Drink Wrap
environment like probiotic milk,
fermented juices etc.
The aseptic packaging involves the below
mentioned four basic elements:
Product Sterilization: The product
sterilization is done by elevating the
temperature of the product for a
specific period of time and maintaining
this time-temperature combination for
a given period in order to achieve the
desired degree of sterility. Thereafter,
the product is subsequently cooled
usually to ambient temperature. Heating
and cooling should be performed as
rapidly as possible to achieve the best
quality, depending upon the nature
of the product. In this process, the
faster heat exchange rate is beneficial
in terms of cost. Other than heating,
several other methods are getting
attention nowadays such as: ultra-high
pressure packaging; use of microwaves;
electrical resistance heating; and high
voltage discharge.
Packaging and Equipment
S t e r i l i z a t i o n : The second and
equally critical element is killing all
the microbes of packaging material.
In case it is not done effectively
then it may limit the effect of first
element i.e. product sterilization.
There are several agents that are very
effective in sterilizing the packaging
materials and equipment. They are
mentioned below:
• Heat: Elevating the temperature up
to a certain level and for a given time
may kill most of the microorganisms.
Equipment like pipelines, tanks and
fillers are sterilized by hot water
(75-85 °C) or saturated steam under
pressure.
• Chemicals: Other than various acids
e.g. per-acetic acids and alcohols,
hydrogen peroxide provides a wide
range of useful effects in sterilizing
the equipment.
• Radiations: Gamma-radiation has
been used for years to sterilize
packaging materials. This has been
widely used in aseptic systems for
packaging acid and acidified foods.
The gamma-radiations use to have
good penetrating powers and they
get easily penetrated through bulk
packages when used at commercial
irradiators.
Filling: Once the temperature of the
product is elevated then it is passed
through a holding tube. This holding
tube provides the right time and
temperature to the product for proper
sterilization. A deaerator is used to
The aseptic packaging of beverages
allows the beverage manufacturers
to meet consumer demands for
better quality and safe products
with simple ingredients
Drink Asia
32
July-August 2019
remove the air from the beverage
prior to packaging. This is done to
avoid any unwanted oxidative reaction
post packaging. After the deaeration
process, the sterilized beverage is
stored in aseptic surge tank. The
product/beverage is further pumped
into the surge tank and is removed by
maintaining a positive pressure in the
tank with sterile air or other sterile
gas. Also, the positive pressure must
be monitored and controlled within
the tank to protect the tank from any
contamination.
Sealing: Post aseptic filling, closure
and seal integrity is one of the most
significant steps to protect beverages
from any type of contamination.
Longitudinal sealing and transversal
sealing are usually done in aseptic
sealing.
The aseptic packaging of beverages
allows the beverage manufacturers to
meet consumer demands for better
quality and safe products with simple
ingredients. However, the higher
costs for the equipment, materials
and labour needed for the technical/
complex sterilization process have
stymied aseptic packaging adoption
in the beverage industry. But with so
many benefits being served by this
technology, the industry would not let
the economic barrier stop it from being
widely used!