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5. Packaging equipment and technologies
Pumpable products that have undergone continuous heat treatment must be hygienically packaged, to guarantee stability in line with their storage conditions. There are different types of packaging.
5.1 Hot filling
This type of packaging is suitable for acidic products with a pH below 4.5, such as acidic fruit or tomato-based products (sauces, compotes, etc.) and acidic fruit juices or drinks. Pre-pasteurized products are maintained at a temperature during filling that enables the packaging to be decontaminated (generally above 85°C). This is known as self-pasteurization of the container by the product's heat. Post-pasteurization in a tunnel (steam or trickle) is sometimes carried out on the packaged product to ensure further decontamination of the packaging....
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Packaging equipment and technologies
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