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Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically
food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...
or
pharmaceutical Medication (also called medicament, medicine, pharmaceutical drug, medicinal product, medicinal drug or simply drug) is a drug used to diagnose, cure, treat, or prevent disease. Drug therapy ( pharmacotherapy) is an important part of the ...
) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including
milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
, fruit
juice Juice is a drink made from the extraction or Cold-pressed juice, pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat ...
s and concentrates,
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...
,
yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...
, salad dressing, liquid egg, and ice cream mix. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods,
tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...
products,
fruit In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propaga ...
and
vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
s,
soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
s, and rice desserts. Aseptic processing involves three primary steps: thermal sterilization of the product, sterilization of the
packaging Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of designing, evaluating, and producing packages. Packaging can be described as a coo ...
material, and conservation of sterility during packaging. To ensure commercial sterility, aseptic processing facilities are required to maintain proper documentation of production operations, showing that commercially sterile conditions were achieved and maintained in all areas of the facility. Any breach of a scheduled process for the processing or packaging system means that the affected product must be destroyed, reprocessed or segregated and held for further evaluation. In addition, the processing and packaging system must be cleaned and re-sterilized before processing and/or packaging operations can resume. Packaging equipment and packaging materials are sterilized with various media or combinations thereof (i.e., saturated
steam Steam is water vapor, often mixed with air or an aerosol of liquid water droplets. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Saturated or superheated steam is inv ...
, superheated steam,
hydrogen peroxide Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscosity, viscous than Properties of water, water. It is used as an oxidizer, bleaching agent, and antiseptic, usua ...
and heat and other treatments).


Historical development in foods

Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure. In the 1940s, the Avoset process was developed by George Grindrod. Food products processed using the Avoset process were packaged under ultraviolet lamps and sterilized air inside a positive-pressurized room to keep the
contaminants Contamination is the presence of a constituent, impurity, or some other undesirable element that renders something unsuitable, unfit or harmful for the physical body, natural environment, workplace, etc. Types of contamination Within the scie ...
out of the processing room. Sterilization was achieved through the use of direct steam injection of and then cooled. The food treated using this technique was described as an "excellent cream product" and 75–100 containers were produced each minute. Later in the 1940s, the Dole Aseptic Process was developed by McKinley Martin. The foods processed ranged from soups to specialty sauces, fruits, and dairy products. This process involved four steps: #Sterilization of product by heating and immediate cooling #Sterilization of containers and lids using steam #Filling of cooled products aseptically into previously sterilized containers #Sealing of lids at an atmosphere of saturated or super heated steam The Dole aseptic machine overcame the hindrances that caused HCF's failure, since it was able to process various container sizes, needed less maintenance time and cost less. The quality of products processed was consistent regardless of container size, an important characteristic for heat sensitive foods, due to its short processing time. Split pea soup was treated using the Dole aseptic machine at the following dosage: heat time of for 3.53 seconds, hold time of 8.8 seconds, and cooling to in 14.0 – 17.0 seconds, compared to the normal processing time of 40–70 minutes at . The lack of consumer interest drove foods that were processed in the Dole aseptic machine to be discontinued. Roy Graves began sterilizing milk in the 1940s. The milk that was drawn from the cow went through a pipeline, into a vacuum tank, which was then heated to 285 °F, then cooled to room temperature. The product, packaged in metal cans, was widely accepted by consumers lacking access to fresh milk, including the U.S. military. In 1959, the
food industry The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, ...
saw the advent of the use of paper-foil-plastic laminated containers called tetrahedron. In 1962, the Swedish company
Tetra Pak Tetra Pak is a Swedish multinational food packaging and processing company headquartered in Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distr ...
, introduced this container to the United States market. They sold pasteurized milk and beverages in the containers. Roy Graves' company started sterilizing this container with
chlorine Chlorine is a chemical element; it has Symbol (chemistry), symbol Cl and atomic number 17. The second-lightest of the halogens, it appears between fluorine and bromine in the periodic table and its properties are mostly intermediate between ...
and were able to aseptically fill and hermetically seal the container. The use of these containers was not accepted by the American consumers due to their difficulty in opening. It was widely used by the U.S. Navy. In 1981,
hydrogen peroxide Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscosity, viscous than Properties of water, water. It is used as an oxidizer, bleaching agent, and antiseptic, usua ...
was approved by the FDA to be used to sterilize containers. Today, ships used for continental food transport are equipped with aseptic tanks to transport fruit juices. Another means of transporting aseptically processed food is the use of aseptic bags.


