Glass Containers

Glass Types and General Properties

Advantages as a packaging material:
l  inert to most chemicals
l  perfect foods container
l  impermeability
l  clarity
l  perceived image
l  rigidity
l  stable at high temperatures

Disadvantages :
breakability; high weight; high energy costs .
Bottle Manufacture
Bottle manufacture processes are:

1. Gob

2. Blowing the Bottle or Jar

3. Annealing

4. Surface Coatings

5. Inspection and Packing

Bottle Manufacture
1. Gob
l  Molten glass flows
depending on the
bottle size.

l  Mechanical shears

snip off "gobs" of
molten glass. Each
makes one container.

l  Falling gob is caught

by spout and directed
to blank molds
Bottle Manufacture
1. Gob
l  Higher production
using double or triple
gobs on one machine.
two or three blank
molds and similar blow
molds.

l  Mass-production is
made up of several
individual sections,
each is an independent
unit holding a set of
bottle-making molds.
Bottle Manufacture
2. Blowing the Bottle or Jar
l  Two molds are needed:
1.  blank mold forms the neck and
2.  initial shape blow mold produce the final shape

l  Two different process used in bottle manufacturing:

1.  “blow-and-blow”;
2.  "press-and-blow”
Bottle Manufacture
2. Blowing the Bottle or Jar
A blank mold comes in a number of sections:
l  finish section
l  cavity section (made in two halves to allow parison
removal)
l  a guide or funnel for inserting the gob
l  a seal for the gob opening once the gob is settled in the
mold
l  blowing tubes through the gob and neck openings
Bottle Manufacture
2.1 Blow-and-blow process
l  used for narrow-necked bottles
l  differ according to the parison producing.
Bottle Manufacture
2.1 Blow-and-blow process
l  Gob dropped into the blank mold through a funnel-
shaped guide (985°C)

l  parison bottomer replaced guide; air blown into settle

mold to force the finish section. At this point the bottle
finish is complete

l  Solid bottom plate replaced

parison bottomer; air is
forced to expand the glass
upward and form the
parison
Bottle Manufacture
2.2 Blow-and-blow process
l  Parison removed from the blank mold, rotated to a right-
side-up orientation for placement into the blow mold

l  Air forces the glass to conform to the shape of the blow
mold. The bottle is cooled to stand without becoming
distorted and is then placed on conveyors to the
annealing oven
Bottle Manufacture
2.2 Press-and-blow process
for wide-mouthed jars
l  Gob delivery and settle-
blow steps are similar to
blow-and-blow forming

l  Parison is pressed into

shape with a metal plunger
rather than blown into
shape
Bottle Manufacture
2.2 Press-and-blow process
for wide-mouthed jars
l  The final blowing step is
identical to the blow-and-
blow process

l  Used for smaller necked

containers.

l  Better control of glass

distribution
Bottle Manufacture
2. Blowing the Bottle or Jar
l  Typical production rates range from 60 to 300 bottles per
minute, depending on the number of sections in a
machine, the number of gobs being extruded, and the
size of the container.

l  The blown bottle is removed from the blow mold with
takeout tongs and placed on a deadplate to air cool for a
few moments before transfer to a conveyor that
transports it to the annealing oven
Bottle Manufacture
3. Annealing
Purpose:
l  to reduce internal stresses; in annealing oven

Reasons:
l  Walls are comparatively thick and cooling will not be
even.
l  The inner and outer skins of a glass become rigid
l  The still-contracting inner portion build up internal
stresses
l  Uneven cooling develop substantial stresses in the glass.
Bottle Manufacture
3. Annealing
Steps:
l  glassware is carried on a moving belt
l  temperature is raised to about 565°C
l  gradually cooled to room temperature with all internal
stresses reduced to safe levels.(about an hour)

Improperly annealed bottles are fragile and high breakage

Hot-filling also produce unacceptable breakage levels.

Bottle Manufacture
4. Surface Coatings
Purpose:
l  to reduce the coefficient of friction

Reasons:
l  The inner and outer surfaces have different characteristics
l  The outer surface comes in contact with the mold and
takes
l  the grain of the mold surface
l  Both surfaces are pristine: monolithic, sterile, and
chemically inert
l  Pristine glass has a comparatively high coefficient of
friction
l  Surface scratching has lower breakage resistance
Bottle Manufacture
4. Surface Coatings
Methods:
l  Hot-end coating applied at the entrance to the annealing
lehr to strength the glass surface

l  Cold-end coatings depending on the filling process and

end use. Typical cold-end coatings: waxes, silicones,
polyethylenes

The label adhesive as one cold-end coating.

Bottle Manufacture
5. Inspection and Packing
Use mechanical and electronic means.
1.  Squeeze testers subject the container walls to a
compressive force (between two rollers)
2.  Plug gauges check height, perpendicularity, inside and
outside finish diameters.
3.  Optical devices inspect for stones, blisters, checks, bird
swings, and other blemishes and irregularities by
rotating the container past a bank of photocells.

Faulty containers crushing into cullet, transported in

reusable corrugated shippers and feed into the filling
machine.
Bottle Design Features
1. Bottle Parts and Shapes

l  Smooth round shapes-easily

formed
l  Suitable on filling lines
l  Labeled at relatively high
speeds
l  Accurately positioned in spot-
labeler
l  Greater strength-to-weight
ratios
l  Better material utilization
Bottle Design Features
1. Bottle Parts and Shapes

inherent problems
Bottle Design Features
2. Finish and Closures
l  Finishes are broadly classified according to diameter,
sealing method, and special features

3. Neck and Shoulder Areas

l  impact on filling, air displacement, and dispensing

4. Sides
l  most generalized areas of the bottle
l  rounded shapes are preferable for wraparound labeling
l  Labeling of non-round shapes is slower than for round
shapes
Bottle Design Features
5. Heel and Base
l  Diameter as large as possible as a good design
l  Center of the base ensure a flat, stable bottom
l  Heel and base must be heavier and contoured when
emptying the contents

6. Stability and Machinability

Bottles should be designed to be all-around trouble free to
manufacture, fill, close, and ship
l  the center of gravity; the base surface area
l  problem in manufacturing; tall and narrow bottles
l  handling and labeling in packaging line; high center
Bottle Design Features
7. Vials and ampoules
l  mainly for pharmaceuticals
l  sealed glass containers, easy fracture
l  a rubber septum with an aluminum neck ring, needle
cannula to withdraw serum, and can be accessed
several times

8. Carbonated Beverages
l  gas dissolved in the product
l  round in cross section
l  gently curving radii to maximize strength