Induction Sealing for Food Packaging Envelopes
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Solution Overview
Problem
Existing methods for sealing packaging of liquid or pasty food products require sealing at temperatures linked to the product's dosing temperature, which limits flexibility and efficiency.
Innovation Solution
A method using induction heating to seal metallic packaging, where flaps of the envelope are folded over the lid and sealed under pressure, utilizing heat-activatable adhesives to create a watertight seal independently of the product's temperature, allowing for rapid and reproducible sealing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If sealing is performed using conventional heat sealing methods, then the packaging can be sealed at the product's dosing temperature, but the sealing process is time-consuming and requires the product to be at a specific temperature range
Solution Approach 1:
The patent replaces conventional thermal conduction heating with induction heating technology. The induction heating device generates an electromagnetic field that directly induces eddy currents in the conductive packaging material, converting electromagnetic energy into thermal energy rapidly and locally at the sealing area, eliminating the need for prolonged thermal contact and enabling quick sealing regardless of product temperature
Solution Approach 2:
The patent changes the heating method from conventional thermal conduction to induction heating, fundamentally altering the thermal processing parameters. This allows the sealing process to occur independently of the product's initial temperature, as the induction heating can rapidly raise the sealing area temperature to the required sealing point within seconds
2Reliability
If sealing is performed at high temperature to ensure airtight seal, then the seal quality is improved, but the energy consumption increases and the process becomes less flexible
Solution Approach 1:
The induction heating device concentrates thermal energy precisely at the sealing area of the packaging rather than heating the entire package or product. This localized heating achieves the required sealing temperature (typically 100-150°C) only where needed, minimizing overall energy consumption while ensuring reliable seal quality through adequate thermal activation of the sealing adhesive
Solution Approach 2:
The induction heating is applied as a brief, intense periodic pulse to the sealing area rather than continuous heating. This short-duration high-power heating (typically 1-5 seconds) rapidly raises the sealing temperature to activate the adhesive, then stops, achieving reliable sealing with minimal energy input compared to prolonged low-power heating
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
Enables sealing of packaging containing liquid or pasty products at varying temperatures (6 to 95°C) without relying on the product's dosing temperature, ensuring airtight seals and efficient production.
Implementation Method 1
heat sealing of the envelope on the lid is implemented by folding the flaps over the outer face of the lid, then by sealing these flaps under pressure on this outer face via induction heating applied to the envelope
Data Source
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AI summary
The method involves forming an envelope from a blank for conferring bottom (5'') and side walls (5''') that define an opening, where the walls form upper flaps of the envelope. Food product is introduced into the envelope. A cover plate (6) is applied on the product so as to close the opening. The envelope is hot-sealed on the plate by folding and sealing the flaps on an outer face of the plate via induction heating of the envelope, where the sealing of the envelope is performed through hot activation of adhesive (6') at a sealing interface between envelope's inner face and the outer face. Independent claims are also included for the following: (1) a sealed package containing liquid or fluid food product, comprising an envelope (2) an installation for manufacturing a sealed package containing liquid or fluid food product.