Biaxially-Oriented Plastic Container Moisture Control
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Solution Overview
Problem
Pressurized plastic containers face deformation issues during pasteurization, leading to uncontrolled deformation and loss of carbonation pressure, which reduces the shelf life of beverages like beer.
Innovation Solution
A biaxially-oriented blow-molded plastic container with a structural polymer having a controlled moisture content of no greater than a predetermined value is used, ensuring reduced creep and pressure loss during pasteurization, achieved through a process involving blow molding, filling, capping, and pasteurization with a continuous in-line system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Weight of moving object
If a plastic container is used to replace glass for pasteurization, then the container becomes lighter and shatter-resistant, but the container undergoes permanent deformation during pasteurization
Solution Approach 1:
The patent changes the physical-chemical parameters of the polymer material by controlling moisture content (reducing to below 0.02% or 200 ppm) and using specific polymer compositions (PET, PEN, or blends with controlled properties) to enable the container to withstand pasteurization temperatures without excessive deformation
Solution Approach 2:
The patent employs composite material strategies by using polymer blends (e.g., PET with other polymers) and multilayer structures (barrier layers combined with structural layers) to achieve both the mechanical strength needed for pasteurization resistance and the desired lightweight properties
2Shape
If the container undergoes deformation during pasteurization, then the aesthetic appearance is compromised, but carbonation pressure is also lost
Solution Approach 1:
By controlling the moisture content parameter and polymer composition, the patent reduces the thermal expansion and creep characteristics of the container material, thereby maintaining both shape integrity and internal pressure during pasteurization
3Duration of action of stationary object
If the volume growth is reduced to maintain carbonation pressure, then the shelf life is extended, but the manufacturing precision must be increased
Solution Approach 1:
The patent applies preliminary action by controlling the moisture content of the polymer material before the pasteurization process begins. This pre-control of moisture levels prevents excessive volume growth during heating, thereby maintaining carbonation pressure and extending shelf life without requiring post-processing adjustments
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The controlled moisture content significantly reduces carbonation loss and deformation, extending the shelf life of pressurized beverages by maintaining a stable carbonation pressure over 16 weeks.
Implementation Method 1
the range of temperatures encountered during pasteurization will cause a typical plastic container to undergo permanent, uncontrolled deformation (also known as creep)
Implementation Method 2
the predetermined value limiting pressure loss in the pasteurized container over a desired shelf life
Data Source
AI summary
Containers for pressurized filling and pasteurization and methods of reducing creep in a pressurized pasteurizable container. The container is a blow-molded plastic container having a biaxially oriented wall of a structural polymer with a moisture content of no greater than a predetermined value at the start of a pressurized filling, capping, and pasteurization process. Also disclosed are pasteurizable containers having a desired shelf life.