A CAP FOR PACKING CONTAINERS, INCLUDING AN INTEGRAL POWDER OR LIQUID, ADAPTED FOR STERILISATION
The present invention relates to a cap adapted to be sealingly attached to a container having an opening and a neck, the container holding a liquid food. The cap includes a spout sealed at one end by a lid and at the other end by another foil or rupturing material and includes a component to be added to the liquid food at the time of consumption. The cap further includes a skirt to engage the inside of the neck to seal the container as well as an outside wall that engages to neck of the container in a screw type arrangement.
The present invention relates to a closing arrangement or cap for packaging containers for the distribution of beverage products. The closing arrangement includes a powder or a fluid that is added to the beverage prior to consumption. In particular the present invention relates to a cap adapted for sterilisation where it is to be placed directly on a container not having a seal.
BACKGROUND TO THE INVENTIONSealing methods for food and beverage containers are well known and varied, the most common being a cap or lid.
The technology for manufacture of filled beverage containers is quite sophisticated whereby a package is folded into shape from a roll of product, filled with the liquid food of choice and sealed typically with a perforable aluminium foil. A cap is then glued or ultrasonically welded to the container directly above the foil and typically includes mechanisms to perforate the foil immediately prior to consumption. Thus the cap is attached to the filled container after the container has been sealed.
Current packaging of liquids for human consumption include using aseptic packaging where the product and the package are sterilized separately and then combined and sealed in a sterile atmosphere, in contrast to canning, where product and package are first combined and then sterilized. When filled with ultra-heat treated (UHT) foodstuffs (liquids like milk and juice or processed food like vegetables and preserved fruits), the aseptic packages can be preserved without being chilled for up to one year, with the result that distribution and storage costs, as well as environmental impact, is greatly reduced and product shelf life expanded.
Aseptic technology enables food to stay fresh for more than 6 months without the risk of contamination, loss of nutrition or changes to the taste of the product. The entire filling process is performed in a sterile environment, the packaging material is sterilised on both sides and the packages are sealed under the liquid level to avoid contamination.
In that case the cap as described needs to be effectively sterilised before it is placed onto the container. Although such as step is not absolutely necessary when using a dry component, it may be desirable when using a liquid component that may not have sufficient preservatives to ensure longevity.
Thus for example, the PET (Polyethylene Terephthalate) bottle is of the type with a one-step opening. This means that there is no foil between the bottle and the lid. That is why it is very critical that the cap can be sterilized 100%.
Drinks which include another component or second component, such as a tablet or powder which is added to the liquid are growing in popularity. Usually this includes a blister pack contained in the lid which is adapted to store material separately from the liquid in the container.
It is preferable for the second component to be added immediately prior to consumption, especially when ingredients to be added are UV sensitive or do not have a long shelf life when mixed, or degrade when heated. Adding ingredients at the point of consumption also simplifies the production and filling of the beverages.
The current caps that are glued to the container are not able to contain any such component until they have been attached to the container to ensure that the cap is effectively sealed. To add a component thereafter is more technically difficult.
It is therefore now apparent that containers filled with pasteurised liquid or UHT treated or filtered liquids and beverages require a sealing cap that will not introduce live microbial matter that will subsequently grow and spoil or change the quality of the stored liquid. For this reason, caps or closures require disinfection and sterilisation prior to sealing.
Any sterilisation process must meet the following requirements:
1. Reliable and economical
2. Non-corrosive to the treated surface
3. Rapid microbial destruction
4. Easily removed from the surface with minimal residue
5. No health hazard to the consumer
6. No adverse effect on the product stored in contact with the sterilised surface
7. Compatible with the environment
If the process used for sterilising leaves a residue, the process is governed by health authority regulations. If it doesn't leave a residue, then it is considered a process regulated by laws associated with low acid foods.
There are several approaches currently available that sterilise the inner compartment of a cap or closure. The approach or process used to sterilise can be mixed and matched and combined if required. The following are the main processes that have been developed to sterilise or disinfect contact surfaces within caps. These are as follows.
