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The replaceable plastic bags with a typical volume of 500 or 1000 liters make the container easy to clean and reuse, which is needed for use with food, as strict hygiene regulations must be observed. The space-saving intermediate bulk containers are used in the pharmaceutical, cosmetics and food industries. Several designed have been developed.
Technical Committee ISO/TC 104: Freight containers, Subcommittee SC 1: General purpose containers ISO 668 – Series 1 freight containers – Classification, dimensions and ratings is an ISO international standard which nominally classifies intermodal freight shipping containers , and standardizes their sizes , measurements and weight ...
ISO 22000:2018 Food safety management systems – Requirements for any organization in the food chain; ISO/TS 22002 Prerequisite programmes on food safety ISO/TS 22002-1:2009 Part 1: Food manufacturing; ISO/TS 22002-2:2013 Part 2: Catering; ISO/TS 22002-3:2011 Part 3: Farming; ISO/TS 22002-4:2013 Part 4: Food packaging manufacturing
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]
T14 ISO tank container (for hazardous chemicals and acids like HCl and zinc chloride) T50 ISO tank container (for LPG and ammonia gas) T75 ISO tank Container ( for Cryogenic liquids ) [3] SWAP tank container (for cargo above 26,000 to 32,000 metric tons or 25,600 to 31,500 long tons or 28,700 to 35,300 short tons) Rubber-lined ISO tank ...
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A flexible intermediate bulk container (FIBC), jumbo bag, bulk bag, super sack or a big bag is an industrial container made of flexible fabric that is designed for storing and transporting dry, flowable products, such as sand, fertilizer, and granules of plastic. [1] [2] [3]
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
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