Program Book - Master Brewers Association of the Americas

candidate and research associate at the Chair of Food Packaging
Technology, Technische Universität München. His fields of activity
at the university include computer-aided production data acquisition
and automatic fault diagnosis in bottling plants. His graduation
with a Dr. Ing. degree is planned for summer 2008. In April 2008 he
began employment with Rockwell Automation as a global industrial
technical consultant.
P-174
3-Step cold sanitation of fillers
JOSHUA MAGNUSON (1)
(1) Ecolab, Inc. St. Paul, MN
Typical 3-step hot Clean-In-Place (CIP) programs for filler sanitation
require large amounts of energy to heat the water to 185°F and
several hours to complete. Research conducted on fillers indicate
that a significant portion of both the energy and time typically used
with CIP fillers can be reduced by replacing the 185°F water rinse
step with a cold oxidizing rinse. This reduction in time and energy
allows for quicker changeover times between products and therefore
increased operational efficiency while continuing to maintain the
highest level of food safety and brand protection.
Josh Magnuson is the brewery and beverage R&D program leader
for Ecolab Inc. His team is responsible for the development of new
cleaning, sanitizing, and lubrication products for the brewery and
beverage markets. Josh has been an Ecolab associate for 7 years,
starting as a microbiologist in Ecolab’s corporate microbiology group
and then transitioning into a role as a project leader in the Food &
Beverage Division responsible for development of new sanitizers and
sterilants for the dairy industry. Josh has a B.S. degree in biology
from the University of Wisconsin, Stevens Point, and a MBA from
the University of St. Thomas, St. Paul, MN. Josh is a member of
the International Society of Beverage Technologists (ISBT) and the
MBAA.
P-175
Practical applications for dry conveyor lubrication
JUSTIN MERRITT (1)
(1) Ecolab, Inc. St. Paul, MN
Dry conveyor lubrication is an area of recent innovation for the
packaging hall. Conveyor lubrication without dilution water can
lead to significant water savings and operational improvements. This
paper is a follow up from our dry lube introduction given at the 2007
MBAA Annual Convention and will review practical applications
for conveyor lubrication with regard to water consumption and use,
operational improvements, safety and aesthetics.
Justin Merritt is the brewery and beverage marketing manager
for Ecolab Inc. He is responsible for the commercialization of new
cleaning, sanitizing, and lubrication programs for the brewery and
beverage markets. Justin has been a member of Ecolab’s beverage and
brewery team for 2 years. Justin has a B.A. degree in chemistry from
Hamline University, a M.S. degree in chemistry from the University
of Wisconsin, and a MBA from the University of Minnesota.
152
P-176
Approach to easy opening for aluminum can ends
TADASHI NISHIBE (1)
(1) Kirin Brewery Co., Ltd.
Kirin has researched easy opening of can ends. According to
previous research, it was demonstrated that the residual breaking
force (the opening force) score and the gap between the tab tail and
panel (the gap under tab) were primary factors for easy opening
of can ends. Therefore opening force reduction and quantification
of the relationship between the gap under the tab and the easiness
of can end opening were researched in this study. With regard to
opening force reduction, the appropriate can end model was given
by FEM (finite element method) analysis to reduce opening force.
FEM analysis demonstrated that the shape of the tongue hole and
the score profile around the rivet are effective in reducing opening
force without deterioration of can end performance. In addition,
FEM analysis led not only to opening force reduction but also to
quantification of the relationship between the gap under the tab
and easiness of can end opening. The digital human model, which
is based on FEM theory, was applied to quantify the relationship
between the gap under the tab and easiness of can end opening. The
digital human model proved that the width of the gap under the tab
significantly affects the easiness of can end opening because the
pulling force which fingertips can generate becomes larger when
the gap under the tab becomes slightly larger. For example, a digital
human model demonstrated that the pulling force becomes 40%
higher when the gap under the tab becomes 0.5 mm (2/100 inch)
larger. Finally, the test sample which was designed by FEM analysis
was evaluated by sensory evaluation to confirm the validity of FEM
analysis. Most subjects judged test samples as better than control
samples (ordinary can ends) in regard to easy opening. As a result,
the validity of FEM analysis was confirmed, and the appropriate can
end profile was obtained. Kirin now is investigating how to put the
appropriate can end model to practical use.
Tadashi Nishibe received a B.S. degree in agricultural chemistry
from Nagoya University, Japan. He began employment with Kirin
brewery Co., Ltd. in April 1999 as a quality assurance engineer in the
Fukuoka brewery. He has been engaged in packaging development
since April 2002 as a packaging engineer in laboratories for
packaging.