Aseptic Packaging by Asyraf Redha

Definiton:

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Aseptic processing is the process by which a sterile product is packaged in a sterile container in a way that maintains sterility.

Advantages:

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Profits:

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a properly designed aseptic system will use less energy and will cost less to operate. Equipment costs are less than a retort system.

Quality:

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an aseptic product heated for a few seconds can taste better than a retort product heated for minutes. Also, a manufacturer can save money on vitamins since fewer are denatured in the heat process.

Consumer convenience:

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The advent of hydrogen peroxide sterilization of containers, a wide range of materials and shapes are available for marketing and consumers. Besides, plastic containers will be more acceptable for recycling and will become a value-added variable.

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Aseptic packaging is the final step in aseptic food processing in which foods are continously sterilised to ensure no microorganisms are present such as UHT milk.

Fruits and vegetables, aseptic processing

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Aseptic Solutions USA, A Beverage Manufacturing Plant

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Example of products using aseptic packaging

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Packaging

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Materials used

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Monomer migration

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More than 30 types of plastics have been used as packaging materials including polyethylene, polypropylene, polycarbonates and polyvinyl chlorides. Polyethylene and polypropylene are the most common.

Polymeric packaging protects food during storage and transportation, and withstands mechanical and thermal stresses from high-temperature conventional retort or microwave-assisted food processing treatments.

Chemical compounds that are incorporated within polymeric packaging materials to improve functionality, may interact with food components during processing or storage and migrate into the food. Once these compounds reach a specified limit, food quality and safety may be jeopardized.

Chemical migration from food packaging is affected by a number of parameters including the nature and complexity of food, the contact time and temperature of the system, the type of packaging contact layer, and the properties of the migrants.

Types of compound that undergo migration

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plasticizers, antioxidants, thermal stabilizers, chemical compound and monomers ( styrene, laurolactam, triacetin and etc.)

Polymers used in food packaging

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1.polyolefin

2.copolymers of ethylene

3.substituted olefins, polyesters,

4.polycarbonate, and polyamide (nylon)

5. PET/polypropylene (PP)