Lesson 6 Glass Containers
第 6课 玻璃容器
? Glass Types and General Properties
? Bottle Manufacture
? Bottle Design Features
一, Glass Types and General Properties
? Definition and characters-- an inorganic substance fused at high
temperatures and cooled quickly
? About the principle component ---silica (quartz),
? The ingredients of the components and different formulations,
? Other mineral compounds be used to achieve improved properties,
decolorizers – to clear; colorants– change the appearance…
? Other glass types used for special packaging purposes,
lead compounds,boron compounds,borosilicate glasses…
? The problems of different formulations include soda-lime and regular
container glass are mixed when recycling,
一, Glass Types and General Properties
Advantages as a packaging material,
? inert to most chemicals
? perfect foods container,
? impermeability
? clarity
? perceived image
? rigidity
? stable at high temperatures
Disadvantages,
breakability; high weight; high energy costs,
二, Bottle Manufacture
1,Blowing the Bottle or Jar
? Process,"blow-and-blow”; "press-and-blow"
? two molds,blank mold forms the neck and the initial shape
blow mold produce the final shape
? A blank mold comes in a number of sections,
finish section
cavity section (made in two halves to allow parison removal)
a guide or funnel for inserting the gob
a seal for the gob opening once the gob is settled in the mold
blowing tubes through the gob and neck openings
二, Bottle Manufacture
Figure 6.1 Furnace draw-off orifice
and gob shears
? Molten glass flows depending on the
bottle size,
? Mechanical shears snip off "gobs"
of molten glass,Each makes one
container,
? Falling gob is caught by spout and
directed to blank molds,
? Mass-production is made up of
several individual sections,
each is an independent unit holding
a set of bottle-making molds,
? Large bottles consists of a blank
mold and a blow mold,
? Higher production using double or
triple gobs on one machine,two or
three blank molds and similar blow
molds,
Gobs ---to form blank mold
二, Bottle Manufacture
? Blow-and-blow process--- for narrow-necked bottles
? The two processes differ according to the parison producing,
? Blow-and-blow process,(Figure 6.2),
1,Gob dropped into the blank mold through a funnel-shaped guide
(985° C)
2,parison bottomer replaced guide ;air blown into settle mold to force the
finish section,At this point the bottle finish is complete,
3,Solid bottom plate replaced parison bottomer ; air is forced to expand
the glass upward and form the parison,
4,Parison removed from the blank mold,rotated to a right-side-up
orientation for placement into the blow mold,
5,Air forces the glass to conform to the shape of the blow mold,The bottle
is cooled to stand without becoming distorted and is then placed on
conveyors to the annealing oven,
二, Bottle Manufacture
Figure 6.2 Blow-and-blow bottle manufacture
二, Bottle Manufacture
Figure 6.3 Press and blow forms
the parison by mechanical action
? Gob delivery and settle-blow steps are
similar to blow-and-blow forming,
? Parison is pressed into shape with a
metal plunger rather than blown into
shape(Figure 6.3),
? The final blowing step is identical to
the blow-and-blow process,
? Used for smaller necked containers,
? Better control of glass distribution
press-and-blow process--- for wide-mouthed jars
二, Bottle Manufacture
Difference of the two processes
? Blow-and-blow used for narrow-necked bottles,
Press-and-blow used to make wide-mouthed jars and for increasingly
smaller necked containers,Better control of glass distribution,
? Typical production rates range from 60 to 300 bottles per minute,
depending on the number of sections in a machine,the number of gobs
being extruded,and the size of the container,
? The blown bottle is removed from the blow mold with takeout tongs and
placed on a deadplate to air cool for a few moments before transfer to a
conveyor that transports it to the annealing oven,
二, Bottle Manufacture
2,Annealing
? Purpose--- to reduce internal stresses; in annealing oven
? Reasons--- Walls are comparatively thick and cooling will not be even,
The inner and outer skins of a glass become rigid
