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Page 1: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Review for Exam #1

Page 2: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Outline

• Product deterioration• Paper and paperboard• Glass• Metal• Plastics• Retortable pouch

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Page 3: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Product Deterioration

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Page 4: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Mechanisms of Product Deterioration

• Biological

• Enzymatic

• Physical

• Chemical

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Page 5: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Biological Mechanisms

• Microorganisms: Bacteria, molds, yeasts– Acid/alcohol/gas/pigment/toxin produced– Can be pre-harvest or post-harvest decay

• Macroorganisms: Insects, parasites, rodents– Damage 5-10% of US grain crop– Insects cause only minor damage, but allows for

microbial invasion– Rodents consume large quantity of food and contaminate

with filth

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Page 6: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Enzymatic Mechanisms• Enzymes: Large protein molecules that act as biological

catalysts; activity is substrate specific and depends on temperature and pH

• Living tissue maintains enzyme balance– Harvest/slaughter disrupts pH & enzyme balance– Enzyme activity becomes uncontrolled– Can lead to tissue damage and spoilage

• Ascorbic acid oxidase, lipase, lipoxygenase, PPO, pectic enzymes, peroxidase, protease, thiaminase, PG

• Enzymatic browning: Reaction of O2 with O-dihydroxyphenol in presence of PPO to produce quinone

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Page 7: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Physical Mechanisms• Forces

– Bruising, crushing, wilting

• Light− Chlorophyll, anthocyanins, carotenoids, Vit. (B2, C) can be destroyed− Discoloration of fresh meat

• Temperature− Rates of reactions generally double for every 10 °C temperature rise− Protein denaturation, emulsion breakdown, dehydration could take

place; this can result in textural changes− Cold: Discoloration/texture change with freezing; chill injury for fruits

• Oxygen• Oxidation destroys Vit. A&C, alters color; off-flavors; mold growth

• Moisture• Lumping, caking, condensation, crystallization, stickiness

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Page 8: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Chemical Mechanisms• Auto-oxidation

− Unsaturated fatty acids are susceptible to autocatalytic breakdown in presence of oxygen Proceeds by free-radical chain reaction Products formed can cause rancidity, color change, Vit. (A, C, E) destruction

• Maillard browning• Lipid hydrolysis/oxidation• Protein denaturation/hydrolysis• Oligo/polysaccharide hydrolysis/oxidation• Polysaccharide synthesis• Degradation of natural pigments• Glycolytic changes

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Page 9: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Paper and Paperboard

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Page 10: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Composition of Wood Pulp• Cellulose (~50%)

– Long chain, high molecular weight polymer of glucose– Moderately resistant to chlorine and dilute NaOH– Relatively resistant to oxidation with bleaching agents

• Hemicellulose (~20%)– Shorter chain, lower molecular weight polymers of xylose, mannose,

arabinose, galactose, and uronic acid– Soluble in dilute alkali– Its quantity and not chemical nature determines properties– Responsible for hydration & bonding during beating of pulp

• Lignin (~30%)– Highly branched alkylaromatic thermoplastic polymer of substituted

phenyl-propane units– Has no fiber-forming properties– Attacked by Cl & NaOH & forms soluble, dark brown derivatives– Softens at ~160 °C 10

Page 11: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Softwood and Hardwood

• Softwoods– Coniferous trees: Strong and rough paper– Fibers: ~ 1/4” length– Fiberboard, corrugated

• Hardwoods– Deciduous trees: Weak and fine paper– Fibers: ~ 1/10” length– Printing of labels

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Page 12: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Papermaking Operations

• Pulping• Forming paper• Pressing and drying• Converting

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Page 13: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Goals of Pulping

• Remove all lignin (intercellular substance) to free the fibers– The more the lignin is retained, the less strong the paper

and faster it loses color and strength• Keep some of the hemicellulose• Keep all of the cellulose• Separate the fibers without damaging them so that

they can be formed into a sheet

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Page 14: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Pulping for Different Starting Materials

• Hardwood/softwood (mechanical): Debark, grind, wash & refine, bleach and/or color

• Hardwood/softwood (chemical): Debark, chip, digest, wash & refine, bleach and/or color

• Other plant material: Digest, wash & refine, bleach and/or color

• Waste paper: Wash & refine, bleach and/or color

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Page 15: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Types of Pulp

• Mechanical

• Chemical

• Semi-chemical

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Page 16: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Mechanical Pulp

