 |
A bag-in-box or BiB is a container for the storage and transportation of liquids. [1] It consists of a strong bladder (or plastic bag), usually made of several layers of metallised film or other plastics, seated inside a corrugated fiberboard box. [1]
The bag is supplied to the company which will fill it as an empty pre-made bag. The company filling the bag with its product generally removes the tap, fills the bag (with wine, juice or other liquid) and replaces the tap and then the bag is placed in the box.
The bags are available as singles for semi-automatic machines or as web bags, where the bags have perforations between each one. These are used on automated filling systems where the bag is separated on line either before the bag is automatically filled or after. Depending on the end use, there are a number of options that can be used on the bag instead of the tap. The bags can be filled from chilled product temperatures up to 85 °C (185 °F).
BiB packaging can be made using form seal fill (FSF) technology, where the bags are manufactured on-line from reels of film, then the FlexTap is inserted then filled on an integral rotary head filler. The BiB is currently used to package wine, soda fountain syrup products, milk, liquid chemicals, and water.
The first commercial BiB system was invented by American chemist William R. Scholle in 1955 for the safe transportation and dispensing of battery acid. [1] Scholle's invention inspired a "packaging revolution." [1] In 1991, Scholle was inducted into the packaging hall of fame for his invention. [2]
BiB has many common commercial applications. Among the most common ones are to supply syrup to soft drink fountains and to dispense bulk supplied condiments such as ketchup or mustard in the foodservice industry (especially in fast food outlets). [1] BiB technology is still used for its original application of dispensing sulfuric acid for filling lead-acid batteries in garages and dealerships. As explained further below, BiBs have also been implemented for consumer applications like boxed wine. [1]
For commercial syrup applications, the customer opens one end of the box (sometimes via a pre-scored opening) and connects a compatible connector to a built-in port on the bag to pump out its contents. The port itself contains a one-way valve which opens only under pressure from the attached connector and which prevents contamination of the syrup in the bag. For consumer applications like boxed wine, there is a tap already present on the bag which protrudes through a pre-cut hole on the box, so all the consumer has to do is locate the tap on the outside of the box.
Producers like BiB packaging because it is inexpensive. BiB also offers environmental benefits by allowing contents of 1.5–1000 liters, so that less packaging or labeling is required. The material it is made from is lighter than the other plastic alternatives, providing it with a better carbon footprint.
One disadvantage of the plastic bags used in BiB technology is that plastic is allegedly less effective than more expensive packaging materials such as stainless steel in preserving the flavor of freshly-made soft drink syrup. McDonald's procures syrup for its soda fountains from The Coca-Cola Company in stainless steel tanks rather than BiBs for this reason. [3]
The 'wine cask' was invented by Thomas Angove (1918–2010) [1] [4] of Angove's, a winemaker from Renmark, South Australia, and patented by the company on April 20, 1965. Polyethylene bladders of 1 gallon (4.5 litres) were put into corrugated boxes for sale to consumers. An original design required that the consumer cut the corner off the bladder inside the box, pour out the desired quantity of wine and then reseal it with a special peg. [5]
In 1967, Charles Malpas and Penfolds Wines patented a plastic, air-tight tap welded into an aluminised film bladder, making storage much more convenient for consumers. [1] All modern wine casks now utilise some sort of plastic tap, which is exposed by tearing away a perforated panel on the box.
The main advantage of BiB packaging is that it prevents oxidation of the wine during dispensing. Rather than working as a conventional tap, the bladder uses gravity pressure to squeeze the liquid out of the bladder, whereas a conventional barrel tap works by allowing incoming air to displace the contents. After opening wine in a bottle, it is oxidized by air in the bottle which has displaced the wine poured; wine in a bag is not touched by air and thus not subject to oxidation until it is dispensed. Cask wine is not subject to cork taint or spoilage due to slow consumption after opening. [6] [7]
Although a promising technology, there have been production and design problems. The impermeable bladders tend to delaminate around the tap and where the two halves are joined. If tap components are deposited in the bladder during assembly, all the bladders must be destroyed to find the components as the bladders are opaque. It has also been difficult to manufacture taps that do not leak air into the bladder since tap parts usually do not join neatly, although there have been significant improvements. Most red wines require breathing before consumption which is not possible with casks, so the wine has air circulated through it before bottling (usually by running through a centrifuge), which reduces shelf life considerably. Most casks will have a best-before date stamped. As a result, it is not intended for cellaring and should be consumed within the prescribed period.
BiB is also used extensively in the packaging of processed fruit and dairy products in aseptic processes. Using aseptic packaging equipment, products can be packed in aseptic packaging. Pasteurized or UHT treated products packed into this format can be "shelf-stable", requiring no refrigeration. Some products can have a shelf life of up to 2 years, depending on the type of bag that is used.
The key to this unique system is that the product being filled is not exposed to the external environment at any stage during the process and as such, there is no possibility of a bacterial load being added to the product during the filling process. To ensure there is no contamination from the packaging, the bag is irradiated after the bag manufacturing process.
