Aseptic Processing Advantages Of Fruit Juice Production Line
Aseptic processing in a Milk Processing Plant is a technique in which aseptic products (primarily foods) are packaged in other sterile containers under sterile conditions to extend the shelf life of the product and do not require refrigeration. The process includes separately sterilizing the product and package, then filling the pre-sterilized product into a pre-sterilized package and sealing (sealing) the pre-sterilized package in a sterile chamber under sterile conditions. Packaging materials are usually sterilized with chemical bactericides such as hydrogen peroxide, and foods are sterilized by heat at relatively high temperatures for much shorter periods of time, thus helping to maintain the nutritional value and sensory quality of the product. ) The pulp/fruit pulp is much better.
Aseptic processing consists of three stages
Sterilization of packaging materials
Keep sterility during the packaging process.
Bags in boxes and buckets are much lighter and cheaper than tin and glass containers, and aseptic processing and packaging technology is rapidly gaining a dominant position.
Process - feed the pulp into the preheating slide (30 ° C to 65 ° C)
Heating section: – Increase pulp temperature (65 ° C to 95 ° C) for 50 seconds.
Cooling section: After heating, reduce the temperature of the pulp/concentrate by means of tower water 32 ° C (95 ° C to 40 ° C)
Final cooling section: After cooling, the temperature of the pulp (70 ° C to 30 ° C) needs to be reduced with the aid of glycol water.
The method basically involves placing the food contained in the sealed sterile bag at a low temperature for a period of time and rapidly cooling to ambient temperature. Therefore, the microorganisms present in the food are almost killed or completely inactivated, thereby preventing corruption. Fruits and vegetables and their products, as well as all foods with a pH below 4.6, are heat treated in near boiling or boiling water at 95 - 100 ° C, while foods with a pH above 4.6 are sterilized at temperatures of 100 - 121 ° C
In foods with a pH above 4.6, spore growth is not inhibited. Because of the high heat resistance of spores, relatively high temperatures are required to destroy almost all living bacteria, including vegetative cells and spores. Therefore, such foods are heat treated using an RSSP (Rotary Scrape Pasteurizer). In modern times, the process industry has achieved a high degree of mechanization and automation.
Aseptic processing and ultra-high temperature technology are the latest technologies introduced in the field of food heat treatment, most initially in cans.
Advantages of aseptic processing
Sterile foods - Aseptic processes remove bacteria and harmful bacteria from food.
No refrigeration - once the food is processed, there is no need to refrigerate, which saves energy.
Preserving nutrition – the nutritional quality of the food is not affected by less calories.
Flexibility - It offers the flexibility to use a variety of container sizes and even increases the likelihood of adding bioactive and heat sensitive ingredients after processing.
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