ABSTRACT
By the early 1970s, the process for aseptically processing food products was proven and commercially operating at approximately a dozen food processing facilities, sterilizing such food products as tomato and fruit pastes, puddings, and dairy-based products. At each of these existing facilities, the aseptically processed product was being aseptically …lled into rigid containers using either the Dole aseptic canner or the FranRica aseptic metal drum …ller. The can sizes being …lled on Dole equipment ranged in sizes from 4 ounces up to the #10 cans that held approximately 96 ounces. The aseptic drum …ller aseptically …lled product into 55-gallon steel drums.