Germicidal UV flash or pulsed light flash. This technology uses beams of UV or light to destroy or denature the microorganisms' DNA and viability either immediately or render it unable to reproduce and die. It leaves no residues and its efficacy is contingent on the cap surface being clean and available for direct exposure to the beam. Factors such as beam intensity, beam duration, beam composition are factors affecting this technology. The most effective germicidal wavelength range for UV is between 200 nm and 315 nm. This range is effective against moulds, bacteria, virus and algae both in the vegetative and spore form. The lethal irradiation dose is defined as irradiation intensity and time and expressed in terms of milliwatts second per square centimetre. This irradiation dose has been determined for many microorganisms and is well published. Light pulse technology utilises short pulses of light having wavelengths from the UV or near infrared region. Microorganisms are inactivated by a combination of photochemical and photo thermal mechanisms. These technologies applied to sterilising closures require that the cap surface is completely exposed and there are no crevice's that will remain unexposed to the beam used. This process does not leave residues.
1. The electron beam developed recently sterilises a surface using electron beams to kill microorganisms and does not leave residues. The requirement for this to be effective in sterilising the cap contact surface is again direct beam exposure with all the inner surface of a cap. The closure should not have crevice's that will remain unexposed to the beam.
2. Filling hot liquids into containers is also a process that is often used to pasteurise or sterilise not only the liquid but the container and the inner contact surfaces of the sealing cap. This technology often requires the bottle to be angled so the hot liquid within the filled container contacts the cap surface so that it transfers enough heat mass for an adequate amount of time, to kill microorganisms. The cap surfaces should be totally exposed to the hot liquid for this to be an effective process.
3. Heat and steam, either dry or moist when used on certain surfaces such as metal and heat resistant plastics such as polypropylene, denatures microorganisms after a short contact time at the appropriate temperature.
4. Chemical sterilisation of caps is very commonly used prior to using them to seal the container: There are many chemicals that can be used for this process and even combination of chemicals and combinations with other independent micro biocidal processes. The form of these chemicals also differs, ranging from liquid, vapour or gaseous form. Furthermore, chemicals in any form can be used at different temperatures. This form of sterilisation may leave residues and this is tolerated up to certain concentrations (governed by health authority laws). The effectiveness of chemical sterilisation with hydrogen peroxide being the most used chemical as it breaks down predominantly to oxygen and water. Hydrogen peroxide is traditionally used at concentrations between 10% and 35%, followed by hot air {60 to 125 Celsius) or radiant heat to augment the sterilisation process and to dissipate residual hydrogen peroxide. Sterilisation effectiveness increases with peroxide concentration and temperature, often used at 85 to 90 Celsius, but can also be used at ambient temperatures. Often, packaging or closures are immerged or dipped, sprayed or rinsed into the peroxide followed by heating (oven, aseptic blowing equipment, other drying devices) to vaporise the peroxide before packaging or closures are filled. Other ways of applying peroxide exist and are being developed constantly in the quest to increase effectiveness (uniform coating of chemical), reduce chemical usage, and reduce contact time and drying time. Such other applications include spraying, vaporising and atomising. Wetting agents are often used to ensure even spreading of the peroxide along the surface that is being sterilised and to reduce contact time required. The peroxide breaks down to oxygen which reacts with the oxidisable components of the microorganism to cause its death. The actions of peroxide can be enhanced by combining peroxide exposure and UV radiating it. Simultaneously combining peroxide with UV, with or without heat, increases the overall lethal effect and is greater than the sum of the peroxide and UV alone. Other chemicals are available and Can be used provided that the residue is minimal and legally acceptable, and the disinfection is fast enough to produce the desired lethal effect inline during real time on a broad spectrum of microorganisms. There have been numerous updates on the use of chemicals, methods of application and drying processes that will not be described here but are known to the person knowledgeable to the science of microbiology and chemical engineering.
