3. Discuss any differences between the fresh product and the stored one.

In contrast to the stored product, which has a sour smell like acidic smell but still has

a mango scent, the fresh product that uses aseptic packaging has a mango and

sweet aroma. Compared to the fresh product, which is pale yellow, the colour of the

stored food appeared to be darker and lighter orange. The quantity of reducing

sugar, the degree of treatment, and the storage temperature all have a role in this.

The number of soluble solids in the product that was being stored rose from 44.7 °Bx

(day 0) to 53.8 °Bx. In comparison to the stored product, which has a pH of 2.66, the

fresh product has a higher pH of 2.75. Spores with the potential for bacterial growth

are present in fruit juice that has undergone an aseptic treatment, and high Ph levels

indicate this (Poliseli-Scopel et al., 2014). Fruit juices' acidic pH (4.5) acts as a major

barrier against microbial development. Variations in pH can affect shelf life,

consistency, and flavour (Bates et al., 2001). Due to the presence of organic acids,

the pH of fruit juices typically ranges from 2.0 to 4.5 and varies depending on the

kind of juice. Monitoring pH is crucial for preserving juice's consistency in quality.

The product's notable physical changes include a transition from a liquid to a jelly-

like feel. As a secure and premium packaging choice for food products, aseptic

packaging is widely used in this industry. A shelf-stable product without the need for

refrigeration is produced by aseptic sterilising food goods by eliminating the

dangerous bacteria and pathogenic microorganisms through a carefully monitored

thermal process and combining the sterile product with the sterile packing material.

4. What happened with sample that was filled into a container that was not

sterilized prior to filling step (control)? Discuss.

Aseptic processing technique is used to package a sterilised food item into a pre-

sterilized container to produce shelf-stable food products (Anderson et al., 2020).

With this processing technique, food that has undergone ultra-high temperature

(UHT) sterilisation can be properly sterilised outside the container. UHT sterilises

food at temperatures typically more than 135°C (275°F) (Ansari et al., 2017). The

meal is cooled and then placed in the container at room temperature. The packing

material and container must be sterilised prior to filling, which is a crucial stage in

this process. The container needs to be sterilised before filling in order to get rid of

any bacteria that might have grown on it during production, shipping, and storage

(Van Bockelmann & Von Bockelmann, 1986). This can be done by using heat, hot

water, chemical sterilants, radiation, or a combination of these. This phase must

preserve the product's integrity inside the packaging by employing a barrier material

structure in addition to ensuring hygienic conditions inside the package and

protecting the product from physical harm (Brennan & Grandison, 2012). Once the

food and container have passed the correct sterilisation procedures, they are placed

into the pre-sterilised container and sealed in a sterile environment.

Anderson, N. M., Benyathiar, P., & Mishra, D. K. (2020). Aseptic processing and packaging.
In Food Safety Engineering (pp. 661-692). Springer, Cham.
Ansari, I. A., Chavan, R. S., Nalawade, T., Kumar, A., & Bhatt, S. (2017). Aseptic Food
Processing and Packaging. In Dairy Engineering (pp. 103-126). Apple Academic Press.
Bates, R. P., Morris, J. R., Morris, J. R., & Crandall, P. G. (2001). Principles and practices of small-
and medium-scale fruit juice processing (No. 146). Food & Agriculture Org..

Brennan, J. G., & Grandison, A. S. (Eds.). (2012). Food processing handbook.

Poliseli-Scopel, F. H., Hernández-Herrero, M., Guamis, B., & Ferragut, V. (2014). Sterilization and
aseptic packaging of soymilk treated by ultra-high-pressure homogenization. Innovative Food Science
& Emerging Technologies, 22, 81-88.
Von Bockelmann, B. A., & Von Bockelmann, I. L. (1986). Aseptic packaging of liquid food
products: a literature review. Journal of agricultural and food chemistry, 34(3), 384-392.