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10. Conclusion
This article introduces the two key players in the packaging and filling of liquid foodstuffs, namely the packaging commonly used and the liquid foodstuffs themselves, in terms of the essential biological and physico-chemical characteristics to be taken into account when filling them.
As far as primary packaging is concerned, there is an emerging trend towards lightening and shaping, irrespective of trends towards one-way or reusable packaging, depending on the nation concerned. As far as liquid foodstuffs are concerned, and their possible treatment before or after packaging depending on their composition, we can already foresee techniques which will lead to an ultimate sophistication which will sometimes appear out of all proportion to the gain in quality achieved. The aim is to eliminate microbial contaminants, combat oxidation and stabilize the liquid's biochemistry...
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The Ultimate Scientific and Technical Reference
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Conclusion
Bibliography
Regulations
Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
Decree no. 55-771 of May 21, 1955 on milk intended for human consumption
Decree no. 77-1026 of September 7, 1977 defining sterilized milk and UHT sterilized milk
Directive 2007/45/EC of the European...
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Design offices – Schools – Research centers (non-exhaustive list)
IFBM – Qualtech http://www.ifbm.frhttp://www.qualtech-groupe.com
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