0060Chapter6PackagingofFoodinGlassContainers精选.ppt

Inspection Inspection Closure Section Closures（瓶塞/瓶盖） for glass packaging containers are usually metal or plastic, though cork （软木塞） is still widely used for wine and spirits. The aluminum foil cap applied to a milk bottle is one of the simplest forms of closure. The types of closure available fall into （分为）three main categories:★ i Normal seal. ii Vacuum seal. iii Pressure seal. Normal seals Normal seals are used for non-vacuum/non-pressure filled products. They comprise composite closures of plastic/aluminium foil for products, such as coffee, milk powders and other powdered and granular（颗粒） products and for mustards（芥末酱）, milk and yoghurts. Vacuum seals Vacuum seals are metal closures with a composite liner （复合层）to seal onto the glass rim. They can be pressed or twisted into（拧）place, at which time a vacuum is created by flushing the headspace with steam. Pressure seals Pressure seals can be metal or plastic with a composite liner to make the seal, and can either be pressed or twisted into place. THERMAL PROCESSING OF GLASS PACKAGED FOODS Glass containers are ideal for use as measuring containers see EU Directive 75/107/EC as they do not deform（变形） or change in volume under elevated temperature conditions a problem that can adversely affect some types of plastic containers . Glass containers lend themselves to in-bottle sterilisation and pasteurisation for both hot and cold filled products. Subject to the headspace volume conditions being maintained and thermal shock（热冲击） ground rules（基本原则） being observed. In general terms, hot products filled at 85 ℃ and then cooled will require a minimum headspace of 5%, whilst a cold filled product requiring sterilisation at 121 ℃ will require a 6% minimum head space.★ To avoid thermal shock, cool down differentials should not exceeded 40℃ and warm up differentials should not exceed 65 ℃.★ Resealability Preformed（预成型） metal, rolled on metal and preformed plastic closures can be readily applied to the neck finish（瓶颈）