Aseptic Packaging Systems Research Articles

Comparative Life Cycle Assessment of hot filling and aseptic packaging systems used for beverages

This paper aims to assess the sustainability and the environmental performance of hot filling systems and aseptic packaging systems used for beverages. These technologies are the systems mostly adopted nowadays to package high acid beverages with extended shelf life. The potential environmental impacts are calculated using the Life Cycle Assessment (LCA) methodology.The analysis only includes materials and processes that differ between the two technologies, i.e. heat treatment, filling operations, and packaging materials. PET bottles are considered in this study. Beverage production and transport of raw food materials are not taken into consideration as there are no differences between the two systems in these phases. Impact assessment is performed using ReCiPe method.The results from the analysis indicate that aseptic packaging systems on the whole have lower impacts in all the impact categories assessed. This is mainly due to the greater weight of PET bottles used in hot filling systems, necessary to withstand the higher filling temperatures. This aspect enhances the impacts of hot filling compared to aseptic packaging systems, while the environmental profile of the processing phase is similar between the two technologies in most of the impact categories considered.

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

Abstract: The demand for ultra‐high‐temperature (UHT) processed and aseptically packaged milk is increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack numbers is expected. Selection of UHT and aseptic packaging systems reflect customer preferences and the processes are designed to ensure commercial sterility and acceptable sensory attributes throughout shelf life. Advantages of UHT processing include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Desirable changes taking place during UHT processing of milk such as destruction of microorganisms and inactivation of enzymes occur, while undesirable effects such as browning, loss of nutrients, sedimentation, fat separation, cooked flavor also take place. Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Significant factors that influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors, and storage temperature. This review is focused on the types of age gelation and the effect of plasmin activity on enzymatic gelation in UHT milk during a prolonged storage period. Measuring enzyme activity is a major concern to commercial producers, and many techniques, such as enzyme‐linked immunosorbent assay, spectrophotometery, high‐performance liquid chromatography, and so on, are available. Extension of shelf life of UHT milk can be achieved by deactivation of enzymes, by deploying low‐temperature inactivation at 55 °C for 60 min, innovative steam injection heating, membrane processing, and high‐pressure treatments.

Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design

Flow diversion is a matter of concern for Food Hygiene in Aseptic Processing and Packaging Systems. The relevant standards and guidelines have been examined: since the Aseptic Processing is a widely used and well-established technology, there is quite a lot of available material. The flow diversion topic is also addressed, particularly by EHEDG Guidelines. The correct choice of the temperature probe, also plays an important role in the successful design of a flow diversion system. A procedure, which also includes simple simulation tools, has been developed in order to properly design the flow diversion device. A real case study is also reported. This research reaffirms that it is necessary to have more regard to standards and guidelines and also shows how guidelines allow avoiding bad design.

An Overview of Sterilization Methods for Packaging Materials Used in Aseptic Packaging Systems

In aseptic packaging systems, packaging materials are sterilized by various methods in order to kill microorganisms contained in the packages during forming and transport through the machine prior to filling. Experimental data as well as theoretical results from several years of research in the area of sterilization methods for effective inactivation of microorganisms on surfaces of aseptic packaging materials are compiled and presented in order to choose the right method of sterilization by the food processing industry for a successful operation. Hydrogen peroxide, with concentrations up to 30%, temperatures of up to 80°C and contact times up to 15 s, with or without wetting agent, has been found to be successful for inline aseptic packaging. The final product must not contain greater than 0.5 ppm H 2 O 2 . Economic considerations and non-uniform dose delivery to pre-formed containers inhibit commercial adoption of ionizing radiation sterilization in-line with aseptic packaging systems.

Efficacy of Oxonia Active Against Selected Spore Formers

Alternatives to hydrogen peroxide are being sought for use in aseptic packaging systems because this sterilant is efficacious at temperatures higher than some of the newer packaging materials can tolerate. Earlier in this century, peracetic acid was known to be bactericidal, sporicidal, and virucidal but was not widely used because of handling, toxicity, and stability problems. Sanitizer suppliers have capitalized on the efficacy of hydrogen peroxide, acetic acid, and peracetic acid stabilized with a sequestering agent. Formulations have been improved and marketed as Oxonia Active, and its use as an alternative sterilant to hydrogen peroxide merits evaluation. Oxonia was assessed at a concentration of 2% and a temperature of 40°C against a number of spore-forming organisms, including foodborne pathogens. Spores tested in aqueous suspension showed an order of sensitivity (least to greatest) to Oxonia as follows: Bacillus cereus >B. subtilis A >B. stearothermophilus >B. subtilis var. globigii >B. coagulans >Clostridium sporogenes (PA3679) >C. butyricum >C. botulinum type B (nonproteolytic) >C. botulinum type B (proteolytic) = C. botulinum type A = C. botulinum type E. B. subtilis A and B. stearothermophilus spores tested in the dry state were less sensitive to Oxonia than when tested in aqueous suspension. B. cereus, a foodborne pathogen, proved to be markedly less sensitive to Oxonia under the described test conditions. The decreased sensitivity to Oxonia by the foodborne pathogen B. cereus raises concern about the efficacy of the sterilant for aseptic packaging of low-acid foods. Further work will be needed to determine if this decreased sensitivity is an inherent property of the organism that affords unusual protection against Oxonia or if the challenge parameters selected were at the minimum conditions for efficacy.

Irradiation of Packaging Materials and Prepackaged Foods

Ionizing radiation has long been used to strengthen plastic films. It is now being increasingly used with plastic films in aseptic packaging systems due to some advan tages it has over other pre-sterilizing techniques The author also describes effects of ionizing radiation on plastic films when packaged food is being pasteurized or sterilized.

Milk Processed at Ultra-High-Temperatures – A Review

Ultra-high-temperature (UHT) processing today may describe either a sterilization or a pasteurization process. This review primarily covers the sterilization process which involves heating milk at 130 to 150 C for 1 second or more and then packaging it aseptically. The main topics covered are: history, economics. and theoretical basis of UHT processing; common UHT processes and available aseptic packaging systems; microbial, nutritional, biochemical, and physical aspects of UHT milk; and the flavor of UHT milk.