Advertisement

Aseptic Processing

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

Abstract

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

  1. Clark, P. J. (2004). Aseptic processing: New and old. Food Technology, 58(11), 80–81 89.Google Scholar
  2. David, J. R. D., Graves, R. H., & Szemplenski, T. (2013). Handbook of aseptic processing and packaging (2nd ed.). Boca Raton: CRC Press/Taylor & Francis Group 372 pp.Google Scholar
  3. Hersom & Shore (1981). Food Technology, 35(5):53Google Scholar
  4. Levenspiel, O. (1972). Chemical reaction engineering (2nd ed.). New York: Wiley.Google Scholar
  5. Lewis, M., & Heppell, N. (2000). Continuous thermal processing of foods. Gaithersburg: Aspen Publishers 447 pp.Google Scholar
  6. Li, et al. (2004) Lebensm. Wiss. Technol. 37:565–572Google Scholar
  7. Nelson, P. E. (Ed.). (2010). Principles of aseptic processing and packaging (3rd ed.). West Lafayette: Purdue University Press 161 pp.Google Scholar
  8. Reuter, H. (1993). Aseptic processing of foods (p. 313). Lancaster: Technomic Publ. Co.Google Scholar
  9. Sastry, S. K., & Cornelius, B. D. (2002). Aseptic processing of foods containing solid particulates. New York: Wiley 250 pp.Google Scholar
  10. Singh, R. K. (1995). Food process design and evaluation. Lancaster: Technomic Publications 257 pp.Google Scholar
  11. Singh, R. K., & Nelson, P. E. (Eds.). (1992). Advances in aseptic processing technologies. London: Elsevier .Google Scholar

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

Personalised recommendations