To enable long term storage of the processed product, the micro-organisms responsible for degradation must be deactivated at the end of the production chain to extend its shelf-life.
This can be done by sterilising or pasteurising the product, processes which differ mainly in the type of heat treatment and the environment (aseptic or non-aseptic) in which the process takes place.
Sterilisation is used for all products that require bag-in-drum, bag-in-bin or bag-in-box aseptic filling, such as: tomato concentrates, semi-concentrates and tomato purées, pulps, natural and concentrated fruit purées, NFC juices and concentrated juices.
Pasteurisation is mainly used for products that require hot filling in glass, plastic or tin containers, such as: sauces, jams, juices, drinks, baby food, soups and pre-cooked foods, tomato pulp and concentrate.
Ing. A. Rossi has developed a variety of sterilisers and pasteurisers to meet the different requirements for the preservation of food and its nutrients.