Product definition
Define what reaches the filler—in measurable terms.
Aseptic filler selection begins with the worst credible product and operating conditions, not a generic label such as juice, purée, or sauce.
RFQ DATA MAP
Six input groups prevent most false comparisons.
Record values as ranges where production varies. Identify the test method and sampling point whenever the number depends on either.
| Input group | Record | Why it changes the decision |
|---|---|---|
| Regulatory class | Target market, product category, equilibrium pH, water activity, and process authority status | The applicable process and filing obligations depend on the product and market. |
| Rheology | Viscosity value, test method, temperature, shear rate, and time dependence | A viscosity number without method and temperature cannot reliably describe pump or valve behavior. |
| Particles | Maximum three-dimensional size, shape, hardness, fraction, fibers, skins, or seeds | Particle passage, residence time, valve choice, and product damage all depend on more than a single diameter. |
| Composition | Brix, density, solids, starches, gums, fat, air entrainment, and allowed formulation range | Formula changes can alter heat transfer, pressure drop, fill accuracy, and cleaning. |
| Filler inlet | Minimum, normal, and maximum temperature; pressure; available flow; and expected variation | The filler must be assessed at the actual handoff from the sterilization system. |
| Performance basis | kg/h, L/h, bags/h, fill mass, accuracy, test product, runtime, and changeover method | A headline speed is meaningless unless the test conditions and package cycle are stated. |
pH alone is not the full classification.
Under 21 CFR Part 113, a low-acid food is defined in part by a finished equilibrium pH above 4.6 and water activity above 0.85. That definition is jurisdiction- and product-specific; it should not be turned into a universal machine capability claim.