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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

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

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

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