ABSTRACT
Aseptic processing and packaging offers an alternative
option from conventional canning to meet the demand for
convenient and high-quality foods. Aseptic processing of
foods is a thermal process in which the product and the
package are sterilized separately and brought together in a
sterile environment. Aseptic processing uses high tempera-
ture for a short period of time, yielding a high-quality
product as compared to that by conventional canning.
Some of the other advantages include flexible package
size and shape, less energy consumption, less space
requirement, eliminating the need for refrigeration, easy
adaptability to automation, and fewer operators. However,
some of the disadvantages of aseptic processing include
slower filler speeds, higher overall initial cost, need for
better quality control, better trained personnel, better con-
trol of process variables and equipment, and stringent
validation procedure.[1]
