Abstract

This paper investigates the impact that free, disbursed and dissolved air in liquid food products has on the per formance of packaging lines. Specific focus is put on high-speed hot- fill beverage lines that rapidly increased in number of installations in the 1980' s and 1990' s. This' paper investigates the sources of gases in liquid food products, the negative operational impacts of excess gas in liquid food products, and the commonly available types of systems used to reduce gas levels prior to packaging. A specific new technology, atmospheric hot degassing, is described. This new technology is evaluated in a pilot plant environment to determine its potential effectiveness compared to existing methods and control runs with no deaeration applied. This paper concludes that, based upon the results seen in the pilot plant research, sufficient evidence exists to justify additional production- scale field-testing. Finally, based upon the results of the pilot plant research, this paper describes the patent filing and ultimate issuance of a United States Patent to the author for the application of an atmospheric degassing device in hot-fill processing and packaging applications.

Library of Congress Subject Headings

Food--Packaging; Beverages--Packaging; Beverage containers; Packaging

Publication Date

2001

Document Type

Thesis

Department, Program, or Center

Manufacturing and Mechanical Engineering Technology (CAST)

Advisor

Goodwin, Dan

Advisor/Committee Member

Jacobs, Deanna

Advisor/Committee Member

Gratzek, James

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TP659 .H455 2001

Campus

RIT – Main Campus

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