Article | January 17, 2018

Factors To Consider In Filling And Sterilization Systems

Source: PTI - Packaging Technologies & Inspection

By Karl Angele

In the food industry, it is important to consider that sterilization isn’t a “one size fits all” type of formula. Only few products are packed in a completely sterilized manner. Karl Angele, Managing Director of Hermann WALDNER states: “It does not make sense to use a sledge-hammer to crack a nut”. Certain product sensitive foods like food for babies, UHT (ultra high temperature pasteurization), require the utmost sterilization. However, most of the foods filled in these industries do not need to pass strict requirements. It is important to understand that although they do not have to be aseptic, they must be “commercially sterile”. The requirements determining what may be considered as “commercially sterile” can be quite versatile. Conditions vary greatly, ranging from mineral water and sausages to yogurt and desserts. “Our customers want a type of sterilization that is suitable for their product and packaging. These two points not only determine the selection for the most appropriate sterilization system, but also the hygiene level of the machine,” as Karl Angele proclaims.

access the Article!

Get unlimited access to:

Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X

Enter your credentials below to log in. Not yet a member of Food Online? Subscribe today.

Subscribe to Food Online X

Please enter your email address and create a password to access the full content, Or log in to your account to continue.


Subscribe to Food Online