Aseptic processing

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Aseptic processing

  1. 1. ASEPTIC PROCESSING
  2. 2. DEFINITION - Is a process by which a sterile product is packaged in a sterile container in a way that maintains sterility. - The sterility is achieved with a flah-heating process temperature between 195oF – 295oF(91oC – 140oC) which retains more nutrients and uses less energy than conventional sterilization techniques. - Is a HTST process which results in products with improved texture, color, flavor and nutritional value compared to conventional canning
  3. 3. HISTORY - 1991 > IFT(Institute of Food Technologists) rated top 10 innovations in food technology - 2007 > Dr. Philip Nelson recieved WORLD Food Prize in recognition for his pioneering work in aseptic processing and bulk storage. He carried out the first aseptic packaging of foods(especially milk in metal cans) in Denmark prior to 1913 and in 1921 patent for this process(aseptic preservation) was granted. - 1917 > Dunkley in USA patented sterilization with saturated steam of cans and subsequent filling of pre-sterilized product - 1923 > aseptically packaged milk from South Africa reached a trade fair in London, England in perfect conditions - 1933 > American can company developed a filling machine called Heat-cool-fill(HCF) system which used saturated steam under the pressure to sterilize the cans and ends
  4. 4. HISTORY - 1995 > “the sterile cans were filled with sterile product and the ends sealed on in a closed chamber, which was kept pressurized with steam or a mixture of steam and air”; three commercial plants were built and operated on this principle. - 1940’s > Martin developed process in which empty metal cans were sterilized by treatment with superheated steam at 210oC prior to be filled with cold, sterile product - 1950 > Dole Company bought the first commercial aseptic filling plant on the market - End of 1940 > a dairy enterprise and machinery manufacturer in Switzerland combined to develop UHT-sterilized asseptcally canned milk, which was marketed in Switzerland in 1953 - Was not economical because of the cost of the cans - October 1961 > long shelf-life milk packaged in this manned was first sold
  5. 5. PRINCIPLES - Continuous flow - Very short come up time - Attain commercial sterility
  6. 6. EFFECT ON FLAVOR AND AROMA - Less severe - Natural flavors and aromas of mlk, juices and vegetables are better maintained
  7. 7. EFFECT ON NUTRITION - Minimal nutritional losses - Heat and vegetables lose thiamin and pyridoxide(other vitamins are not really affected)
  8. 8. COMMONLY USED FOR: - Packaging of: - Milk - Fruits - Juices - Liquid whole eggs - Gravies and - Tomatoes > aseptically processed and packaged for year-round remanufacture into various food products
  9. 9. END

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