Closure integrity test method for hot-fill bottling operation

A technology of hot filling and closed system, which can solve the problems of polluting the contents of the container, etc., in the direction of testing the fluid tightness, applying light to test the fluid tightness, and detecting the appearance of the fluid at the leak point.

Inactive Publication Date: 2005-10-12
TROPICANA PROD INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cooling medium entering the container may contaminate the contents of the container, and it also suggests that other substances may also enter the container through the closed system

Method used

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Examples

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Embodiment Construction

[0008] Hot filling and sealing operations are well known in the art of food packaging and therefore will not be discussed in detail here. Often one subsystem in this operation is the cooling line where the hot-filled container is treated with a refrigerated cooling spray to rapidly reduce the temperature of the container.

[0009] In cooling pipes, usually hot-filled containers are treated with cooling sprays throughout their passage through the pipe, the length of which depends on many different factors, such as the speed at which the containers are conveyed through the cooling zone, the volume of the spray liquid rate. The time required will depend on the size of the container, the volume of the container contents, the composition and shape of the container, and the temperature of the hot fill.

[0010] In accordance with the present invention, there is provided a method of evaluating the integrity of a closure system applied to a hot-filled container in a hot-fill operatio...

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PUM

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Abstract

A method for evaluating the integrity of the closure on a hot-filled container in which the hot-filled container is subjected to a pressurized spray of cooling medium, including the step of providing a cooling medium having an effective amount of a fluorescing dye contained therein, is provided. The sealed container then is sprayed with the cooling liquid. After the container has exited the cooling portion of the filling and sealing operation, the container is subjected to ultra violet light to activate any fluorescing dye which may have migrated past the closure into the interior of the container. The container is than viewed to determine the presence or absence of activated dye.

Description

Background of the invention [0001] A variety of different food and beverage products are packaged into airtight containers in a hot-fill operation, in which the food or beverage is typically heated to temperatures above 170 degrees Fahrenheit (77 degrees Celsius), or even as high as 200 degrees Fahrenheit (93 degrees Celsius), making the packaging Food is stable during storage. After hot filling and sealing, the sealed container must be cooled as quickly as possible to minimize bacterial growth inside the package and maximize the shelf life of the product. [0002] A number of methods are used to cool hot-filled containers, including passing the sealed hot-filled containers through a cooling tube in which they are sprayed with a cooling medium to cool the containers to temperatures typically below 50 degrees Fahrenheit (10 degrees Celsius) temperature. When using pressurized spray to cool hot-fill containers, it is very important to ensure that the container's closure system...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01M3/20G01M3/22G01M3/38
CPCG01M3/227G01M3/22B65B51/32
Inventor T·福斯特T·斯沃博达
Owner TROPICANA PROD INC
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