EP0008886A1 - Procédé et appareil pour la fabrication de boissons conditionnées et emballages obtenus par ce procédé - Google Patents

Procédé et appareil pour la fabrication de boissons conditionnées et emballages obtenus par ce procédé Download PDF

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Publication number
EP0008886A1
EP0008886A1 EP79301622A EP79301622A EP0008886A1 EP 0008886 A1 EP0008886 A1 EP 0008886A1 EP 79301622 A EP79301622 A EP 79301622A EP 79301622 A EP79301622 A EP 79301622A EP 0008886 A1 EP0008886 A1 EP 0008886A1
Authority
EP
European Patent Office
Prior art keywords
foam
beverage
froth
container
headspace
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP79301622A
Other languages
German (de)
English (en)
Inventor
Peter Cedric Roy Hildebrand
Seward Harold Hildebrand
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Arthur Guinness Son and Co Dublin Ltd
Original Assignee
Arthur Guinness Son and Co Dublin Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Arthur Guinness Son and Co Dublin Ltd filed Critical Arthur Guinness Son and Co Dublin Ltd
Publication of EP0008886A1 publication Critical patent/EP0008886A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B65B31/041—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles acting from above on containers or wrappers open at their top
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
    • B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
    • B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
    • B67C3/22—Details
    • B67C3/222—Head-space air removing devices, e.g. by inducing foam

