Vibrations in engineering and technology

Polievoda Yurii – Candidate of Technical Sciences, Associate Professor, Associate Professor of the Department of Bioengineering, Bio- and Food Technologies Faculty of Production Technology, Processing and Robotics in Animal Husbandry of the Vinnytsia National Agrarian University (Sonyachna St., 3, Vinnytsia, 21008, Ukraine, e-mail: vinyura36@gmail.com, https://orcid.org/0000-0002-2485-0611).

Hryshchyshyn Viktor – recipient of a Doctor of Philosophy degree in specialty 181 Food Technologies of the Vinnytsia National Agrarian University.

The article presents innovative approaches to the storage of pre-packaged food products utilizing aseptic packaging technology in large-capacity containers. It provides an analysis of contemporary methods of food preservation and thermal processing, with a focus on the limitations of traditional approaches associated with the degradation of bioactive compounds, structural components, and sensory characteristics. It is established that prolonged storage of food products under thermal treatment conditions, particularly sterilization and pasteurization, fails to preserve the full spectrum of organoleptic properties and nutraceutical value of the products.

The study explores the operating principles of aseptic filling lines, which implement stepwise heating, sterilization, and cooling of the product, followed by packaging into hermetically sealed multilayer bags such as bag-in-box and bag-in-drum containers. The research substantiates that aseptic packaging enables long-term storage without the need for refrigeration, significantly reducing energy consumption.

Special attention is given to the technological process of sterilizing and packaging food products containing particulates (such as chunks, slices, and cubes) using the OHMISO sterilization module. The preservation of morphological integrity and organoleptic stability of such products is achieved through the optimization of thermal processing parameters, vacuum blanching, and the controlled addition of antioxidants.

The economic aspects of implementing aseptic packaging technology are also examined, including reduced logistics costs, elimination of the need for specialized transportation, the potential for container reuse, and enhanced flexibility in seasonal production planning.

In conclusion, aseptic packaging technology, when combined with modern sterilization systems, opens new opportunities for the preservation of food products, particularly for concentrated or structured semi-finished goods. The proposed method is positioned as a competitive alternative to freezing, with strong potential for industrial-scale implementation.

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