Some Notes on the Variation with Temperature Range of the Resistance of Glass Containers to Thermal Shock

JSGT 1939 V23 T017-T025

Some of the methods employed in processing containers for potted meat, fish paste, etc., were noted, and a routine test for the thermal endurance of such containers was described. During the application of a modification of the standard test it was observed that, for the same "downwards" thermal shock, the higher the temperature zone of the test the greater the breakages. For the same "downwards" thermal shock in the same temperature range breakage was found to decrease with retardation of transfer time from 4 to 9 seconds. The thermal endurance of a container could be largely improved by equalising the wall thicknesses. A standard "downwards shock" test of 95° to 40°, with a transfer time of 4 seconds was suggested for determining the thermal endurance of meat and fish paste contain

E. D. J. Robertson, B.Sc. (Tech.), F.S.G.T.