Bag-In-Box
The so-called bag-in - box packaging (BIB, Eng. , Dt literally " bag -in- box ", also called " Baginbox ", " baginabox ", " bag-in- tube" ) consists of an inner bag of a film composite material ( of eg aluminum / HDPE or polyethylene ( PE) ) in connection with ethyl vinyl alcohol ( EVOH), the mechanically by a re-packaging ( cardboard box ) made of corrugated cardboard or wood or tube (german tube ) made of cardboard is supported and protected. It was invented in 1955 as a liquid container by William R. Scholle. The board provides a large surface space for an application of the product and product information.
Technology
The technique of double packaging is known as liquid container made of goat skin ( wineskin ) since ancient times; the outer coat can keep by the condensation cooling effect with appropriate wetting the internal liquid cooling.
In modern production, the inner bag is filled by the manufacturer with the silent ( non-pressurized) liquid, sealed with the tap and then comes in the carton. The problem is compliance with the Füllhygiene and the high peak load (flow rate ) during the filling process. Therefore, the product is usually stored in a sterile ( aseptic ) buffer tank.
The consumer opens a pre-punched windows in the outer carton and can either remove the beverage from a simple tap or connect the bag with a dispenser for further distribution. With appropriate handling arrives at the removal of the outside air into the bag, so that oxidation processes or microbial contamination can be avoided.
In contrast to the bottling consumers can store in this way wines or juices after opening up to six weeks (without cooling). Also edible oils are available in Bag-in- boxes.
The bag-in - box system has the advantage that no air with the auszuschenkenden liquid comes in contact, and the bag-in - box packaging is a single package that can be disposed of space-saving bag and carton separately. During transport, it is similarly efficient as the beverage carton, ie a high volume of product can be handled with a small transport volume. Broken glass and Korkton can not arise naturally only. The breakeven point for the bag-in- box packaging is about a consumption of 60 liters per week in restaurants. Disadvantage is the low acceptance among end users, among other things because usually inferior mass-produced products are suspected behind it.
Very good are those wine packaging for parties and barbecues. The wines in the hose are not always inferior, contrary to popular opinion. More and more can be found on the German market also ordinary consumption wines. In France, table wine bottlings are in such cartons with inner bags up to 20 liters ( called Cubitainer ) used since the late 1970s. Many French wine so buy in larger quantities at the winery, and then fill itself from its own cellar.
Common volumes are 3 -, 5 - and 10 -liter bag. For industrial packaging of liquids, including tomato paste or olive oil, there are also bags with up to 1,400 liters.
In a study by the University of California, the taste changes by Californian Chardonnay were studied during storage in different packaging in long-term tests. Wine, which was bottled in Bag- in-box and was stored at 40 ° C, showed an increased amount of vinegar flavors than wine which was bottled at the same temperature in bottles.
Dissemination
In English-speaking countries (New Zealand, Australia, USA ), the bag-in- box packaging is widely used for wines; a large part of the local production quantities is marketed in this form. Within Europe, Scandinavia and the UK are the largest markets for bag- in-box wines, fruit juices ( hot filling ) and dairy products.
Since April 2007, is also a bag-in - box concept for beer on the market. Here, the beer before bottling the carbonic acid is extracted and fed back only during the Ausschenkens means of a "Beer Carbonator ".