Dole Aseptic Canning System

The Dole Aseptic Canning System, developed from earlier work in 1948, revolutionized food processing. This system sterilizes liquid foods by rapidly heating them, then cools them before sealing them in pre-sterilized containers under sterile conditions.1

This method is a form of aseptic processing, which involves sterilizing the product and its packaging separately before combining them in a sterile environment. This contrasts with traditional canning, where food is sealed in a container and then heated. Aseptic processing, often using high-temperature, short-time (HTST) methods, helps retain more of the food's quality, such as vitamins, flavor, and texture, compared to longer, lower-temperature traditional canning. Foods processed aseptically do not require refrigeration for storage.123