These packs are typically from 10 to 1200 liters and offer the advantage of cheap, disposable and transport efficient packaging.
Boxed wine is a wine sold in "bag-in-box" packaging. Traditionally, this consists of a cardboard box containing a wine filled plastic reservoir. The flow of the wine from the box is controlled by a valve.
Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of designing, evaluating, and producing packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. In many countries it is fully integrated into government, business, institutional, industrial, and for personal use.
A carton is a box or container usually made of liquid packaging board, paperboard and sometimes of corrugated fiberboard. Many types of cartons are used in packaging. Sometimes a carton is also called a box.
Bottling lines are production lines that fill a product, generally a beverage, into bottles on a large scale. Many prepared foods are also bottled, such as sauces, syrups, marinades, oils and vinegars.
A keg is a small cask.
A plastic bag, poly bag, or pouch is a type of container made of thin, flexible, plastic film, nonwoven fabric, or plastic textile. Plastic bags are used for containing and transporting goods such as foods, produce, powders, ice, magazines, chemicals, and waste. It is a common form of packaging.
A spile is a wooden or metal peg used to control the flow of air into, and carbon dioxide out of, a cask of ale or wine. Spiles can also be used to broach liquids from a tree.
A paper bag is a bag made of paper, usually kraft paper. Paper bags can be made either with virgin or recycled fibres to meet customers' demands. Paper bags are commonly used as shopping carrier bags and for packaging of some consumer goods. They carry a wide range of products from groceries, glass bottles, clothing, books, toiletries, electronics and various other goods and can also function as means of transport in day-to-day activities.
Blow-Fill-Seal, also spelled as Blow/Fill/Seal, in this article abbreviated as BFS, is an automated manufacturing process by which plastic containers, such as bottles or ampoules are, in a continuous operation, blow-formed, filled, and sealed. It takes place in a sterile, enclosed area inside a machine, without human intervention, and thus can be used to aseptically manufacture sterile pharmaceutical or non-pharamceutical liquid/semiliquid unit-dosage forms. BFS is an advanced aseptic processing technology that is typically used for filling and packaging of certain sterile liquid formulations like liquid ophthalmics, inhalational anesthetics, or lavaging agents, but can also be used for injectables, parenteral medicines, and several other liquid or semiliquid medications, with fill volumes ranging from 0.1...1000 cm³. Compared against traditional glass ampoules, BFS ampoules are inexpensive, lightweight, and shatterproof.
Intermediate bulk containers are industrial-grade containers engineered for the mass handling, transport, and storage of liquids, semi-solids, pastes, or solids. The two main categories of IBC tanks are flexible IBCs and rigid IBCs. Many IBCs are reused or repurposed.
Plastic milk containers are plastic containers for storing, shipping and dispensing milk. Plastic bottles, sometimes called jugs, have largely replaced glass bottles for home consumption. Glass milk bottles have traditionally been reusable while light-weight plastic bottles are designed for single trips and plastic recycling.
Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. The main goal of food packaging is to provide a practical means of protecting and delivering food goods at a reasonable cost while meeting the needs and expectations of both consumers and industries. Additionally, current trends like sustainability, environmental impact reduction, and shelf-life extension have gradually become among the most important aspects in designing a packaging system.
Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods, tomato products, fruit and vegetables, soups, and rice desserts.
A vertical form fill sealing machine is a type of automated assembly-line product packaging system, commonly used in the packaging industry for food and many other products. Walter Zwoyer, the inventor of the technology, patented his idea for the VFFS machine in 1936 while working with the Henry Heide Candy Company. The machine constructs plastic bags and stand-up pouches out of a flat roll of film, fills them with product, and seals them. Both solids and liquids can be bagged.
Thomas William Carlyon Angove AM was an Australian winemaker who is credited with the invention of the wine cask.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods. Retort pouches are used in field rations, space food, fish products, camping food, instant noodles, and brands such as Capri-Sun and Tasty Bite.
Packaging machinery is used throughout all packaging operations, involving primary packages to distribution packs. This includes many packaging processes: fabrication, cleaning, filling, sealing, combining, labeling, overwrapping, palletizing.
Package handles, or carriers, are used to help people use packaging. They are designed to simplify and to improve the ergonomics of lifting and carrying packages. Handles on consumer packages add convenience and help facilitate use and pouring. The effect of handles on package material costs and the packaging line efficiencies are also critical. A handle can be defined as “an accessory attached to a container or part for the purpose of holding or carrying.” Sometimes a handle can be used to hang a package for dispensing or use.
Packaging waste, the part of the waste that consists of packaging and packaging material, is a major part of the total global waste, and the major part of the packaging waste consists of single-use plastic food packaging, a hallmark of throwaway culture. Notable examples for which the need for regulation was recognized early, are "containers of liquids for human consumption", i.e. plastic bottles and the like. In Europe, the Germans top the list of packaging waste producers with more than 220 kilos of packaging per capita.
Overpackaging is the use of excess packaging. The Institute of Packaging Professionals defines overpackaging as “a condition where the methods and materials used to package an item exceed the requirements for adequate containment, protection, transport, and sale”
