Whether fresh milk, yoghurt or fruit juice, the market for aseptically filled beverages is growing. The flip side of the coin: Food manufacturers have to be even more consistent in...
process environment, if it is classified as coming into contact with the products. The
sterilisation has to be maintained throughout the entire production time. The
packing material and packing aids have to fulfil the same prerequisites. This means
they have to be cleanable and sterilisable and aseptically fillable. Depending on the
packing material different techniques can be implemented for aseptic systems:
Sterilisation using hydrogen peroxide (dry aseptic) or using peracetic acid (wetaseptic). Sometimes the techniques are also combined. The