Light gauge metal containers. Three-piece necked-in tinplate aerosol cans. Dimensions of the top end

Abstract A system has been developed whereby process data downloaded from PLC’s is entered into an information chain which incorporates an analysis module which provides tailored reports to a wide readership. The various positions associated with running the factory were analyzed for the types of decisions associated with the job responsibility plus the information necessary to support the decision making. A case study is presented for analyzing aspects of the manufacture of three piece steel aerosol cans. A hardware and software solution was designed, linking a machine cell through the PLC to a operator/process interface.

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Inhibition of Streptococcus lactis and Salmonella typhimurium by Mixtures of Some Volatile and Non-Volatile Compounds Associated with Milk1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-38.3.138 ◽

1975 ◽

Vol 38 (3) ◽

pp. 138-141 ◽

Cited By ~ 1

Author(s):

D. C. KULSHRESTHA ◽

E. H. MARTH

Keyword(s):

Fatty Acids ◽

Salmonella Typhimurium ◽

Volatile Compounds ◽

Marked Reduction ◽

Decanoic Acid ◽

Nutrient Broth ◽

Streptococcus Lactis ◽

Aldehydes And Ketones ◽

Aerosol Cans

APT broth inoculated with Streptococcus lactis or nutrient broth inoculated with Salmonella typhimurium was dispensed into epoxy-lined aerosol cans. Mixtures consisting of blends of fatty acids (10, 100, and 1000 ppm) containing formic, butyric, hexanoic, octanoic, and decanoic acid; amines (5 ppm) containing propyl- and hexylamine; and aldehydes and ketones (10 ppm) containing formaldehyde, acetaldehyde, acetone, 2-butanone, diacetyl, and pentanone were added to cans and they were sealed. Various combinations of fatty acids, amines, and aldehydes and ketones also were tested separately. Bacteria were enumerated at intervals during incubation at 30 or 37 C. Mixtures of fatty acids at a concentration of 1000 ppm were most detrimental to both organisms. A marked reduction in growth of S. lactis also occurred when 100 and 10 ppm of mixed fatty acids were tested. Growth of S. typhimurium was generally unaffected by 10 ppm of mixed fatty acids. Mixtures of amines and of aldehydes and ketones were more inhibitory to S. typhimurium than to S. lactis. Mixtures of all compounds (fatty acids, amines, aldehydes, and ketones) were significantly inhibitory to both organisms.

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MICROBIOLOGY OF IMITATION AND FILLED DAIRY PRODUCTS AND THEIR COMPONENTS1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-32.11.446 ◽

1969 ◽

Vol 32 (11) ◽

pp. 446-447 ◽

Cited By ~ 1

Author(s):

Cynthia A. Smutz ◽

V. D. Foltz ◽

Ross Mickelsen

Keyword(s):

Dairy Products ◽

Commercial Products ◽

Milk Products ◽

Coliform Count ◽

Retail Outlets ◽

Plate Counts ◽

Aerosol Cans ◽

Oil Components

Eighty-four imitation and filled milk products and 31 components used to fabricate such products were examined for total plate counts, coliform count, and the incidence of staphylococci and salmonellae. All purchased commercial products were free of staphylococci and salmonellae, but 4 of 84 (4.7%) contained coliforms. Products purchased in retail outlets as a powder had high total plate counts (average 107) more often than products purchased frozen, refrigerated or in aerosol cans (average 78). Fat or oil components had total plate counts of <10 per gram, whereas plate counts of powdered components ranged from <10 to 14,500 per gram. No components examined contained salmonellae, staphylococci, or coliforms.

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INHIBITION OF BACTERIA BY SOME VOLATILE AND NON-VOLATILE COMPOUNDS ASSOCIATED WITH MILK

Journal of Milk and Food Technology ◽

10.4315/0022-2747-37.11.539 ◽

1974 ◽

Vol 37 (11) ◽

pp. 539-544 ◽

Cited By ~ 10

Author(s):

D. C. Kulshrestha ◽

E. H. Marth

Keyword(s):

Fatty Acids ◽

Formic Acid ◽

Salmonella Typhimurium ◽

Volatile Compounds ◽

Sulfur Compounds ◽

Nutrient Broth ◽

Low Concentrations ◽

Aerosol Cans ◽

Chain Fatty Acids

Nutrient broth inoculated with Salmonella typhimurium was dispensed into epoxy-lined aerosol cans. Twenty-five volatile compounds were then individually added to the cans to yield or non-volatile compounds were then individually added to the cans to yield final concentrations of 1, 10, 100, and 1000 ppm of each compound. Compounds tested included fatty acids (formic, acetic, butyric, hexanoic, octanoic and decanoic), aldehydes (formaldehyde, acetaldehyde, propionaldehyde, and glyoxal), ketones (acetone, 2-butanone, and diacetyl), amines (propyl and hexylamine), alcohols (furfurol and methanol), sulfur compounds (methylsulfide, methylsulfone, methanethiol, and ethanethiol), acetonitrile, chloroform, ether, and ethylenedichloride. Bacteria were enumerated at intervals during incubation at 37 C. Shorter chain fatty acids generally inhibited S. typhimurium more than did longer chain acids. At 10 ppm formic acid was most effective of those tested and at 1 ppm fatty acids were generally not inhibitory. Formaldehyde and glyoxal were more inhibitory than acetaldehyde and propionaldehyde. Diacetyl was most effective of the three ketones tested. Low concentrations of acetone or 2-butaoone sometimes enhanced growth of S. typhimurium. Acetonitrile at all concentrations tested significantly inhibited S. typhimurium during the terminal stages of incubation. Ether (10 ppm), chloroform (10 ppm), ethylenedichloride (100 ppm), and methylsulfone (100 ppm) generally caused significant reduction in growth of S. typhimurium. Ethanethiol was more detrimental to growth of S. typhimurium than were methylsulfide or methanethiol; amines were more inhibitory than alcohols.

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