Definitions

  • This invention relates to a method of, and apparatus for, packaging a beverage package (as hereinafter defined).
  • beverage package as used throughout this Specification is meant a container such as a bottle, a can, or a carton in which a relatively small quantity of a beverage is sealed from atmosphere (as compared with a bulk quantity beverage container such as a beer keg) and by which the beverage may be transported, shelf stored and dispensed into a drinking vessel by manual pouring directly from the container.
  • the container In the conventional packaging of a beverage package the container is charged with a metered quantity of the beverage and to alleviate wastage of the beverage by spillage from the container it is usual to provide a headspace.
  • a headspace is also desirable to permit expansion of the beverage in the sealed container, for example, during pasteurisation of beer, where the lack of a headspace can result in bursting or deformation of the container. It is also desirable to provide headspaces to accommodate different volumes of the beverage due to inaccuracies in filling machines.
  • the headspace Prior to sealing of the container it is usual for the headspace to be open to atmosphere so that when the container is sealed the headspace can contain oxygen present in the atmosphere.
  • any oxygen present in the headspace can react with the beverage in the sealed package.to provide off-flavouring which, when the beverage is consumed, may be readily discernible to the educated palate.
  • a method of packaging a beverage package which comprises charging the container with the beverage to provide a headspace and charging the container with a pre-formed froth or foam substantially to fill the headspace, said froth or foam comprising carbon dioxide and/or an inert gas (as hereinafter defined) and the, or a further, beverage, and sealing the container.
  • the container can be charged with the froth or foam prior to, or simultaneously with, the container being charged with the beverage, it is preferred, for example in the case of gasified beverages, that the container is first charged with the beverage to form the headspace and thereafter the headspace is charged with the froth or foam.
  • a method of packaging a beverage package which comprises charging the container with the beverage to provide a headspace; pre-forming a froth or foam with the, or a further, beverage and carbon dioxide and/or an inert gas (as hereinafter defined) at a position remote from the container; charging the headspace of the container with said froth or foam so that the headspace is substantially filled with said froth or foam and sealing the container.
  • the invention also provides apparatus for packaging .
  • a beverage package (as hereinbefore defined) which comprises beverage charging means by which the container of the package is charged with the beverage to provide a headspace therein; froth or foam charging means by which froth or foam formed of the, or a further beverage, and carbon dioxide and/or an inert gas (as hereinafter defined) remotely from the container is fed into the containerfor substantially filling the headspace, and sealing means for sealing the container with the beverage and froth or foam contents.
  • the air in the headspace of the container is displaced by the froth or foam which is injected or otherwise fed into the headspace prior to the sealing of the package.
  • the headspace is slightly over-filled with the froth or foam.
  • the present invention was primarily developed for use in the packaging of a beverage package containing a fermented liquor such as the aforementioned beer, lager, ale or stout and in such cases the froth or foam (also known as "fob") will usually be pre-formed from the same beverage as that with which the container of the package is charged.
  • a fermented liquor such as the aforementioned beer, lager, ale or stout
  • the froth or foam also known as "fob”
  • the invention is however also applicable to the packaging of beverage packages containing non-fermented beverages such as soft drinks.
  • the headspace of the container can be purged with a froth or foa T which is pre-formed from a beverage which is different to that with which the container is charged.
  • the froth or foam can be formed from a beverage which is intended to provide a particular flavouring or physical (such as colouring) characteristic to the contents of the package when the latter is presented for consumption; for example, to produce a shandy-type beverage, the beverage in the container can be primed with such flavouring agents as are required from the liquid from which the foam or froth is formed.
  • inert gas as used throughout the Specification is meant a gas with the following properties:
  • the froth or foam which is applied to purge the headspace of the beverage package is formed of nitrogen.
  • stout where there is a major difference in quality between stout with a carbon dioxide content above 2.0 vols. /vol. which is dispensed from a sealed package such as a can or bottle (where the head is predominantly formed by release of carbon dioxide) and similar stout containing dissolved nitrogen and with a carbon dioxide content in the range of 0.8 to 1.8 vols./vol. of beer which is dispensed in draught form from a keg pressurised with nitrogen and carbon dioxide (where the head formation is assisted and greatly improved in smoothness of texture by nitrogen release).
  • vols./vol are the number of volumes of gas which are dissolved in a unit volume of beverage at a pressure of 760 millimetres of mercury and at a temperature of 15.6.C.
  • the aforementioned difference in quality is particularly discernible in the case of the froth or foam which develops on the beverage.
  • the beverage contains both carbon dioxide and nitrogen with the former present to considerably lesser extent than that normally encountered in wholly carbonated bottles or canned stout and typically in the aforementioned range of 0.8 to 1:8 vols./vol.
  • the carbon dioxide content in the froth or foam in the headspace of the package is low, say, in the order of, or less than, 0.1 vols./vol.; this is because dissolved carbon dioxide in the liquid fraction rapidly diffuses into the gaseous fraction of the froth or foam and thus reduces the partial pressure of the gaseous nitrogen of the foam upon sealing of the package and this would result in low nitrogen levels for example, less than 0.02 vols./vol., upon eventual dispensing of the beverage from the package (and consequently an undesirable variation in the physical and flavour characteristics of the stout).
