Packaging and the packing of liquid nutrients : Fundamental operations concerning bottle packaging and canned beverage products made in workshops

The rinsing, the washing, the filling, the capping of bottles and the crimping of beverage cans are the main operations which are conducted in a liquid nutrition packing workshop. The washing operation implements important machinery in which the containers are subjected to soaking and successive injections of detergent and water at various temperatures for 10 to 30 minutes. The rinsing process involves antiseptic solutions in addition to water and is followed by rinsing and dripping. Racking involves a large number of processes however the two main modes are: filling to the level which involves close contact between the container and the filling machine, and filling free jet which does not require this close proximity; however this method is limited in applications to liquid food. Corking bottles implements various processes which require a specific ring container which has been standardized and is undergoing continuous evolution alongside environmental constraints. Crimping beverage cans is a delicate operation, especially in the case of carbonated drinks, and uses a filling technique totally different to that of bottles. These operations regarding the packaging of liquid food are the only ones where pasteurization associated to mechanical and hydraulic principles are biological imperatives.