Press‐formed paperboard food packages were heated and cooled to study the humidity effect on the packages with a series of dimension measurements. The empty packages in the form of trays were pre‐dried or preconditioned before their packing with oatmeal, and heating humidity of the packages was altered to find the optimal storing and heating conditions for improving the dimensional stability of the trays. The dimension measurement results showed aggravated dimensional stability of the trays during the heating and cooling. Pre‐drying and low heating humidity were observed to reduce the impact of the humidity effect on the packages, and the humidity effect was linked to the material moisture content change. The dry storing and heating humidity were concluded to enhance the dimensional stability of the press‐formed paperboard food packages. Use of the dry storing condition was found necessary to mitigate the humidity effect in the heating and cooling of the food packages.
Dimensional measurements were recorded to observe the durability of press-formed paperboard trays used for food processing via heating and cooling of the paperboard trays containing oatmeal. A set of the studied press-formed paperboard trays were dried before being heated, and a set of the paperboard trays were heat-sealed before being cooled to compare the effects of drying and sealing on the durability of the tray. In addition, empty trays were heated to observe the impact of food processing conditions on its durability via leak tests with a colouring solution as well as optical analysis of the material coating on the surface of the trays. The drying process of the trays was observed to improve the dimensional stability of the trays while being heated, and heat-sealing the trays yielded a major positive impact on the dimensional stability of the trays while being cooled. The leak tests and optical analysis results on the heated empty trays showed a negative durability impact from the food processing conditions. It was concluded that adjusting the heat-sealing parameters and food processing conditions is necessary in order to achieve improved durability of the press-formed paperboard trays for food processing purposes.
The dimensional stability of press-formed paperboard trays was investigated during heating and cooling of trays packed with oatmeal. Female mold tool temperature, dwell time, pressing force, and blank holding force were altered in the press-forming of the trays to observe their impacts on the dimensional stability. Dimensional measurements of the trays showed reduced tray width, and the trays exhibited distortions on the tray flange and outer wall. The results showed smaller effects on the tray length, parallel to the machine direction of the material. Improved dimensional stability of the trays was found with a 180 °C female mold tool temperature, a 600-ms dwell time, a 150-kN pressing force, and a 1.44-kN blank holding force. The optimal press-forming parameters were concluded to enhance bonding of the paperboard fibers during the press-forming. The optimization of the press-forming parameters was found necessary to reduce the observed negative response of the material to the challenging environmental conditions in the production of prepared food.
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