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

4. Aftab Chand ag-4936
Arslan Amjad ag-4937
Rehan Nasir ag-4939

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

6. 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 .

7. 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)

8. History
Nielsen carried out the first aseptic packing of foods (especially milk in metal cans) in Denmark prior to 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.

9. 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,
(sharma and Balasubramanian. ,2015)

10. 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)

11. 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.

12. 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.

14. 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)

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

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

17. 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)

18. 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)

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

20. 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)

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

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

23. 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.

24. 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.

25. 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)

26. 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)

27. 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)

28. 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.

29. 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, Aseptic Packaging. United state patent (2), 18.
Crosby, N.T. Food Packaging Materials: Aspects of Analysis and Migration of Contaminants; Applied Science Publishers Ltd: Essex, England, 1981; p 190

30. So does anyone has any questions?