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
Department, Program, or Center
Manufacturing and Mechanical Engineering Technology (CAST)
Hellenschmidt, Stephen, "Methods for removing gases from hot-filled liquid food products prior to packaging" (2001). Thesis. Rochester Institute of Technology. Accessed from
RIT – Main Campus