The still-contracting inner portion build up internal stresses
Uneven cooling develop substantial stresses in the glass,
? Bottle passes through an lehr after removal from the blow mold,
? Steps, glassware is carried on a moving belt
temperature is raised to about 565° C
gradually cooled to room temperature with all internal stresses
reduced to safe levels.(about an hour)
? Improperly annealed bottles are fragile and high breakage
? Hot-filling also produce unacceptable breakage levels,
二, Bottle Manufacture
3,Surface Coatings
? Purpose--- to reduce the coefficient of friction
? Reasons---The inner and outer surfaces have different characteristics
The outer surface comes in contact with the mold and takes
the grain of the mold surface
Both surfaces are pristine,monolithic,sterile,and chemically inert,
Pristine glass has a comparatively high coefficient of friction
Surface scratching has lower breakage resistance
? Methods--- hot-end coating ; cold-end coatings
The hot-end coating applied at the entrance to the annealing lehr
to strength the glass surface
Cold-end coatings depending on the filling process and end use,
Typical cold-end coatings---oleic acid,monostearates,waxes,
silicones,polyethylenes
? The label adhesive as one cold-end coating,
二, Bottle Manufacture
4,Inspection and Packing
? Use mechanical and electronic means,
1) Squeeze testers subject the container walls to a compressive force
( between two rollers)
2) Plug gauges check height,perpendicularity,inside and outside finish
diameters,
3) Optical devices inspect for stones,blisters,checks,bird swings,and
other blemishes and irregularities by rotating the container past a bank
of photocells (Figure 6.4),
? Faulty containers crushing into cullet,
? Transported in reusable corrugated shippers;
Shipped on pallets
? Automatic equipment used to clear tiers off the pallet and feed into the
filling machine,
三, Bottle Design Features
１, Bottle Parts and Shapes（ Figure 6.5 ）
Figure 6.5 Glass bottle nomenclature
Smooth round shapes---easily formed
Suitable on filling lines
Labeled at relatively high speeds
Accurately positioned in spot-labeler
Greater strength-to-weight ratios
Better material utilization
三, Bottle Design Features
Figure 6.4 Flat bottles
Flat shapes (Figure 6.4) inherent problems,
“bird swing” and,spike” defects,
Spikes --- glass projections inside the bottle
Bird swing--- glass thread joining the two walls
Careful design to avoid stress points,
angular shapes---difficult to form
三, Bottle Design Features
2,Finish and Closures
? Finishes are broadly classified according to diameter,sealing method,
and special features,
Continuous-thread (CT),lug,crown,threaded-crown,and roll-
on are common finish designs,
? Closures are based on the cost,utility,and decoration
thread profile has a curved or partially semicircular profile
三, Bottle Design Features
3,Neck and Shoulder Areas
? The impact on filling,air displacement,and dispensing,
Fill level in long narrow necks
Headspace for thermal expansion and facilitate filling,
? Manufacturing defect ---choke neck
Ridge on the sealing surface---overpress
? Upper shoulder --- below the neck,
? Shoulder and neck blending ---important design and production,lower
shoulder--- the integration point between the upper shoulder and the
body,
Contact area
三, Bottle Design Features
4,Sides
? The most generalized areas of the bottle,
? Labeling styles and preventing scuffing must be considered,Bottles
designed with label panels to prevent scuffing,
? The panel may have prominent base and shoulder ridges,
? In angular bottles,rounded corners are preferable for wraparound or
three-side labeling,
? Spot labeling is normally a one- or two-sided application,
? Labeling of non-round shapes is slower than for round shapes,
三, Bottle Design Features
5,Heel and Base
? High-abuse area--- start high from the base curving into the base to a
suitable base diameter,
? Body-to-base curve should combine 3 radii,
The largest blends body to heel,the smallest blends heel to base,
? Diameter as large as possible as a good design,
? Center of the base ensure a flat,stable bottom,
? Stippled or knurled on the circular bearing surface to protect the