It has been shown that hydrogen peroxide gas sterilizers are effective against all known microorganisms including bacteria, bacterial spores, mycobacteria, viruses and fungi. Note that the antimicrobial activity of hydrogen peroxide gas has been well described in literature, including all these types of organisms, as well as protozoa. However, the known caps are not able to be effectively sterilised having configurations that do not allow for effective sterilisations.
The other advantage of using hydrogen peroxide sterilization, also known as hydrogen peroxide gas sterilization, is a that it is a low temperature sterilization process commonly used to sterilize heat-sensitive devices. A hydrogen peroxide sterilization cycle typically requires less time than alternative forms of sterilization, such as ethylene oxide sterilization. A hydrogen peroxide sterilization process involves H, O, vapour filling the sterilizer chamber, contacting and sterilizing exposed device surfaces.
Whist there are other sterilisation methods such as ebeam sterilisation and others discussed above they require a clear unimpeded access to the internal components that may come in contact with the fluid within the container and if not properly sterilised may cause in goods that are not suitable for consumption.
Accordingly it is an object of this invention to provide a cap including an integral sealed component before it is attached to a container that can be sterilised before attachment to an open container by enabling thorough penetration of a sterilisation component such as hydrogen peroxide. It is the particular configuration of the cap that assists in ensuring effective sterilisation.
SUMMARY OF THE INVENTIONIn a first from of the invention there is proposed a moulded cap adapted to be sealingly attached to a container of the type having a neck with outer threads and adapted to hold a liquid food;
the cap including an outer circular wall with internal threads that engage the outer threads of the neck;
the cap extending initially over the neck and including a skirt adapted to sealingly engage the inside of the container outer circular wall;
the cap then configured mainly within the neck to define a chamber that is spaced apart from the skirt and including an internal needle adapted to pierce a film extending across the bottom of the chamber to seal a component therein;
wherein the space between the chamber and the skirt is large enough to enable for effective sterilisation thereof of the cap.
In preference the moulded cap further includes a pealable lid to enable access to the top of the chamber.
In preference the chamber is made of a flexible material to allow for it to be pressed to force the needle through the film so as to pierce it allowing the component to fall into the container.
In preference the moulded cap includes a tamper proof ring below the cap to ensure that the package is not tampered with.
Preferred features, embodiments and variations of the invention may be discerned from the following Detailed Description which provides sufficient information for those skilled in the art to perform the invention. The Detailed Description is not to be regarded as limiting the scope of the preceding Summary of the Invention in any way. The Detailed Description will make reference to a number of drawings as follows.
extend beyond the bottle neck but still allowing for effective sterilisation and where the blister is moulded as part of the cap;
The following detailed description of the invention refers to the accompanying drawings. Wherever possible, the same reference numbers will be used throughout the drawings and the following description to refer to the same and like parts. Dimensions of certain parts shown in the drawings may have been modified and/or exaggerated for the purposes of clarity or illustration.
In relation to the Figures,
Referring to the Figures generally there is a cap 10 adapted to be attached to a bottle neck 12. A dust cap 14 protects a blister 16 from the elements. A film 18 extends across the bottom of the blister, or across the bottle neck to seal the contents of the blister. A circumferential skirt 20 extends inside the cap to engage the inner surface of the bottle neck to provide for a seal.
The blister 16 includes an integral pin 24 that can be pressed downwards to penetrate film 18 to allow for any contents or component 32 within the blister 16 to be dispensed into the bottle.
Temper ring 22 is well known that ensures that the cap is not tempered with and is removed before consumption.
The cap includes a horizontal flange 26 that, as shown in the various embodiments either supports the blister or is used not only to support the blister but also the film that seals the blister. In some embodiments a burst disc 28 is used and whose main purpose is to protect the film 18 against any external pressure that it may be under if the fluid within the bottle is for example carbonated.
The gap between the cap and its skirt is wide enough to enable effective sterilisations using well known methods such as hydrogen peroxide at 50 degrees Celsius. Typical dimensions are illustrated in
In some instances instead of a dust cap there may be provide a peel lid 30.
