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管理员 shiela
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收藏(0)制杯检验标准

制 杯 检 验 标 准

1内容与适用范围

本标准规定了检验果冻杯、饮料杯、酸奶杯及各种广口杯的取样方法,检验方法、缺点划分和标准 

本标准适用于塑料片气压热成型的各种PPPS包装容器。

2取样方法

在成品包装过程中或在成品入库前,从成品箱中不同层次随意抽取5条,果冻杯500个,广口杯300个,进行外观检验和封口测试。

3检验方法

3.1按照产品包装规格要求,清点产品数量及成品箱体上标识是否与实物相符合。

3.2称量杯的重量,从抽样中任意取30个产品,使用天平称称出总重量后,求出每个产品的平均重量,平均重量与标准重量的误差为5%

3.3检查整条杯子间隔情况和能否脱落情况。

3.4整条产品杯应间隔均匀,长度应与箱体相同,不能超箱体长度1%,不能短于箱体长度5%

3.5用手抓套成条的产品杯,杯口朝上,然后手指慢慢放松,产品杯能够自然松脱为良。

4性能检验

4.1韧性

4.1.1将杯倒置于左掌心,右手拉开距离在0.5cm以内拍打之无裂口、裂缝为佳(果冻杯)

4.1.2果冻杯灌装封口后,从1米高处自然垂落不破为佳,广口杯为0.5米。

4.1.3对破裂的产品进行判定

A、  温度塑化

B、  原材料配方

C、  其它

4.2耐高温:灌装后在95摄氏度的水温内20分钟不变形。

5外观检查:

把取样的产品放在日光灯架上进行逐个外观检查,查看将缺陷作判定,并将情况汇总(成品检验日报)。

6封口检验(杯口检验)

6.1杯口表面光凹凸不平现象。

6.2杯口平整或一周斜度一致。

6.3杯口一周要求厚薄均匀。

7缺点划分

7.1严重缺陷

指杯体内含有头发、塑料碎片,蚊虫类杂物。

7.2重缺陷

7.2.1烂杯:杯的某部位有明显可见的破损或制杯温度过高成型过程气压吹破。

7.2.2厚薄度:杯口、杯身或杯底部,由于控制不好或模具有不良现象造成局部严重厚薄。

7.2.3杯口不平:杯口表面出现凹凸不平,或模具造成的原因(漏气)影响封口质量。

7.2.4杯口大边:杯边小于正常杯边的1/2(半自动机生产产品)

7.2.5砂眼:杯的某个部位有破漏小孔。

7.2.6杯体杂质:杯体的某个部位有塑料粒。

7.2.7大黑点:60cm自然而光线下醒目看到的黑色杂物。

7.2.8脆杯:随意拍打即从杯口破裂至杯底部(果冻杯)

7.2.9重叠杯:每一条有四组杯子杯口重叠在一起不能下落。

7.2.10异形杯;温度严重偏低或杯模排气不良,造成不成形或严重变形。

7.2.11杯口分层杯:指PPPE原材料溶脂指数偏差过大,造成两者材料不能很好的沾合而导致分层,或者因开机速度过快,冷切和冲压时间不够,造成分层。

7.3轻缺陷:

7.3.1花纹:由于拉抻头杯模不光滑或生产时送片引起片材表面磨擦,生产成品杯遗留下的条形纹或装满清水后能看到的。

7.3.2划痕:杯身有划伤的痕迹,而不影响杯体的强度。

7.3.3透明度不良色泽不均匀:杯体部分或全部呈白雾状。和一条杯子同种材质有多种色泽。

7.3.4大小边:杯沿宽窄大于或小于正常杯沿的1/3

7.3.5杯口不平:杯沿可见凹凸不平的现象,但不影响封口。

7.3.6小黑点:在自然光线下30-60CM内能看见的黑点、黑杂物。

7.3.7毛屑:指杯在冲剪过程中因模具原因造成杯口毛屑过多现象。

7.3.8排例不齐:成品箱内排放没有层次或混品。

7.3.9混杯:同一条杯型有极少不同杯型的杯混装。

7.3.10、叠杯:一条杯中有两组以下的杯子杯口重叠在一起不能下落。

8允许标准:

8.1A级杯允许标准

序号

项目

允许标准

备注

1

数量

35以下果冻杯每条允许误差±1%

35以上产品每条允许误差±0.2%

一般控制点

每件产品条数层数误差为0

重要控制点

2

排列摆放

必须排列整齐,摆放有序有层次

重要控制点

3

间隔

整条长度不能超箱体长度0.5CM,不能短于箱体长度2.5CM.

一般控制点

4

重量

果冻杯的平均重量应不超出标准重量5%,广口杯的平均重量应不超出标准重量的5%.

一般控制点

5

标识

必须有完整的标识

一般控制点

6

严重缺陷

0

重要控制点

7

重缺陷

0.5%

重要控制点

8

轻缺陷

1%

一般控制点

9

箱体

标示整洁、清楚、胶纸粘贴平整密合,箱盖交口无逢隙、无破洞、破裂。

一般控制点

10

净含量

±5%

重要控制点

11

耐温实验

95±5℃,60℃环境恒温30分钟

重要控制点

12

杯口径

±2%

重要控制点

13

黑点

40以下黑点≤2%40克以上黑点≤1%

重要控制点








8.2B级杯允许标准

序号

项目

允许标准

备注

1

数量

35以下果冻杯每条允许误差±1

35以上产品每条允许误差0.2%

一般控制点

每件产品条数层数误差为0

重要控制点

2

排列摆放

必须排列整齐,摆放有序有层次

重要控制点

3

间隔

整条长度不能超箱体长度0.5CM,不能短于箱体长度2.5CM.

