Article | REF: AG6521 V2

Food liquids - Conditioning and stabilization in primary packagings

Author: Pierre MILLET

Publication date: January 10, 2016

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8. Conclusion

The stabilization of liquid foodstuffs by separative and/or thermal techniques, using a wide variety of techniques, all of which are now based on a concern to avoid or at least limit the thermal bludgeoning of food products, most of which are oxidation-sensitive, has led manufacturers to turn to very cumbersome techniques, such as those used in aseptic filling, for a qualitative gain that is not always obvious, especially when conditioning in the absence of air is made difficult by the free jet.

According to some manufacturers who use both processes (aseptic and thermal), deoxygenation techniques, combined with a well-dosed heat treatment, provide safer biological stabilization with thermal processes and, after a certain storage time for packaged products, an organoleptic quality at least equal to that of aseptic packaging, if...

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