ABSTRACT
In 1942, at the Avoset plant in Gustine, California, George Grindrod developed the Avoset process. Whipping cream was sterilized by steam injection and packaged in cans, and later in glass bottles. Containers were sterilized in retorts using saturated steam. The retort method of sterilization was eventually abandoned and replaced by a continuous hot-air system and utilized ultraviolet lamps to protect the …lling and closing area. Like the HCF process, the Avoset process is no longer in operation, but it served as a stepping stone in the evolution of aseptic processing and packaging technology.
