Disinfection of containers for coffee creamer
A Japanese producer of coffee creamers had issues with their pneumatic spray nozzle used for disinfecting the containers. Correct disinfection of containers is of paramount importance in the food industry as incorrect use can lead to food poisoning or a lower product quality. Japan has one of the highest quality standards for food production in the world and companies have to live up to strict regulations on all parameters.
The problem
At a beverage manufacturing plant, containers were disinfected with hydrogen peroxide before being filled with coffee creamer. However, the pneumatic spray nozzle made by another company produced coarse spray particles, and the liquid did not evaporate completely. This resulted in white spots and subsequently defective products. Although they tried to increase the air pressure to atomize the liquid, they were unable to increase the liquid pressure any further because the nozzle was designed to spray a small amount. If they tried to force the air pressure to exceed 0.2 MPa, the liquid pressure could not keep up, causing the spray to become unstable and hunting to occur.
The solution
Ikeuchi Japan investigated the situation and selected a pneumatic spray nozzle with a very small droplet size for the application – the SCBIM. Ikeuchi Japan brought a sample to test it on the coffee creamer line. As predicted, the SCBIM managed to do the job and could achieve a stable spray of 4 cc/min.
The SCBIM is ultra-compact and is onlt 42 mm long including the control adaptor. Above it can be seen next to a battery for scale.
The result
With the new pneumatic spray nozzle installation, the coffee creamer producer could safely disinfect their containers without leaving white spots. This led to a great increase in productivity and a reduction in waste and scrap products.
The SCBIM in action
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