PETpla.net Insider 10 / 2012

BOTTLING / FILLING 35 PET planet insider Vol. 13 No. 10/12 www.petpla.net INTERNATIONAL PACKAGING EXHIBITION - PARIS FRANCE 19 > 22 Nov. 2012 INNOVATIONS & SOLUTIONS Ev e r y t h i n g y o u n e e d t o K N OW ! * Code: P22107 Request your badge at www. emba l l ageweb. com COMEXPOSIUM - EMBALLAGE 2012 – Tel. : +33 (0) 1 76 77 12 80 – e-mail : stephanie.dryander@comexposium.com MORE INFORMATION? corrugated tubes, which increase the turbulent flow for an improved heat transfer with the medium-to-high- viscosity products. Following a heat- holding time of 21 to 30s, the slurry is passed directly to the pre-dosing filler in the bottling hall. The product is delivered by ultra-gentle, frequency- controlled twin-screw pumps. Simultaneous juice treatment in the syrup kitchen begins with a con- tinuously operating sugar dissolving station, which accepts the sugar from 1,000kg big bags and dissolves it at temperatures of 40°C at a rate of up to 15,000l/h (simple syrup) to create sugar syrup of 65°Brix, which is then cooled down. At the same time, pectin and other constituents such as citric acid are quickly dissolved using a special technology. The juice con- centrate is removed from its aseptic packaging by two twin-screw pumps. The constituents are mixed with pre- treated product water in two 40,000l tanks to create the finished bever- age. The beverage is examined in the laboratory, and has to be approved by Quality Control before thermal prod- uct treatment and bottling. For highly viscous products like mango or guava, a homogeniser is also provided. The juice is pasteurised in a dedicated VarioFlash H heat exchanger, and is also passed through a product The slurry is then pasteurised in a VarioFlash H shell-and-tube heat exchanger featuring interior cross-corrugated tubes. From the Contiform H16 hotf ll stretch blow-moulding machine (far right), the containers are f rst passed to the pre- dosing starwheel (back right) for the fruit-chunk slurry, then into the main f ller’s carousel for the juice (back left) and the capper (left).