Aseptic Processing and Packaging-

Aseptic processing is a technique where sterilized products (mostly food) are packed into other sterilized containers under sterile conditions so that the shelf life of the product is increased and they need not to be refrigerated. This process comprises sterilization of the product and the package separately, followed by filling the pre-sterilized product into the pre-sterilized package and closing (hermetically sealing) the latter in a sterile chamber under sterile conditions. Packaging material is generally sterilized using chemical sterilant like hydrogen peroxide, while food is sterilized thermally at relatively higher temperatures for very much shorter periods, thereby aiding in the preservation of nutritive value and sensory quality of the product much better than in (canning)Fruit pulps/purees.

Aseptic Processing includes three stages which are-

1) Thermal sterilization of the product 2) Sterilization of the packaging material 3) Conservation of sterility during packaging. • Bags placed in boxes and barrels) which are much lighter and far less expensive than tin and glass containers, aseptic processing and packaging technology is gaining ascendancy fast. • Process – Feeding pulp to preheating skid (30 °C to 65°C) • Heating Section: – Increase temp of fruit pulp (65°C to 95°C) and hold on 50 second. • Cooling Section: – After heating reduce temp of the fruit pulp/concentres (95°C up to 40°C) with help of Tower Water 32°C. • Final Cooling Section: – After cooling require reduce temp of the fruit pulp (70°C up to 30°C) with help of Glycol Water. Process essentially consists in subjecting food filled into hermetically sealed aseptic bag in drums to low temperatures, over a period of time right for each particular food and cooling rapidly back to ambient temperature. Thus, the microorganisms present in the food are nearly killed or completely inactivated thereby precluding spoilage. Fruits and vegetables and their products and all the foods having a pH less than 4.6 are thermally processed in near boiling or boiling water at temperatures of 95° to 100°C, while those foods having a pH of 4.6 and above are sterilization processed in at temperatures above 100 °C up to 121°C. In foods with a pH above 4.6, the growth of spores is not inhibited. Since spores have high heat resistance, relatively higher temperatures need to be used to destroy virtually all the living forms of bacteria, both vegetative cells and spores. Hence, the use of RSSP (Rotary Scraped Surface Pasteurizers) for thermal processing of such foods. During modern times, a high degree of mechanization and automation has been achieved in the Process Industry. Aseptic processing and ultrahigh temperature technology are the most recently introduced technologies in the area of thermal processing of foods which initially started with canning.

Advantages of Aseptic Processing

• Germ free food- The aseptic process eradicates germs and harmful bacteria from the food. • No Refrigeration- Once the food is processed it doesn’t need to be refrigerated which saves energy. • Conserving nutrients- Since there is less heating the nutritional quality of the food is not affected • Flexibility- It provides flexibility in using various container sizes and even increases the possibility of adding bioactive and heat sensitive components once the processing is over. Goma Engineering, Mumbai (India) can offer complete processing plant for aseptic processing of milk, flavoured milk, all types of juices, yogurt, lassi, mahew drink, coconut water, and coconut milk & coconut cream & fruit purees & concentrates. We are providing solution for manufacturing long life liquid food product from smaller capacity (Lab/ R & D Model) to commercial production 10,000 LPH.