ABSTRACT
"Aseptic" is the shorthand name for the food production system where product moves in continuous flow through a heat-hold-cool thermal process and is then filled into a sterile package. The package is sterilized, filled, and sealed in a sterile environment. Today, both acid and low-acid homogeneous liquid foods are produced by aseptic systems; low-acid foods that contain particulates in a liquid vehicle may be produced soon. The principles for establishing a heat preservation process for low-acid foods that contain particles larger than 5 mm in diameter and are to be sterilized continuously in a heat-hold-cool system are described. Only product sterilization, which is just one part of the aseptic system, is addressed. The term "heat-hold-cool" identifies the system used to achieve microbial control of the product.
