`
`A24—
`
`TBWa
`
`‘hanskephan
`
`LEB
`150f
`
`10.
`
`1985 B
`
`:Ehglhe’
`
`eh
`
`n9, Inc.“
`
`Exhlblt 1 007
`
`
`V_
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`
`
`u?§$}\§$13..in;«11.110!
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`p. E1
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`

`

`THE CAt:PDEl': FOOD PRESSRV,',Tim: RESEARCH AS.SOCIATIW
`Chirping Ca.rnrxkn ,Glrs. GL55 6L.D
`
`Tel:
`
`Eve~~arn (0386) 840319
`
`T-;;lex: 337017
`
`Director: K. Dudley
`
`ASEPTIC
`
`PACKAGING
`
`i rocer~di1\3S of ... ::>e11:i.nar held r··l
`20th Apl'il 1983, at tr1e Hilton Hor,el,
`Stratford-•1pon-Av.m.
`
`D. (' .r'l'ar.het', ::estl·. C''lmt'::-l.ny l i.mHed.
`
`p. E2
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`

`

`Aseptic Packagin·~ of Foodstuff's - possibU ti ·:lS and
`future prospects
`
`Aseptic p2.ckaging is the packa;-;ing cf' 3terilized pack contents
`in sterilized packs in sterile surroundin s usir.<; sterile
`n:::whinery, where after packa.gin: neith~r' the pr-oduct nor th::]
`packaging material nor the internal rtr~osr.:1ere has anv further
`sterilizin.r.; action and the product is rot sub1ected to unper'Tiissible
`growth of r::icroorp:'lnisms, taking into :-.ccount surroundings and
`storage conditions.
`
`Some aseptically packa..R;ed foods have r.chieved great economic
`importance.
`Aseptically packcged foods are in com~etition with
`- fresh products
`- conventionally steriliz . .-'d products
`
`The example of mill< makes this ch:'1r:
`- aseptJ.callv p:::.cka:-;ed milk ha.'3 tal<e:1 a lat'ge market share away
`frorn fresh "'ilk in r~:my countri.e!':
`- it h~s also to 1 l2rge extent displaced sterilized milk.
`
`As in the case of sterilized preserves, even aseptically packaged
`foodstuffs cannot achieve 100% sterility in all packs. However
`the microorgruJism.
`level must be extremely reduced. Food-
`poisonine: and pathogenic cJicroorganL3I!Js must be reliably eliminate-d.
`
`In the case of foodstuffs and stor~;;;e conditions which make
`the growth of these organJ.sms possible~ the same safety must
`for sterilized
`be required as is nowadays technically ach.i.evable
`preserves 7 i.e. a tecbn ically w1avoidablc non-sterility quota
`of 1 : 10.000 is tolerable.
`In the ca::'e of foods 1~here there is
`no such danger, the permissible non-steri'le quota can be determined
`accordinc; to econcmic considerations.
`
`Adequate pre-sterilization of the foodstuffs is a necessary
`prerequisite. All three main types of mict·oorganisms can grow
`on non-acidic or slightly acidic foods - bacteria, fungi and
`yeasts. Presterilization must therefore have a broad effect to
`In acidic foods with a pH below 3. 5 only
`cover all types.
`fungi and yeasts find grov.1in:s conditions suitable 7 and fran
`pH 3.5-4.5 add.i.Uonally lactic acid a11d forf'lic acid forming
`bacteria, v.Jhich like fungi and yeasts ar·e however not very
`resistant to hertt and do not form therno-cesistant spores.
`
`p. E3
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`

