The art & science of hot-fill

Products such as juices, sport drinks and sauces are often filled at temperatures of up to 85°C to ensure they are properly sterilized. This – along with the use of barriers – ensures a longer shelf-life. These higher temperatures also make products more liquid and so easier to fill.

Balance + control

The hot-fill process, however, can have a negative impact on vitamin and nutrient levels or even affect the contents’ flavour. But this can be controlled by balancing the temperature and the duration of heat exposure.

To prevent damage to the bottle, the closure and equipment to blow the bottles needs to be hot-fill adapted. Dedicated resins and higher weights as well as special preforms and bottle designs are also important.

The picture shows various designs with panels (indicated in blue) and ribbed rings (indicated in green) to reinforce the hot-fill bottles.