Packaging is an integral part of practically every food manufacturing process.
Aseptic packaging requires the separate sterilization for the package and the product, for them to be brought together in an aseptic environment, i.e. one from which micro-organisms are excluded, and for the pack to hermetically sealed.
For liquid product, ultraheat treatment, in line food sterilization thermal processing is followed by packing in a sterilized container whilst still within the sterile environment, also known as the aseptic zone,
Meanwhile, the packaging machine shapes the container and sterilizes the packing material. In an septic packaging system of packing, the packaging material consists of layers of polyethylene, paperboard and foil.
Sterilization of the packaging is carried out using hydrogen peroxide, UV and sterile hot air. The system is purged with an overpressure using a sterile air system.
The advantage of aseptic packaging include: maintaining at maximum levels of nutritional and sensory characteristics of the food, extension product shellfire which can be achieved due the combination of high sterility and quality levels, and finally less cost for final product due to less energy required for storage and transportation.
Aseptic packaging may utilized in order to extend the shelf life of low acid foods.
The market leaders for aseptic packages has introduced easy-open, easy pour features into their cartons. Packing material like foil may be used in snack bags or as a laminated aseptic packing.
Aseptic packaging