• Force wood against rapidly revolving grindstone Groundwood pulp

• Groundwood pulp contains 70-80% fiber bundles, broken fibers, and fines in addition to individual fibers

• Higher yield than chemical pulp since lignin is also utilized• Used for newsprint and magazine papers because of low

cost and quick ink-absorbance (because of broken fibers)• Used for folding cartons, wall papers, tissues• High bulk, excellent opacity, low strength

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Page 17: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Chemical Pulp• Use high temperature and alkali to dissolve lignin• High quality pulp, but only ~50% yield• Generally, bark is removed for chemical pulping• Alkaline processes

– Soda process• First chemical pulp process (1851)• Boil wood in 4-6% by weight of NaOH @ 170 °C; not popular now

– Sulfate/Kraft process• Operator accidentally emptied vat before full cook• Resulted in stronger paper; most popular method now• Uses NaOH & Na2S; Na2SO4 is used as make-up chemical in recovery process

• Sulfite processes– Acid sulfite process

• Acidic liquor → Ca. Bisulfite and excess of SO2 is used• Light colored pulp; easily bleached; not popular method, now

– Bisulfite process• Uses liquor of Mg or Ammonium Bisulfite & SO2; cook at pH of 4.0 17

Page 18: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Semi-Chemical Pulp

• Softening of wood chips with sulfurous acid or bisulfite followed by rubbing or grinding to produce pulp

• This is milder than the chemical process and hence hemicelluloses are retained to a greater extent, resulting in higher strength and yield

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Page 19: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Comparison of Pulping Processes

Mechanical Semi-chemical Chemical

Yield 90-95% 50-90% 40-55%

Fibers Short, impure Intermediate Long, pure, strong, stable

Print Good print quality

Intermediate Poor print quality

Bleaching Difficult Intermediate Easy

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Page 20: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Paper Manufacturing Process(Fourdrinier Machine)

• Named after its financiers (British)• Continuous, horizontal, moving belt of fine wire

mesh• Deposit dilute suspension of fibers on screen• 95% of water drained through wire• Fibers interlay randomly• Square grain (fiber alignment and hence strength in

machine direction -- MD and cross direction -- CD are ~ same)

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Page 21: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Fourdrinier Machine

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Page 22: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Paper Manufacturing Process(Cylinder Machine)

• Cylinder covered with wire cloth rotated (partially submerged in suspension)

• Vacuum applied inside and so water drains inside and paper web forms outside

• Web is picked up by felt which is pressed by a roll• Series of vats provide individual plies of fiber which

are matted together• Much stronger in MD than CD

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Page 23: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Cylinder Machine

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Page 24: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Properties of Paper(Basis Weight)

• Mass in grams per square meter (gsm)– Paper: ≤ 250 gsm– Paperboard > 250 gsm– Newsprint: 49– Grocery bags: 49-98– Kraft liner board: 127-439– Folding box board: 195-586

• Also expressed as lbs per 1000 sq. ft. kg per 205 m2

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Page 25: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Properties of paper(Caliper or thickness)

• Thickness of single sheet measured under specific conditions– Newsprint: 85 m– Linerboard: 230-640 m

• It is also expressed as mils– 1 mil = 1 point = 0.001 inch– Paperboard: > 12 pts– Corrugating medium: 9 pts– Folding cartons: 15-30 pts

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Page 26: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Paperboard• Paperboard or board is defined by TAPPI as paper products with

basis weight > 250 gsm• Chipboard

– Made from recycled fibers on a cylinder machine

• Manila board– Made from virgin pulp and recycled fibers on cylinder machines

• Kraft Cylinder board– Made from virgin Kraft pulp and recycled Kraft fibers

• Kraft Fourdrinier board (Solid Bleached Sulfate Board)– Also called White Board or Food Board– May be clay coated to give better printing surface– May be waxed or polyethylene coated to give moisture resistance– May be coated with PET for baking foods or reheating frozen foods

Note: It is unlawful to have direct contact between food and recycled paper fibers26

Page 27: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Cardboard Box• Liner

– Usually unbleached kraft– Sulfate pulping of softwood on Fourdrinier machine– 16 pts– Basis wt = 42 lbs/1000 ft2

• Medium– Usually unbleached kraft– Semi-chemical hardwood on Fourdrinier machine– 9 pts– Basis wt = 26 lbs/1000 ft2

