Aseptic processing and packaging is a ‘strong and growing series of technologies’, despite being much more complex than canning or traditional terminal sterilization, according to a leading expert.
Dr. Aaron Brody PhD, from Packaging/Brody Inc. will draw this conclusion today in his exclusive webcast for BeverageDaily.com and FoodProductionDaily.com, which you can register to listen to for free here , and put questions to Aaron live in its aftermath.
We’re hosting the world’s first wholly online event devoted to aseptic technology in the food and beverage sector, which begins at 9am New York time, 3pm Paris time today.
Alongside, Dr Brody’s webinar, there is a wealth of must-see content, with other presentations from GEA and Sidel, and an Aseptic Technology roundtable discussion featuring Zenith International, Coca-Cola Enterprises and renowned expert Raymond Bourque, president of RAY-PAK.
Suitable for high and low acid products
In his presentation tomorrow, entitled Technological Advances in Aseptic Process & Packaging, Brody explains that aseptic technology can suit either high or low acid food products.
“It must be understood that it can be used for high and low acid products. It’s not just confined to the latter,” he notes.
Until now, aseptic technology had mostly been used for liquids, Brody will say, but can also be applied to higher viscosity liquids, and is now being applied to low acid particulates in soup products.
“It’s difficult, but feasible, and has been commercial,” he will add.
Manufacturers must ensure that aseptic packaging is sterile with a high acid or low acid product, Brody will say, adding that this is more important for low acid products, because of the potential for pathogenicity.
Improving biochemical stability
“We have to be able to sterilize the particulates using steam injection, steam infusion or scraped surface heat exchangers,” he will add.
“And there must be a hermetic closure. To improve the biochemical stability, which is now the limiting factor, it’s better to reduce oxygen in the product or in its headspace if the package has a headspace.”
Brody says that aseptic technology can also be used to achieve extended shelf life (ESL) in chilled products, and will tip this as “perhaps the most common growth areas in the food product area today”.
“Aseptic technology began at least in the 1930s…and it has grown greatly, especially with the introduction of the flexible pouch by Tetra Pak. The flexible pouch using paperboard lamination by Tetra Pak has now strongly moved in the direction of plastic bottles, plastic trays and cups,” Brody will add.