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Hot Fill or Aseptic Fill

SpecialChem / Jan 16, 2007

Aseptic filling makes inroads in Europe but struggles in North America. Un-carbonated drinks containing sugars such as juice, tea, coffee, and flavored water as well as dairy products need protection from microbial contamination. The effects of microbes vary are dependent on the product but invariably make it unsuitable or outright sickening for consumption. There are several measures a filler can take to protect these products: * Addition of preservatives * Hot-filling * Cold Aseptic Filling (CAF) or Ultra-Clean filling * Cold filling with ensuing tunnel pasteurization Preservatives have come under consumer scrutiny and the label reading 'No Preservatives' is a highly valued sales tool, at least in the industrialized world. The decision which of the available three filling methods is used has a great impact on the manufacturing process as well as certain characteristics of the filled products. This article discusses these methods to give participants in the value chain a tool to make the right decision.

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