M.usman 2014-ag-4897 NIFSAT

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3. Group members:
 Ali Hamza 2014-ag-4839
 Mahnoor Yaqub 2014-ag-4862
 M.Umer Saeed 2014-ag-4871
 M.Uneeb 2014-ag-4881
 M.Usama Majeeb 2014-ag-4885
 Hafiz Abdul Munam 2014-ag-4888
 M. Arslan 2014-ag-4889
 M.Umair Ashfaq 2014-ag-4894
 M.Usman 2014-ag-4897
 Hafsa Zahid 2014-ag-4909
 Rubab Zahra 2014-ag-4911
 Bakhtawar Khalid 2014-ag-4937
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4.  Aftab Chand 2014-ag-4936
 Arslan Amjad 2014-ag-4937
 Rehan Nasir 2014-ag-4939
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5. Objectives of Packaging:
 Packaging makes food more convenient
 Gives the greater food safety assurance
 Packed foods have longer shelf life.
(Ansari and Datta. , 2003)
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6.  The term aseptic is derived from the Greek word “septicos”
which means the absence of putrefactive micro organisms.
 The term "aseptic" implies the absence or exclusion of any
unwanted organisms from the product, package or other
specified Areas .
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7.  Aseptic packaging is a technique whereby a sterile
material, e.g., a foodstuff, is put into a pre-
sterilized container under sterile conditions.
(Braun et al. , 1997)
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8.  Nielsen carried out the first aseptic packing of foods
(especially milk in metal cans) in Denmark prior to 1913
and in 1921 patent for this process (termed as aseptic
conservation)was granted
 In 1923, aseptically packaged milk from South Africa
reached a trade fair London, England in perfect
conditions.
 The American can company developed a filling machine in
1933,called the Heat-Cool-Fil (HCF) system which used
saturated steam under pressure to sterilize the can.
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9.  In1950, the Dole Company bought the first commercial
aseptic filling plant on the market.
 Long shelf life milk packaged in this manner was first sold
in Switzerland in October, 1961 .
(sharma and Balasubramanian. ,2015)
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10. • There are two specific fields of application of
aseptic packaging technology-
1. Packaging of pre-sterilised and sterile products.
E.g. Milk and dairy products, puddings, desserts,
fruit and vegetables.
2. Packaging of non-sterile products to avoid
infection by micro-organism
E.g. Fermented dairy products like yoghurt.
(sharma and Balasubramanian. ,2015)
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11.  In canning, the process begins with treating the food
prior to filling.
 Initial operations inactivate enzymes so that these
will not degrade the product during processing.
 The package is cleaned, and the product is introduced
into the package, usually hot.
 Generally, air that can cause oxidative damage is
removed from the interior.
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12.  The package is hermetically sealed and then
subjected to heating.
 The package must be able to withstand heat up
to about 100°C for high acid products and up to
127°C for low acid products.
 Figure 1 is a simple illustration comparing the
basic difference between conventional canning
and aseptic packaging processes for the
production of shelf-stable food products.
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14.  In aseptic packaging,
I. Raw or unprocessed product is heated, sterilized by
holding at high temperature for a predetermined
amount of time,
II. then cooled and delivered to a packaging unit for
packaging.
(Ansari and Datta. , 2003) 14

15.  Heat
 Chemicals
 Radiation
(Ansari and Datta. , 2003)
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16.  Saturated steam
 Super heated steam and hot air
(larousse and Brown, 1997)
(Reuter, 1988)
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17. (at concentrations of
) is the overwhelming choice for use as a
chemical sterilant.
 Some other chemicals are various acids, ethanol,
ethylene oxide and peracetic acid.
(Burton, 1988) 17

18.  Gamma-radiation has been used for decades to
decontaminate packaging materials for use in
aseptic systems for packing acid and acidified
food.
 A dose of approximately 1.5 Megaradians (Mrad)
is commonly used to decontaminate containers
for acid and acidified food.
 Ultraviolet (UV-C) light has been used to
decontaminate food contact surfaces.
(Bachmann, 1975)
(Wallhauser, 1978)
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19.  Chemical resistance and wettability
 Thermal stability
 Low levels of contaminating microorganisms;
 Resistance to ionizing radiations
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20.  The package must protect the product from
oxygen, also package must retain the aroma of
the product.
 The package material must be able to withstand
sterilization and be compatible with the methods
of sterilization.
(Ansari and Datta. , 2003) 20

21.  Carton Boxes:
The existing cartoons may be filled with particulates, also
aseptically.
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22.  Bags and Pouches:
Pillow pouches are used for packaging of milk &
juices;3-sided sealed pouch:
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23.  Bottles and Jars:
Glass bottles used for filling with food containing
small particles. E.g. baby food. Jar may be filled with larger particle.
 Metal Cans:
Metal cans can be used for beverages, processed fruits and
vegies.
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24.  Plastic Cans:
These cans are presently offered for liquids
only. For example coffee.
 Composite Cans:
These are not filled with particulate food
but only with fruit juice with long fibers.
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25. Aseptic packages are portable, lightweight, and
shatterproof and easily transportable
The aseptic process and carton together ensure that the
liquid food or beverage inside is free from harmful bacteria
and contaminants.
Compared with canning,
products can retain more nutrients as well as natural taste,
colour and texture
(sharma and Balasubramanian. ,2015)
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26.  Protection from spoilage
 Protection of taste
 Ease of opening/closing
 Ease of transportation/storage
 Protection from light/elements
 Protection of vitamins/minerals
 Keeping food more natural
(Jeff kellar, 2015) 26

27.  Plant Installation cost is high as compare to canning
 Overcooked flavor in some products
 Lack of equipment for particulate sterilization,
 Plastic and cardboard packages used have less mechanical
stability
(sharma and Balasubramanian. ,2015)
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28. Reference
 Reuter, H., 1988, Aseptic PackagingofFood (Technomic,Lancaster,PA).
 Larousse, J. and Brown,B.E., 1997, FoodCanningTechnology (John Wiley and
Sons, Inc., New York).
 Brandli, G., 1975, A new source of intense shortwave ultraviolet radiation,
Brown Boveri Rev , 62: 202–205.
 Toledo,R.T., 1975,Chemical sterilantsforasepticpackaging, FoodTechnol,
29(5):102–112.
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29.  Burton, H., 1988, Ultra High Temperature Processing of Milk and Milk Products
(Elsevier Applied Science, London).
 Dembowski, R.J. Food and Drug Packaging 1983, 47(10), 17.
 Dilberakis, S. Food and Drug Packaging 1987, 51(5), 22.
 Braun, 1997. Aseptic Packaging. United state patent 1997. 3(2), 18.
 Crosby, N.T. Food Packaging Materials: Aspects of Analysis and Migration of
Contaminants; Applied Science Publishers Ltd: Essex, England, 1981; p 190
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