`

`-2-
`
`In the case of acidic foods with pH values below · .. 5, therefore,
`relatively low sterilization te~peratures ~re adequate but can
`only kill bacteria spores inader;uately. Nevertheless it. is still
`correct to s):'eak of asej:-tic pck~P)n:-r, because the remainin.P:
`bacter·ia spores c·mnot ~:roll with th-.: 10··r (l level a'1d therefore
`present no dano:er• for the foodstuff.
`
`The US FoC'..d and Drug Admi.nistration (FC'A) requJ.r-es the same
`commerc.ial sterUity for the foods Hith a ~·l-J level belw 4.6
`(low-acid foods) as for conventionally steriliro;e\i preserves in
`classical sterile container's such as cans and class iars if these
`aseptically packaged foods are stored unrefrigerated.
`Some procGdures come close to Brl aseptic packaginl!; hm-1ever
`they c::::n only l'eally be c:1lled "cleBrl packa,t<;ing". No at tempt
`is made to achieve complete freedcm frc:m microorganisms but only
`a low spore level, Hhich to.::;ether •r1ith .refl"it;err.<tic.n makes
`possible an extension of storage life which is adequate for sar.e
`purposes. A typical requirer.ent for cle~n p~ckaged yoghurt is
`a sto.rar.;e lire of' 30 days in th0 cold room plus 2 days unrefrigerated
`storage at the po~.nt of' sale and in the hem<.:. This .requirement
`can best be met if psychrophilic mi.cror;··anisns are mostly removed
`with optimal temper::ttures at low temr-,::ratures.
`
`packaged products dates back
`The subsequent sterilization of
`If a relatively uncomplicated
`to the work or Appert in 1809.
`170 years is to meet with cc~petition
`method with a history of about
`from a much more complicated method, then cleci!'live advantages are
`expected from the latter. Here are just a few important ones:
`
`- higher quality as a result of less thermal damage with UHT
`of 1~"-150°C.
`Uf1T t
`t
`,· n, 1.e. W11en 1'Slr.g
`·
`"
`·
`Ste.rl..ll'zatl'o
`.
`.cmper·a ures
`_
`·1
`It is Hell known that ci1:...mical reactions -
`i.n this c2se undesirable
`ther·mo-chernical dc.ma,:;e to the prcduct - become 2-3 times more
`rapid with a W°C incr-ease in ter.pe.·::'ture according to Van t 'Hoff,
`while desir•able microbiolorical elj~ination reactions are
`increased about tenfold.
`fig. 1 *shows how 1-1lth r•ising temperatures
`the ratio of mict"oorganism eEm.!.naUon to w1desirable browning
`or protein denaturization becomes much rr:or·e advantageous. The
`table is valid for milk.
`
`- greater• lon;;evi ty than f1·est1 pr•cJuct~~ anrl thus no need for
`refrigerr.tion. This h;cs distribution and c.nerr;y advant.a~es:
`H-milk cc.n t''1 stored uncooled for 6 \.Jee::s cr ;·,::;r·e 1 r!'esh mil\<
`only a few d~ys if coolJd.
`
`* Not supplied
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`p. E4
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`

`

`-3-
`
`resistant packs e.g. plastic or aluminium/pla:.;tic or c:;,rclboard
`cow.jin2tions are usable.
`
`large packs, which give extremely poor quality results when
`-
`subsequently sterili.zed, can be fHled •,vith hi.gh quality presterilized
`prodL1Cts.
`
`- aseptic pack~ing is a modern line process. The racks leave
`the packaging mach.ine ready for th·~ w:1rc:house. There is no
`handling for subsequent sterilization, no r0at and pressure
`influwce during sterilization and no drying. There is no
`danger cf infection in the coolin;r phase. Space requl2·ements
`are much lower.
`
`- nowadays the ener["y swing when prl.Steri.lizit\~ prcducts is
`specially important. When indirectly UHT-~terilizin:; H-milk in
`heat exchangers 1 a twat recycling of almost 90% is possible.
`In the cas·.:; of the Dole-Martjn process it !:as be:m found when
`filling 420ml tins, 50-75% of process :::;ner,.:;y depcndinf on the
`process is saved versus subsequent sterili:::ation.
`
`Frcco::-Jdition::: fol' aseptic packaging are:
`
`- presterilization of the product
`
`ke.:::ping the product sterile when feeding and measuring out
`- pt':::ster·ilizatis·n
`of' the machinery for product sterilization
`and filUng, including tho itunediate surrounding
`- removrl of spores from the atmosphere for the filling machine
`-
`removal of spores fr'orn packaging material
`- use of mi.crobe-tte:ht packs and fastenings
`
`The following is a brief view of requirements 1 the current
`state of develoJXDent and prospects for each of' these tasks.
`
`To master aseptic fi.l.ling of d.ifferent prOducts, the following
`is of' special importance:
`
`1. The availability of suitable sterili?:ation methods, the aim being
`continuous process--:s.
`
`2. The availability of suitable measuring-out processes
`
`FiPst a note on the necess1.ry pr•esteriliza tiqn intcnsi ty.
`For the subsequent sterilization of pre~erves o~e uses the 12D
`concept 1 i.e. for the dangerou:> toxin fonnin::; .<?lostridium
`botulinum a r·eduction facility of 12 10 is required.
`
`p. E5
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`

