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- Title
ASPECTS REGARDING THE ASEPTIC PACKAGING OF FOOD PRODUCTS.
- Authors
VOICU, Gheorghe; CONSTANTIN, Gabriel Alexandru; STEFAN, Elena-Mădălina; TUDOR, Paula; MUNTEANU, Mariana Gabriela; ŻELAZIŃSKI, Tomasz
- Abstract
Aseptic packaging of food products is necessary to prolong their validity and to preserve their original qualities, but also for obtaining higher quality products. Aseptization must be done both for the product to be packaged and for packaging, but also for the enclosure where packaging takes place (the packing machine). There are many ways to sterilize package, but the sterilization procedure usually begins with the packaging material which must be maintained under sterile conditions until the package is made, but also during filling and closing. For the product to be packaged, the most used sterilization methods are thermal treatments, while for packing machines both thermal treatments are used (with steam and hot air) but also combined treatments (thermal and chemical). For packaging material, the most commonly used sterilization procedure is spraying with hydrogen peroxide or peracetic acid solution.
- Subjects
FOOD packaging; PACKAGING materials
- Publication
Acta Technica Corviniensis - Bulletin of Engineering, 2019, Vol 12, Issue 1, p85
- ISSN
2067-3809
- Publication type
Article