Aseptic packaging

1) Discuss the strengths and weakness of the packaging method.

A packaging procedure known as aseptic packaging involves packing

the product in sterile conditions (Sanjana et al., 2019). Chavan et al. (2016)

stated that aseptic packaging of food items is used to produce and package

foods that can be made safe, have guaranteed quality, and have a longer

shelf life. Consequently, in comparison to conventional thermal procedures

like canning, aseptic processing produces products with a high rate of

microbial destruction and better texture, flavour, and colour. Aseptically

prepared foods have enticing advantages such a longer shelf life, improved

nutritional and sensory qualities, and a larger range of package sizes and

container materials (Betta et al., 2019). All these benefits of aseptic packaging

are a result of the sterilizing processes of aseptic processing equipment,

which frequently involve the use of steam or hot water under pressure

eliminating all forms of bacteria (FDA, 2005).

The weakness for this type of packaging is the sterility of the

sterilization equipment since it is not easy to ensure the sterility of all the

equipment used in the process. Next, the cost for aseptic processing is high

since it is very energy intensive (Sparkes, n.d).

2) Why providing headspace is necessary?

Headspace is a gap left in the jar between the surface of the product and the

underside of the lids. For a vacuum seal to be achieved, the recommended

headspace must be maintained in the jar. When air is pushed out from under

the lid during processing, food may expand and overflow if there isn't enough
headspace. The food that is erupting may leave a residue on the jar's rim or

the seal on the lid, making it impossible for the jar to close completely. The

food at the top is likely to darken if there is too much headspace allotted.

Additionally, since there won't be enough processing time to completely

remove the air from the jar, the jar may not shut properly (The University of

Arizone, n.d).
References

Betta, G., Barbanti, D., & Massini, R. (2011). Food Hygiene in aseptic processing

and packaging system: A survey in the Italian food industry. Trends in food science

& technology, 22(6), 327-334. Doi: https://doi.org/10.1016/j.tifs.2011.02.006

Chavan, R. S., Ansari, M. I., & Bhatt, S. (2016). Packaging: aseptic filling. Doi:

https://doi.org/10.1016/B978-0-12-384947-2.00512-2

Sanjana, M. C., Hemegowda, R., & Sushma, R. E. (2019). Aseptic Packaging–a

novel technology to the food industry. Int J Trend Sci Res Dev, 3, 307-310. Doi:

Sparkes, S. (n.d). The disadvantages of aseptic packaging. eHow [online]. Available

from https://www.ehow.co.uk/list_7439437_disadvantages-aseptic-packaging.html

[Retrieved on 25 December 2022].

The University of Arizona. (n.d). Why is headspace important in canning? [online].

Available from https://extension.arizona.edu/node/5359 [Retrieved from 25

December 2022].