Effect of pinch-off welding on quality of food packaging bottle

Authors: Carneiro, O. S.; Oliveira, M. J.; Martins, R. L.

Source: Plastics, Rubber and Composites, Volume 36, Number 4, May 2007 , pp. 173-178(6)

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Abstract:

The objective of this study was to investigate the influence of processing parameters on the quality of the pinch-off welding of an ethylene-vinyl alcohol/polypropylene (EVOH/PP) six-layer bottle for tomato ketchup, evaluated in terms of its structure and properties imparted to the corresponding bottles. The pinch-off welding process was studied on coextruded blow moulded bottles by varying the mould temperature, the mould closing speed and the hold time according to a L₉-Taguchi experiment design. It was observed that the mould closing speed is the more influential parameter, determining the layered structure at the pinch-off and the mechanical performance of the bottle. Better properties were obtained when the mould closing speed was set to the highest value allowed by the blow moulding equipment.

Keywords: FOOD PACKAGING; PINCH-OFF WELDING; COEXTRUSION BLOW MOULDING; MECHANICAL PERFORMANCE; MORPHOLOGY

Document Type: Research Article

DOI: http://dx.doi.org/10.1179/174328907X191387

Publication date: 2007-05-01

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