`-4-
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`There is no reason to challge thj_s requirement Cot' the pr>esterilization
`of products, however with presterilization this object can be
`achieved while maintaining better quality.
`
`Sterilization orocess
`
`lo1~ viscocity Uquids are better sterilized in plate heat
`
`exchangers.
`
`- for the same purpose but for sliE;!Itly higher viscosities 1
`tube hc;at exchangers are suitable because of their higher>
`
`permitted pressures.
`
`these processes are often ccmbined \-lith rrocesses for the
`-
`momentary rapid temperature increase by injection of steam
`jnto the product or injection of tr:e projuct into steam and rapid
`in1tial coolins by evaporation of the same steam quantity by
`means of injection of the prcjuct in a v:;-1cuurn. This means
`special quality-rLtaining sterili:":3tion; however the cner:w
`re2ycHn::s possible is lower compared Hith sterilization in heat
`
`exchanr.:;ers.
`
`- for even hit:_.her viscosities, e.g. creamy foods 1 so-called
`scraper sterili::u'S are uRed, cylindrical heat exch~me:-ers whose
`surface is protected fr'om burned product by scr·aptng. Such
`appr.ratus is also suHable for pastes with particles of' a feH
`millimetres thickness. The larger the particles, ttJe greater
`the temperature equaUza tion tir.1es to be provided for'.
`
`for larger partich~s in sauce, e.g. 25mm edge length 1 no
`-
`completed developments for continual sterilization processes
`are known. There is a good process where by tr1e main body of
`liquid is separated and continuously steriUzed by one of the
`above methods 1 while the particles ar'e subjcc ted to discontinuous
`sterilization in a heated tumble mixer. After' st..crilization the
`two are mixed tor.;ether ag>.ln.
`
`-
`in Ja;.>an a pilot plant fm' a cc:1tinuous microwave sterilizer
`was recently sho·.,'ll whi.ch is in principle suited to liquids
`with particles. For rationalized en-.~r~y use it should b2 ccxnbined
`with preheating in heat exchanger's in th:: lo1-1er and medium
`temperature bands.
`
`- sterilizatio!l of larger particles '.-lith p:1 bel0\.1 4. 5 - pieces
`of' fruit - can be carr'ied O\lt 'rJi th atmospheric pressure D;·
`subjectinr; the prc.Juct to a jet of ste>arr. en c: rn::~;hej conveyor.
`
`p. E6
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`

