|
Question
#44
Subject: Food product sticks to the inner poly layer and shortly thereafter seal integrity is affected.
We are having a problem with a prototype food product. The product is predominantly a powdered dry cheese blend, to be filled on a vertical F/F/S machine. Using clear supported roll stock and metallized polyester/poly, we can divide, drop and initially fill product 2 up. Soon, however, the product sticks to the inner poly layer and shortly thereafter seal integrity is affected. We have controlled for the hydroscopicity as much as will ever be practical. We gerry-rigged spanking device and vibration to some advantage. Is there a coating, material, or static eliminator to assist us?
Answers (links jump to full text of answer below)
#45
Author: Ed Gutoff, AIMCAL
Email:
Subject: First determine whether the cause of sticking is static charge or the hygroscopic nature of the cheese.
My suggestion is that you first determine whether the cause of sticking is static charge or the hygroscopic nature of the cheese. If it is static charge of the plastic, you would want to increase the humidity, perhaps by introducing some steam into the air, and perhaps use some static eliminators. You would also want to ground all rolls and use conductive grease. If the cheese is too hydroscopic, then you would want to dry the air.
If you cannot measure the charge on the film - there are meters that measure static charge but they probably cost over $1000 - a quick test is to sprinkle some dry toner (from copy machines) onto the film and then shake off the excess. What remains on the film is mainly due to charge.
Back to top
|
|
