Aseptic processing
From Wikipedia, the free encyclopedia
Aseptic processing is used to sterilize a product (typically food or pharmaceuticals) and package the product in a way that maintains sterility.
In aseptic processing, food is sterilized, the container is sterilized, and then the container is filled in a sterile environment. Aseptically processed food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. Aseptic containers may range in size from a few fluid ounces to a nearly 8-million-gallon aseptic tank on an ocean-going ship[1]. Aseptic processing makes worldwide export and import of new, economical and safe food products possible.
The first aseptic filling plant for milk was presented in Switzerland in 1961. The Tetra Pak company later became one of the leading suppliers of processing and packaging equipment for dairies.
In 1991, the Institute of Food Technologists rated the top 10 innovations in food technology. Aseptic processing and packaging ranked No. 1, ahead of juice concentrates, safe canning processes, freeze-drying and food fortification.[2]
Bag-In-Box technology is commonly used because it provides strong containers that are light weight and easy to handle prior to being filled. Other common package types are drink boxes and pouches.
In 2007 Dr. Philip E. Nelson received the World Food Prize in recognition for his pioneering work in aseptic processing and bulk storage.
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[edit] Common Uses
Aseptic processing is commonly used for fruit juices, liquid whole eggs, gravies, and tomatoes. Fresh tomatoes are aseptically processed and packaged for year-round remanufacture into various food products.
[edit] See also
[edit] External links
- Guidance for Industry Sterile Drug Products Produced by Aseptic Processing - US FDA
- Aseptic Packaging Council
