Ultrasonic Measurement of Thickness, Density and Elastic Moduli of a Layer Embedded into a Solid

Lavrentyev, A. I.; Rokhlin, S. I.; Farahbakhsh, B.

doi:10.1007/978-1-4615-5947-4_183

Cited by 1 publication

(1 citation statement)

References 14 publications

(15 reference statements)

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“…14,15 In a defect-free sealed laminate structure such as the seals (5204°C) of the trays used during this study, a homogeneous blend of the sealing layers of the supporting substrates of the container and lid stock should be found throughout the sealinḡ ange of each tray. 15 Applying higher temperatures, pressures and sealing times yields thinner seals. However, with lower sealing temperatures, the sealing layers are partially melted and thicker seals are usually generated.…”

Section: Resultsmentioning

confidence: 99%

Non‐destructive packaging seal strength analysis and leak detection using ultrasonic imaging

Pascall

Richtsmeier²,

Riemer³

et al. 2002

Packag Technol Sci

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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 ®rst part of this study, the experimental procedures involved ®lling sample trays with beef enchilada, then sealing at temperatures of 170±260°C for 5 s at 3 bar. Ultrasonic measurements were conducted using an immersion technique in pulse/echo mode. The captured signal amplitudes of the re¯ections 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°C). 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°C and 193°C, sharp changes in the scatter were observed; however, little change was noted for sealing temperatures greater than 193°C, indicating that 204°C could be a minimum recommended sealing temperature. To con®rm this result, a drop test analysis was performed on trays ®lled with beef enchilada and sealed at temperatures of 170±260°C for 5 s at 3 bar. Results of this drop test con®rmed that 204°C 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 identi®cation of channel leaks 520 mm in diameter, and is comparable with the more established destructive peel strength analytical method.

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Section: Resultsmentioning

confidence: 99%