Pros and Cons of Batch versus Continuous and Aseptic Sterilization of Shelf-Stable Foods and Beverages

Evaluating Batch, Continuous, and Aseptic Sterilization for Shelf-Stable Food Production

Understanding the pros and cons of batch sterilization compared to continuous and aseptic sterilization for low-acid, shelf-stable food and beverage products is essential for making an informed purchasing decision. Key factors influencing Total Cost of Ownership (TCO) during the selection process include product type, package type, and the flexibility needed for product/package/process adjustments both in the short and long term.

Other considerations include throughput requirements, product life cycle, price point, time-to-market goals, and the scale of the overall investment—both upfront and for future operational needs. By carefully analyzing these factors, organizations can determine whether batch sterilization, continuous sterilization, or aseptic processing is the best fit for their production and business objectives.

The types of sterilization processes considered here are:

  • Batch Retorting/Sterilization
  • Continuous Retorting/Sterilization (rotary and hydrostatic)
  • Aseptic Processing/Sterilization

White Paper Download

Read the rest of the white paper from Allpax on Pros and Cons of Batch sterilization versus Continuous and Aseptic Sterilization of Shelf-Stable Foods and Beverages by clicking on the link.