`

`for the sterili~ation of solids lVer wit~ r pH value above ij,5
`-
`such as peas, beans, meat and fish pieces, a process has been
`developed to the production stage in Australia Hhereby the prcx:luct
`is transported via airlocks into spces l1avine; differing overpressures,
`heat:;d with steam jets on per·forated agitated CG.weyor ohr:.rmels
`and later cooled with circulatine cooled nitror,en.
`
`Dosing
`
`Aseptic dosers can have very varied constructions and functioning
`methods. The ccmmon requirement is that like presterilizers the
`attached pipes, valves, instruments unj sterile t-mks should be
`suitable for CIP (cleaning in place) i.e. cleaning without
`dismantling and th<:tt they ca11 be sterilized in thJ.s condition.
`*
`The picture sllo\-JS thi.s process for a pi.ston f:i ller with axially
`movable valves. For cleaning ruld steriliz~tion, riston and valves
`can be retracted so that all surf'ac .... s can be rinsed. Of course
`these fillers must be protvctcd from L~fection durins operation.
`In the case of the f'iller shown, this is by means of a rollin;~
`membrane which r:eparates the non-ster.ile mechan;,cal drive from the
`sterile interior.
`
`Th .... aseptic filling of s3uces containinJ r~rticles is a current
`If
`problem. The next picture shows a var.iant of this piston filler
`v,rhlch has been tested for particles up to 15-25mm and gives good
`aseptic results. The valve inlet and outJet have cut tin3 edges
`so that particles can be severed.
`
`No aseptic fillers for solids without a carrying medium are known
`as yet.
`
`Host products up to now come frorn th~ milk and beverage industries,
`includin,3 mill< of dHferin:: fat contents, milkshAkes, yoghurt incl.
`fruit yoghurt, pudding tased desserts, cr~am and icecream, fruit
`juices and drinks, fruit pulp, fruit pieces and in the case of
`cans also fully prepared soups.
`
`It is also clear from the above that one of the development routes
`is in the direction of aseptic fillin;:; of difficult products -
`p8.rtic1e.s with :nd without sauces - as th;~y c>t"e nowadays offered
`sterilized 1n tins and jars.
`
`Presterilizar-ion of the air in the ster'.ile room
`
`There ar·e reliable methods of presterilizing the air in the
`sterile room, where complete sterility is requin.d.
`.Sterilization
`by heatins Hith heat exchangers to approx. 300°C io.rith the advantage
`that conditic'ls can be controlled is more and more being replaced
`
`p. E7
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`

`

`-t!-
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`by stedlization filterin,::; using highly eff:ctiv'-: f'Uter3 avnilable
`nm..radays as absolute fi.lters for the t'elevant particle size above
`0.3 JI'l·
`
`Sterilization of packin;; materials and packs
`
`It would go beyond the scope of' this art1.cle to discuss the various
`steriHzation ··~titods being used or develope.: J'or peking rn<:terials
`and packs. The classical methods ar·:::: nowadays often varied,
`modified, combined and supplem0nted.
`
`The intention is only to show what decree of sterilization is
`necessary for packin;-; matcrtals and what degree of safety is o.ch-:.cved.
`Large area packs of plastic or plastic coated normally have L .... s
`than 1 microorganisi'l per 1 00cm2 orl::';inatin;; from the atr.1osphere
`If a pack havir~ an
`in the production or processing facility.
`interior rurface area of 100cm2 , e.g. a pla~tic tub with lid,
`is required to hrr:e a max. non-sterility of 1 in 10000 packs, then
`the 10000 microorranisms on 10000 pac;..:s must b:: reduced to 1
`microorgo.nism, i.e. a sterilization rate of' 4D for the flora
`present is necessc-1ry. Tests are however not normally carried out
`with the flora present but with the microorganism most resistant
`to the relevant sterilization method, which gives greater security.
`For sterilization with saturated steam at 121°C this is for· example
`bacillus stearothermophilus spores,
`
`for· the sterHization with hydrogen peroxide and heat
`bacillus subtilis globi8ii spores.
`
`The feared spores of 9lostridJum botulinum arc not very resistant
`to hydrogen peroxide and heat. Theit' D-vaiues have a ratio of
`2.5:1 to those of b. subtilis globigii. A sterilization rate of 5D
`for b. subtilis therefore exceeds the 120 concept for packs.
`(This relationship however differ.'3 for other sterilization methods!)
`f' 1 1 0 12 • 5
`~·,
`'t" t
`b t 1 .
`t h .
`f
`1 .
`.
`t
`or t-_.
`1s wou d g1ve 2 s~ e :y ac or o
`o u wum
`F
`:
`
`•
`
`Usable p~.cks
`
`The present state of developnent meuns that quite a range of
`*
`packs is already available for aseptic packing. The next picture
`gives an overvie1·!:
`
`- cans
`- combined ca11s
`- aerosol cans
`-metal drums (only pH beiow l.J.5)
`
`* not supplied
`
`p. E8
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`

