Major companies continue to develop new ways of manufacturing bottles to increase automation and efficiency, reduce material per unit and streamline processes. New proprietary technologies are sometimes patented, giving the company that developed them a competitive advantage. For example, recent hot-fill technology for PET bottles enables the finished bottle to withstand filling temperatures of over 180 degrees Fahrenheit. In addition to possessing the structural integrity to withstand extreme filling conditions, hot-fill PET bottles that are filled with food or beverage products can be shipped and displayed without refrigeration. As a result, the need for added preservatives in the product is eliminated, which in turn lowers the cost of storage and transport. The reduced costs give the companies who can use the technology a competitive advantage over those who cannot.
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Error and filled with compressed air to fill the mold and form the bottle. This process provides the enhanced physical clarity and gas-containing properties commonly required for soft drink bottles. <span>Major companies continue to develop new ways of manufacturing bottles to increase automation and efficiency, reduce material per unit and streamline processes. New proprietary technologies are sometimes patented, giving the company that developed them a competitive advantage. For example, recent hot-fill technology for PET bottles enables the finished bottle to withstand filling temperatures of over 180 degrees Fahrenheit. In addition to possessing the structural integrity to withstand extreme filling conditions, hot-fill PET bottles that are filled with food or beverage products can be shipped and displayed without refrigeration. As a result, the need for added preservatives in the product is eliminated, which in turn lowers the cost of storage and transport. The reduced costs give the companies who can use the technology a competitive advantage over those who cannot. One of the main concerns with using plastic bottles is bottle creep. This is created when the dimensions of the bottle increase under pressure, disrupting the carbon dioxide equilibrium Summary
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