Processing

Aseptic processing allows for the food to be properly sterilized outside the container and then placed into a previously sterilized container, which is then sealed in a sterile environment. Most systems use ultra-high temperature (UHT) sterilization to sterilize the food product before it is packaged. UHT sterilizes food at high temperatures usually above 135 C for 1–2 seconds. This is advantageous because it allows for faster processing, usually a few seconds at high temperatures (130–150 °C) and better retention of sensory and nutritional characteristics. Aseptic products have a non-refrigerated shelf-life of a few months to several years. Sterilization of aseptic packaging material is a crucial step in aseptic food processing. These containers are sterilized to kill microorganisms present on the container during forming and transport and prior to filling. There are numerous methods used to sterilize the containers, the most commonly used methods include: heat, hot water, chemical sterilants (
hydrogen peroxide Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscosity, viscous than Properties of water, water. It is used as an oxidizer, bleaching agent, and antiseptic, usua ...
or peracetic acid), and
radiation In physics, radiation is the emission or transmission of energy in the form of waves or particles through space or a material medium. This includes: * ''electromagnetic radiation'' consisting of photons, such as radio waves, microwaves, infr ...
or a combination of methods. UHT food products can be sterilized using either direct or indirect methods of heat transfer. Direct heat transfer can be achieved through steam injection and steam infusion. Food products processed with a steam
injector An injector is a system of ducting and nozzles used to direct the flow of a high-pressure fluid in such a way that a lower pressure fluid is Entrainment (hydrodynamics), entrained in the jet and carried through a duct to a region of higher pres ...
go through an injection chamber, where steam (150 °C) is injected into the product, then the product is flash cooled to 70 °C. Direct heat transfer is suitable for heat-sensitive foods such as milk. However, only low viscosity liquids can be processed using steam injection, and high-quality steam is required to ensure sterilization. Steam infused food products involves food free-falling into highly pressurized steam which heats the food to approximately 145 °C and then it is flash cooled to 65–70 °C. Steam infusion provides processors with great control compared to steam injection and reduction of burn-on and overheating risks are reduced. It can process higher viscosity foods compared to steam injection, but risks the blockage of nozzles in machinery. Indirect forms of heat transfer include: plate
heat exchanger A heat exchanger is a system used to transfer heat between a source and a working fluid. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contac ...
s, tubular heat exchangers, or scraped-surface heat exchangers. Plate heat exchangers are mostly used because they are inexpensive and allow for easy changes during production. Tubular and scraped-surface can heat viscous food with particulates or high pulp content with minimal damage.


Equipment and systems

Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization media should be able to contact all surfaces of the equipment, meaning the equipment does not contain any cracks, crevices or dead spots, the equipment must be able to be kept in a sterile state, it must have the ability to be used continuously, and lastly, the equipment must comply with regulations. Aseptic packaging are generally placed in the following categories: fill, erect, form, thermoform, blow mold, and bulk packaging and storage systems. #''Fill and seal.'' The containers are filled and sealed in a sterile environment to avoid contamination. #
Erect, fill and seal
'' A plastic container is erected then sterilized, filled and sealed. #''Form, fill and seal.'' In this system, a roll of film is first sterilized. After sterilization it is formed into the desired shape, filled and sealed. #''Thermoform, fill and seal.'' A roll of film is heated and thermoform on a sterile surface or environment. It is then filled and seal, also in a sterile environment. #''Blow mold, fill and seal.'' The process requires an extrudable material to be first blow-molded into a sterile package before filling and sealing. This process is usually used to produce bottle products like
juice Juice is a drink made from the extraction or Cold-pressed juice, pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat ...
s and sodas. #''Bulk packaging and storage systems.'' Packaging used for bulk storage (drums, totes, bags, etc.) are sterilized using either heat or
disinfectant A disinfectant is a chemical substance or compound used to inactivate or destroy microorganisms on inert surfaces. Disinfection does not necessarily kill all microorganisms, especially resistant bacterial spores; it is less effective than ...
s. After sterilization they are able to be filled and sealed.


