Hot, cold or aseptic filling: what is the best choice?
Filling of beverage can be of three types, but what are pros and cons of each one of them? Let’s find them out together.
Hot filling is designed for still products, without CO2, for any PH and density, such as juices, nectars, jams, preserves, tea, non-sparkling beverages with and without preservatives. With a low starting investment, this method is easily workable by the customer; there are however higher energy consumptions (steam, cooling). Shelf life is comparable to aseptic filling and avoids the addition of chemical stabilizers. On the other hand, there is a high packing cost and degradation on the product quality.
Cold water, instead, permits the possibility to work with products that contain CO2. It is suggested for still and sparkling products, low PH and any density, such as sparkling beverages, beverages without CO2 with the addition of preservatives. Also this method provides a low starting investment and an easy management. Energy consumptions (steam, cooling) are low, as it is the shelf life of still products. For this process it is necessary the addition of chemical stabilizers, mostly on still beverages. Packing costs are low, and medium is the impact on the product quality.
Eventually there can be the aseptic filling, with still products without CO2, any PH and density, in particular: juices, nectars, tea, beverages without CO2 and addition of preservatives. Initial investment costs are higher than the previous one, as well as difficult is the management of the plant by the customer. Energy consumptions are low, shelf life, instead, grows. Chemical stabilizers are not necessary; packing cost is low as well as the degradation of the product quality.