create a model by considering the rate of heat transfer of various pieces of equipment inside the retort for the system (for sterilization). This adds a level of difficulty and complexity as one must consider heat transfer in many areas, resulting in many factors that must be considered, and the steam inside the retort is also considered to be an ideal gas. [6]. The aforementioned methods allow for finding the rate of steam usage of vertical direct steam retorts, which physically appears different from horizontal direct steam retorts, and the considerations concern only the retort itself, and not the actual installation. Thus, this thesis aims to present a thermodynamics model of sterilization by a horizontal direct steam retort, which uses the principles of the mass balance and energy balance in an unsteady state to consider. The system includes whatever is inside the retort, which includes steam, dry air, and the product. Other equipment includes the vent pipe, which is considered to be extubated from the retort in order to release air to the environment. A comparison of temperature results between the model and those recorded from the retort will be done, as well as the net rates of steam usage from the model with the approximated steam usage of the retort, which will be considered using the subtraction of steam usage of other heating equipment with known steam usage rates and the loss of steam, with added water taken into consideration.

Steam Consumption Analysis on The Venting Process in Direct Steam Retort