iajnfsIAJNFSIAJNFS2709-9474https://doi.org/10.47310/iajnfs.2022.v03i01.002Process Optimization for the Development of Shelf Stable Ready to Eat Tomato Curry in See through Retort PouchAmmuDinakaranNinishaBabuMayaRamanAkshayaRavindranT.V.SankarT.KSrinivasaGopalCenter of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Madavana P.O., IndiaReady to eat tomato curry in see through retort pouches was developed using steam air retort. The product was found to be commercially sterile after retorting to an F0 value of 7.34 minutes. The heat penetration characteristics of the product was studied and revealed a total process time of 30.38 minutes to attain the above F0 value and the cook value was 66.03 minutes. The characteristics of the see through retort pouch used for the study was analyzed and our results showed that it had good barrier properties and is suitable for food contact applications. Tomato is known as a rich source of lycopene, thus in this study the ready to eat tomato curry was also analyzed to determine the changes that occurred in the lycopene content during processing. Shelf life studies conducted revealed a shelf life of one year at ambient temperature (26 to 28°C).