aseptic packagaging

1. ASEPTIC PACKAGING
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2. Roadmap
 Introduction
 Objectives
 Categorization of aseptic packaging
 Selection criteria of containers
 Working of aseptic packaging system
 Benefits of aseptic packaging
 limitations
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3. Aseptic Packaging
 A process by which a sterile product is packaged in
sterile container in sterile environment.
 Used for foods i.e:
 Dairy products
 Fruits and vegetables
 soups
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4. Objective of aseptic packaging
 to produce an food item which can be stored
without refrigeration for more than 6 months.
 to maintain chemical and sensory properties of
product.
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5. Categorization of Aseptic
Packaging
1. Fill and seal
2. Erect, fill and seal
3. Form ,fill and seal
4. Thermoform ,fill and seal
5. Blow mold ,fill and seal
6. Bulk packaging and storage
system
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6. Selection criteria of containers
Following factors may influence the choice of
packaging material for aseptically processed
products:
 Functional properties of plastic polymer.
 Interaction between plastic material and food.
 Desired shelf life
 Economical loss
 Mechanical features of material
 Shipping and handling conditions.
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7. Working of aseptic packaging
system
Sterilization
of equipment
& container
Sterilization
of food
Filling and
closure of
product
Maintenance
of sterility
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8. Processes Used For
Sterilization of Equipment and
Container in Aseptic Packaging
 there are 3 main sterilization process which are used
either individually or in combination.
 Irradiation
 Heat
 chemical treatments.
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9. Irradiation
 It includes:
 Ionizing radiation
 Pulsed light
 UV-radiation
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10. Chemical Treatment
 Hydrogen peroxide
 Ethanol
 Ethylene oxide
 Paracetic acid
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11. Cont.
 30% Hydrogen peroxide is used for 6 sec.
 FDA allowed hydrogen peroxide with 50ppb
concentration.
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12. Heat
 Involves;
 Hot air.
 Saturated steam
 Super-heated steam
 Hot air and steam
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13. Sterilization of food
• 63◦C for
30 min
• 72◦C for
15 miin
HTST
130◦C–
150◦C for
few secs
UHT
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14. Benefits of aseptic packaging
 Convenience.
 Retain product freshness.
 Keep the nutritional value of food item.
 No refrigeration required.
 Eliminate use of preservatives.
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15. Limitations of aseptic packaging
 High cost production.
 Air sterility in production area
is difficult.
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16. Conclusion
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 Aseptic processing sterilizes food products by
destroying the harmful bacteria and
pathogenic micro-organisms through
controlled thermal process and combines the
sterile product with the sterile packaging
material in a sterile environment; the final
result is a shelf-stable product. Today, this is
primarily being used in the innermost contact
layers of the package, to protect quality of
product.

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