`

`-punched and cxtr~.:jed aluminil)ID tins (c.~:l·' clc:::.n ,~iHto'l)
`- extruded alLuniniurn plastic tr'ays
`-
`tetrades
`
`cardboard /plastic botmd cartons ":· vary :11g construct.i..ons
`- bags and bag-in-boxes
`
`- plastic tubes and pipettes, plastic bott 1 es
`- plastic tubs
`
`- flat bags and stand-up bags (in peepar·aticn)
`- glass t:>ttles
`
`The assortment of packaging materials Cor a:Jeptic pacl:i'l.f'inr.; is
`constantly 1ncreasinr;. Especially in the case c:' thermo-formed
`plastic combinations, mostly Pl'oduced by cocxtrusion, the last
`few years have seen important progress.
`
`The next picture* shows measurements for mechanically produced
`plastic tuh with a fill volume of 125ml for oxy:;en and Hater
`pemeabilit~'. Both with sealint layar::: of EVAL (ethylene/vinyl
`alcohol) ::tnd the n·::v:~r highly sealing PVDC types, oxygen permeability
`val·.1es at room temperature in the region of only 0.001)-0.0irnl
`per day ar.J pack an. being measured, L e. in norm;:l SUlTound ings
`it takes 100-200 days before lml of oxyr,en has entered these ~~cks
`if the interior was originally free fran oxye;en.
`
`This makes tt1,]Se tubs suitable for a storage life of' ~ to 1 year
`It Tr'ust b3 ro.entioned that
`or .·ore ever. for' sensitive products.
`to achieve a good seal not only the choice of material is important
`but also the forminJS conditions. Good distri b:;tion of' wall thickness
`and forming in the ther""':oelastic state to achieve sealing properties
`are most important.
`
`Finally to make clear the requirements made of aseptic machines
`and possible solutions, a thermoforrn fHling and closing machine
`is shoVJn*which after thorough testin!? is capble of meeting the
`strict requirements of the US food and Dl'L'.,; Administration (F'DA).
`
`These are:
`
`- equal or greater :3afety in commercial sterility as for sterilized
`cans and jars
`
`- residual peroxide concenr,ration in packed pPoduct irrmecliately
`after production m1: • 0. 1 ppm
`
`- max. concentr'ati.on of' hj'drogen peroxide vapou;-
`
`in the workrcCJm 1 PfX!l
`
`* Not supplieri
`
`p. E9
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`

