Français
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....
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Packaging equipment and technologies
Conclusion
Bibliography
Directory
ALFA LAVAL FRANCE http://www.alfalaval.fr
Parc Technologique de Lyon – Immeuble Séquoia 3 – 97 Allée A. Borodine – FR-69792 Saint-Priest Cedex – France
Tel: + 33 469 16 77 00 – Fax: + 33 469 16 77 86
Bruno Bernet – Agro market manager
Mobile: + 33 (0)6 34 12...
The Ultimate Scientific and Technical Reference
