The Packaging of Fruit Juice and Non-Carbonated Fruit Drinks (CDI, 1998, 87 p.): III. THE DIFFERENT TYPES OF PACKAGING: (introduction...)

The Packaging of Fruit Juice and Non-Carbonated Fruit Drinks (CDI, 1998, 87 p.)

III. THE DIFFERENT TYPES OF PACKAGING

		*(introduction...)*
		A - SHORT SHELF-LIFE FRESH PRODUCTS
		B - LONG SHELF-LIFE PRODUCTS WITH PRESERVATIVES
		C - LONG SHELF-LIFE PRODUCTS WITH HEAT TREATMENT PACKAGING
		D - LONG SHELF LIFE STERILISED PRODUCTS (ASEPTIC PACKAGING)

(introduction...)

By combining the different stabilisation and packaging processes, it is possible to classify the different types of packaging as follows:

A. Pasteurisation and cold packaging/filling (short shelf-life)

B. Pasteurisation and cold packaging with chemical preservatives(long shelf-life)

C. Pasteurisation with hot packaging/filling, and eventual post-pasteurising (long shelf-life)

D. UHT or HTST treatment with sterilised packaging (long shelf-life)

This diagram is an abridged form of the following table

PRODUCTION PROCESS AND PACKAGING

Process	Shelf-life	Packaging*	Discussion
A Pasteurisation & cold packaging	2 to 4 weeks in cold storage (+4°C to +6°C)	(1) HDPE bottle (2) HDPE drum (3) PS or PP pre-formed cup (4) LDPE pre-formed pouch 1 litre (5) Gable-top carton 1 litre	Immediately after fresh fruit juice extraction, juice is pasteurised at 80/95°C for a few seconds then cooled to +4°C and stored in an insulated tank before packaging
B Pasteurisation & cold packaging with preservative	1 month to several months according to the level of anti-oxygen barrier	(6) LDPE pouch < 200 ml (7) PVC bottle 1.5 litre (8) PET bottle 1 litre	Chemical preservatives are less and less acceptable to consumers
C Pasteurisation & hot packaging with possibility of post-pasteurisation packing + product in a tunnel	More than 3 months at room temperature	(9) Thermoformed cup 100 ml to 300 ml (10) Doypack pouch (11) Cheerpack pouch (12) Glass bottle (13) Aluminised gable-top carton (14) Thermoformed cup (15) Aluminised cup	- Only for acid products (pH less than 4.5) - Post-pasteurisation is recommended for output higher than 500 l/hr
D UHT or HTST treatment with sterilised packaging at room temperature	More than 6 months at room temperature	(16) Brick (17) Plastic pouch (18) Thermoformed cup (19) Plastic bottle (20) Bag in box (21) CartoCan	- Undeniable advantage linked to the quality of the end-product: no chemical preservative, natural taste thanks to the very short heat treatment - Any product can be processed with any acidity - Disadvantage: expensive and sophisticated technology.

*numbers correspond to the appropriate technical filing-card

For each process, investment budgets vary from 1 to 20 for identical capacities. It is therefore important to understand the operations limits of each process.