Evaluation of heat seal quality of aseptic food containers by ultrasonic and optical microscopic imaging
Yükleniyor...
Dosyalar
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer-Verlag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Non-destructive testing by the ultrasonic imaging method was evaluated to determine the heat seal quality of aseptically produced semi rigid cups, sealed at temperatures ranging from 150 to 200 degreesC. Non-contact ultrasonic testing in pulse/echo mode using high frequency sound waves generated by a 20 MHz ultrasonic transducer was used to evaluate heat-seal quality. In order to relate ultrasonic response with the actual seal condition, various seal regions of a semi rigid container were sectioned for optical microscopic imaging and seal characterization. Results showed that ultrasonic signals could reflect the effects of the sealing process on the seal integrity. Change in the ultrasonic signals indicated an insufficient or non-uniform heat seal at sealing temperatures of 150-170 degreesC, resulting in weak seals or discontinuities. Short seal width was observed at all sealing temperatures, indicating unparallel alignment of the sealing tool. Optical imaging correlated well with ultrasonic imaging. However, uniformity of heat seal did not correlate well with the magnitude of the ultrasonic signal, possibly due to non-uniform surfaces of heat seals. These results suggest that this non-destructive ultrasonic inspection system detects the quality of heat seals, which can eliminate potential failures and improve process control.
Açıklama
Anahtar Kelimeler
ultrasonic testing, non-destructive evaluation, seal inspection, package integrity, heat seal quality
Kaynak
European Food Research and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
217
Sayı
4