scratches not to weaken the body during handling and usage,
? Ketchup bottles and other sauce bottles require,
heel and base be heavier and contoured when expelling the contents,
? Wide-mouthed jar bases have designed-in stacking features,
·Container base fits into recessed cap,
· Indented container base fits over cap,
? Heel tap --- excess glass distributed to the heel,
三, Bottle Design Features
6,Stability and Machinability
? bottle's stability
the center of gravity ; the base surface area
problem in manufacturing ---tall and narrow bottles
handling and labeling in packaging line --- high center
Short round oval bodies --- efficient for machine handling and
labeling problems,
baby food ; cold cream jars,
? As much as possible,bottles should be designed to be all-around
trouble free to manufacture,fill,close,and ship,Some designs are
inherently weaker or more prone to cause trouble in their filling and the
distribution cycle than others,
三, Bottle Design Features
7,Vials and ampoules
? Vials and ampoules--- mainly for pharmaceuticals and sera
Preformed tubing stock
Sealed glass containers
Constriction--- easy fracture stress concentration
coated with a ceramic paint
Standard sizes ---1,2,5,10,and 20 ml,
? Serum vials
a rubber septum ; an aluminum neck ring,
a needle cannula to withdraw serum
can be accessed several times,
standard sizes--- 1,2,3,5,10,and 20 ml,
? Tumblers --- wide-mouthed containers
Carboys ---bulk containment for acids or chemicals,
三, Bottle Design Features
8,Carbonated Beverages
? The pressure
factors,gas dissolved in the product,Beverage producers express this as
the number of volumes of gas dissolved in a unit volume of the product,
For example,if a 48 oz,volume of carbon dioxide at standard conditions
is dissolved in 12 oz,of beverage,then the beverage is said to yield 4
gas volumes,
? Carbonated beverage and beer bottles
internal gas pressure, soft drink 0.34 millipascal (50 psi),
beer 0.83 millipascal (120 psi),
capped well
? The loss of bottle strength
Bottle designs ---round in cross section
gently curving radii to maximize strength,
第 6课 玻璃容器
? Glass Types and General Properties
? Bottle Manufacture
? Bottle Design Features
一, Glass Types and General Properties
? Definition and characters-- an inorganic substance fused at high
temperatures and cooled quickly
? About the principle component ---silica (quartz),
? The ingredients of the components and different formulations,
? Other mineral compounds be used to achieve improved properties,
decolorizers – to clear; colorants– change the appearance…
? Other glass types used for special packaging purposes,
lead compounds,boron compounds,borosilicate glasses…
? The problems of different formulations include soda-lime and regular
container glass are mixed when recycling,
一, Glass Types and General Properties
Advantages as a packaging material,
? inert to most chemicals
? perfect foods container,
? impermeability
? clarity
? perceived image
? rigidity
? stable at high temperatures
Disadvantages,
breakability; high weight; high energy costs,
二, Bottle Manufacture
1,Blowing the Bottle or Jar
? Process,"blow-and-blow”; "press-and-blow"
? two molds,blank mold forms the neck and the initial shape
blow mold produce the final shape
? A blank mold comes in a number of sections,
finish section
cavity section (made in two halves to allow parison removal)
a guide or funnel for inserting the gob
a seal for the gob opening once the gob is settled in the mold
blowing tubes through the gob and neck openings
二, Bottle Manufacture
Figure 6.1 Furnace draw-off orifice
and gob shears
? Molten glass flows depending on the
bottle size,
? Mechanical shears snip off "gobs"
of molten glass,Each makes one
container,
? Falling gob is caught by spout and
directed to blank molds,
? Mass-production is made up of
several individual sections,
each is an independent unit holding
a set of bottle-making molds,
? Large bottles consists of a blank
mold and a blow mold,
? Higher production using double or
triple gobs on one machine,two or
three blank molds and similar blow
molds,
Gobs ---to form blank mold
二, Bottle Manufacture
? Blow-and-blow process--- for narrow-necked bottles