一般控制点

4

重量

果冻杯的平均重量应不超出标准重量5%,广口杯的平均重量应不超出标准重量的5%.

一般控制点

5

标识

必须有完整的标识

一般控制点

6

严重缺陷

0

重要控制点

7

重缺陷

1%

重要控制点

8

轻缺陷

2%

一般控制点

9

箱体

标示整洁、清楚、胶纸粘贴平整密合,箱盖交口无逢隙、无破洞、破裂。

一般控制点

10

净含量

±2%

重要控制点

11

耐温实验

95±5℃,60℃环境恒温30分钟

重要控制点

12

杯口径

±2%

重要控制点

13

黑点

7%

重要控制点

送花(0)臭鸡蛋(0)引用回复2019-07-12 20:48 [1楼]
会员 Tina123
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172
上次发言:
08-04 10:24

Inspection standard for cup making

1.Content and scope of application

This standard specifies the sampling method, inspection method, defect division and standard for testing jelly cups, beverage cups, yogurt cups and various wide-mouth cupsThis standard is suitable for all kinds of PP and PS packaging containers with plastic sheet air pressure thermoforming.

2.Sampling method

In the packaging process of finished products or before the storage of finished products, randomly extract 5 pieces from different levels in the finished products box, including 500 jelly cups and 300 guangkou cups, and conduct appearance inspection and sealing test.

3.Test method

3.1 According to the product packaging specifications, check the quantity of the product and whether the mark on the finished product box is consistent with the real product.

3.2 Measure the weight of the measuring cup. Take 30 products from the sampling randomly, use the balance to weigh out the total weight, and work out the average weight of each product. The error between the average weight and the standard weight is 5%.

3.3 Check the spacing of the whole cup and whether it can fall off.

3.4 The whole product cup shall be evenly spaced and the length shall be the same as the box body, and shall not exceed the box body length by 1% or be shorter than the box body length by 5%.

3.5 Grasp the product cup made of strips with your hands, the mouth of the cup is up, and then slowly relax your fingers, so that the product cup can be naturally loosened and become good.

4.Performance test

4.1 Toughness

4.1.1 Place the cup upside down in the center of the left palm, and open the right hand within 0.5cm.

4.1.2 After filling and sealing the jelly cup, it is better not to break naturally from a height of 1 meter, and 0.5 meter for the wide-mouth cup.

4.1.3 Determination of cracked products

A. Temperature plasticization

B. Recipe of raw materials

C, Other

4.2 High temperature resistance: no deformation within 20 minutes at 95 ° c after filling.

5.Appearance inspection:

Put the sampled products on the fluorescent lamp rack for appearance inspection one by one, check the defect and summarize the situation (daily product inspection).

6.Seal inspection (cup inspection)

6.1 The surface of the cup is uneven.

6.2 The rim of the cup is flat or the bevel of the cup is consistent.

6.3 Uniform thickness should be required at the rim of the cup.

送花(0)臭鸡蛋(0)引用回复2019-07-23 10:59 [2楼]
会员 Tina123
等级:
上等兵
发帖:
2/68
积分:
172
经验值:
172
上次发言:
08-04 10:24

7.Defect classification

7.1 Serious defectsFinger cups contain hair, plastic debris, and mosquito debris.

7.2 Heavy defects

7.2.1 Rotten cup: there is obvious damage in one part of the cup or air pressure blowing during the forming process of cup making temperature is too high.

7.2.2 Thickness: the thickness of cup mouth, cup body or bottom is severely local due to poor control or defective mold.

7.2.3 Uneven cup mouth: the surface of cup mouth is uneven, or the cause of mold (air leakage) affects the quality of sealing.

7.2.4 Large rim: the rim is less than 1/2 of the normal rim (semi-automaton products)

7.2.5 Sand holes: there are holes in a part of the cup.

7.2.6 Cup body impurities: some parts of the cup body have plastic particles.

7.2.7 Large black spot: black sundries visible in 60cm of natural light.

7.2.8 Crisp cup: break from the mouth to the bottom of the cup (jelly cup)

7.2.9 Overlapping cups: each pair has four groups of cups with overlapping rim and cannot fall.

7.2.10 Special-shaped cup;The temperature is too low or the cup mold exhaust is not good, resulting in forming or serious deformation.

7.2.11 Layered cup at the mouth: refers to PP and PE raw materials with too large deviation in soluble fat index, resulting in poor adhesion between the two materials, or delamination caused by too fast startup speed and insufficient cold cutting and stamping time.

7.3 Light defects:

7.3.1 Pattern: the strip lines left by the finished cup or after it is filled with water can be seen due to the non-smooth cup mould of the stretched head or the friction on the surface of the sheet material caused by the feeding during production.

7.3.2 Scratches: there are scratches on the cup body without affecting the strength of the cup body.

7.3.3 Poor transparency and uneven color: some or all of the cup body is white mist.The same material as a cup has many colors.

7.3.4 Size edge: the width of the rim is more than or less than 1/3 of the normal rim.

7.3.5 Uneven cup mouth: uneven cup edge can be seen, but does not affect the sealing.

7.3.6 Small black spots: black spots and sundries that can be seen within 30-60cm under natural light.

7.3.7 Dandruff: excessive dandruff at the mouth of the cup caused by mold during the punching and shearing process.

7.3.8 Irregular arrangement: no layering or mixed products are discharged in the finished product box.

7.3.9 Mixed cup: there are very few mixed cups of different cup types in the same cup type.

7.3.10 Stacking: there are less than two groups of cups in a cup with overlapping rim that cannot fall down.

送花(0)臭鸡蛋(0)引用回复2019-07-23 10:59 [3楼]
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