Optimization of Head Space Pressure Using Liquid Nitrogen in Hot-packed Bbq Sauce
Praveen Yerramsetti1, Timothy Bowser2, *, Ranjith Ramanathan1
BBQ sauce was hot-filled at 54°C (130 °F) in plastic PET, 567 g (20 oz) bottles. The PET bottles paneled, due to the temperature and pressure of the hot-fill process. Liquid nitrogen was used as a processing aid to optimize the headspace pressure to prevent paneling.
The objective of the research was to eliminate paneling of the PET bottles due to hot-filling.
A micro dosing system was used to inject nitrogen into the container just after filling and immediately prior to capping. Headspace pressure was measured using a custom-designed pressure sensor. Nitrogen dosage time was plotted against headspace pressure. The relationship between nitrogen dosage time and headspace pressure was linear, with a coefficient of determination of 0.84, and slope of 4.24 kPa/ms, with an intercept of 12.45 kPa.
Results & Conclusion:
Results were analyzed using analysis of variance. Visual inspection of the bottles for defects resulted in the determination of the optimum headspace pressure of 30 kPa (4.4 psi).
Correspondence: Address correspondence to this author at the Oklahoma State University 148 FAPC, Stillwater, OK 74078; Fax: 405-744-6313; Tel: 405-744-6688; Corresponding author email: firstname.lastname@example.org