Investigation of parameters causing can bulging during pasteurization process of carbonated beverage

Abstract

In-package pasteurization was typically used to achieve microbial and quality stabilization in the beer industry. However, the process can cause can bulging, resulting in product loss. This work aimed to construct a mathematical model describing correlations between can thickness, fill volume, and pasteurization temperature and their effects on internal pressure of canned beer. Selected ranges of these parameters for the study were 0.245-0.270 mm, 320-338 mL and 59-66oC, respectively. Canned beer samples were pasteurized using laboratory-scale pasteurization set up for two hrs before being measured for their internal pressures. A mathematical model (R2 = 0.90) was obtained and validated. It showed that all independent parameters significantly affected internal pressure (p<0.05). This model can serve as a guideline for packaging and heating process optimization to reduce the possibility of can bulging from buildup of internal pressure.