Investigation of parameters causing can bulging during pasteurization process of carbonated beverage
3
Issued Date
2024-04-01
Resource Type
eISSN
25502166
Scopus ID
2-s2.0-85193997441
Journal Title
Food Research
Volume
8
Issue
2
Start Page
178
End Page
183
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Research Vol.8 No.2 (2024) , 178-183
Suggested Citation
Thongon R., Netramai S., Kijchavengkul T., Yaijam G., Debhakam R. Investigation of parameters causing can bulging during pasteurization process of carbonated beverage. Food Research Vol.8 No.2 (2024) , 178-183. 183. doi:10.26656/fr.2017.8(2).418 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/98539
Title
Investigation of parameters causing can bulging during pasteurization process of carbonated beverage
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Corresponding Author(s)
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Abstract
In-package pasteurization was typically used to achieve microbial and quality stabilization in the beer industry. However, the process can cause can bulging, resulting in product loss. This work aimed to construct a mathematical model describing correlations between can thickness, fill volume, and pasteurization temperature and their effects on internal pressure of canned beer. Selected ranges of these parameters for the study were 0.245-0.270 mm, 320-338 mL and 59-66oC, respectively. Canned beer samples were pasteurized using laboratory-scale pasteurization set up for two hrs before being measured for their internal pressures. A mathematical model (R2 = 0.90) was obtained and validated. It showed that all independent parameters significantly affected internal pressure (p<0.05). This model can serve as a guideline for packaging and heating process optimization to reduce the possibility of can bulging from buildup of internal pressure.