Aseptisches Verpacken von Lebensmitteln – Grundlagen und Stand der Technik

Aseptic packaging of foods – fundamentals and state of the art. During the last two decades, a highly successful development has taken place in this area and aseptic packaging is today considered a normal component of technology in many areas of food industry. Aseptic packaging of food can be divided into two main areas of application: 1. Packaging of presterilized and sterile products. 2. Packaging of unsterilized products to avoid the external contamination. In most case, destruction of the microorganisms and spores attached to the surface by a lethal factor obeys the general logarithmic time law. For aseptic packaging of a given product, it is necessary to coordinate 4 factors, viz. the packaging material, the sterilization process for the packaging material surface, the packaging machine itself, and the operating environment of the machine: among these factors, the sterilization process is of greatest importance.