Aseptic Processing

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Part of the Food Science Text Series book series (FSTS)


Aseptic processing and packaging has come a long way since C. Olin Ball, one of the greats in the field of food science and technology first proposed the idea in the 1920s of improving the quality of preserved foods by sterilizing the product outside of the container and filling the product into sterile containers in an aseptic environment. The initial attempts were on fruit juices which were heated to temperatures that would be sufficient to inactivate bacterial vegetative cells, yeast, and molds, followed by filling the hot juice into glass or metal containers and applying a hermetic seal. The hot juice adequately sterilized the containers before the filled containers were cooled. Later, it was recognized that the desired quality may not be achieved because of slow cooling of the hot-filled containers. This is particularly the case when a viscous product is filled into large containers. Thus, the concept of “cold-fill” was introduced and modern Aseptic Processing and Packaging progressed to enable successful applications in food preservation for a range of products filled into metal, glass, and even plastic containers. The term “aseptic” refers to a “germ-free” condition and is now referred to as “commercial sterility,” a condition where pathogenic and spoilage microorganisms that can grow in the product during storage and distribution are eliminated during product sterilization, packaging material sterilization, and filling and packaging machine sterilization.

Suggested Reading

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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