Pros and Cons of Batch versus Continuous and Aseptic Sterilization of Shelf-Stable Foods and Beverages
Understanding the typical pros and cons of batch versus continuous and aseptic sterilization of low-acid shelf-stable food and beverage products helps organizations make an informed purchasing decision. Typical Total Cost of Ownership (TCO) factors to consider in the selection process include product type, package type, product/package/process flexibility needs (short and longer term), throughput requirements, product life cycle, price point of the product, time to market requirements, and size of the overall investment both upfront and down the road.
The types of sterilization processes considered here are:
- Batch Retorting/Sterilization
- Continuous Retorting/Sterilization (rotary and hydrostatic)
- Aseptic Processing/Sterilization