In the beer industry, in-package pasteurization is used to keep beer safe and maintain its quality. However, this process can sometimes cause beer cans to bulge, leading to product loss.

A study conducted by Thongon, Netramai, Kijchavengkul, and Yaijam in 2022 found that this was due to a combination of high fill volume and pasteurization temperature. The degree of damage also depended on the thickness of the can used.

This study is a collaboration between SCIN, Boonrawd Brewery Co., Ltd, and Singha Beverage Co., Ltd.

Read more from: https://doi.org/10.26656/fr.2017.8(2).418 

This research contributes to Sustainable Development Goal 9 (Industry, Innovation, and Infrastructure) by addressing challenges in the beer packaging process, aiming to improve efficiency and reduce product loss.

Image credit: Ian Abbott / CC BY 2.0  https://www.flickr.com/photos/ian_e_abbott/49465866058 

Beer is the most popular alcoholic drink worldwide. To extend its shelf life and prevent spoilage, beer is often pasteurized inside its container using a process called in-package pasteurization. However, this process can sometimes lead to can bulging due to the high pressure generated inside.

Building on previous research that identified parameters causing beer cans to bulge during the heating process (read more here: https://doi.org/10.26656/fr.2017.8(2).418), Thongon, Netramai, Kijchavengkul, and Yaijam (2023) developed a mathematical model. This model aims to understand how different factors— i.e. can thickness, beer fill volume, carbon dioxide content, and pasteurization temperature—affect the pressure inside the cans during pasteurization. The study validated the model, suggesting its simplified version could be applied in the beer industry to optimize the pasteurization process and reduce the occurrence of can bulging.

This study is a collaboration between SCIN, Boonrawd Brewery Co., Ltd, and Singha Beverage Co., Ltd.

Read more from: https://doi.org/10.1016/j.heliyon.2023.e21493 

This research contributes to Sustainable Development Goal 9 (Industry, Innovation, and Infrastructure) by addressing challenges in the beer packaging process, aiming to improve efficiency and reduce product loss.

Image credit: Ian Abbott / CC BY 2.0  https://www.flickr.com/photos/ian_e_abbott/49465866058 

The study conducted by Netramai, Kijchavengkul, Samsudin, and Lertsiri (2021) profiled the Dendrobium orchid, specifically the Dendrobium Sonia ‘Earsakul’ (DSE) variety, to explore its potential as a natural food colorant. This orchid is widely recognized as a popular decorative flower appreciated for its vibrant pink to purple colors.

The study revealed that the crude extract of DSE orchid mainly comprised anthocyanin pigments, which exhibit a color range from reddish-orange to magenta, purple, blue, and even green as the pH of the extract was adjusted from 2 to 11. Importantly, the extract demonstrated stability, as it could be prepared in advance and stored at 4°C for up to two weeks without significant degradation of anthocyanins.

The research was funded by The Thailand Research Fund (TRF) (Grant No. MRG5980156) and the Faculty of Science, Mahidol University.

Read more from: https://doi.org/10.26656/fr.2017.6(2).300 

This research contributes to Sustainable Development Goal 12 (Ensure sustainable consumption and production patterns) by promoting the use of natural, sustainable alternatives to synthetic food colorants. By exploring DSE orchid extract as a food colorant, the study contributes to reducing the environmental impact associated with synthetic additives and supports sustainable practices in the food industry.

Image credit: Elias Roviello / CC BY 2.0 https://www.flickr.com/photos/eliasroviello/32762457213