• Glue– Corn starch– Good bond, but insects like it 27

Page 28: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Manufacture of Corrugated Board

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Page 29: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

FlutesType Height (cm) # of flutes per m

A 0.47 110B 0.246 154C 0.361 138E 0.114 315

• Flutes: Act like arches in resisting flat crush; act like columns and resist edge crush; trap air and give some insulation properties

• A → Max. cushioning and good top to bottom compression• B → High resistance to flat crush• C → Compromise of properties; widely used• E → Like solid paperboard (cushions & insulates @ low weight)

Solid paperboard: Several layers of 0.13-0.33 mm paper to yield 0.8-2.8 mm (557-158 gsm) 29

Page 30: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Testing of Paper Products• Linerboard

– Bursting strength (Mullen tester)– Basis weight– Puncture resistance– Stiffness– Tear resistance– Tensile strength– Moisture content– Water resistance– Caliper

• Medium– Ring crush or stiffness test

• Corrugated board– Bursting strength, Edge compression, Flat crush, Pin adhesion

• Finished corrugated box– Puncture test, Compression, Drop test, Impact test

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Page 31: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Advantages and Disadvantages of Paper• Advantages

– Paper can provide a barrier to light– Paper can be made into a variety of single wall bags (eg. grocery

bags) and multi-wall bags (eg. flour, sugar)– Paperboard provides strength & protection in many packages– Paper and paperboard can be coated or laminated with wax,

polyethylene or polyvinylchloride to improve moisture and gas barrier properties and allow sealability

– Only uncoated/unlaminated paper and paperboard can be recycled

• Disadvantages– Negligible moisture, gas or microorganism barrier properties when

not coated or laminated– Not heat sealable unless coated or laminated– Coated/laminated paper/paperboard are, in general, not recyclable

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Page 32: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Glass

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Page 33: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Types of Glass Containers• Bottles

– Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine

• Jars– Wide mouth containers for fruits, vegetables, jams,

preserves, instant coffee, coffee whiteners, baby foods• Jugs

– 1 gallon bottles with small neck, often with a carrying handle -- institutional, industrial, and household products

• Carboys– 3-13 gallon capacity -- enclosed in a wooden overpack;

for drinking water, distilled water, and industrial use33

Page 34: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Blow and Blow Bottle Making Process

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Page 35: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Press and Blow Bottle Making Process

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Page 36: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Types of Glass• Soda-lime glass

– Least expensive, chemically durable, most popular– Soda, Na2O, potash, K2O dec. visc. below that of silica & helps use

low melt temp. & improves “fining” (clearing up) qualities of glass

• Borosilicate glass– Use of B2O3 yields low thermal expansion coeff. (good thermal

shock resistance) and high chemical resistance– B2O3 does not dec. visc. as much as soda; thus, high temp, cost– Pyrex glass is a brand name for a type of borosilicate glass

• Lead silicate glass– Contains mainly PbO and SiO2

– PbO replaces lime (CaO) in the soda-lime process– Lead inc. brilliance, expands working range (useful to make art

objects & intricate shapes w/o freq. reheating), but dec. hardness36

Page 37: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Closures for Glass Containers• Designed for internal pressure (200 - 800 kPa)

– Crown cap or twist-off cap -- steel– Roll-on or spin-on aluminum closure

• Designed for vacuum seal– Lug-type– Twist cap– Press-on twist-off cap– Pry-off

• Designed only to contain materials in package– Screw top with minimum thread engagement

Metal closures: Screw caps, crowns, lug caps, spin-on or roll-on37

Page 38: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Advantages of Glass• Moderate cost• Easily shaped and formed at high speeds• Chemically durable• Strong; survives all processing conditions• Easily dispenses product• Resealable• Microwaveable, impermeable to gases & moisture• Tasteless, odorless, transparent• UV inhibitors can give protection from UV• Numerous closure applications• Recyclable 38

Page 39: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Disadvantages of Glass

• Breakable• Heavy• No anti-static agent to protect from dust• Color limitations• Secondary packaging limitations• Cylindrical shape occupies excessive shape in

storage

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Page 40: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Metal

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Page 41: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Metals Used in Food Packaging• Aluminum (with small amounts of Mg & Mn)

– For cans and foils• Tin & Steel

– Tinplate (for tin/steel cans)• Chromium & Steel

– Electrolytic chrome-coated steel (ECCS); also called Tin-free steel (TFS)

• Lead & Copper– Used for soldering (Pb) or welding (Cu) of 3-piece

tinplate and ECCS containers41

Page 42: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Tin Free Steel (TFS)

1. Chemically passivated steel, which has a phosphate-chromate film on the surface

2. Chrome-coated steel with a layer of chromium oxide on top of the metallic chromium

3. Aluminum coated steel

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Page 43: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Tinplate and ECCS

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Page 44: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Types of Cans• Three-piece

– Soldered side seam (not used in the U.S. because of lead)• Exception: Lead-free solder used for canned asparagus

– Welded side seam (only method in U.S.)

