MATERIALS HANDLING
THE PRESSURE INCREASE METHOD
to the consistent quality of our capsules and packs,” says Khazali.
LONGER MINIMUM SHELF LIFE The testing process with the mobile Contura S products can be easily integrated into production. During evacuation of the test chamber, two flexible membranes enclose the test objects so that they remain intact. If there is a leak, gas from the packaging penetrates into the evacuated test chamber causing a measurable increase in pressure in the vacuum of the chamber. Gross leaks and micro leaks of less than 10 μm are detected in seconds. The Pressure Increase Method extends the minimum shelf life significantly.
USER-FRIENDLY DISPLAY The Contura S products come with a user friendly touch display and these are a major benefit for Bialetti: “The screen shows the relevant test results and information in color - it also provides an acoustic signal,” says Khazali. In addition, the display provides the exact leakage rates for the set time interval, giving users a quick overview of the quality of the coffee packaging.
FULL SUPPORT FROM INFINICON “Infinicon, provided full support with the implementation of the Contura S product, it also made staff available to answer our technical queries,” says Khazali. In addition, the company demonstrated its technical expertise and reliability with tests, results reports and analyses. “Building on this, we expect to work with Infinicon on future projects. We might even expand our production capacity as a result,” he concludes.
For more information visit:
www.inficon.com
www.engineerlive.com 27
Various methods can be employed to test leaks in packaging including bubble bath or CO2 testing. These methods use the common principle of creating a pressure difference between the test object and the surrounding environment. This pressure difference forces any contained gas to escape through leaks. The higher the pressure difference, the smaller the detectable leaks. However, high pressure can damage the seals and packaging, which may lead to misinterpretation of results, as intact packaging might rupture and be mistakenly identified as leaking.
Additionally, traditional testing systems like bubble baths are highly dependent on the user’s expertise and must be adjusted for each volume and type of packaging. The results are recorded manually, and all tested samples, whether intact or leaking, must be disposed of after testing. This practice is unpopular with manufacturers owing to high write-offs. The food waste and additional unavoidable waste also harms the environment.
By contrast, the Contura system measures leaks using a pressure increase method within a flexible film chamber. It is very easy and quick to operate, according to the company. A technician will place a test item in the chamber and close it. The system automatically evacuates to 30 mbar while the membrane protects the packaging from expansion and seal stress. The system then uses highly precise, self-developed and produced pressure sensors to detect potential leaks, providing the manufacturer with a non-destructive and reproducible result in less than 15 seconds. The Contura system calculates a quantifiable and reproducible leak rate in mbar*l/s from the pressure increase and the time. The device therefore not only shows whether something is leaking or not, but exactly how tight it is. This happens regardless of the type or number of leaks.
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