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Advances and potential for aseptic processing

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New Methods of Food Preservation

Abstract

Business frameworks based on aseptic technology continue to be of interest to the food processor for the production of ambient shelf-stable foods. UHT milk, soon followed by pasteurised fruit juices, were among the first commercially successful products to be sold in modern flexible and semi-rigid packaging whose barrier materials may comprise plastics, paperboard and aluminium foil. It is in the continued use of these and their new applications for other foods to which the main advantages relate in terms of economy, convenience and lightness. This is especially so when compared with the packaging alternatives such as metal cans or glass jars.

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Authors
  1. D. Rose
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Editor information

Editors and Affiliations

  1. Unilever Research Laboratory, Bedford, UK

    G. W. Gould

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© 1995 Springer Science+Business Media Dordrecht

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Rose, D. (1995). Advances and potential for aseptic processing. In: Gould, G.W. (eds) New Methods of Food Preservation. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2105-1_13

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  • DOI: https://doi.org/10.1007/978-1-4615-2105-1_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5876-3

  • Online ISBN: 978-1-4615-2105-1

  • eBook Packages: Springer Book Archive

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