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Beverage filling method and machine

A technology for refreshing beverages and filling methods, which can be used in synchronizing devices, measuring devices, packaging, etc., can solve the problems of reduced commodity value and easy deformation of bottles, and achieve the effects of reduced shrinkage, excellent quality, and prevention of deformation.

Active Publication Date: 2013-08-21
DAI NIPPON PRINTING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology relates to making containers made up of plastic material called BOPA®. By melting certain parts together under specific conditions, they become more durable than traditional methods like injection molds. Additionally, the container design allows for efficient coolant circulation within the system without excessive power input compared to current systems. Overall, these technical features enhance the production efficiency and quality control capabilities of containers produced efficiently.

Problems solved by technology

The technical problem addressed in these inventions relates to improving the quality control of containers used in food packaging processes such as those described earlier. Specifically, current methods involve injecting steam onto the container before closing it tightly after being filled with liquid contents, which may cause distortion due to temperature differences between different parts inside the package's chamber. This results in poor product values because some areas require more clean water than other locations where lesser amounts of oxygen could get through. Additionally, existing solutions only use specific types of materials like polyester resin, but they cannot work effectively against bacterial growth caused by certain chemical substances found within the material itself.

Method used

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  • Beverage filling method and machine

Examples

Experimental program
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Effect test

Embodiment

[0210] A PET preform is flowed through and the bottle is formed, followed by a hot water rinse to sterilize the bottle. This procedure was repeated several times for two kinds of bottles of 500ml and 2L, and the results in Table 1 were obtained.

[0211] As an indicator fungus, spores of Chaetomium globosum (a heat-resistant fungus) which is an ascomycete were used.

[0212] The logarithmic reduction value (Log Reduction Value) of the bactericidal effect (Log (the number of attached bacteria / the number of living and residual bacteria)) is 6 or more.

[0213] In addition, water was poured into the bottle before and after sterilization, and the deformation of the bottle due to hot water rinsing was confirmed, and the shrinkage was within 1% in terms of volume. The deformation of the bottle cannot be seen even with the naked eye.

[0214] [Table 1]

[0215]

[0216] In addition, although the temperature of hot water used in Table 1 is 70°C to 80°C, it is more preferably 70°...

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Abstract

A beverage filling method comprising: blow-molding a bottle from a heated preform; while the heat with which the preform is applied remains, sterilizing the inside of the bottle by supplying the bottle with hot water having a temperature in the range of 70 DEG C to 80 DEG C, and bringing the hot water into contact with the entire interior surface of the bottle (per square centimeter); and then filling the bottle with a beverage and thereafter to seal it. With this method the interior of the bottle can be properly and quickly sterilized with residual heat and the heat of the hot water, and a beverage package of good quality can be manufactured.

Description

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Claims

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Application Information

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Owner DAI NIPPON PRINTING CO LTD
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