  • the froth or foam is formed with a high concentration of nitrogen - thereby reducing release of dissolved nitrogen from the beverage to the headspace as the contents of the package come into equilibrium after sealing; this can be achieved by preparing the froth or foam from stout having a low carbon dioxide concentration. Consequently, it may be desirable to subject the stout which is used in the formation of the froth or foam to decarbonation, such decarbonation can be achieved for example, by subjecting the stout to high shear forces to liberate the carbon dioxide while mixing it with appropriate quantities of gaseous nitrogen.
  • the invention can provide the additional advantages for packages containing gasified beverages: firstly it can be ensured that the headspace is filled, substantially, with a froth or foam formed by a gas of a known and desired nature (particularly nitrogen in the case of a nitrogenated beer or stout), and secondly after sealing of the package and when the contents come into equilibrium and the froth or foam settles, the size of the headspace will be reduced which will cause a reduction in the loss of dissolved gases (particularly nitrogen in a nitrogenated beverage as aforementioned) into the headspace.
  • the present invention can be applied to conventional apparatus for charging containers with predetermined quantities of the beverage by incorporating with such apparatus a froth or foam charging device by which a dollop or stream of froth or foam is fed into the container, preferably to fill a pre-formed headspace, prior to the container passing through the apparatus for appropriate sealing.
  • a froth or foam charging device can include a multi foam outlet or manifold which is sited over an array of packages .previously charged with the beverage so that the headspaces of such containers in the array are simultaneously filled with froth or foam dispensed from the manifold.
  • the manifold dispenser can be arranged to move in sequence therewith to ensure that the headspace of each package is adequately charged.
  • the present example will be considered as applied to the packaging of beverage packages in the form of bottles containing stout having in solution therewith a mixture of nitrogen and carbon dioxide, the former being present typically in the range 0.015 to 0.055 vols./vol., and the carbon dioxide being present typically in the range of 0.8 to 1.8 vols./vol.
  • stout is passed through conventional bottle filling apparatus (not shown) to charge each bottle with.an appropriately netered quantity of the stout.
  • a headspace remains which headspace is open-to atmosphere and which is to be purged with a froth or foam prepared from the beverage remotely from the bottle and by use of nitrogen gas.
  • the purging froth or foam is derived from stout which is the same as that with which the bottles are charged.
  • stout which is the same as that with which the bottles are charged.
  • nitrogen levels say less than 2% by volume
  • each 1 ml. of foam would consist of 0.667 mls. stout (containing 0.004 mls of dissolved nitrogen), 0.111 mls. of gaseous nitrogen and 0.222 mls. of gaseous carbon dioxide.
  • each 1 ml. of foam would consist of 0.667 mls. stout (containing 0.011 mls. of dissolved nitrogen), 0.311 mls. of gaseous nitroger. and 0.022 mls.
  • stout As an example of decarbonating the stout which is intended for use in the formation of the purging froth or foam, five barrels of the stout (one barrel being approximately 5.8 cubic feet) containing approximately one volume of carbon dioxide was circulated through a mixer at a rate of approximately forty barrels per hour for twenty minutes. Within the mixer the stout was subjected to high shear forces and to this was added and mixed approximately ten barrels of-gaseous nitrogen to form a fob of froth or foam constituted by a bubble size of less than two millimetres diameter. The fob resulting from this process filled a twenty barrel tank which was maintained at atmospheric pressure.
  • the process was repeated and following a further delay after such repetition and when the fob had subsided the decarbonated stout 1 was stored in a keg 2 (see Figure 1).
  • a keg 2 By subjecting the stout to decarbonation its carbon dioxide level was reduced to approximately 0.1 vols./vol. while its nitrogen content was approximately 0.018 vols./vol.
  • the keg 2 of decarbonated stout 1 was then fitted to the froth or foam charging system of the beverage package manufacturing apparatus. In such system a cap 3 is in sealed engagement with the outlet of the keg 2 and communicates with a branch pipe 4 of a feed pipe 5.
  • the pipe 5 is intended to communicate with a source of gaseous nitrogen at approximately 45 lbs per square inch (3170 gramms per square centimetre) (Absolute).
  • a source of gaseous nitrogen at approximately 45 lbs per square inch (3170 gramms per square centimetre) (Absolute).
  • gaseous nitrogen is fed through the pipes 5 and 4 and the cap 3 into the headspace 6 within the keg 2 to expel the decarbonated stout 1 through a riser pipe 7 which extends upwardly from the keg through the cap 3 to communicate with pipes 8 and 9 of which the former communicates with, and is effectively an extension of, the nitrogen feed pipe 5 and the latter provides a source of froth or foam.
  • Adjustable pressure or flow control valves 10, 11 and 12 are respectively provided in the pipes 7, 8 and 9 and a pressure gauge 13 is provided to indicate the pressure in the piping between the valves 11 and 12.
  • the valve 11 is of the needle type and nitrogen from the pipe 5 passes through this valve into a mixing region or chamber formed within the pipes 7, 8 and 9 between the aforementioned three valves. Within this mixing region pressure is maintained at approximately 33 lbs per square inch (2325 gramms per square centimetre) (Absolute) by valve 12. Stout 1 is displaced upwardly through the riser pipe 7 and enters the mixing region by way of valve 10 to encounter the nitrogen from pipe 5 and in so doing a froth with bubbles of relatively large diameter is formed in the mixing region by admixture of the stout with the nitrogen.
  • the pipe 9 is open to atmospheric pressure and consequently the stout in passing through valve 12 is subjected to a pressure drop of approximately 18 lbs per square inch (1268 gramms per square centimetre) which causes a reduction in the diameter of the nitrogen bubbles which develop the froth or foam in the mixing region.