Packaging material

Aseptic packaging consists of filling and sealing a sterilized packaging material with a sterilized product. Aseptic packaging material not only has to assure sterile conditions within the package and protect the product from physical damage, but also maintain the quality of the product inside the packaging. To achieve this, a laminate material is formed from the following components: semi-rigid paper,
aluminum Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has ...
, and plastic. Paper (70%) provides the stiffness, strength, and the efficient brick shape to the package; potential for bacteria needs to be addressed. Low-density polyethylene (24%), the most common plastic used for aseptic packaging, located on the innermost layer forms the seals that make the package liquid-tight.
Aluminum Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has ...
(6%) is located on the inside of the aseptic package, forming a barrier against light and oxygen, thereby eliminating the need for refrigeration and preventing spoilage without using preservatives. Most packaging material used in aseptic packaging is made from
plastic Plastics are a wide range of synthetic polymers, synthetic or Semisynthesis, semisynthetic materials composed primarily of Polymer, polymers. Their defining characteristic, Plasticity (physics), plasticity, allows them to be Injection moulding ...
s instead of
metal A metal () is a material that, when polished or fractured, shows a lustrous appearance, and conducts electrical resistivity and conductivity, electricity and thermal conductivity, heat relatively well. These properties are all associated wit ...
or glass containers due to the relatively low cost of producing plastic material when compared to metal and glass. Plastics are lighter than metal or glass making them cheaper and easier to transport. Plastics also required much less energy to produce than metal and glass. These factors have made plastic the packaging material of choice for use in aseptic processing.


Selection of aseptic containers

There are a lot of factors that can influence the type of aseptic container chosen for a product. The following factors may influence the choice of packaging material for aseptically processed products: functional properties of the plastic polymer (gas and water vapor barrier properties, chemical inertness, and flavor and odor absorption or
scalping Scalping is the act of cutting or tearing a part of the human scalp, with hair attached, from the head, and generally occurred in warfare with the scalp being a trophy. Scalp-taking is considered part of the broader cultural practice of the taki ...
), potential interactions between plastic polymer and food product, desired shelf life, economical costs, mechanical characteristics of the packaging material (molding properties, material handling characteristics, and compatibility with packaging and sterilization methods), shipping and handling conditions (toughness, compression), compliance with regulation, and targeted consumer group. There are a range of different types of containers to choose from depending on the product. The table below offers a few container types and examples.


Effects on food quality

Aseptic processing preserves food quality through fast heat treatment followed by a short holding time and rapid cooling. Compared to
canning Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under ...
where food products are subjected to high temperature processing, the fast heat treatment provided by aseptic processing enables heat-sensitive characteristics of the food to be better retained.


Flavor

The flavor of aseptically processed food products is minimally changed. Dairy products could have a cooked flavor because of exposure to
sulfhydryl In organic chemistry, a thiol (; ), or thiol derivative, is any organosulfur compound of the form , where R represents an alkyl or other organic substituent. The functional group itself is referred to as either a thiol group or a sulfhydryl grou ...
groups. The flavor is reduced during storage as the sulfhydryl groups oxidize. Severely treated milk could have a bitter flavor because of
proteolysis Proteolysis is the breakdown of proteins into smaller polypeptides or amino acids. Protein degradation is a major regulatory mechanism of gene expression and contributes substantially to shaping mammalian proteomes. Uncatalysed, the hydrolysis o ...
.


