A Complete Guide To Aseptic Process

The aseptic process started in 1914 for the wine industry with the development of sterile filtration. However, it was not successful. This process was for allocating sterilized products into packaging that were sterilized too and then sealed under sterile conditions. In the present date, the aseptic Process has become successful and has been used extensively by the name of food processing. Here is a complete guide for you to understand the aseptic process.


This process was not a success at first but in 1948, McKinley Martin developed the Dole Aseptic Process. This process has four steps and the range of food being processed were mainly fruits, soups, sauces, and milk products. The four steps involved were;

  • Sterilization of the food containers by the use of steam.
  • Sterilization of food items by heating them first and cooling them immediately.
  • Transferring of sterilized food items to only containers that are steam sterilized.
  • Sealing of containers with steam pressure.


The aseptic process has slight changes in the food quality but does not change it completely. Food items are put under heat treatment and then cooled off immediately so items that are sensitive to heat may have a little effect on them.

COLOUR: Few dairy products can have a change in color during the aseptic process. This is caused because the amino acids and sugar are getting reduced which creates a brown color known as the Maillard Browning. The color of leafy vegetables is reduced a little as a result of chlorophyll getting affected during the heating.

TASTE: The taste of food items generally does not change with the aseptic process. Few food items do undergo very minimal changes with the aseptic process. However milk-based products can taste a little bland as the flavor gets reduced because of the sulfhydryl group being oxidized during the storage process.

TEXTURE: Textural changes are seen only in meats as they get tough after the aseptic process. Fruits and vegetables are unaffected unless they are cut. Cut fruit and vegetables get softer after the aseptic process.

NUTRITIONAL VALUE: Nutritional value is not affected very much. Few nutrients like vitamin B12, Folic Acid, and vitamin C are effective up to a minimum of 25 percent.


Aseptic Packaging is the type of package that is done after the aseptic process. In this, the container and lids are sterilized with steam and the containers are then finally sealed with steam again. However different containers are used for different items. For example, cans for liquidity or semi-solid items like baked beans and corn, tetra packs for juices, and liquid items like milk. All these packages are recyclable.


  • Portable and easy to carry.
  • Food stored is safe and bacteria-free.
  • The nutritional value is intact inside these packages.
  • Easy to store.


  • The cost of production is comparatively high.
  • Not good for places where there is no recycling system.

The aseptic process now becomes a new-age process that helps in keeping food easy to store, and free from bacteria. It has made instant food available for everyone and on the go eating possible.