Begin with A for Aseptic processing

A for Aseptic processing

Thermally sterilized food products are packaged into previously sterilized (hot steam/dry heat destroys harmful microbes) containers under sterile(free from bacteria and other organisms) condition that results in shelf-stable food products that do not require refrigeration.

Application:

1. Packaging of pre-sterilized and sterile products e.g Milk and dairy products, puddings, fruits, and vegetables.

2. packaging of non-sterile products to prevent infection e.g Fermented dairy products

The institute of food technologists (IFT) has deemed aseptic packaging ‘the most significant food science innovation in the last 50 years’.

Around the world with food technology

The Tetra Pak meets the growing demand of consumers who want to enjoy dairy products, juices, nectars and even coconut water on the go. The high-temperature short-time process helps to retain the freshness, flavour, and quality of the food.

Antioxidants  for health

Antioxidants are of great attraction in today’s world, or I can say the need of the hour because they are known as free-radical fighters. Now apart from washing hands, including antioxidants would help build our immune system and help us stay strong during these days of Corona lockdown. Curcumin in turmeric is a potent antioxidant that neutralizes the free radicals and also improves the activity of antioxidant enzymes in our body. Adding turmeric to your food is punching diseases with both your hands.

Get hold of the golden milk

Aseptic processing for life

Your environment is very important for you to stay positive. You should know to destroy self-doubt and negativity with the help of will power so that you can enjoy a long and happy life filled with bliss. 

An interesting piece of information

Airplane meal :  The science of food at a high altitude of about 40, OOO feet. Have you ever wondered about the prerequisites of preparing an airline meal? If you understand you will never complain so there you go

Experts say people lose about 30 per cent or even more of their taste for salt. As salt dehydrates our system they add other flavours to make up for it.

Flavour is taste, smell, temperature, mouth feel, and sound created while eating and aftertaste all put together. Two challenges come with making airplane meals.

1. Low air pressure

2. Low air humidity

And drying out of the inner ear affects the taste and flavour perception. Food is precooked and reheated before consumption. Food scientists say Umami or savoury taste works best for airplane meals. Umami rich meals include mushroom, tomatoes, fish, seaweed, parmesan.