What Is HIGH ACID ASEPTIC PROCESSING
- High Acid Aseptic Processing yields a 5-log reduction of bacteria
- Conducted at HTST temperature ranges of 80°-110° C (176°-230°F)
- Hold times are typically 10-20 seconds long
- To qualify as “High Acid”, products must have a pH below 4.6
- If processed and filled aseptically, products are guaranteed sterile and typically have an unrefrigerated shelf life of 6 to 12 months or more
- Benefits of High Acid Aseptic Processing
- Clean label-NO PRESERVATIVES
- Long shelf-life
- Shelf Stable (does not require refrigeration)
- Can preserve freshness, flavor, nutrients
- Commonly available at co-packers
- Can be used for wide range of products
- Disadvantages of High Acid Aseptic Processing
- May cause reduction of product quality (product dependent)
- Processing and packaging cost may be higher
Common High Acid Aseptic products
- Orange or other fruit Juices
- Fruit Punches
- Smoothies
- Soups and savory sauces
- Drinks like lemonade or lime-ade
- Concentrates
Suggested MicroThermics Processors for High Acid Aseptic Processing
Benefits of High Acid Processing
High Acid Aseptic Processing (HAAP) is a technology used to sterilize and package high-acid foods such as fruit juices, sauces, and soups. The process involves heating the food to a high temperature and then filling it into sterile containers in a sterile environment. Here are some benefits of HAAP:
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Extended Shelf Life: HAAP extends the shelf life of high-acid foods without the need for refrigeration or preservatives, thus reducing food waste and increasing the availability of these products.
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Nutritional Value: HAAP preserves the nutritional value of foods, retaining vitamins and minerals, making it a healthy option.
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Cost-Effective: HAAP reduces the need for refrigerated storage and transportation, making it a cost-effective alternative to traditional food preservation methods.
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Food Safety: HAAP eliminates harmful bacteria, viruses, and other microorganisms, ensuring that the food is safe for consumption.
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Quality: HAAP ensures the quality and taste of food remains intact, providing consumers with a consistent and high-quality product.
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