• Two-piece (developed in the late 1970s)– Drawn & Ironed (D&I)

• Flat metal sheet is formed into a cup by a punch in a circular die• Thickness of cup is uniform throughout• Ironing dies in ironing press reduce thickness and increase height• Wall is thinner than base

– Drawn & Redrawn (DRD)• Sequential drawing of cup into dies of smaller diameter• Redistributes base to wall• Wall & base thickness same as original sheet metal thickness

Advantages of two-piece method: Technical, economical, aesthetic44

Page 45: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Manufacture of Drawn and Ironed Can

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Page 46: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Manufacture of Drawn & Redrawn Can

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Page 47: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Manufacture of Three-Piece Cans

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Page 48: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Can Welding Process

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Page 49: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Can End/Lid

• The lid is double-seamed onto the body for both types of cans

• The expansion rings on the lid act as diaphragms– Expand during processing & return to original position

later (vacuum)

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Page 50: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Can End Embossing Pattern

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Page 51: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Profile of Can End

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Page 52: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Double Seaming Operation

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Page 53: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Main Components of a Double Seam

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Page 54: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Double Seam Terminology

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Page 55: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Aerosol Cans• Developed by Dept. of Agriculture based on need

for U.S. Army in 1942– To combat insects on Japanese islands during WW-II

• Thicker gauge steel can (or ECCS) than soup cans– To withstand pressure

• Interior is coated to withstand effects of propellant and product– Oleoresins, vinyl, acrylic, phenolic, and epoxy-phenolic

compounds• Filling of container is through valve stem or under

the dome55

Page 56: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Components inside Aerosol Containers

• Active ingredient (product)• Propellants (provide pressure to force product out)

– Volatile• Blend of propane, butane, and isobutene

– Non-volatile propellants• CO2, N2, NO, air

• Solvent (brings product in solution with propellant)

56

Page 57: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Advantages of Metal

• Strong• Resistant to high heat and pressure• Good barrier to light, oxygen, and moisture• High speed can production (and product filling)

possible

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Page 58: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Disadvantages of Metal

• Heavy– Transportation cost is high

• Can be difficult to open• Cylindrical shape results in wastage of space during

storage and transportation• BPA concerns

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Page 59: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Plastics

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Page 60: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Monomers and Polymers• Monomer

– Ethylene (CH2 = CH2)– Propylene (CH3-CH=CH2)– Vinyl chloride (CH2=CHCl)

• Homopolymer– Polyethylene (PE), Polypropylene (PP), Polyvinylchloride (PVC)

• Copolymer (Eg., EVOH, LLDPE)– Random (ABAAABBBBABBA)– Alternate (ABABAB)– Block (AAAAABBBBB)

• Graft ( A- - -A- - -AB B BB B B)

• Combination (Some combination of above) 60

Page 61: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Commonly Used Types of Plastics

1. Polyethyleneterephthalate (PET)2. High density polyethylene (HDPE)3. Polyvinylchloride (PVC)4. Low density polyethylene (LDPE)5. Polypropylene (PP)6. Polystyrene (PS)7. Other (Multilayer) – PC is included in this

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Page 62: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Crystalline and Amorphous Structures• Crystalline

– Long-range orderly structure• Ionically bonded: Solidification of salts from molten fluid or crystallization

from a solution• Covalently bonded: Diamond, silica, graphite

– Polymorphism: Ability to exist in more than one crystal form (for pure elements, polymorphism is called allotropy; diamond, graphite, and fullerenes are allotropes of Carbon)

• Ice: Hexagonal, cubic, rhombohedral

– Polyamorphism: If amorphous phases are also present

• Polycrystalline (most metals and many ceramics)– Composed of crystals of different sizes oriented in diff. directions

• Amorphous (or vitreous or glass-like)– No long-range orderly structure– Latent heat of fusion is not released during formation of glass 62

