ASPECTS REGARDING THE ASEPTIC PACKAGING OF FOOD PRODUCTS
Journal Title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING - Year 2017, Vol 0, Issue 1
Abstract
Aseptic packaging of food products is necessary to prolong their validity and to preserve their original qualities, but also for obtaining higher quality products. Aseptization must be done both for the product to be packaged and for packaging, but also for the enclosure where packaging takes place (the packing machine). There are many ways to sterilize package, but the sterilization procedure usually begins with the packaging material which must be maintained under sterile conditions until the package is made, but also during filling and closing. For the product to be packaged, the most used sterilization methods are thermal treatments, while for packing machines both thermal treatments are used (with steam and hot air) but also combined treatments (thermal and chemical). For packaging material, the most commonly used sterilization procedure is spraying with hydrogen peroxide or peracetic acid solution.
Authors and Affiliations
Gheorghe Voicu, Gabriel Constantin, E. M. Stefan, Paula Tudor, Mariana Munteanu, Tomasz Zelazinski
Keywords
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- EP ID EP460453
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