During the food packing process, the hot fill method employs heat to sanitize both the commodity and its container. The hot fill method begins with the food product being heated to a temperature of 90 degrees Celsius and then infusing the hot liquid inside the packing receptacle.
To guarantee that the food and its packaging are free of bacteria, both the container and the food product are maintained at this temperature for 15-20 seconds. The receptacles are let to rest after the heating process until the temperature reaches 82 degrees Celsius.
Hot filling is employed When co-packing acidic food items.
Cold fill employs severe cold to destroy bacteria, as opposed to the hot fill procedure, which uses heat to sterilize. Before being filled with food, the cold fill procedure blasts food packaging with freezing cold air to sanitize it. Until it’s time to fill the receptacles, the food stays cold. Most people choose cold filling because it eliminates the need for preservatives to shield food from the intense heat of the hot fill procedure.
When co-packing food items with dairy as a primary ingredient, cold fill is utilized. As a result, any meal with a foundation of milk or cream is acceptable for the cold filling procedure. For the cold fill procedure, almost any packaging receptacle will suffice.