Bottling

There is an increasing interest towards synthetic closures as an alternative to cork stoppers for sealing wine bottles. In this preliminary study, a set of testing conditions using the TA-HDI Texture Analyzer were implemented to measure selected mechanical parameters for the characterization of wine closures (natural and technical corks, co-extruded and injected synthetic closures in terms of compression force, extraction force and resilience. The results showed the presence of significant differences among the closures for the parameters tested. Injected closures were characterized by the highest weight (range = 6.8–7.2 g), whereas the corks showed wide variability (SD = 0.23–0.57 = 4.4–15.3%). The force required to pull-out the closure from the bottle ranged between 176 and 421 N and the extreme values were found on natural (196 ± 20 N) and technical cork (329 ± 39 N). The force of compression was highest for corks (1006–1046 N), whereas lowest values were found for the synthetic closures (566–639 N). The Principal Component Analysis grouped the synthetic closures according to the technology process, i.e. injected and co-extruded, whereas the corks broadened aside with a little dispersion of technical cork compared to the natural cork.

... 9The Owens in Mexico story has been partially told by several historians, including Juan IgnacioBarragan and Mario Cerutti, Juan F. Brittingham y la industria en Mexico, 1859-1940 (Monterrey, nd); Haber, Industry, 90; Miguel Angel Fernandez, El Vidrio en Mexico (Mexico ...

Etching high aspect ratio trenches (HARTs) in silicon is becoming increasingly important for MEMS applications. Currently, the most important technique is dry reactive ion etching (RIE). This paper presents solutions for the most notorious problems during etching HARTs: tilting and the aspect ratio dependent etching effects such as bowing, RIE lag, bottling, and micrograss or black silicon. To handle these problems submicron HARTs are etched and the black silicon method is used to direct the pressure, power, ion energy, or flows of a fluorine-based RIE into the preferred settings. The influence of ion energy and trajectory is found to be most critical. The behaviour of the HART process is explained with the help of a set of variables and used to optimise the final profile. After this optimisation the RIE setting found is used for etching supermicron HART's which are characteristic for MEMS applications

... Permissions & Reprints. Relax and fix heuristics to solve one-stage one-machine lot-scheduling models for small-scale soft drink plants. ... 2.2. Solution proposal—relax and fix heuristic. The integration of lot sizing and scheduling decisions generally results in difficult problems. ...

Studies were conducted to prepare Ready To Serve beverage from banana pulp with the sugar level i.e. 1.25, 1.00 and 0.75 kg /kg of pulp. The desired amount of sugar was added and blended with pulp/juice in the ratio of 1:0.75(T1), 1:1(T2) and 1:1.25(T3). The RTS bottles were stored under refrigeration condition (5oC), BOD incubator (25oC) and room temperature (30- 35oC), up to 90 days to determine the effect of sugar ratio on quality of banana (RTS) beverage. The qualities were evaluated for fresh as well as stored samples after 15, 30, 45, 60, 75 and 90 days of storage. The TSS, acidity and optical density of banana RTS beverage increased with increase in the storage periods on particular temperatures. It was observed that the microbial growth increased with increase in the temperatures and storage period irrespective of storage conditions.

This paper presents a study and research on mathematical models for the classification of wine absorption spectrum characteristics in order to improve some critical aspects of the production in the bottling process. The classifier model described, based on neural networks, performs both recognition and classification of various typologies of wine produced from the wine firm “M. Mastroberardino” of Atripalda