Aseptic processing is a method of packaging sterile products in a sterile container to maintain sterility. It involves flash heating products to between 195-295°F, retaining more nutrients than conventional sterilization. Pioneered in the early 1900s for milk packaging, aseptic processing uses high-speed filling and a closed sterile chamber to package foods with improved quality compared to canning. It allows packaging of liquids like milk and juices without refrigeration for long shelf life.

1. ASEPTIC PROCESSING

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. 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. 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. PRINCIPLES
- Continuous flow
- Very short come up time
- Attain commercial sterility

6. EFFECT ON FLAVOR AND AROMA
- Less severe
- Natural flavors and aromas of mlk, juices and
vegetables are better maintained

7. EFFECT ON NUTRITION
- Minimal nutritional losses
- Heat and vegetables lose thiamin and
pyridoxide(other vitamins are not really
affected)

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. END