machinery
Aseptic Filling
Filling sterilised product into pre-sterilised bottles within a HEPA-filtered Class-100 environment, enables 12-month shelf life without preservatives.
Aseptic filling is the gold-standard process for shelf-stable beverages with 12+ month shelf life and no preservatives. The product is UHT-pasteurised (136–142°C, 4–6 sec) then cooled in a sterile loop. Bottles and caps are pre-sterilised (peracetic acid or H₂O₂), and the actual filling happens in a HEPA-filtered Class-100 (ISO-5) clean zone.
Typical aseptic line components:
- UHT pasteuriser
- Aseptic buffer tank
- Sterile cap feeder
- Class-100 filling chamber with positive air pressure
- CIP / SIP automation
- Validated PLC sequence with audit trails
Capex is 45-65% higher than equivalent hot-fill capacity. Required for: export juice, dairy beverages, and premium preservative-free RTS positioning.
Related terms
Pasteurisation
A controlled heat-treatment process that inactivates pathogens and spoilage organisms in beverages, typically 72–95°C for juice, 136–142°C UHT for aseptic.
CIP (Clean-In-Place)
An automated cleaning protocol where cleaning solutions are circulated through process equipment without disassembly.
SIP (Sterilise-In-Place)
A high-temperature steam or chemical sterilisation cycle run on installed equipment without disassembly, required for aseptic operations.
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