Thermal processing of low-acid canned foods has become more and more scientific since it was first accomplished by Nicolas Appert in the 19th century, and thermal processes have been established for all types of foods in hermetically sealed containers.
Similar processes have also been established for aseptic processing, in which the product and the package are sterilized separately and combined in a sterile atmosphere. However, almost all of the established processes for aseptic processing have b…