Returnable bottles, filling

Returnable bottles are generally subjected to a three-part process. Bottles are washed in a bottle washer, as they would be for non-aseptic production however, the final rinse is with hot water, which has an initial bacteriocidal effect. The bottle rinser and filler are enclosed in an HEPA-filtered chamber the rinser uses hot water, maintaining the decontamination finally the filler injects steam into the bottle just prior to filling. The total process leads to a high log reduction in bacterial contamination, producing commercially sterile products. This process has been used for carbonated drinks. 

Bottles are normally coded with a best before date and often a closed code giving the batch or production record for tracing purposes. These are applied by laser printer or ink jet onto the label, cap or neck of the bottle. There is a variety of on-line inspection devices available for ensuring the quahty of the product, for example, empty bottle inspectors, hydrocarbon sniffers (to check that returnable bottles have not been used for storage of paraffin, etc.), fill height detectors, label apphcation detectors and date code verifies. All of these can be found on the modem bottling line. 

Using chemicals - be considerate to others always return storeroom chemicals promptly to the correct place. Report when supplies are getting low to the person responsible for looking after the store. If you empty an aspirator or wash bottle, fill it up from the appropriate source. 

The aggregate particles are left for 6 1 h and 24 1 h and returned to the bottles filled with fresh distilled water for further rolling (6 h 15 min rolling time). Optionally, 48 h or even 72 h resting periods may be used. 

Returnable/Refillable Beer Bottle. In August 1999, Carlsberg A/S launched PEN retumable/refillable bottles for their Carlsberg Lager and Tuborg Green Label brands sold in Denmark (20,25). Danish law requires that all carbonated bottles filled in Denmark are returnable and refillable. Although for one-way... 

Poly(ethylene terephthalate) (PET) bottles have been used for some time as an alternative to glass and aluminum. At first one-way bottles ia different sizes were used returnable PET-botfles of reasonable quaUty have been marketed. In the future, returnable PET-botfles will be used. The first examples of total production lines have been exhibited, ie, blow-form-fill-seal ia an extra superblock constmction. 

We measure the permeation rate of liquids through bottles by filling them with the liquid of interest and placing them in a controlled atmosphere chamber. At intervals we remove the bottles, weigh them and return them to the chamber. We repeat this procedure over a period of days, or even weeks, until their rate of weight loss reaches a steady value. We calculate the permeability factor from Eq. 8.10. 

There are some more specialised systems for PET bottles, cans, other plastic bottles, form-fill-seal packs and returnable PET or glass bottles for still and carbonated drinks (generally high acid). These are material-dependent solutions and each arises from the limitations and properties of the materials and the way they are formed into containers. 

Vacuum filling is commonly used for large liquid volumes because of easy adaptation to automation. A vacuum is produced in a bottle when the nozzle gasket seals against the lip of the bottle being filled. The vacuum draws the liquid from a reservoir through the delivery tube into the bottle. When the liquid level reaches the level of an adjustable overflow tube, the seal is mechanically loosened, and the vacuum is released. Any liquid drawn into the vacuum line is collected in a receiver and returned to the reservoir. 

The catalyst is returned to the bottle, which is then refilled with a fresh batch, or filled with hydrogen to protect the catalyst. 

Bring 2 gallons of water to a boil. Add malt and rice extracts and return to boil. Add honey and h ounce of Cluster hops. Boil for 30 minutes, add Vi ounce of Cluster hops and Irish moss. Boil for 25 minutes and add h ounce of Hersbrucker hops. Boil for a final 5 minutes and turn offbeat Strain wort and add into a fermenter filled with 3 gallons of cold water. Pitch yeast Ferment for 7 days at 66°. Rack to a secondary fermenter and lower temperature to 44° over a 5 day period. After a total of 24 days in secondaiy, prime with % cup corn sugar and bottle. 

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