20411 液体製品用容器の注ぎ口の液体注ぎ後の形状変化(実験力学的手法による生体・材料・製品の評価(3),OS.7 実験力学的手法による生体・材料・製品の評価)

概要

論文の詳細を見る
Recently, the authors have developed a new container used for liquid food products such as soy sauce and milk, which consists of a paper case made of a sheet of recycled paper and a liquid-packing bag made of plastic film. One of the major features of the new container is that the container is capable of delaying the discoloration and decay of liquid food products. It was inferred that this function is due to the prevention of the invasion of microorganisms from a simple pouring lip into the bag; the lip is made of the same plastic film as the bag and is located in the upper part of the container. However, the reason microorganisms could not enter the bag remains to be determined. In this study, as a first step toward determining the above reason, we measured variation in shape of the lip after pouring a liquid for long term and short term using light microscope. Results indicated that the gap size of the lip increased with time regardless of the amount of inner content for long term, and decreased with decrease in the amount of inner content for short term.
社団法人日本機械学会の論文
2009-03-05