? The two processes differ according to the parison producing,
? Blow-and-blow process,(Figure 6.2),
1,Gob dropped into the blank mold through a funnel-shaped guide
(985° C)
2,parison bottomer replaced guide ;air blown into settle mold to force the
finish section,At this point the bottle finish is complete,
3,Solid bottom plate replaced parison bottomer ; air is forced to expand
the glass upward and form the parison,
4,Parison removed from the blank mold,rotated to a right-side-up
orientation for placement into the blow mold,
5,Air forces the glass to conform to the shape of the blow mold,The bottle
is cooled to stand without becoming distorted and is then placed on
conveyors to the annealing oven,
二, Bottle Manufacture
Figure 6.2 Blow-and-blow bottle manufacture
二, Bottle Manufacture
Figure 6.3 Press and blow forms
the parison by mechanical action
? Gob delivery and settle-blow steps are
similar to blow-and-blow forming,
? Parison is pressed into shape with a
metal plunger rather than blown into
shape(Figure 6.3),
? The final blowing step is identical to
the blow-and-blow process,
? Used for smaller necked containers,
? Better control of glass distribution
press-and-blow process--- for wide-mouthed jars
二, Bottle Manufacture
Difference of the two processes
? Blow-and-blow used for narrow-necked bottles,
Press-and-blow used to make wide-mouthed jars and for increasingly
smaller necked containers,Better control of glass distribution,
? Typical production rates range from 60 to 300 bottles per minute,
depending on the number of sections in a machine,the number of gobs
being extruded,and the size of the container,
? The blown bottle is removed from the blow mold with takeout tongs and
placed on a deadplate to air cool for a few moments before transfer to a
conveyor that transports it to the annealing oven,
二, Bottle Manufacture
2,Annealing
? Purpose--- to reduce internal stresses; in annealing oven
? Reasons--- Walls are comparatively thick and cooling will not be even,
The inner and outer skins of a glass become rigid
The still-contracting inner portion build up internal stresses
Uneven cooling develop substantial stresses in the glass,
? Bottle passes through an lehr after removal from the blow mold,
? Steps, glassware is carried on a moving belt
temperature is raised to about 565° C
gradually cooled to room temperature with all internal stresses
reduced to safe levels.(about an hour)
? Improperly annealed bottles are fragile and high breakage
? Hot-filling also produce unacceptable breakage levels,
二, Bottle Manufacture
3,Surface Coatings
? Purpose--- to reduce the coefficient of friction
? Reasons---The inner and outer surfaces have different characteristics
The outer surface comes in contact with the mold and takes
the grain of the mold surface
Both surfaces are pristine,monolithic,sterile,and chemically inert,
Pristine glass has a comparatively high coefficient of friction
Surface scratching has lower breakage resistance
? Methods--- hot-end coating ; cold-end coatings
The hot-end coating applied at the entrance to the annealing lehr
to strength the glass surface
Cold-end coatings depending on the filling process and end use,
Typical cold-end coatings---oleic acid,monostearates,waxes,
silicones,polyethylenes
? The label adhesive as one cold-end coating,
二, Bottle Manufacture
4,Inspection and Packing
? Use mechanical and electronic means,
1) Squeeze testers subject the container walls to a compressive force
( between two rollers)
2) Plug gauges check height,perpendicularity,inside and outside finish
diameters,
3) Optical devices inspect for stones,blisters,checks,bird swings,and
other blemishes and irregularities by rotating the container past a bank
of photocells (Figure 6.4),
? Faulty containers crushing into cullet,
? Transported in reusable corrugated shippers;
Shipped on pallets
? Automatic equipment used to clear tiers off the pallet and feed into the
filling machine,
三, Bottle Design Features
１, Bottle Parts and Shapes（ Figure 6.5 ）
Figure 6.5 Glass bottle nomenclature
Smooth round shapes---easily formed
Suitable on filling lines
Labeled at relatively high speeds
