The best fire elastomer foaming wine bottle stoppe

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Improving the sealing of yellow rice wine with elastic foam bottle stopper

yellow rice wine is a national specialty of China and plays an important role in the three major brewing wines in the world. At present, the packaging of yellow rice wine generally adopts glass bottles or porcelain bottles, and the sealing adopts screw caps and corks. In order to maintain the style of yellow rice wine and the Chinese cultural elements in the packaging, porcelain bottle packaging is used for medium and high-end products. Due to the complex forming process of porcelain bottles, German a Waller first carried out a systematic study on the fatigue phenomenon with a rotating fatigue testing machine, which was difficult to control, and the bottle mouth error was large. When the cork is used for sealing, wine leakage, fracture and chip falling often occur, especially when yellow rice wine leaks, the cork seal is very easy to mildew

high performance thermoplastic elastomer (tpe/tpr for short) is selected as the foam stopper of elastic foaming wine bottle through mixing, extrusion and foaming. The product has good uniformity, excellent sealing performance, high and low temperature stability, no leakage and volatilization, no TCA (Trichlorobenzene methyl ether), no support for bacterial growth and no odor

the alcohol content of yellow rice wine is generally 14% and 20%, belonging to low alcohol brewing wine. During the production and processing of yellow rice wine, the bacteria in the air, containers and bottle stoppers are easy to deteriorate the yellow rice wine, so the filling of yellow rice wine should go through the sterilization process. There are many sterilization methods, such as high-temperature sterilization, ultraviolet sterilization, ozone sterilization and membrane filtration sterilization. Among them, high-temperature sterilization has low cost, simple operation and good sterilization effect. Therefore, domestic rice wine enterprises generally adopt high-temperature sterilization

according to the above situation, three aspects have been improved:

first, unified bottle mouth size. Unified into one specification. The porcelain bottle manufacturer is required to improve the processing accuracy as much as possible, and the internal warp error of the bottle mouth is controlled within 0. Now, stepping motor and exchange servo motor are used Within 5mm

second, adjust the cork formula and soft hardness to adapt to the high-temperature sterilization method. The formula and hardness of the elastic foam wine bottle stopper can be adjusted in a wide range. Considering that the product should be cooked at high temperature for 30 minutes after filling to kill bacteria

thirdly, in view of the possible rebound of the bottle stopper during high-temperature sterilization, a V-shaped exhaust slot is reserved during the design of the bottle stopper, and it is recommended to use the secondary sealing method for sealing. That is, after the yellow rice wine is filled, the bottle stopper is first inserted into half of the bottle mouth. 1.4 a mechanical limit piston stroke protection device is set. During high temperature sterilization, the steam formed by yellow rice wine will be discharged along the V-shaped exhaust slot, which not only solves the problem of bottle stopper rebound, but also effectively sterilizes the bottle mouth and bottle stopper. When the temperature reaches 50 ℃, insert all the corks into the bottle mouth

traditionally, it is to meet the requirements of the metal information industry.

after the self elastomer foaming wine bottle stopper was listed on the Guyue building, consumers generally reported that it is more convenient to open the bottle, without wine leakage, breakage, chip falling and mildew. It is environmentally friendly and hygienic, and can completely replace the traditional cork

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