Group members: Ali Hamza 2014-ag-4839 Mahnoor Yaqub 2014-ag-4862 M.Umer Saeed 2014-ag-4871 M.Uneeb 2014-ag-4881 M.Usama Majeeb 2014-ag-4885 Hafiz Abdul Munam 2014-ag-4888 M. Arslan 2014-ag-4889 M.Umair Ashfaq 2014-ag-4894 M.Usman 2014-ag-4897 Hafsa Zahid 2014-ag-4909 Rubab Zahra 2014-ag-4911 Bakhtawar Khalaid 2014-ag-4937

Aftab Chand 2014-ag-4936 Arslan Amjad 2014-ag-4937 Rehan Nasir 2014-ag-4939

Objectives of Packaging: Packaging makes food more convenient Gives the greater food safety assurance Packed foods have longer shelf life. (Ansari and Datta. , 2003)

What is Aseptic packaging: The term aseptic is derived from the Greek word “septicos” which means the absence of putrefactive micro organisms. The term "aseptic" implies the absence or exclusion of any unwanted organisms from the product, package or other specified Areas .

Aseptic Packaging Aseptic packaging is a technique whereby a sterile material, e.g., a foodstuff, is put into a pre- sterilized container under sterile conditions. (Braun et al. , 1997)

History Nielsen carried out the first aseptic packing of foods (especially milk in metal cans) in Denmark prior to 1913 and in 1921 patent for this process (termed as aseptic conservation)was granted In 1923, aseptically packaged milk from South Africa reached a trade fair London, England in perfect conditions. The American can company developed a filling machine in 1933,called the Heat-Cool-Fil (HCF) system which used saturated steam under pressure to sterilize the can.

In1950, the Dole Company bought the first commercial aseptic filling plant on the market. Long shelf life milk packaged in this manner was first sold in Switzerland in October, 1961 . (sharma and Balasubramanian. ,2015)

Fields Of Application There are two specific fields of application of aseptic packaging technology- Packaging of pre-sterilised and sterile products. E.g. Milk and dairy products, puddings, desserts, fruit and vegetables. Packaging of non-sterile products to avoid infection by micro-organism E.g. Fermented dairy products like yoghurt. (sharma and Balasubramanian. ,2015)

Conventional Canning is different from Aseptic packaging In canning, the process begins with treating the food prior to filling. Initial operations inactivate enzymes so that these will not degrade the product during processing. The package is cleaned, and the product is introduced into the package, usually hot. Generally, air that can cause oxidative damage is removed from the interior.

The package is hermetically sealed and then subjected to heating. The package must be able to withstand heat up to about 100°C for high acid products and up to 127°C for low acid products. Figure 1 is a simple illustration comparing the basic difference between conventional canning and aseptic packaging processes for the production of shelf-stable food products.

Aseptic Processing – Methodology In aseptic packaging, Raw or unprocessed product is heated, sterilized by holding at high temperature for a predetermined amount of time, then cooled and delivered to a packaging unit for packaging. (Ansari and Datta. , 2003)

Sterilization of aseptic packaging Heat Chemicals Radiation (Ansari and Datta. , 2003)

Thermal processing Saturated steam Super heated steam and hot air (larousse and Brown, 1997) (Reuter, 1988)

Chemicals Hydrogen peroxide (at concentrations of 30 to 35%) is the overwhelming choice for use as a chemical sterilant. Some other chemicals are various acids, ethanol, ethylene oxide and peracetic acid. (Burton, 1988)

Radiation Gamma-radiation has been used for decades to decontaminate packaging materials for use in aseptic systems for packing acid and acidified food. A dose of approximately 1.5 Megaradians (Mrad) is commonly used to decontaminate containers for acid and acidified food. Ultraviolet (UV-C) light has been used to decontaminate food contact surfaces. (Bachmann, 1975) (Wallhauser, 1978)

Special Need of Plastics in Aseptic Packaging Chemical resistance and wettability Thermal stability Low levels of contaminating microorganisms; Resistance to ionizing radiations

Properties of packaging material The package must protect the product from oxygen, also package must retain the aroma of the product. The package material must be able to withstand sterilization and be compatible with the methods of sterilization. (Ansari and Datta. , 2003)

Types of Aseptic Packs Carton Boxes: The existing cartoons may be filled with particulates, also aseptically.

Bags and Pouches: Pillow pouches are used for packaging of milk & juices;3-sided sealed pouch:

Bottles and Jars: Glass bottles used for filling with food containing small particles. E.g. baby food. Jar may be filled with larger particle. Metal Cans: Metal cans can be used for beverages, processed fruits and vegies.

Plastic Cans: These cans are presently offered for liquids only. For example coffee. Composite Cans: These are not filled with particulate food but only with fruit juice with long fibers.

Advantages of Aseptic Packaging Convenience: Aseptic packages are portable, lightweight, and shatterproof and easily transportable Food Safety: The aseptic process and carton together ensure that the liquid food or beverage inside is free from harmful bacteria and contaminants. No refrigeration required Long shelf life & More nutrition Compared with canning, products can retain more nutrients as well as natural taste, colour and texture Low Packaging to product ratio (sharma and Balasubramanian. ,2015)

Conti……………………. Protection from spoilage Protection of taste Ease of opening/closing Ease of transportation/storage Protection from light/elements Protection of vitamins/minerals Keeping food more natural (Jeff kellar, 2015)

Limitations Plant Installation cost is high as compare to canning Overcooked flavor in some products Lack of equipment for particulate sterilization, Plastic and cardboard packages used have less mechanical stability (sharma and Balasubramanian. ,2015)

Reference Reuter, H., 1988, Aseptic PackagingofFood (Technomic,Lancaster,PA). Larousse, J. and Brown,B.E., 1997, FoodCanningTechnology (John Wiley and Sons, Inc., New York). Brandli, G., 1975, A new source of intense shortwave ultraviolet radiation, Brown Boveri Rev , 62: 202–205. Toledo,R.T., 1975,Chemical sterilantsforasepticpackaging, FoodTechnol, 29(5):102–112.

Burton, H., 1988, Ultra High Temperature Processing of Milk and Milk Products (Elsevier Applied Science, London). Dembowski, R.J. Food and Drug Packaging 1983, 47(10), 17. Dilberakis, S. Food and Drug Packaging 1987, 51(5), 22. Braun, 1997. Aseptic Packaging. United state patent 1997. 3(2), 18. Crosby, N.T. Food Packaging Materials: Aspects of Analysis and Migration of Contaminants; Applied Science Publishers Ltd: Essex, England, 1981; p 190

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