  • This latter reduction in bubble diameter results from the shear forces to which the froth is subjected in passing through the valve 12 and possibly a cavitation effect on the stout in the valve 12.
  • valves 10, 11 and 12 By adjusting the valves 10, 11 and 12 it is possible to control the volume of the froth or foam which is produced per second and also to control the stout to nitrogen ratio (that is the nitrogen which is derived from the pipe 8) from, for example, approximately 30% stout to approaching 100% stout (a ratio of approximately 60% stout to 40% nitrogen has been found most convenient to provide a suitable purging froth or foam).
  • the froth or foam derived from the pipe 9 is fed through that pipe to a froth charging device shown at 14 in Figure 2.
  • the charging device 14 is located in the stout bottling line at a position between a first station where the bottles 15 are charged sequentially with a metered quantity of stout to provide the headspace and a bottle capping or sealing station. More particularly, in passing between the aforementioned stations by conventional transfer means (such as rotors or endless conveyors) the bottles 15 are moved along a horizontal and part circular path indicated at 16 by a star wheel (not shown) which rotates about a vertical axis to convey the bottles in a predetermined spaced array through a second station.
  • a star wheel not shown
  • the froth charging device 14 which is carried by, and above, the star wheel on struts 17.
  • the struts 17 communicate between the star wheel and a base plate in the form of a stainless steel disc 18 of the device 14 so that such disc rotates in unison with the star wheel.
  • a circular valve plate 19 mounted above the disc 18 to be concentric and in face-to-face abutment therewith is a circular valve plate 19 which is to be retained stationary and relative to which the disc 18 is to rotate.
  • the plate 19 is preferably formed of polytetrafluoroethylene.
  • the disc 18 carries a peripherally spaced array of radially extending foam discharge pipes 20, the outer ends 21 of which provide foam outlets while the inner ends 22 communicate with the upper surface of the disc 18 in a circumferentially spaced array which is concentric with the disc 18.
  • the surface of the valve plate 19 which is in sliding abutment with the upper surface of the disc 18 is provided with a channel 23 which is of part annular shape in the plane of the plate 19 and is concentric with the disc 18.
  • the channel 23 is located in the plate 19 so that it overlies the circular path along which the inner ends 22 of the pipes 20 move during relative rotation between the disc 18 and the plate 19.
  • the channel 23 communicates with the pipe 9 which pipe conveniently serves to secure the plate 19 stationary relative to the rotating disc 18.
  • the co-operating disc 18 and plate 19 constitute a valve whereby as the inner ends 22 move into communication with the channel 23 during relative rotation between the aforementioned disc and plate, froth which is fed through the pipe 9 into the channel 23 can pass through the discharge pipes 20 for so long as the inner ends 22 of these discharge pipes communicate with the channel 23. As the inner ends 22 of the discharge pipes move out of communication with the channel 23 then froth discharge is shut off. Consequently by phasing the transfer of the bottles 15 to synchronise with the rotational movements of the outer ends 21 of the delivery pipes 20 so that the mouth of a bottle is located under each outer end 21 of a pipe 20 while the inner end of that pipe communicates with the channel 23, froth or foam will be delivered into the headspace of the bottle.
  • each bottle will move on to the star wheel into a position beneath the outer end of a pipe 20 before the inner end of that pipe moves into communication with the channel 23 and that the inner end of the pipe 20 will move out of communication with the channel 23 before the bottle is removed from below the outer end 21 of that delivery pipe; it will of course be realised that the rate of delivery of the froth or foam to the discharge pipes 20 and the period of such delivery are arranged to just fill, or slightly over-fill, the headspace of the bottles.
  • the latter is spring loaded as shown at 24 into abutment with the disc 18 (it is possible however that some stout will leak between the abutting surfaces but this will conveniently serve as a lubricant.
  • the bottles are passed to a sealing station where they are crowned in conventional manner.
  • the decarbonated stout 1 prepared as previously described is stored in a tank or receiver (not shown) from which it is fed at approximately 30 lbs per square inch (2100 gramms per square centimetre) (Absolute) by way of a -passage 25 and an adjustable flow valve 26 to a venturi device 27 where the decarbonated stout entrains and mixes with nitrogen gas to form the required foam or fob.
  • Low pressure nitrogen gas is fed to the venturi device 27 by way of a passage 28 from an inlet 29.
  • the foam or fob passes from the venturi device 27 through a passage 30 and by way of a second adjustable flow valve 31 to be fed to the charging device 14 through pipe 9 as shown in Figure 2.
  • the flow control valve 26 controls the overall flow of decarbonated stout to the froth or foam forming means and thereby the rate or volume per second at which foam or fob is produced.
  • the second flow control valve 31 serves two functions: a) to develop a back pressure and thereby reduce the venturi generated suction on the nitrogen gas supply; by progressively closing the valve 31 it is possible to increase the percentage of stout in the foam or fob typically from 40% to approaching 100% (a foam or fob with a ratio of approximately 60% stout to 40% nitrogen has been found most convenient to provide suitable purging of, and reduction of the volume of, the headspace) and b) to provide a pressure drop to the foam or fob in passing through the valve 31 which acts to reduce the size of the bubbles produced in the fob which latter aids smooth filling of the bottle headspace.
  • control valve 31 can be left at a predetermined setting while only the stout flow control valve 26 is adjusted as necessary by an operator during bottling to achieve complete filling of the bottle headspace with fob. It has been found that changing the flow rate of stout into the venturi device 27 by the valve 26 by even a factor of three has very little effect on the ratio of stout to gas in the froth or foam which is derived from pipe 9.

