cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.

In the 1940s, the Avoset process was developed by George Grindrod. Food products processed using the Avoset process were packaged under ultraviolet lamps and sterilized air inside a positive-pressurized room to keep the contaminants out of the processing room. Sterilization was achieved through the use of direct steam injection of 126 - 137 C and then cooled.