Accurately positioned in spot-labeler
Greater strength-to-weight ratios
Better material utilization
三, Bottle Design Features
Figure 6.4 Flat bottles
Flat shapes (Figure 6.4) inherent problems,
“bird swing” and,spike” defects,
Spikes --- glass projections inside the bottle
Bird swing--- glass thread joining the two walls
Careful design to avoid stress points,
angular shapes---difficult to form
三, Bottle Design Features
2,Finish and Closures
? Finishes are broadly classified according to diameter,sealing method,
and special features,
Continuous-thread (CT),lug,crown,threaded-crown,and roll-
on are common finish designs,
? Closures are based on the cost,utility,and decoration
thread profile has a curved or partially semicircular profile
三, Bottle Design Features
3,Neck and Shoulder Areas
? The impact on filling,air displacement,and dispensing,
Fill level in long narrow necks
Headspace for thermal expansion and facilitate filling,
? Manufacturing defect ---choke neck
Ridge on the sealing surface---overpress
? Upper shoulder --- below the neck,
? Shoulder and neck blending ---important design and production,lower
shoulder--- the integration point between the upper shoulder and the
body,
Contact area
三, Bottle Design Features
4,Sides
? The most generalized areas of the bottle,
? Labeling styles and preventing scuffing must be considered,Bottles
designed with label panels to prevent scuffing,
? The panel may have prominent base and shoulder ridges,
? In angular bottles,rounded corners are preferable for wraparound or
three-side labeling,
? Spot labeling is normally a one- or two-sided application,
? Labeling of non-round shapes is slower than for round shapes,
三, Bottle Design Features
5,Heel and Base
? High-abuse area--- start high from the base curving into the base to a
suitable base diameter,
? Body-to-base curve should combine 3 radii,
The largest blends body to heel,the smallest blends heel to base,
? Diameter as large as possible as a good design,
? Center of the base ensure a flat,stable bottom,
? Stippled or knurled on the circular bearing surface to protect the
scratches not to weaken the body during handling and usage,
? Ketchup bottles and other sauce bottles require,
heel and base be heavier and contoured when expelling the contents,
? Wide-mouthed jar bases have designed-in stacking features,
·Container base fits into recessed cap,
· Indented container base fits over cap,
? Heel tap --- excess glass distributed to the heel,
三, Bottle Design Features
6,Stability and Machinability
? bottle's stability
the center of gravity ; the base surface area
problem in manufacturing ---tall and narrow bottles
handling and labeling in packaging line --- high center
Short round oval bodies --- efficient for machine handling and
labeling problems,
baby food ; cold cream jars,
? As much as possible,bottles should be designed to be all-around
trouble free to manufacture,fill,close,and ship,Some designs are
inherently weaker or more prone to cause trouble in their filling and the
distribution cycle than others,
三, Bottle Design Features
7,Vials and ampoules
? Vials and ampoules--- mainly for pharmaceuticals and sera
Preformed tubing stock
Sealed glass containers
Constriction--- easy fracture stress concentration
coated with a ceramic paint
Standard sizes ---1,2,5,10,and 20 ml,
? Serum vials
a rubber septum ; an aluminum neck ring,
a needle cannula to withdraw serum
can be accessed several times,
standard sizes--- 1,2,3,5,10,and 20 ml,
? Tumblers --- wide-mouthed containers
Carboys ---bulk containment for acids or chemicals,
三, Bottle Design Features
8,Carbonated Beverages
? The pressure
factors,gas dissolved in the product,Beverage producers express this as
the number of volumes of gas dissolved in a unit volume of the product,
For example,if a 48 oz,volume of carbon dioxide at standard conditions
is dissolved in 12 oz,of beverage,then the beverage is said to yield 4
gas volumes,
? Carbonated beverage and beer bottles
internal gas pressure, soft drink 0.34 millipascal (50 psi),
beer 0.83 millipascal (120 psi),
capped well
? The loss of bottle strength
Bottle designs ---round in cross section
gently curving radii to maximize strength,