The following description more specifically refers to the drawings in the Figures that are slightly different embodiments but relating to the use of effectively the same components but in different configurations.
Turning now to
In
In
In
It is to be understood that whilst the above embodiments illustrate the foil of the cap as extending beyond the bottom opening of the spout it is not intended to limit the extent of the foil to any size. All that is required is for the foil of the cap to seal it and different design solutions will achieve this.
Also whilst we refer to foil it is also to be understood that it may be made of any other suitable material that can seal and also be perforated such as epoxy coated foil, plastics as examples only.
The reader will now appreciate that in a manufacturing line a pre-filled cap may be used to be attached to liquid food containers that are not sealed. This gives the manufacturer options into what type of component may be attached to the container greatly increasing consumer choice and alleviating the need to post-manufacture try and to fill the cap with a desirable component. This is able to be achieved given that the cap itself is sterilised and of a configuration that allows for effective sterilisation.
Thus in its simplest form the invention teaches a dispensing cap including a top, spout and base that attaches to the container that stores liquid food and that contains a component to be mixed with the liquid food at the time of consumption. In some instances the cap can also be used to seal the container after it has been activated enabling the liquid food to be consumed over several days.
Other standard features shown in the drawings will not be discussed such as bottle external threads and cap internal threads that enables the cap to be screwed onto the bottle. Such engineering elements would be well understood by the person skilled in the art.
The features of the present invention in most instances are that the cap allows for:
(a) a typical dose volume of some 3 ml of the component
(b) An integral blister and cap being generally of a one piece design
(c) designed for effective sterilisation typically using hydrogen peroxide minimal internal cap detail
(d) reduced crevices for allow for bath cleaning
(f) internal moisture resistant seal
(g) external peel able seal (that can be accommodated for written instructions)
(h) the blister can store powder or liquid
LIST OF COMPONENTS
Further advantages and improvements may very well be made to the present invention without deviating from its scope. Although the invention has been shown and described in what is conceived to be the most practical and preferred embodiment, it is recognized that departures may be made therefrom within the scope and spirit of the invention, which is not to be limited to the details disclosed herein but is to be accorded the full scope of the claims so as to embrace any and all equivalent devices and apparatus. Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of the common general knowledge in this field.
The reader should now appreciate the invention. The feature of all the sterilisation processes summarised (i.e. UV or pulsed light, electron beam, steam and chemicals), is they all need access to shine, reach or diffuse across the entire surface of the closure being exposed to the liquid in the packaging. It should be noticed that the cap anatomy as presently claimed should allow for this all to work. Of course, the light and electron beams heads can move through many angles to achieve this provided there is enough gap between the bottle and the inner blister structure but this is a much more complicated structure.
In the present specification and claims (if any), the word “comprising” and its derivatives including “comprises” and “comprise” include each of the stated integers but does not exclude the inclusion of one or more further integers.
Claims
1. A moulded cap adapted to be sealingly attached to a container of the type having a neck with outer threads and adapted to hold a liquid food;
- the cap including an outer circular wall with internal threads that engage the outer threads of the neck;
- the cap extending initially over the neck and including a skirt adapted to sealingly engage the inside of the container outer circular wall;
- the cap then configured mainly within the neck to define a chamber that is spaced apart from the skirt and including an internal needle adapted to pierce a film extending across the bottom of the chamber to seal a component therein;
- wherein the space between the chamber and the skirt is large enough to enable for effective sterilisation thereof of the cap.
2. The moulded cap as in claim 1 further including a pealable lid to enable access to the top of the chamber.
3. The moulded cap as in claim 1 wherein the chamber is made of a flexible material to allow for it to be pressed to force the needle through the film so as to pierce it allowing the component to fall into the container.
4. The moulded cap as in claim 1 including a tamper proof ring below the cap to ensure that the cap can only be removed after the removal of the tamper proof ring.
Type: Application
Filed: Aug 10, 2018
Publication Date: Aug 6, 2020
Inventor: Ambrosios KAMBOURIS (Koorlong)
Application Number: 16/637,309
