High-temperature bottling

Conversely, the solubility of a gas in water decreases as the temperature increases. At higher temperatures, more gas molecules have the energy to escape from the solution. Perhaps you have observed the bubbles escaping from a carbonated drink as it warms. At high temperatures, bottles containing carbonated solutions may burst as more gas molecules leave the solution and increase the gas pressure inside the bottle. 

Soda-lime glass Borosilicate glass 70 SiOj, 10 CaO, 15 Na O 80 SiOj, 15 BjOj, 5 NajO Windows, bottles, etc. easily formed and shaped. Pyrex cooking and chemical glassware high-temperature strength, low coefficient of expansion, good thermal shock resistance. 

Street light globes, centrifuge bottles, high-temperature lenses, hot dish handles... 

Contamination problems act as a barrier to the recycling of PET bottle waste. The presence of impurities that generate acid compounds at the high temperatures reached during the extrusion process prior to blow molding is a major problem in the reprocessing of PET because chain cleavage reactions are acid catalyzed. EVA... 

The non-technical nature of the problem becomes apparent when we consider a specific example. For instance, plastic bottles, which are tighter and cheaper than those made from glass, have superseded the traditional material in all sectors of the modern drinks industry. In Britain five billion plastic bottles are used a year, which leads to serious environmental problems. They are difficult to recycle or reuse and expensive to dispose of. They cannot be reused because of the need for sterility. Sterilising is done using high temperatures, which would cause softening or even melting if applied to plastics. 

The lower investment and running costs of the continuous SSP process, which does not require the high temperatures and vacuums associated with the melt phase. The cost splits for a 600 t/d continuous PET bottle grade plant are shown in Figures 4.2 and 4.3. The investment costs are some five times lower and the process costs approximately half for the SSP process when compared to the melt phase. 

Re-usable containers, such as bottles for carbonated soft drinks, made of PEN have high-temperature tolerance for cleaning and sterilizing [79], The inherent UV resistance of PEN creates opportunities for colorless electronic and pharmaceutical packaging, as well as vacuum-metallized products for aerospace, industry and military applications [80, 81]. 

This PCT fiber has better resiliency than PET, without compromising high-temperature resistance. It successfully competed in the carpet yam market against nylon, where PET was limited by its relatively lower wear resistance. Recycling of PET bottles has provided a source of low-cost resins that are used for carpets in less critical markets. 

Perhaps the most exciting developments are yet to feature in fruit juice packaging. PET can be laminated with other plastics, such as nylon and ethylene vinyl alcohol (EVOH), to give extremely good barrier properties, and polyethylene naphthalate (PEN) may enable production of a plastic bottle that can be pasteurised at high temperatures. 

Canned and bottled juices are pasteurized at relatively high temperatures (76.7°-90.6°C) and the containers are filled hot. The hot fill serves to sterilize the container and, in the case of a can, it is inverted for 60-90 seconds after seaming to sterilize the lid. The cans are then cooled to about 105°F (40.6°C) in a spin cooler or a spray cooler before being labeled and cased. 

Flavor changes that occur in citrus juices are the result of heat input into the product over time i.e., they are a function of temperature and time. It is for this reason that canned and bottled juices are generally less preferred by consumers than other processed citrus juices, e.g., frozen concentrates or chilled juices. The canned juices receive more heat input during pasteurization and they remain at relatively high temperatures for extended periods of time because they are discharged from the water coolers at temperatures near 40°C to facilitate drying and to inhibit rusting of the cans. It is well known that the rate of flavor deterioration increases with temperature, so canned juices are stored at a temperature as low as is economically practical before distribution at the retail level to extend their shelf life as much as possible. 

Notes In nonswelling acid rinse baths for roll film and in tropical developers for use at high temperatures. Store in a tightly sealed bottle and store in a cool place. 

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