ABSTRACT
Optimization of in-line aseptic processing is essential for a successful commercial exploitation (Richardson, 2004). On one hand, in-line aseptic products boost economies of scale and the consumer is willing to pay a price premium for improved organoleptic and nutritional quality. On other hand, compared to traditional retorting processes, capital investment, complexity of operation, and the required level of operator skills are generally higher. Obviously constrained by safety considerations, these two considerations of product quality and cost suggest two main dimensions for optimization.
