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Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] 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.
Aseptic packaging; In the heating stage, the treated liquid is first pre-heated to a noncritical temperature (70–80 °C [158–176 °F] for milk), and then quickly heated to the temperature required by the process.
Eye drops sold in blow fill seal packaging. BFS allows many different container designs, a consistent high process quality, a high process output, [7] and is, compared against other packaging processes, inexpensive. [26] In addition to that, BFS containers are lighter than glass containers, and shatterproof, which eases their transport.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing and is used as an alternative to traditional industrial canning methods.
Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life. [ 1 ] [ 2 ] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the ...
Packaging engineering, also package engineering, packaging technology and packaging science, is a broad topic ranging from design conceptualization to product placement. All steps along the manufacturing process, and more, must be taken into account in the design of the package for any given product.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Aseptic sampling is the process of aseptically withdrawing materials used in biopharmaceutical processes for analysis so as not contaminate or alter the sample or the source of the sample. [1] Aseptic samples are drawn throughout the entire biopharmaceutical process (cell culture/fermentation, buffer & media prep, purification, final fill and ...
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