Color

Dairy products could have changes in color, an effect caused by Maillard browning. This depends on the amount of reducing sugar, the formation of pyralysins and melanoidins, the severity of the treatment, and the storage temperature. Plant pigments,
carotene The term carotene (also carotin, from the Latin ''carota'', "carrot") is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals (with the ex ...
and betanin, are not affected, while
chlorophyll Chlorophyll is any of several related green pigments found in cyanobacteria and in the chloroplasts of algae and plants. Its name is derived from the Greek words (, "pale green") and (, "leaf"). Chlorophyll allows plants to absorb energy ...
and
anthocyanin Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compou ...
s are minimally reduced.


Texture

Meat is less likely to toughen when aseptically processed, compared to canned products. Fruit juice
viscosity Viscosity is a measure of a fluid's rate-dependent drag (physics), resistance to a change in shape or to movement of its neighboring portions relative to one another. For liquids, it corresponds to the informal concept of ''thickness''; for e ...
is unaffected. Processed sliced fruit and vegetable pieces are softer compared to unprocessed pieces as a result of the solubilization of pectic materials and loss of cell turgor.


Nutritional value

Aseptic Processing achieves sterility through a flash-heating process with temperatures ranging from 91 °C to 146 °C and is minimally processed. Due to the significantly lower processing time and temperature range used in aseptic processing compared to conventional sterilization, such as canning, products that are aseptically processed are able to retain more nutrients.
Riboflavin Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in ...
,
pantothenic acid Pantothenic acid (vitamin B5) is a B vitamin and an essential nutrient. All animals need pantothenic acid in order to synthesize coenzyme A (CoA), which is essential for cellular energy production and for the synthesis and degradation of prote ...
, biotin, niacin, and
vitamin B6 Vitamin B6 is one of the B vitamins, and is an essential nutrient for humans. The term essential nutrient refers to a group of six chemically similar compounds, i.e., "vitamers", which can be interconverted in biological systems. Its active f ...
are unaffected. Approximately 10% of
thiamine Thiamine, also known as thiamin and vitamin B1, is a vitamin – an Nutrient#Micronutrients, essential micronutrient for humans and animals. It is found in food and commercially synthesized to be a dietary supplement or medication. Phosp ...
and
vitamin B12 Vitamin B12, also known as cobalamin, is a water-soluble vitamin involved in metabolism. One of eight B vitamins, it serves as a vital cofactor (biochemistry), cofactor in DNA synthesis and both fatty acid metabolism, fatty acid and amino a ...
, approximately 15% of
folic acid Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
and pyridoxine, and approximately 25% of
vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription di ...
are lost during aseptic processing.


Advantages and limitations


Advantages

Foods that are processed aseptically have better nutritional, vitamin, and natural pigment retention (
chlorophyll Chlorophyll is any of several related green pigments found in cyanobacteria and in the chloroplasts of algae and plants. Its name is derived from the Greek words (, "pale green") and (, "leaf"). Chlorophyll allows plants to absorb energy ...
,
anthocyanin Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compou ...
s, betalains,
carotenoid Carotenoids () are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, cana ...
s) compared to canned food products because of the lower temperature the foods are subjected to upon processing. Aseptic processing provides flexibility in using various container sizes as well as possibility of addition of bioactive and heat-sensitive components after processing ( probiotics,
omega-3 fatty acid Omega−3 fatty acids, also called omega−3 oils, ω−3 fatty acids or ''n''−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their ...
s, conjugated
linoleic acid Linoleic acid (LA) is an organic compound with the formula . Both alkene groups () are ''cis''. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 ''cis''-9,12. A linoleate is a salt or ester of this acid. Linoleic acid is a polyunsat ...
s).


Limitations

Aseptic processing costs more than canning because sterilization of the packaging materials requires different machinery and can get complex. In addition, maintaining air sterility in the processing room is difficult.


