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Application Of Sterilants In Aseptic Packaging System
Md. I. A. Ansari and A. K. Datta
Department of Agricultural Engineering, Birsa Agricultural University, Kanke, Ranchi, Jharkhand—834006
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal-721302
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Packaging plays an important role in the dairy and food processing industry. It makes food more convenient and gives the food greater safety assurance from microorganisms, biological and chemical changes such that the packed foods can have longer shelf life. In order to meet the huge demand of processed food with longer shelf life, various new methods of packaging are being used in the food processing industry. Aseptic packaging is one of them. Aseptic packaging involves the filling and sealing of microbiologically stable product into sterilized containers under conditions that prevent microbial recontamination of the product, the containers, and their closures (i.e. under aseptic condition). The most common aseptic packaging is brick-shaped cartons fabricated from paperboard/polyethylene/aluminum foil lamination, but not far behind are barrier plastic cups, aluminum foil pouches, barrier plastic bottles, and even metal cans. In aseptic packaging, packaging material and equipment surface may be sterilized by employing various sterilants such as heat, hydrogen peroxide, irradiation, etc and combination of these.
Aseptic packaging is a well-accepted technique for the preservation of liquid foods. Aseptic packaging is the area, which is adding new dimensions to food packaging. Aseptic packaging system refers to any piece of equipment that fills sterile package or container with sterile product and hermetically seals it under aseptic conditions. Aseptic packaging is one of the packaging techniques with tremendous potential for producing high quality product (Lopez, 1987). It is a technology of continuous food sterilization and packaging that is of considerable current interest to the U.S and European food industries. Aseptic packaging can be used to package a wide range of products such as milk, juice, drinks, concentrates, wine, tea, mineral water, nutritional beverages, sauces, dairy and tomato products. Aseptic packaging is most commonly used for packaging milk and juice. Aseptic packaging, considered the most effective form of storing milk and beverages worldwide due to its long unrefrigerated shelf life, involves transferring UHT (Ultra High Temperature) treated milk or fruit based beverages into pre-sterilised packages in a sterile environment. The goal in aseptic packaging is to cut off contact with the environment and prevent postproduction contamination of a clean food product in a clean package. Aseptic packaging offers advantages to the consumer as well as to distribution channels (lower distribution and storage costs, longer shelf life, relief of pressure on chilled cabinet, cost effectiveness and freedom from additives). Manufacturers of packaging for food have become
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increasingly aware of customer demands relating to concerns about food safety. Microbiological uncontaminated (aseptic) food packaging material is essential to maintain food quality over the time.
During aseptic processing and packaging, sterility of packaging materials, food-contact surfaces and environment directly surrounding these materials should be maintained. This can be accomplished using chemical sterilants, physical sterilants or combinations of these. Sterilization of packaging material and contact surface is a critical step in the aseptic packaging system. Therefore, the sterilization process should meet the following requirements for sterilization of packaging materials and food contact surface:
• Rapid microbicidal activity,
• Compatibility with surfaces treated, especially packaging material and equipment,
• Present no health hazard to the consumer,
• Present no health hazard to operation personnel around the packaging equipment,
• Compatibility with environment,
• Reliable and economic,
• Non-corrosive to surface treated
• No chemical or physical interaction between sterilant and product,
• Easy in application in a sterile environment,
• Easy in removal from the treated surface.
Sterilization of the Packaging Materials
An aseptic system requires the sterilization of the packaging material before filling the sterilized product. Sterilization of the packaging materials can occur by chemical or thermal or physical sterilants, or a combination of these. One of the most commonly used sterilants in aseptic packaging system is hydrogen peroxide.
Chemical Sterilants for Sterilization of Packaging Materials and Equipment
Chemicals generally cause oxidation of key proteins or enzymes, which are necessary for the microorganism to metabolize. Chemicals are used in aseptic processing and packaging systems to control the numbers and types of bacteria that are present on equipment. It may be used to kill bacterial forms (vegetative cells, spores), yeasts, and molds to render equipment commercially sterile, or to maintain the sterility desired for processing equipment, packaging systems/machines, aseptic tanks, or other critical components. Various chemical sterilants are currently being used in aseptic packaging systems for sterilization of packaging materials and food contact
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78
Dairy Year Book 2008 |
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