The determination of the overflow capacity of empty cans. Descriptors: Correction factors for nominal content for temperature, density of water at test temperature, volume of water, temperature of water at dispensing, apparatus for determining overflow capacity of cans.
A simple practical means of sampling bottles for performing such tests as visual inspection of glass bottles, dimensional examination and glass weight.
It is necessary to use
The determination of the amount of air in the headspace of bottles and cans using a "funnel" method.
A rapid method for determining the amount of headspace and total gases other than carbon dioxide in a container. The proportion of oxygen contained in these gases does not always correspond to the natural proportion of airborne oxygen, but can be bigger or smaller. In fresh filled beer samples it is usually between the 10 % and 30 % (nitrogen between 90 % and 70 %). Descriptors: volume of gas in ml, nominal volume of beer in container in ml.
It is necessary to use EBC Method 9.28.3
The determination of the net content of bottles and cans by weighing. The derivation of volume from weight has the advantage, aside from the higher accuracy, that the temperature of individual packages do not have to be taken into account. The specific gravity, however, must be measured at 20 ºC. Descriptors: weight of the full unopened container, weight of the empty container or tare weight, a is the CO2 content % (m/m) of the beer.
It is necessary to use EBC Methods 9.43.1 or 9.43.2 and 9.28.1
The determination of the net contents of bottles manufactured as measuring containers in a non-destructive way by means of a template, a gauge for ascertaining the actual liquid (and/or vacuity) level.
The instrumental estimation of Pasteurisation Units (PU’s) by determination of time and temperature and the calculation of Pasteurisation Units in order to control the pasteuriser performance. With computer based overall supervision of the complete packaging line, it is possible to provide control of the pasteuriser and other items of packaging line equipment in response to changes in the whole system. For example, in a packaging line of small containers, in conjunction with the use of variable speed drive of the transport system, it is possible to control transit time and temperature of the pasteuriser to ensure the correct level of heat treatment for each group of containers, as represented by a line of containers across the width of the machine. Pasteurisation is a gentle heat treatment to reduce the microbial load in a product so that there is no micro-biological growth during shelf-life. Descriptors: Time required from a temperature of 60 °C until the product leaves the regeneration section of the plate heat exchanger in min, Outlet temperature of the regeneration section in °C, Time the product needs to go through the heating section of the plate heat exchanger in min, Temperature in holding loop in °C, Time in holding loop in min or Time the product needs to go through the holding loop in min, Time required for the product to reach 60 °C from the outlet of the holding loop to the regeneration section of the plate heat exchanger in min, Volume of holding tube in m3, Flow in m3/minute, Minimum temperature in holding loop in ° C, Pasteurisation temperature in °C
It is necessary to use ......
The determination of the total (the dissolved and the headspace) content of oxygen in packaged beer, in bottle, can, keg and cask, by means of detecting oxygen ingress during packaging transfer and filling. Descriptors: headspace volume, net content, correlation between the oxygen content of a liquid phase and of a gas phase at equilibrium, temperature of the sample in degrees K, reading of the oxygen meter in mg/litre or ug/l, conversion of the headspace ratio.
It is necessary to use EBC Methods 9.37, 11.3.2, 11.3.1, 11.27, 11.14 and 11.18
The determination of differentiated total package oxygen in packaged beer. Descriptors: HSO (Headspace Oxygen), headspace pressure, headspace volume, TPO (Total Package Oxygen), DO (Dissolved Oxygen), beer
The detection of the phosphatase enzyme, present in alleged insect contaminants. The method is based upon the Aschaffenburg and Mullen test for phosphatase in milk.
A biochemical assay for the presence or absence of the invertase enzyme as a measure of the effectiveness of pasteurisation, measured as pasteurisation units (PU). Other biochemical assays allow for quantitative measures of pasteurisation activity (see clause 9).
The checking of one-way container (cans, non-returnable glass and PET bottles,…) clean efficiency by analysis of cleaned one-way containers, which have been deliberately contaminated.
