Industry/University Cooperative Research Center for Welding/Sterilization and Sealing of Asceptic Food Packages

无菌食品包装焊接/灭菌密封产学合作研究中心

• 批准号: 8916596
• 负责人: David Dickinson
• 金额: $ 5万
• 依托单位: Ohio State University Research Foundation -DO NOT USE
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 1989
• 资助国家: 美国
• 起止时间: 1989-09-01 至 1991-08-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=8916596&HistoricalAwards=false
• 关键词: Industry; University; Cooperative; Research; Center

The manufacturing of aseptic food packaging is limited in speed by the two critical and slow steps of sterilization and sealing which form two bottle.necks in production lines. The objectives of this research are to increase the rates of sterilization and sealing, evaluate the effect of sterilization onsealing, investigate alternative sealing (welding) techniques and study the effects of these processes on the formation of off flavors in the food. The Center for Welding Research (CWR), at Ohio State University and the Center for Aseptic Processing and Packaging Studies (CAPPS) at North Carolina State University are both Industry/University Cooperative Research Centers and are cost sharing and collaborating on this joint "Tie" research project. The researchers at CAPPS will study the use of electron beam irradiation for sterilization and its effect upon the creation of off flavors. Preliminary work shows irradiation to be faster and more effective than current methods. The researchers at CWR will study the use of laser and infrared sealing of aseptic packages. These new techniques permit faster, more localized, and more controlled heating than conventional methods. The effects of sterilization on sealing quality will be evaluated at CWR, while the effect of sealing on off flavor formation will be studied at CAPPS. The short term benefits of this work are to speed production and reduce cost of manufacturing of aseptic food packages. Long term benefits include improved understanding of sealing and sterilization leading to development of new processes and new specialty materials for aseptic food production. The Program Manger recommends a grant in the amount of $49,972 for two years.

无菌食品包装的制造速度受到限制，这是两个关键和缓慢的灭菌和密封步骤，它们在生产线中形成两个瓶子。 这项研究的目的是提高灭菌和密封的速率，评估灭菌的效果，研究替代密封（焊接）技术，并研究这些过程对食物中未味的味道的影响。 俄亥俄州立大学的焊接研究中心（CWR）和北卡罗来纳州立大学的无菌处理和包装研究中心（CAPPS）既是行业/大学合作研究中心，并且成本共享和合作在这个联合“ TIE”研究项目上。 CAPP的研究人员将研究使用电子束辐射对灭菌的使用及其对产生味道的影响。 初步工作显示的辐射比当前方法更快，更有效。 CWR的研究人员将研究无菌包装的激光和红外密封。 这些新技术允许比常规方法更快，更本地化，更受控加热。 灭菌对密封质量的影响将在CWR上评估，而密封对关闭风味形成的影响将在CAPP上进行研究。 这项工作的短期优势是加快生产并降低无菌食品包装制造成本。 长期的好处包括对密封和灭菌的了解得以提高，从而开发了新工艺以及用于无菌粮食生产的新特种材料。 该计划经理建议提供两年的赠款49,972美元。