Decade Ahead in Aseptic Canning

Abstract

The art of canning is not new, although the past decade has seen an increasing use of high- temperature short-time preservation of foods. ¹ Recently developed processing systems permit operating H.T.S.T., and with the use of aseptic canning systems full advantage of high-tempera ture short-time sterilization is possible.

By aseptic canning we refer to a method whereby the product and the package are sterilized independently and assembled under aseptic conditions. This is in contrast with con ventional canning and terminal sterilization where the product is sealed into the package and then the entire assembly is heated for a suffi ciently long time to sterilize both the container and the product.

In this paper we will use canning in its broad est terms, not limiting to the round metallic con tainer but to all forms of cans, bottles, jars, bags or boxes which may be used to store a pre served food product and permit and provide for an hermetic seal.-F. M. J.