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Aseptic Filling Machine Extends The Shelf Life Of Products

Update:31-10-2017
Summary:

In fact, aseptic filling machine usually has two specif […]

In fact, aseptic filling machine usually has two specific areas of application: packaging pre-sterilization and sterile products. Such as milk and dairy products, puddings, desserts, fruit and vegetable juices, soups, sauces and products with particulate matter. Packaging non-sterile products to avoid microbial infections. Examples of such applications include fermented dairy products such as yogurt.

Filling packaging technology is fundamentally different from conventional food processing through cans. The traditional cans make the food commercially viable, and the nutritional and sensory properties of the food are usually damaged during processing.

The three main advantages of using a aseptic filling machine are the use of packaging materials that are not suitable for sterilization in packaging. As a result, light weight consumes less space, provides convenient features, and low cost. The high temperature short time (HTST) sterilization process for aseptic packaging is thermally efficient and produces high quality and nutritional value products compared to products treated at lower temperatures for longer periods of time. Through the aseptic packaging, to extend the shelf life of the product at normal temperatures.

Any sterile system must be able to close the package so that it remains sterile during handling and dispensing. Therefore, the integrity of closure and sealing is of the utmost importance. The integrity of the heat seal used in most sterile systems is primarily affected by the efficiency of the sealing system used and the contamination of the product's heat seal area. In order to avoid re-pollution, the need for strict production units. Maintenance and preventive maintenance are required to ensure good seam quality and to prevent damage to the general packaging material, which may interfere with the tightness of the container. Thus, cells are manufactured that are close enough to prevent re-infection of the product.