Mukesh

M. Tech. 2nd year

09081002
Introduction
 Aseptic packaging is the filling of sterile containers
with a commercially sterile product under aseptic
conditions, and then sealing them so that re-infection
is prevented; that is, so that they are hermetically
sealed.

 Sources of contamination: microorganism may be in

the product, on the surface of packaging material or
the part coming in contact with the product.
objectives
 To sterile the product that provide the higher quality
product

 To take advantage of high temperature short

time(HTST)

 To extend the shelf life of products at normal

temperature by packaging them aseptically
Working of aseptic process
sterilization of equipment

sterilization of food

sterilization of container

Filling and closure of presterilized product into

sterilized container under aseptic conditions

Maintenance of sterility
Sterilization of Equipments
• UV-C radiation
• Infrared radiation
Radiation • Ionizing radiation

• Saturated steam
• Superheated steam
• Hot air
Heat • Hot air and steam

• Hydrogen peroxide
• Ethanol
• Ethylene oxide
Chemical • Paracetic acid
Sterilization of food

• 63◦C/30 min
HTST • 72◦C/15 sec

• 130◦C – 150◦C/ fractions of sec

UHT

 Equipments used for this process

Direct
Indirect
Sterilization of container or packaging
materials

Thermal treatment

Irradiation

chemical treatment
Packaging materials

Packaging materials:
paper and paper based products
Glass
Tin plate
Aluminums foil
Timber
Plastics
Aseptic packaging systems
 Can system

 Bottle system

 Sachet and pouch systems

 Cup systems

 Carton system
Various systems of aseptic packaging
Can system

The system use superheated steam

at temp. of up to 225◦C/40 sec to
sterile the cans
Bottle system
Sachet and pouch systems
Cup systems
Benefits of aseptic packaging systems
 Keeps fresh food for several months

 Conserve the nutritive value of foods

 Less space requirement

 Cheaper packaging cost

 Permits storage and handling without refrigeration

 Eliminates the use of preservatives

Storage
 To maintain milk at a low temperature so as to
prevent any deterioration in quality prior to
processing/product manufacturing

 To facilitate bulking of the raw milk supply, which

will ensure uniform composition

 To allow for uninterrupted operation during

processing
Storage tanks are
used in milk plants
for the storage of
raw, pasteurized or
processed products
Some features of storage tank
 In storage tank maintains the milk at a temp. of 7◦C or
below

 The surface of the tank which are in contact with

product must be smooth and the welds in particular
have to be made polished during manufacturing

 The 18-8 type (18% chromium and 8% nickel) of

stainless is used for the inner shell of the tank

 Storage tanks may be cylindrical or oval shape and may

be either horizontal or vertical
References
 Gerrit smit, Dairy processing improving quality
 Sukumar De, Outlines of Dairy Technology
 www.sciencedirect.com
 www.google.co.in
 Tufail Ahmed, Dairy plant and management