`

`-8-
`
`F"
`1g. IJ
`
`'*
`It us..:,s the technolor.:y
`The r.~;:whine is t>h.);vn 1..1 sKetch form.
`cf tr~e reliable TFl\ 2L!O l'rom Hof lirr,-;r· + Kar·o'" of the Packaging
`Hachinery Division of Robert bscrJ C:nbH, ~>lhicll has been used in
`many countries since 197Ll for· the aseptic p3ckaging of coffee
`cream. The max. formin;; surface is SLIOmm (width) x 240mm and the
`max. formint: depth is 100mrn Lor thermoforml.ng resp. L~5mrn for
`aluformi.11g. The machine has a hydraulic drive for' the forming,
`sealing and st<>..rnping stati.ons with an ener'gy-saving separation of
`the power and upstr•ol<c. Tl' 4 s drive ;;i vc a reliable process and high
`;:o to ~.)/min.
`controllaole forces. The rate L
`
`Typical performance for pudding portions of' 125gr is 2ll packs
`per cycle, i.e. 500/min or 30000/h ann for cr-..:arn tubs 60 per cycle
`
`or 75000/h.
`
`The packing material sheets for packs and li.ds are pulled frcxn a
`roll and run through hydrogen peroxide t3.ths which limit a ster'ile
`overpressure tunnel as a syphon lock in which form:ing, filling and
`pr'-'sealinr, are carried out. The filled pack strim'; i.s sealed
`before it leaves the tunnel us1ng simple sealing equipment so as
`to be airtiGht 1 ar.-1 then leaves the tunnel through a formed ait'locl<.
`The sterile tunnel therefore constitutes a full encapsulation.
`However it is only as long as absolutely necessary: pack sealing and
`stamping stations are outside. The well-proven combination
`of hydraulic and chem1cal sterilization is used to sterilize the
`packing matedal sheets.
`ltJhen they enter' the baths they arc spr'ayed
`with strong jets of hydr03en peroxide on both sides. This washes
`off microorganisms e.nd air bubbles which can give pr-otection to
`the microorganisms. After approx. 15 sees. immersion, the hydrogen
`peroxide is blown from the material with stecile air jets.
`The air is centrally sterilized by a Gombination of pcefilters and
`fine filters and fed to the mach inc:. Exhausted air is conducted
`away centrally and can be passed over a c.:.talyst which s·~parates
`the hydrosen peroxide vapours into oxygen eJ1cJ wat-er vapour. This
`avoids discomfort fm' the personnel, £:.nd exhausted air does not
`need to be vented into the open ai.r 1 Hhich in winter has an important
`effect on energy cost savings.
`
`The safety feqtures of the TFJI. 240 AS he.vc mostly been maintained.
`Sheet transpot•t is sU.p-ft'ec by means of pulling claws. The
`thermofo:il foil is only heated in the for'::Jing zone itself by means
`of ~1eating plates over several stages on both sides. This reliably
`eliminates stretchinf; of the rntet'ia.ls ca•Jsed by tr'ansport.ing.
`lrJhen the machine is E''_..iitchC;d off, tr.e heatint; plates move well back
`
`p. E10
`
`

`

`··9-
`
`Dep~r.ding on foil thickness, 3 or . .; ~ t: .:.c-
`;:;{' ;: .• :".:::.;r_;· D1 ·t-::~ CH't;
`l~. L!,.i · .i.. ·x•U: CC'1 t~·vlled.
`used. The temperature of' each pl-:.t _ c ··,
`Differences in the upper and lmh~r' foil ... ~·. ·
`, .. ':he :1ost. favGJ~ab.le
`
`important conditic.n for troubl·:-fre.s , 't.trmit ~ · .. ; the --~cl.icve:"'<:>,nt
`of good pack strength and sealir~.
`
`A reli:.ble pack seal is ?r.Jther te:;·'c ~: 'C'. "ti,:. 1 ~or E".f'~ aseptic
`results. ~overal measures ccntribut~ t0 ~.iJ: t~2rmofor~inc is
`carri ..;d out in tr.e lower thermo-:lastic re·:ion to avoid tears ic the
`foil with high forming pressure and rsslst~,.,d starn~ling. Lid
`sealing is carried out with a high C('n ;,. ·oUal~J.; pr,_:.ssure ar.d exactly
`contr·olled sealir.s; temperature agai.nst sr Pine;-·loadGd bu,ring
`surfaces. £~cause of the zone heat.ir -; ment' oned abov<.! b•:forc
`thermo-forming, the ~-)ali;b ·:dr;e."" or tL7! ~·~h ...
`,' •. maj,n w:·.iefcnned and
`therefore maintain their exact 5.ni:.;ial t:1.:.ckness.
`
`A filling ::;ystem wi.tll a re~.iabJ.e c·1t-cff ·,, the nczzle h· s been
`developed in order· to avoid dripping and tL,···.rorc ~~-.: .'~c-iling
`of sealin: e-::1::-;es and unreliability ;_n E"e:::ti.in~.
`TL~ stream of p2.cks
`is transported so carefully that e\;..:r: wi t.J hj "':1 fillin, ..
`lev.:ls no
`product is ~·pi lled. Tre machine is also su.i.tg,ble for lar:::;.:..
`widths a.YJd relatJvely short delivery di.str.nc<C.s, iihich r•h'.O red·1ces
`the tendancy to spi.ll. Since pack s~2li.r.,; it3.J~.f b
`c~.,. ir:::d out
`outside the sterile tunnel, t.he f~..:rc : .. i.nin,.-: ;;:, · J the con'.:li tion of
`the sealing equipr.1ent can be easily cr,'Jcked r.r.;i no compromise is
`necessary with r'-'gard to thr, rr.ateri.3J.s us<· j.
`J\ co.' d pr·essing station
`is attached to the pack s-::al.'Lng statior. to st.rergthen the seals.
`
`To increase reliability arJd reduce packing nmterial consumption,
`a feature has been incorporated into the seali1~'3 <:md tlt&rnring
`station which ie involved but unique '.n "its furction: hath stations
`correct their position fl.'..ltcmatically acccrding to the formed tubs,
`thus minimizing dH'ference in s~F!l .md euttir;.
`Various measur·es wer...; c:.joptecl to ac~r~<'::'/e a hj.::r' C:ecT·.~c of safety
`in the aseptic ar-ea itself': t::Jth rc <1
`::~ -::·. S7.
`.:'LL'f'' e:
`•i.l.i:··,J
`and the stedle tunnel .:;;urrr,;u;:·l~ t~~
`It i.s
`..
`',
`...
`'.:. · .. :l. ;c;:::.
`completely enclo~1ed and has e. ::·L~.·:.:. v .. : ,-es.3UJ'2.
`'!:t has only
`two openings, <m exH for thf, strJr • cf tt.::~:; :md <.." -";1aust
`air outlet. All ,.1ovement:s ar·c carried cJ\:. in .'t.:lly se:-cled conditions.
`
`p. E11
`
`

