Aseptic Processing and Packaging of Apple Juice

  • Joseph H. Hotchkiss


In early 1981, the Food and Drug Administration (FDA) approved the use of hydrogen peroxide as a chemical sterilant for certain food-packaging materials. This important decision made possible the introduction of a new technology for producing shelf-stable juices and drinks and gave American consumers a heretofore unseen product-package combination. In 1983, 500 million individual aseptic packages were produced; more than 4 billion units were expected by the late 1980s.


Heat Exchanger Fruit Juice Packaging Material Apple Juice Roll Stock 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Anon. 1979. Proceedings International Conference on UHT Processing and Aseptic Processing of Milk and Milk Products,North Carolina State University, Raleigh.Google Scholar
  2. Anon. 1982. Aseptic bag-in-box holds 300 gallons. Food Eng 54(12): 47.Google Scholar
  3. Anon. 1983. The aseptic report. Food Eng. 55 (7): 65–83.Google Scholar
  4. Anon. 1984a. Aseptic juice concentrate in paper-board cartons—an untapped market. Food Process. 45 (6): 28–30.Google Scholar
  5. Anon. 1984b. Aseptic packaging; which way to go? Food Process. 45 (3): 54–58.Google Scholar
  6. Anon. 1984c. Aseptic packaging comes to its first crossroads. Food Eng. 56 (6): 58–59.Google Scholar
  7. Australian Society of Dairy Technology. 1981. Proceedings of a Seminar on UHT Processing. Tech. Publ. 26. The Australian Society of Dairy Technology, Melbourne.Google Scholar
  8. Bertrand, K. 1984. Aseptic—beyond brick-style packs. Packaging 56 (5): 65–70.Google Scholar
  9. Bourque, R. 1983. Aseptic systems usher in new era of quality control. Prepared Foods 152 (8): 80.Google Scholar
  10. Ito, K. A., and K. E. Stevenson. 1984. Sterilization of packaging materials using aseptic systems. Food Technol. 38 (3): 60–62.Google Scholar
  11. Kelsey, R. J. 1983. Aseptic food and beverage packaging. Food Drug Packaging 47 (1): 12–17.Google Scholar
  12. Nelson, P. E. 1984. Outlook for aseptic bag-in-box packaging of products for remanufacture. Food Technol. 38 (4): 72–73.Google Scholar
  13. Smith, G. J. C. 1983. For aseptic packaging it’s all systems go. Food Process. 44 (9): 2629.Google Scholar
  14. Tannenbaum, S. R. 1976. Vitamins and minerals. In Principles of food science: Part 1, Food chemistry, ed. O. R. Fennema, 347–84. Marcel Dekker, New York.Google Scholar
  15. Tillotson, J. E. 1984. Aseptic packaging of fruit juices. Food Technol. 38 (3): 63–66.Google Scholar
  16. Toledo, R. T. 1975. Chemical sterilants for aseptic packaging. Food Technol. 29 (5): 102–108.Google Scholar
  17. USDA. 1984. Guidelines for aseptic processing and packaging systems in meat and poultry parts. Meat and Poultry Inspection Technical Services, U.S. Dept. Agric., Washington, DC.Google Scholar

Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • Joseph H. Hotchkiss

There are no affiliations available

Personalised recommendations