Storage: aseptic

Cool dry storage Propylene oxide treatment Sterile nitrogen gas treatment Aseptic packaging... 

In food processing, it is a process condition that renders a processed food product essentially free of microorganisms capable of growing in the food in un-refrigerated distribution and storage conditions. The aseptic food packaging include film pouches and presterilized molded containers that are filled with aseptic foods, then hermetically sealed in a commercially sterile atmosphere. 

Schwartz, S.J. and Lorenzo, T.V., Chlorophyll stability during continuous aseptic processing and storage, J. Food Sci., 56, 1059, 1991. 

A separately packaged sterile diluent and sterile dropper assembly is provided with the sterile powder and requires aseptic technique to reconstitute. The pharmacist should only use the diluent supplied by the manufacturer since it has been developed to maintain the optimum potency and preservation of the reconstituted solution. The storage conditions and expiration dating for the final solution should be emphasized to the patient. 

Although some types of pharmaceutical products, like ophthalmic and injectable preparations, are sterilized by physical methods, including autoclaving, dry heat, or by bacterial filtration during their manufacture, many of them additionally require the presence of an antimicrobial preservative to maintain their aseptic condition throughout the period of their storage and use. Other types of preparations that are not sterilized during their... 

The heating, ventilation, and air conditioning (HVAC) system is designed to create airflow, which has a cascading effect. It provides a pressure differential between the aseptic filling suites (critical/controlled access areas, class 100 level I and level II and the sterile storage unit of at least 15 Pa. In addition, a pressure differential is maintained between the sterile storage area (controlled access area, class 100, level II) and the controlled areas (class 10,000 and class 100,000) of at least 20 Pa at all times. 

Level II Areas restricted to personnel gowned for aseptic processing area immediately surrounding class 100 laminarflowhood and laminar air flow maintained through plastic curtains 1 Unloading autoclave and storage area (room no. ) Class 100 at rest Class 1,000 at work... 

The stoppers and primary contact filling equipment are transferred from the sterile storage area into a filling room. Eor the filling process, the filtration set-up and filling equipment are aseptically assembled under class 100 conditions in the filling room. 

Changes to aseptic processing methods, including scale, that extend the total processing, including bulk storage time, by more than 50 percent beyond the validated limits in the approved application. 

Butler, A.J. and Larick, D.K. 1993. Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels. Meat Sci. 35 355-369. 

An alternative method of storage is to hold juices under aseptic conditions in drams or other containers. No particular temperature constraints then apply... 

There are a number of well-established systems for the aseptic packaging of liquids. Notable among these are those packs constructed, box form, in situ on the filling line from a cardboard, aluminium, plastic laminate sheet, such as TetraPak or Combi-box. In the TetraPak system, the packing material enters the filling machine from a feed roll the sheet contact surface is sterilised with warm hydrogen peroxide solution it is formed into a tube, and its lower end is heat-sealed across the width the tube is filled, sealed at the upper end, cut and then folded into a box shape. This produces a continuous output of filled cartons with premium utilisation of bulk storage capacity. 

The aseptic processor either feeds the filler directly, with excess flow returning to the balance tank (and positive flow maintained under all circumstances), or feeds directly to an aseptic storage tank, which acts as a buffer between the processing and filling operations. 

Vaughan, D. (1967a).The stimulation of invertase development in aseptic storage tissue shces by humic acids. Soil Biol. Biochem. 1,15-28. 

German BA and TBA wines are rarely matured in-barrel, since their low alcohol content increases their risk of refermentation. Storage and treatment in tanks under aseptic conditions and an early bottling is typical, although not universally employed. 

The classical methods to determine substrate concentrations are off-line laboratory methods. This implies that samples are taken aseptically, pre-treated and transported to a suitable laboratory, where storage of these samples might be necessary before processing. The problems associated with these procedures are discussed below. There is only one general exception to this, namely, the gaseous substrate oxygen, for which in situ electrodes are generally used. 

Yamauchi, K., Shimizu, M., Ardo, T. 1982. Milk fat globule membrane proteins in aseptically packed ultra-heat-treated milk Changes during storage. Agric. Biol. Chem. (Tokyo), 46, 823-825. 

Jeon, I.J., Thomas, E.L., Reineccius, G.A. 1978. Production of volatile flavor comounds in ultra high temperature processed milk during aseptic storage. J. Agric. Food Chem. 26, 1183-1188. 

Packaging and Storage Store liquid Grape Skin Extract with aseptic packaging or in high-density polyethylene containers at 4° to 14°. Store powdered Grape Skin Extract in fiber drums at room temperature. 

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