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  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
EP79301622A 1978-08-17 1979-08-10 Procédé et appareil pour la fabrication de boissons conditionnées et emballages obtenus par ce procédé Withdrawn EP0008886A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB3370878 1978-08-17
GB7833708 1978-08-17

Publications (1)

Publication Number Publication Date
EP0008886A1 true EP0008886A1 (fr) 1980-03-19

Family

ID=10499116

Family Applications (1)

Application Number Title Priority Date Filing Date
EP79301622A Withdrawn EP0008886A1 (fr) 1978-08-17 1979-08-10 Procédé et appareil pour la fabrication de boissons conditionnées et emballages obtenus par ce procédé

Country Status (5)

Country Link
EP (1) EP0008886A1 (fr)
JP (1) JPS5555989A (fr)
AU (1) AU4993079A (fr)
DK (1) DK340579A (fr)
OA (1) OA06321A (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2572708A1 (fr) * 1984-11-02 1986-05-09 Jujo Paper Co Ltd Recipient en papier pour liquides, et procede et appareil pour remplir et sceller ce recipient
WO1995010479A1 (fr) * 1993-10-12 1995-04-20 Frutin Bernard D Procede et appareil servant a ameliorer des boissons
WO2008094083A1 (fr) * 2007-02-01 2008-08-07 Tetra Laval Holdings & Finance S.A. Procédé de conditionnement d'un produit alimentaire ayant une durée de conservation prolongée
FR2971995A1 (fr) * 2011-02-28 2012-08-31 Air Liquide Procede et installation visant a realiser une atmosphere controlee au niveau du ciel gazeux d'un recipient de stockage d'un produit mettant en œuvre une emulsion gaz/liquide

