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Process control parameters for Aseptic Processing and Filling


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#1 Tran Lam Thanh

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Posted 29 May 2013 - 08:40 AM

Dear All

 

What processing parameters should be control for aseptic processing and filling.



#2 Tony-C

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Posted 29 May 2013 - 09:44 AM

Hi Tran,

 

Please provide a bit more information about your products? process equipment? direct filling or storage tanks? & filling equipment?

 

Then I am sure we can assist.

 

Regards,

 

Tony



#3 Tran Lam Thanh

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Posted 03 June 2013 - 03:48 AM

Hi Tony

 

My products are ( Juice Drink, Latte - Milk-fruit juice, Green Tea, Herbal Tea,..). We want to use aseptic filling line (Kroness) to fill these products to have better quality products.

 

Upstream process: Mixing/dissolving tanks --> Homo --> UHT --> Aseptic Tank --> Aseptic Filler --> Cap inspection --> Coding --> Downstream : Packaging area

 

I want to know which parameter should be controled/checked by operator during production ( @ UHT, Aseptic Tank, Aseptic Filler )

 

Th



#4 zhou

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Posted 08 October 2013 - 01:09 PM

dear tran, for the food production, a lot of parameters need to be checked, but the number of the parameter is depend on the level of equipment automation, because lots of parameters can be monitored and recorded by the machine. i think what can not be recorded by the machine and what the most important parameters should be checked by the operator.

 

regards

 

zhou



#5 Charles.C

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Posted 13 October 2013 - 05:23 AM

Dear Tran Lam Thanh,

 

For starters, maybe refer to this thread -

 

http://www.ifsqn.com...ess/#entry59669

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#6 Tony-C

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Posted 13 October 2013 - 03:05 PM

Hi Tony

 

My products are ( Juice Drink, Latte - Milk-fruit juice, Green Tea, Herbal Tea,..). We want to use aseptic filling line (Kroness) to fill these products to have better quality products.

 

Upstream process: Mixing/dissolving tanks --> Homo --> UHT --> Aseptic Tank --> Aseptic Filler --> Cap inspection --> Coding --> Downstream : Packaging area

 

I want to know which parameter should be controled/checked by operator during production ( @ UHT, Aseptic Tank, Aseptic Filler )

 

Th

 

Hi Th,

 

To obtain commercially sterile milk from good quality raw milk a F0-value of minimum 5 – 6 is required (there are plenty of posts on the forums of how to calculate F0 including some of mine!). Typical parameters are minimum135 C for a minimum 4s. If your products have a lower pH then a lower F0 will be required but this will also depend on microbiological loading.

 

On your post heat treatment the valves and aseptic tank should have steam barriers with a temperature of >110 C. If as I suspect you are sterilising your packaging with peroxide then the minimum concentration should be 35% although different machine manufacturers have different rules so you should consult the manufacturer's manual.

 

Regards,

 

Tony


Edited by Tony-C, 13 October 2013 - 03:09 PM.





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