About food packaging

1. NAME – Joyjit Mondal
ROLL – 13003421034
STREAM - FT (4th Year)
SEM - 7th
SUBJECT CODE – PC-FT 701
SUBJECT NAME - Food Packaging Technology

2. TOPIC 1- Asceptic packaging as a preservative Technology
Definition - Aseptic packaging is a preservation technique used in the packaging
of perishable products, particularly food and beverages, to maintain their quality and
safety over an extended shelf life.
Process Flowchart -

3. There are two specific fields of application
of aseptic packaging technology_x0002_
1. Packaging of pre-sterilised and sterile
products -
Example : Milk and dairy products,
puddings, desserts, fruit and vegetables.
2. Packaging of non-sterile products to
avoid infection -
Example : Fermented dairy products like
yoghurt

4. Asceptic packaging as a preservative Technology Because -
Sterilization of Packaging Materials: The packaging materials, such as containers, lids, and packaging films, are
sterilized using various methods such as steam, hydrogen peroxide vapor, or other sterilizing agents to ensure they are
free from any microorganisms.
Sterile Filling Environment: The packaging process takes place in a controlled and sterile environment, usually
maintained by filtering and controlling the air quality. This prevents any contamination from entering the packaging
process.
Product Sterilization (Optional): The product itself can be treated to reduce the microbial load before packaging by
heat treatment or filtration to eliminate or reduce pathogens.
High-Temperature Short-Time (HTST) Treatment: The product is briefly exposed to high temperatures for a short
time, typically around 121-129°C for a few seconds. This process destroys harmful microorganisms while preserving
the product's quality.
Flash Cooling: After the HTST treatment, the product is rapidly cooled to room temperature or a desired lower
temperature. This helps maintain the product's taste, texture, and nutritional value.
Aseptic Filling and Sealing: The sterile product is filled into the sterilized packaging containers within the controlled
environment. The containers are sealed aseptically to prevent any post-filling contamination.

5. Advantages -
1. Convenience : Aseptic packages are
portable, lightweight, and shatterproof
and easily transportable
2. Food Safety : The aseptic process and
carton together ensure that the liquid
food or beverage inside is free from
harmful bacteria and contaminants.
3. No refrigeration required
4. Long shelf life
5. More nutrition : Compared with
canning, products can retain more
nutrients as well as natural taste,
colour and texture
Limitations -
1. Complexity of Operation: Aseptic
packaging processes require careful
control of various parameters, such as
temperature, pressure, and sterility, to
ensure successful outcomes.
2. Plant Installation cost is high as
compare to canning
3. Overcooked flavour in some
products
4. High Energy Consumption: The
heating and cooling processes
involved in aseptic packaging require
energy.

6. TOPIC 2- Shelf life of beverage with respect to Asceptic packaging Technology
The shelf life of beverages packaged using aseptic packaging technology can vary
depending on several factors, including the type of beverage, the specific aseptic
processing methods used, the packaging materials, and storage conditions.
Product Type: Different types of beverages have different shelf life expectations. Non-
carbonated beverages like fruit juices, dairy-based beverages, and plant-based milk
alternatives typically have longer shelf lives compared to carbonated beverages due to the
absence of carbonation-related factors that can affect product stability.
Aseptic Processing Methods: The specific aseptic processing methods applied, such as
the temperature and duration of heat treatment, play a crucial role in determining the shelf
life. High-Temperature Short-Time (HTST) treatment is commonly used to sterilize
beverages, but variations in processing parameters can influence the final shelf life.

7. Packaging Materials : The choice of packaging materials significantly impacts shelf life.
Aseptic packaging materials provide barriers against light, oxygen, and moisture, which can
contribute to extending the beverage's freshness and preventing spoilage. Different
materials, such as paperboard or plastic, can affect the overall shelf life.
Microbial Load Reduction : Aseptic processing significantly reduces the microbial load in
the beverage. The extent of microbial reduction during the processing phase affects the
product's susceptibility to spoilage, microbial growth, and changes in quality over time.
Product pH and Acidity : The pH and acidity level of the beverage can influence its
microbial stability. Beverages with lower pH values (more acidic) tend to have better
resistance to microbial growth, potentially leading to longer shelf life.

8. Storage Conditions :
The way the packaged beverages are stored after processing also impacts shelf life.
Beverages should be stored in controlled environments, away from direct sunlight and
extreme temperatures, to maintain the desired quality and safety.
Quality Control and Monitoring :
Effective quality control measures, including regular testing for microbiological,
chemical, and sensory attributes, are essential to ensure that the product remains
within desired quality parameters throughout its shelf life.
Ingredients and Additives :
Some beverages may contain natural or artificial additives and preservatives to
enhance shelf life.

9. Market Requirements :
The desired shelf life of a beverage is often determined by consumer expectations and
market demands.
Batch-to-Batch Variability :
Variability in raw materials, processing conditions, and equipment can lead to batch-
to-batch differences in shelf life.
Consumer Expectations :
Market demands and consumer expectations play a role in determining the desired
shelf life. Manufacturers may adjust aseptic processing parameters to meet these
requirements while maintaining product quality.