![]() ![]() The quality of products processed was consistent regardless of container size, an important characteristic for heat sensitive foods, due to its short processing time. The Dole aseptic machine overcame the hindrances that caused HCF's failure, since it was able to process various container sizes, needed less maintenance time and cost less. Sealing of lids at an atmosphere of saturated or super heated steam.Filling of cooled products aseptically into previously sterilized containers.Sterilization of containers and lids using steam.Sterilization of product by heating and immediate cooling.The foods processed ranged from soups to specialty sauces, fruits, and dairy products. Later in the 1940s, the Dole Aseptic Process was developed by McKinley Martin. The food treated using this technique was described as an "excellent cream product" and 75–100 containers were produced each minute. Sterilization was achieved through the use of direct steam injection of 126–137 ☌ (260–280 ☏) and then cooled. Food products processed using the Avoset process were packaged under ultraviolet lamps and sterilized air inside a positive-pressurized room to keep the contaminants out of the processing room. In the 1940s, the Avoset process was developed by George Grindrod. While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure. Historical development in foods Īseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. Packaging equipment and packaging materials are sterilized with various media or combinations thereof (i.e., saturated steam, superheated steam, hydrogen peroxide and heat and other treatments). In addition, the processing and packaging system must be cleaned and re-sterilized before processing and/or packaging operations can resume. Any breach of a scheduled process for the processing or packaging system means that the affected product must be destroyed, reprocessed or segregated and held for further evaluation. To ensure commercial sterility, aseptic processing facilities are required to maintain proper documentation of production operations, showing that commercially sterile conditions were achieved and maintained in all areas of the facility. ![]() Īseptic processing involves three primary steps: thermal sterilization of the product, sterilization of the packaging material, and conservation of sterility during packaging. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods, tomato products, fruit and vegetables, soups, and rice desserts. ![]() Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix. ![]() Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. ![]()
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