FDA inspection and regulation for aseptic processing

Inspections of aseptic processing is one of the most complex inspection of food manufacturing operations. Process authorities are required to establish a process that ensures commercial sterility for the following: #The product #All equipment including the hold tube and any equipment downstream from the holding tube such as the filler #The packaging equipment #The packaging material. Documentation of production operations must be maintained by the facility, showing an achievement of commercial sterile conditions in all areas of the facility. The general regulatory requirements for all U.S Food and Drug Administration (FDA) regulated foods are found in section 21 of the U.S. Code of Federal Regulations (CFR) Part 117. Section 113.40 lists specific requirements for aseptic processing and packaging systems, including specifications for equipment and instrumentation. One requirement of the FDA regulations is that all thermal processing operations must be conducted under the operating supervision of an individual who has completed an FDA-approved course of instruction on control of thermal processing systems, container closures, and acidification procedures. The provides a section on aseptic processing and packaging systems, and will meet the FDA requirement for supervisors of aseptic operations. Processing authorities are responsible for aseptic systems must be aware of certain factors unique to aseptic processing and packaging operations, therefore specific knowledge in this area is essential. Neither the FDA nor other regulatory agency maintains a list of recognized processing authorities, however, certain organizations are widely recognized within government agencies and the industry as having the experience and expertise. The FDA regulations rely upon aseptic processing and packaging authorities to establish parameters for sterilization of product, packages, and equipment so that commercial sterility of the end product is assured. The forms presently used to file aseptic processes for low-acid foods with the FDA is Form 2541c. Processes for acidified foods that are aseptically processes and packaged are filed under 2541a. Additionally, processing plants must be registered with the FDA using Form 2541. The FDA has also developed a Low-acid Canned Food (LACF) Electronic Process Filling System that facilitates the completion and submission of the forms. The FDA does exert authority over the types of aseptic processing and packaging systems that can be utilized to produce foods for distribution in U.S. commerce by reviewing and either accepting or rejecting process filing forms from individual processing firms. The FDA may request sufficient technical information from the processor to evaluate adequacy of the equipment and the procedures used to produce a commercially sterile product. Until the FDA finds no further objections to a process filing, the company is prevented from distributing product produced on that system in interstate commerce. Final aseptic products must undergo an incubation test before the product is released into distribution. The firm must determine the time and temperature of incubation as well as how many containers are incubated. It is generally accepted to incubate at 20–25 °C for a minimum of 7 days followed immediately, or after a first reading, by incubation at 30–35 °C for a total minimum incubation time of 14 days. Other incubation schedules should be based on supporting validation data. It is important to note that prior to incubation, the containers with the microbial growth medium must be inverted to ensure all surfaces are thoroughly wetted by the medium. The FDA relies on periodic inspections of processing plants to monitor compliance with its regulatory requirements. Inspection frequency for an individual plant may vary significantly depending upon products packed, occurrence of potential hazardous processing problems at the plant, and availability of FDA inspection personnel.


See also

* Blow fill seal *
Cosmetics Cosmetics are substances that are intended for application to the body for cleansing, beautifying, promoting attractiveness, or altering appearance. They are mixtures of chemical compounds derived from either Natural product, natural source ...
*
Dietary supplement A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill (pharmacy), pill, capsule (pharmacy), capsule, tablet (pharmacy), tablet, powder, or liquid. A supplement can provide nutrients eithe ...
* '' Food and Bioprocess Technology'' * Food chemistry * Food engineering *
Food fortification Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not ...
* Food microbiology * Food packaging *
Food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that in ...
* Food rheology *
Food science Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing ...
* Food storage * Food supplements *
Food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, food processing, preparation, and food storage, storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a simi ...
*
Food technology Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and ha ...
* Liquid packaging board * Nutraceutical *
Nutrification Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not ...
(aka food enrichment or fortification) *
Pharmaceuticals Medication (also called medicament, medicine, pharmaceutical drug, medicinal product, medicinal drug or simply drug) is a drug used to diagnose, cure, treat, or prevent disease. Drug therapy ( pharmacotherapy) is an important part of the ...
* Retort pouch * Ultra-high-temperature processing *
Tetra Pak Tetra Pak is a Swedish multinational food packaging and processing company headquartered in Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distr ...


References


Further reading

*


External links

* {{DEFAULTSORT:Aseptic Processing Packaging Food processing