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4701866B2 (ja) * 2005-06-24 2011-06-15 シブヤマシナリー株式会社 ガス置換装置
JP2011235207A (ja) * 2010-05-06 2011-11-24 Toyo Seikan Kaisha Ltd 混合気泡の製造方法及び該混合気泡を用いた容器のガス置換方法、並びに混合気泡の製造装置

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2267744A (en) * 1937-09-04 1941-12-30 American Can Co Filled can jetting mechanism
US2433071A (en) * 1944-06-17 1947-12-23 Continental Can Co Art of displacing air in the packaging of products by the use of bubbles of inert gas
US2897851A (en) * 1957-09-26 1959-08-04 Nat Foam System Inc Apparatus for de-airing filled containers
US3406080A (en) * 1965-04-30 1968-10-15 Hunt Foods And Ind Inc Packaging of salad oils and the like
FR2289392A1 (fr) * 1974-10-31 1976-05-28 Copral France Conditionnement Procede pour l'elimination de l'oxygene dans un recipient devant etre ferme hermetiquement et contenir un produit alimentaire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2267744A (en) * 1937-09-04 1941-12-30 American Can Co Filled can jetting mechanism
US2433071A (en) * 1944-06-17 1947-12-23 Continental Can Co Art of displacing air in the packaging of products by the use of bubbles of inert gas
US2897851A (en) * 1957-09-26 1959-08-04 Nat Foam System Inc Apparatus for de-airing filled containers
US3406080A (en) * 1965-04-30 1968-10-15 Hunt Foods And Ind Inc Packaging of salad oils and the like
FR2289392A1 (fr) * 1974-10-31 1976-05-28 Copral France Conditionnement Procede pour l'elimination de l'oxygene dans un recipient devant etre ferme hermetiquement et contenir un produit alimentaire

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2572708A1 (fr) * 1984-11-02 1986-05-09 Jujo Paper Co Ltd Recipient en papier pour liquides, et procede et appareil pour remplir et sceller ce recipient
US4869047A (en) * 1984-11-02 1989-09-26 Jujo Paper Co., Ltd. Method of filling gas and apparatus for filling gas
WO1995010479A1 (fr) * 1993-10-12 1995-04-20 Frutin Bernard D Procede et appareil servant a ameliorer des boissons
GB2298181A (en) * 1993-10-12 1996-08-28 Frutin Bernard D Methods and apparatus for enhancing beverages
GB2298181B (en) * 1993-10-12 1998-01-21 Frutin Bernard D Methods and apparatus for enhancing beverages
US5980959A (en) * 1993-10-12 1999-11-09 Frutin; Bernard Derek Methods and apparatus for enhancing beverages
WO2008094083A1 (fr) * 2007-02-01 2008-08-07 Tetra Laval Holdings & Finance S.A. Procédé de conditionnement d'un produit alimentaire ayant une durée de conservation prolongée
AU2007345804B2 (en) * 2007-02-01 2010-12-02 Tetra Laval Holdings & Finance S.A. A method of packing a food product with extended shelf-life
US8341925B2 (en) 2007-02-01 2013-01-01 Tetra Laval Holdings & Finance S.A. Method of packing a food product with extended shelf-life
FR2971995A1 (fr) * 2011-02-28 2012-08-31 Air Liquide Procede et installation visant a realiser une atmosphere controlee au niveau du ciel gazeux d'un recipient de stockage d'un produit mettant en œuvre une emulsion gaz/liquide
WO2012117179A1 (fr) * 2011-02-28 2012-09-07 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procede et installation visant a realiser une atmosphere controlee au niveau du ciel gazeux d'un recipient de stockage d'un produit mettant en oeuvre une emulsion gaz/liquide

Also Published As

Publication number Publication date
JPS5555989A (en) 1980-04-24
AU4993079A (en) 1980-02-21
OA06321A (fr) 1981-06-30
DK340579A (da) 1980-02-18

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