The determination of sodium hydroxide and aluminates in packaging container (bottles, kegs, casks) washing solutions. A correction for the effect of residual carbonate is described.
Assessment of caustic detergent carry over in bottle washers.
For the approval of new packaging materials or new suppliers by evaluating the aroma and taste of beer for potential taints. For use within problem solving related to off-flavours or taints.
It is necessary to use EBC Methods 13.14 and 13.3
The determination of the effect of packaging materials on beer foam characteristics. For routine checks on batches of can ends, see EBC Method 11.29, Contamination of Can Ends (3.1) Descriptors: Rudin, Ross & Clark, Nibem-T
it is necessary to use EBC Methods 11.29 and 9.42
The determination of the effect of changes in packaging materials on metal pickup in beer.
It is necessary to use EBC Methods 11.10, 9.13.3, 9.20, 9.14.3 and 9.15
The method describes the procedure and criteria, which should be considered in the visual examination of bottles.
It is necessary to use EBC Method 11.1.1
A simple practical means of determining the dimensional tolerances of empty glass bottles. The tolerances will be negotiated in each case between the customer and the supplier. Guidelines for the tolerances are found in references 3.3 and 3.4. Dimensional tolerances are to be found in glass manufacturers’ guidelines.
It is necessary to use EBC Method 11.1.1
The determination of the filling level and the brimful capacities of all bottles. The difference between the brim and the filling height, the headspace, may then be calculated. The tolerances will be negotiated in each case between the customer and the supplier. Guidelines for the tolerances are found in reference 3.3. Capacity tolerances are also to be found in glass manufacturers’ guidelines. Descriptors: the density for water at the test temperature, volume at 20 ºC, volume as recorded, temperature as recorded.
It is necesssary to useEBC Method 11.1.1
This is to give guidance on the relationship between the internal pressure strength standards used for process control at the point of manufacture, and the pressure strength standards applicable at the point of receipt of the bottles by the bottler and in the case of refillable bottles, the pressure strength standards which might be applicable to the floats (parcs) of refillable bottles.
It is nessary to use EBC Method 11.1.1
A simple practical means of determining prescribed or agreed weight of empty glass bottles. Impurities of the glass mixture during manufacture have an influence on the empty weight of the glass bottles. Descriptors: independent measured value, number of measured values.
it is necessary to use EBC Method 11.1.1
The method describes the procedure and criteria which should be considered in the visual examination of can bodies. Descriptors: single sampling plans for normal inspection, Internal contamination, Slivers, Cracked flange, Clipped flange, Thumb print pleats, No internal spray/mis-spray, Litho inside, Pinholes, Incomplete flange, No litho, Damaged cans, Double pleats, Wrinkled flange, External contamination, Bar code, Malformed bottom, Ink splashes or spottings, Scratches, Single pleat.
The determination of the headspace (freeboard) of a can at stated contents. Descriptors: Correction factors for nominal content for temperatures, volume of water at t temperature, volume of water at 20 °C (nominal content), temperature of water at dispensing, density of water at test temperature, headspace gauge, electronic headspace gauge.
The determination of the internal lacquer integrity of can bodies using a conductimetric enamel rater. The enamel rater will provide a rating of can quality in terms of metal exposures as well as providing a location of the exposure.
The determination of can seam dimensions using micrometers or visual projection techniques. Descriptors: Nominal seam thickness table, operating specifications, double seam, countersink depth, seam length, end hook length, overlap, seam thickness, body hook, seam gap, actual overlap, wrinkles rating, free space, end hook, body thickness, end thickness.
The determination of the internal volume of kegs and casks. Descriptors: Capacity litres, density of water, volume as recorded, temperature as recorded.
The determination of the lacquer integrity of crowns.
it is necessary to use EBC Method 11.17
Challenge tests for assessing effectiveness of electronic bottle detectors.
The determination of board quality used for cases and trays. Descriptors: Number of boards in the delivery.