B - Operations – Transporting – 65 – D
Patent
B - Operations, Transporting
65
D
B65D 77/24 (2006.01) B65B 31/00 (2006.01) B65B 61/20 (2006.01) B65D 79/00 (2006.01)
Patent
CA 2223602
A method of packaging a beverage having gas in solution and a beverage package has a container 10 containing the beverage 6 to form a headspace 15. Floating on the beverage 6 is a hollow spherical capsule having a restricted aperture 7. During sealing of the container 10 by a top 20 the headspace 15 is pressurised (by a nitrogen dose 16) and during such pressurisation the insert 1 is raised relative to its natural floating position on the beverage 6 to ensure that the aperture 7 communicates with the headspace 15 to pressurise the chamber of that insert. The aforementioned raising of the insert 1 is preferably achieved by subjecting the insert to a centrifugal force during rotation of the container in seaming the top 20 thereto or by magnetic attraction. Following pressurisation of the headspace 15 the insert is lowered to float naturally on the beverage 6 with its aperture 7 submerged. During pressurisation the insert 1 may take in a minimal volume of beverage from the container. When the container is opened by ring pull 25 a pressure differential develops causing fluid under pressure to be ejected from the insert 1 through the aperture 7 into the beverage 6 for liberating gas from solution and the development of froth on the beverage.
Méthode de conditionnement d'une boisson comportant un gaz en solution et contenant (10) pour cette boisson (6) formant un espace libre (15). Une capsule sphérique creuse à ouverture restreinte (7) flotte sur la boisson (6). Pendant le scellage du contenant (10) au moyen d'un couvercle (20), l'espace libre (15) est pressurisé (au moyen d'azote (16) ). Pendant la pressurisation, l'insertion (1) est soulevée par rapport à sa position de flottaison normale sur la boisson (6) de manière que l'ouverture (7) communique avec l'espace libre (15) pour pressuriser la chambre où se trouve l'insertion. Le soulèvement de l'insertion (1) est obtenu de préférence par une force centrifuge exercée sur le contenant pendant sa rotation pour sceller le couvercle (20), ou par attraction magnétique. Après la pressurisation de l'espace libre (15), l'insertion redescend à sa position de flottement normale sur la boisson (6), l'ouverture (7) se trouvant submergée. Pendant la pressurisation, l'insertion peut prendre une quantité minime de la boisson se trouvant dans le contenant. Lorsque le contenant est ouvert au moyen d'un anneau tirette (25), une pression différentielle est créée, forçant ainsi le liquide pressurisé à sortir de l'insertion (1) par l'ouverture (7) et à se déverser dans la boisson (6), libérant ainsi le gaz de la solution et faisant mousser la boisson.
Dodd Carole Jane
Purdham Robert
Sargeant Vivien Jane
Guinness Brewing Worldwide Limited
Guinness Limited
Robic
LandOfFree
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