无菌加工和包装的优势

Aseptic processing and packaging in food industry

自从19世纪中期Louis Pasteur发明了巴氏灭菌消毒法以来，这种技术一直被视为食品科学的重大突破，利用热能消灭导致牛奶及其他液体食品变质和威胁人类健康的有害微生物。大约在1960年，应用于牛奶及其他液体食品的无菌加工和包装工艺面世，更被美国食品科学技术学会(IFT)评为20世纪食品科学至关重要的成果。

The development of aseptic processing and packaging was a breakthrough in food technology. Apart from providing longer shelf-life and preserving the taste of food products, the techniques can also lower the costs of both production and delivery, as well as reduce the pollution to environment. Here we look into the details.