Top 5 Sterilization Methods Opted By Food Industries in Aseptic Packaging

Aseptic packaging is one of the widely embraced techniques in the food industry to preserve food products. The food items generally lose quality when preserved without opting for suitable techniques. However, the bye products retain longer life and high nutritional values when food packaging materials and contact surfaces are sterilized with the right processes. The sterilizer machines use thermal, chemical, and radiation techniques in the aseptic packaging procedure to maintain the nutritional aspects of the food items.


Subsequently, the Aseptic Packaging Procedure drives Sterilization processes to treat surfaces compatible for packing by destroying rapid microbial activities. It ensures that it does not offer any health hazards to the consumers and has no adverse effects on food quality. The bye products are free from additives with extended shelf life. Here are a few sterilization methods used in aseptic packaging systems.


  • Thermal Sterilization: Thermal sterilization is the most commonly used sterilization process done during the aseptic packaging process. It uses high-temperature and low-temperature thermal processes in the thermal sterilization processes to preserve the food for longer. It is considered a vital technique in the food industry. 


  • Superheated Steam Sterilization: At high temperatures, the dry heat sterilization process uses super heated steam in the process. The food products, along with packaging material are sprayed with super heated steams. The packaging materials are commonly made of metal products and glass products. This sterilization process is suitable for packaged products resistant to heat. The high temperature kills the heat-resistant bacteria by making packaging containers sterility degrees high and making products more reliable and safe. 


  • Resistance Heating Sterilization: The food products like carrots, potatoes, and mushrooms, when going through the sterilization process. It somehow affects the flavor and the texture of the food products. When these food products are injected with resistance heating sterilizations, conduction is transmitted to the solid particles at a particular temperature. It proffers food products higher in quality and texture. The resistance heating sterilization is suitable for acidic and low-acidic food products.


  • Irradiation Sterilization: The irradiation sterilization technique uses rays to kill the pathogenic bacteria, insect parasites, and food microorganisms. It prevents the food products from further deterioration by inhibiting the metabolism of the food. It does not affect the food characteristics and quality in the overall sterilization process.


  • UV Sterilization: Usually, the liquid food products and beverages such as milk and juices in the aseptic packaging unit are sterilized by passing a high beam of ultraviolet rays. During the sterilization process, no residue is left behind. Therefore, before using the UV Sterilization technique, the characteristics of the packaging material are considered. The intensity through which the rays are passed is also preferably considered.


Wrapping Up

Aseptic packaging plays a significant aspect in the food manufacturing units. So, to preserve the food quality and characteristics, sterilization techniques ensure that the products are microbial stable and free of contaminants. Moreover, the sterilization machines ensure unprocessed products are sterilized and delivered to the packaging units free of microbes with high shelf life.

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