5. Packaging equipment and technologies

5.1 Hot filling

This type of packaging is suitable for acidic products with a pH below 4.5, such as acidic fruit or tomato-based products (sauces, compotes, etc.) and acidic fruit juices or drinks. Pre-pasteurized products are maintained at a temperature during filling that enables the packaging to be decontaminated (generally above 85°C). This is known as self-pasteurization of the container by the product's heat. Post-pasteurization in a tunnel (steam or trickle) is sometimes carried out on the packaged product to ensure further decontamination of the packaging....