玻璃酒瓶内壁挂珠原因分析与潜在解决措施研究  

Analysis of Reasons of the Liquid Drops on the Inner Wall of Glass Liquor Bottles and the Potential Solutions

作　　者：王明[1] 王辅[2] 王星月 廖源[1] 杨琴 张廷红 WANG Ming;WANG Fu;WANG Xingyue;LIAO Yuan;YANG Qin;ZHANG Tinghong(Luzhou Laojiao Co.,Ltd.,Luzhou Sichuan 646000,China;School of Materials and Chemistry,Southwest University of Science and Technology,Mianyang Sichuan 621010,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]西南科技大学材料与化学学院,四川绵阳621010

出　　处：《食品与发酵科技》2023年第4期116-121,共6页Food and Fermentation Science & Technology

基　　金：国家自然科学基金(11802254);中国泸州老窖股份有限公司与西南科技大学联合开发项目(22zh0186)。

摘　　要：随着消费者对产品质量和食品安全的关注度越来越高,对白酒玻璃酒瓶的质量要求越来越严格,酒瓶内壁挂珠现象越来越受到关注。本文探究了不同挂珠程度酒瓶的成分、结构、内表面润湿角和粗糙度等,并分析了引起挂珠产生的可能原因。结果表明,增加酒瓶玻璃成分中SiO_(2)的含量,降低Na_(2)O在酒瓶玻璃表面富集,降低酒瓶内表面的接触角是解决挂珠的潜在措施。研究结果可为酒瓶生产企业提高产品质量提供理论参考。With the increasing attention to the product quality and food safety,the quality requirements for liquor glass wine bottles are becoming more and more strict,so the phenomenon of liquid drops on the inner wall of glass liquor bottles has attracted more and more attention.In this paper,the composition,structure,inner surface contact angle and roughness of bottles with different degrees of liquid drops were investigated,and the possible reasons for the phenomenon were analyzed.It shows that potential solutions to solve the phenomenon are increasing SiO_(2) content in glass composition,reducing the enrichment of Na_(2)O on the glass surface of the bottle,thereby reducing the contact angle of the inner surface of glass liquor bottles.The results provide an important reference for liquor bottle manufacturers to improve their product quality.

关 键 词：白酒玻璃酒瓶 挂珠 结构分析 表面状态 

分 类 号：TS206.4[轻工技术与工程—食品科学]