`

`-10-
`
`Before Horl< commences, all surfaces H~ thin the steri.le tunnel and
`the interiors of air' hoses are sprayed Hith a mist of hydrogen
`peroxide ar.d then dried Hith hot air. Th.is ccnbined chemical and
`thermal treatment reliably kills all micr'oorga'l:i.sms. Naturally
`all surfaces anj connectic~s arc deci~ned to av~id dirt traps.
`
`Inoculation test~ ~..,~ th sr: Jres of' '..: 1cillt'~ ::-~.ubt:!.lis ·Jobigi i at
`various po.ints witl1in the st·)rilc tur.nel tmve .::.hewn that everywhere
`the prestcrilization process reducc:s th(.; number of spores by more
`than 410 •
`It need not be n~:mtioned that all the important functions of' the
`basic machine Hor•k automatically and are controlled automatically.
`Multi-staze cleaning of the f'i lling system in the cycle, including
`the filler' nozzles sterilization with steam or hot water and
`presterilization and dryine; of the surfac·-~S Hithin the sterile
`tw1nel are pro~r~ed to be carried out ~utc~atically. Recording
`pens can register these functions. All f'u:.ctions necessary for
`aseptic production are automatically controlled.
`
`The use of a reliable filling system is of dec:isive importance
`for the efficient functioning of an ase~tic filli.ng machine.
`
`This r.achine has been described in such detail because it mostly
`fulfills the !"'=:qu.irernents l<nm-m for r'eliarle aseptic machines
`and it is ~'r•en this direct.ion that impulses for the further development
`of aseptic filling are expected. Since the irnpermeability of
`producible packs hcs increased rr.arkedly in the last few years
`and they have economic c:~dv:cntages ver·sus known rigtd sterile
`containers, it should in future bw possible to aseptically pack
`some foodstuffs which have hitherto b·~~en offered in sterili7,ed
`
`cans and glass containers.
`
`This is a challenge for the food industry but also 2~ opportunity
`for cost savings, product irnprovement", development of new products
`and the exploitation of a new p&ckaging image.
`
`p. E12
`
`