What are the different filling Methods?
There are many different processing possibilities for packaging beverages into rigid or flexible containers such as hot fill, cold fill, and aseptic.
What is Hot Fill?
During the hot fill process, the liquid is heated up to 194 degrees in order to sterilize the product before it is filled into the container. After the filling process, the container is immediately cooled, which is an extremely important part in preserving the product and taste. Products that are hot filled can last from 6 to 12 months Hot fill is inexpensive and works great with non-carbonated beverage and liquid food products such as fruit and vegetable juices, soft drinks, water and teas.
What is Cold Fill?
During the cold fill process the container is pressurized by cooling the product then the cold product is added to the cold container. The cold fill process requires sterilization, which can be either a wet or dry sterilization. This is a common method for fresh products including juice, and milk, and aerosol applications.
What is Aseptic Fill?
Aseptic fill is a technique used where the product is flash pasteurized by heating to 180-220 degrees for a few minutes then cooled and filled at room temperature. Aseptic processing is the process by which a sterile product, typically food or pharmaceutical, is packaged in a container. The fill is appropriate for high acid products and the products can last up to 18 months and is great for dairy and beverages in glass, aluminum, or PET.