Hot fill process

For all other fruit juice and nectar products either frozen storage or in-pack pasteurisation will be used, although some manufacturers who employ a hot fill process. 

Introduction of plastics and composites suitable for aseptic and hot-fill processes has not removed the basic problem of oxidation. Opportunities for cup-shaped aseptically filled packs with an ethylene vinyl alcohol (EVOH) non-scalping inner layer have been described by Jenkins and Harrington (1991, p. 179). This is an area that will expand especially with the use of active packaging to control oxygen levels and microbial growth. 

Virgin PET withstands temperatnres between 72 and 80 "C during the hot-fill process to prevent food spoilage by eliminating microorganisms. Techniques such as heatsetting further increase the hot-fill temperature between 85 - 93 °C. 

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See also in sourсe #XX -- [ ]

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