A technology is sought that indicates that a product packed into a rigid metal container has not been tampered with and/or degraded over time. The solution must incorporate a method of communicating this information to the packager, retailer, or consumer. After packaging, and depending on the product, the container may be subjected to a thermal treatment, to a maximum of 130°C for an hour for some canned foods, or a 90°C pasteurization treatment for some beverages.
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