The Process and compariSon
In the aseptic packaging process, the food product is generally sterilised using ultra-heat treatment, where the food or drink is heated to a very high temperature, then cooled very quickly. The speed of this process allows a more natural texture, colour and flavour to be retained. The package is also sterilised, followed by the assembling of the final product in the package in a sterile environment.
The aseptic process is a major advance in comparion with traditional canning and bottling techniques.
The aseptic process is a major advance in comparion with traditional canning and bottling techniques.
- Traditional canning techniques require longer periods of heating and cooling to sterilise both product and package, resulting in loss of aroma, texture and nutrients. The aseptic process, however, prevents the loss of aroma, texture and nutrients from food, as it is a faster and more efficient process.
- Traditional bottling techniques allow light and oxygen into food products, encouraging microbial growth. Hwoeve, aspetic pakckaging creates a barrier to prevent the absorption of light, oxygen and undesirable external odours and flavours from other objects.
An example of an industrial aseptic packaging machine
"Tetra Evero" aseptic lines
Diagrams of the aseptic packaging processes