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首页> 外文期刊>Packaging Technology and Science >Non-destructive Packaging Seal Strength Analysis and Leak Detection Using Ultrasonic Imaging
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Non-destructive Packaging Seal Strength Analysis and Leak Detection Using Ultrasonic Imaging

机译：使用超声波成像进行无损包装密封强度分析和泄漏检测

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This study investigated the effectiveness of ultrasonic imaging for non-destructive assessment of seal strength in 335 ml polymeric trays. In the first part of this study, the experimental procedures involved filling sample trays with beef enchilada, then sealing at temperatures of 170-260℃ for 5 s at3 bar. Ultrasonic measurements were conducted using an immersion technique in pulse/echo mode. The captured signal amplitudes of the reflections from the samples were digitized and analysed to construct high-resolution C-scan ultrasonic images of the seals. The acquired data were statistically analysed for each sample and used as a basis for comparison with the seal (peel) strength, measured as the energy at break. The energy at break was obtained from destructive peel strength analysis, performed using a tensile testing frame. In the second part of this study, ultrasonic imaging was used to predict the performance of the heat sealer used to fabricate the test trays by comparing the seal quality of each of the four quadrants of the samples trays. This study also investigated the minimum channel leak size that could be detected using this ultrasound system. The results of the peel strength analyses showed that a direct correlation exists between seal strength and sealing temperature (170-227℃). Results of the ultrasonic imaging showed that the statistical scatter in the signal amplitude decreased as the sealing temperature increased. This reduction in the scatter of the signal amplitudes indicated a trend of increasing uniformity in the fusion of the two seal faces. Between 170℃ and 193℃, sharp changes in the scatter were observed; however, little change was noted for sealing temperatures greater than 193℃, indicating that 204℃ could be a minimum recommended sealing temperature. To confirm this result, a drop test analysis was performed on trays filled with beef enchilada and sealed at temperatures of 170-260℃ for 5 sat 3 bar. Results of this drop test confirmed that 204℃ was the minimum critical sealing temperature. Based on these results, ultrasonic imaging appeared to offer a promising non-destructive method for the prediction of seal quality in polymeric trays, sealing equipment monitoring and identification of channel leaks ≥20 μm in diameter, and is comparable with the more established destructive peel strength analytical method.
机译：这项研究调查了超声成像对335 ml聚合物托盘中密封强度的非破坏性评估的有效性。在本研究的第一部分中，实验程序包括将玉米饼放入牛肉盘中，然后在170-260℃的温度下于3 bar下密封5 s。使用浸没技术以脉冲/回波模式进行超声波测量。对样本反射的捕获信号幅度进行数字化和分析，以构建密封件的高分辨率C扫描超声图像。对获得的数据进行每个样品的统计分析，并用作与密封（剥离）强度进行比较的基础，该强度作为断裂能量进行测量。断裂能从破坏性剥离强度分析中获得，该分析是使用拉伸测试框架进行的。在本研究的第二部分中，通过比较样品托盘四个象限中每个象限的密封质量，使用超声成像来预测用于制造测试托盘的热封机的性能。这项研究还调查了使用此超声系统可以检测到的最小通道泄漏量。剥离强度分析结果表明，密封强度与密封温度（170-227℃）之间存在直接关系。超声成像的结果表明，随着密封温度的升高，信号幅度的统计散射减小。信号幅度散射的减小表明了两个密封面融合中均匀性增加的趋势。在170℃至193℃之间，观察到了散射的急剧变化。但是，对于高于193℃的密封温度，几乎没有变化，这表明204℃可能是最低推荐密封温度。为了证实这一结果，在装满了玉米卷饼的托盘上进行了跌落试验分析，并在170-260℃的温度下密封5饱和度3 bar。该跌落试验的结果证实204℃是最低临界密封温度。根据这些结果，超声成像似乎为预测聚合物托盘的密封质量，监测密封设备和识别直径≥20μm的通道泄漏提供了一种有希望的无损方法，并且可以与更完善的破坏性剥离强度相媲美。分析方法。

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