Forming Member Flaps for Pourable Food Package Volume Control
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Solution Overview
Problem
Existing packaging units for forming sealed packages of pourable food products from a tube of packaging material face issues such as marking and damage due to relative sliding between half-shells and the tube, and inefficiencies in controlling the volume of packages, especially when forming larger nominal volumes than the food product inside, leading to excess product expulsion.
Innovation Solution
A forming member with flaps that move into a first position without sliding along the tube, minimizing friction and allowing projections to interact with the tube to control the package volume and prevent marking, while enabling the formation of larger volume packages without damaging the packaging material.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If half-shells slide along the tube to control package volume, then the volume control function is achieved, but marking and scratching of the packaging material occurs
Solution Approach 1:
The forming member is divided into multiple flaps that can move independently along the tube. Each flap can be actuated separately to control the package volume without requiring all flaps to slide simultaneously, reducing overall friction and marking on the packaging material.
Solution Approach 2:
The flaps are designed to move dynamically between different positions (first position for volume control, second position for detachment) rather than maintaining a fixed sliding contact. This dynamic movement allows the flaps to engage and disengage from the tube, minimizing continuous friction and marking.
2Adaptability or versatility
If projections are used to expel food product for larger nominal volumes, then package volume flexibility is improved, but excess product expulsion and waste occur
Solution Approach 1:
The projections are designed to expel only the necessary excess food product required to achieve the desired nominal package volume, rather than expelling all product beyond a minimum threshold. This partial action approach maintains volume flexibility while minimizing product waste.
Solution Approach 2:
The position and configuration of the projections can be adjusted to control the amount of product expulsion. By changing the parameters of the projection geometry and positioning, the system achieves versatile package volumes while optimizing product retention.
3Shape
If flaps move into closed position to control volume, then package shape definition is improved, but friction and potential damage to packaging material increases
Solution Approach 1:
The flaps transition dynamically between open and closed positions rather than maintaining continuous contact. This allows the flaps to define the package shape when needed while minimizing friction and stress on the packaging material during the forming process.
Solution Approach 2:
The flaps act as intermediary elements between the forming member and the packaging material. They transmit the necessary forming forces while their controlled movement reduces direct friction and potential damage to the packaging material.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution reduces marking and scratching of the packaging material, allows for the formation of packages with larger nominal volumes than the food product without damage, and effectively controls the volume of the packages being formed, minimizing the amount of pourable food product while maintaining package integrity.
Implementation Method 1
The sealing members are fitted to the jaws and cooperate with opposite sides of the tube, and comprise, for example, a heating member
Implementation Method 2
a member made of elastomeric material and which provides the necessary mechanical support to grip the tube to the required pressure
Data Source
AI summary
A forming member for controlling the volume of packages of pourable food products formed from a tube of packaging material and sealed at a number of sections of the tube crosswise to an axis of the tube; the forming member having: a main wall which cooperates cyclically with a first portion of the tube extending between two consecutive sections; and at least one flap extending alongside the wall. The flap is movable, with respect to the wall, between a first position, in which it cooperates with a second portion of the tube, extending between the two consecutive sections, to control the volume, between the two consecutive sections, of the package being formed, and a second position, in which it is detached from the second portion.