Page 63: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Films• Thickness less than 10 mils or 0.01”• Laminate

– Combining two or more films with an adhesive• Composite

– Combining two or more thin streams by co-extrusion• Shrink film (PVDC, PVC)

– Temperature range of shrinking, degree of shrinking, and shrink tension are the 3 important parameters

• Stretch film (PE, LDPE, PVC, EVA, PP)– Stretchability, stress, re-stretch force, and breaking

strength are the 4 important parameters63

Page 64: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Manufacture of Films

• Thermoplastic is extruded and converted into films by– Tubular (or blown) film

• Has an annular die ring that may be rotating to ensure uniform film thickness

• Air is blown into the tube to maintain the bubble• Guide rolls, pinch rolls, wrap-up reel are downstream

– Flat film (or sheet film or cast film or slit die film)• Plastic is extruded through slit die• Chilled rollers form the uniform thickness film

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Page 65: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Flat Film and Sheet Extrusion

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Page 66: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Tubular Film or Blown Film Extrusion

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Page 67: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Manufacture of Containers• Extrusion blow molding

– Single mold, handleware, large containers, co-extrusion possible; can not run PET, limited precision, trim scrap

• Injection molding• Injection blow molding• Injection stretch blow molding• Thermoforming

– Matched die (matched mold) forming– Vacuum forming– Pressure forming– Ring and plug (press) forming

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Page 68: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Extrusion Blow Molding

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Page 69: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Injection Molding

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Page 70: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Injection Blow Molding

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Page 71: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Injection Stretch Blow Molding

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Page 72: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

ThermoformingMatched die (matched mold) forming

Vacuum forming

Pressure forming

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Page 73: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Advantages of Plastic• Lightweight• Durable (no rot or rust; only UV degrades it)• Easy sealability• Various shapes, handles, and spouts• Light control & package appearance (clear to hazy)• Easy to print and apply labels on• Good strength• Good tear resistance and puncture resistance

– Better than paper, cellophane, Al foil• Low temp. flexibility (cellophane embrittles @ 40 °F)

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Page 74: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Disadvantages of Plastic

• Migration/leaching• Environmental concerns (landfill vs. recycling)• Improving barrier properties increases cost

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Page 75: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Retortable Pouch

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Page 76: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Retortable Pouch (Overview)• It is a flexible package (also called stand-up pouch)• Product is hermetically sealed in it just like in a can

– Shelf life is comparable to that of a product in a can• Use began in the 1950s with the military for MREs• US Army Natick, Reynolds Metals Company, and

Continental Flexible Packaging jointly received the 1978 IFT Industrial Achievement Award for it

• Product can be eaten cold or warmed by immersing pouch in hot water

• Sometimes, the pouches are placed in a cardboard box for aesthetic reasons or for puncture resistance Companies: Capri Sun, Star-Kist, Bumble Bee 76

Page 77: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Layers of a Retort Pouch• Polypropylene (food contact surface)

– Good heat seal surface, flexible, strong• Aluminum foil

– Barrier to O2, moisture, light, odor– Stiffness permits tear-notch

• Nylon– Abrasion/puncture resistance

• Polyester– High temperature resistance, tough, printable surface

Note: The existence of 4 layers makes recycling difficult77

Page 78: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Types of Retort Pouches• Pre-formed

– 3 sides already sealed by pouch manufacturer• In-line formed

– Web-fed roll-stock, tensioning device (to smooth the surface), web folding assembly (fold web in half), heat sealer (seal vertical sides), roller knife (separate individual pouches)

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Page 79: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Advantages of Retortable Pouch

• Easy to open unlike cans– Notch facilitates easy opening

• Less transportation cost– Lighter than a can and can be flattened

• Less storage space for empty containers• Less over-cooking and hence better product quality

– For same volume as a can, smallest dimension of pouch is less than that for a can

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Page 80: Review for Exam #1...• Bottles –Beer, ketchup, salad dressing, vegetable oil, beverages, vinegar, wine •Jars –Wide mouth containers for fruits, vegetables, jams, preserves,

Disadvantages of Retortable Pouch• Capital cost for new equipment is high

– This is not a commonly used equipment and hence an investment has to be made to procure it

• Thermal process is more complex– Where is the cold spot? How much air is remaining and

where is the air bubble?• It is easily punctured

– Secondary packaging may thus be needed• Filling operation is slower than for cans• Leak detection equipment (burst tester, tensile

tester) is different80