Aseptic Processing and Packaging-
Aseptic processing is a technique where sterilized products (mostly food) are packed into other sterilized containers under sterile conditions so that the shelf life of the product is increased and they need not to be refrigerated. This process comprises sterilization of the product and the package separately, while food is sterilized thermally at relatively higher temperatures for very much shorter periods, thereby aiding in the preservation of nutritive value and sensory quality of the product much better than in Fruit pulps/purees.
Aseptic Processing includes three stages which are
1. Thermal sterilization of the product
2. Sterilization of the packaging material
3. Conservation of sterility during packaging.
Bags placed in boxes and barrels which are much lighter and far less expensive than tin and glass containers, aseptic processing and packaging technology is gaining ascendancy fast.
Process – Feeding pulp to preheating skid (30 °C to 65°C)
Heating Section: – Increase temp of fruit pulp (65°C to 95°C) and hold on 50 second.
Cooling Section: – After heating reduce temp of the fruit pulp/concentrates (95°C up to 40°C) with help of Tower Water 32°C.
Final Cooling Section: – After cooling require reduce temp of the fruit pulp (70°C up to 30°C) with help of Glycol Water.
Advantages of Aseptic Processing
Germ free food- The aseptic process eradicates germs and harmful bacteria from the food.
No Refrigeration- Once the food is processed it doesn’t need to be refrigerated which saves energy.
Conserving nutrients- Since there is less heating the nutritional quality of the food is not affected.
Flexibility- It provides flexibility in using various container sizes and even increases the possibility of adding bioactive and heat sensitive components once the processing is over.
CANNING IN TIN
Tin cans have several advantages over other types of containers. The first cost is lower; the tin permits foods to be heated and cooled quickly, producing better flavor, and there is no loss from breakage.
On the other hand, canning in tin necessitates investment in a good sealer, and tin cans are used safely only once for canned fruits Purees,
On the other hand, canning in tin necessitates investment in a good sealer, and tin cans are used safely only once for canned fruits Purees Canning preserves most of the nutrients in foods. Proteins, carbohydrates, and fats are unaffected, as are vitamins A, C, D, and B2. The retention of vitamin B1 depends on the amount of heat used during canning. Canning is the process of preservation of fruit puree wherein the hot fruit puree at 91 degree is hot filled in tin/ steel cans and then retorted in hot and cold water, canned aseptic fruit puree preservation methods allow puree to be kept for long periods of time without preservatives, as long as they are not opened.
Powerful. Clean. Pure. Approved.
Specially formulated by Catalytic Generators, Ethy-Gen® II is the efficient and clean way to convert to ethylene. You may have heard it called “ripening fluid,” because that’s exactly what it does. Simply pour it in or connect it to one of our generators, and watch the safest and most effective consistent ethylene production begin.
Since we manufacture Ethy-Gen® II with only the purest ingredients available, there are no harmful byproducts produced when converted to ethylene in one of our Catalytic Generators.
Don’t be fooled by copycat “ripening fluids.” There’s only one that has passed the stringent standards of both the US-EPA and UK-CRD….Ethy-Gen® II. So you can be sure of the purity and safety of what comes out of the ethylene generator when you only pour in Ethy-Gen® II!