High Speed Manufacturability Polymeric Tray
Abstract
This project focused on the manufacturability of Pork Sausage Links in Brine and Creamed Ground Beef as function of selected process and packaging parameters. Moisture entrapment in the seal area is the primary cause for seal defects. Lower line speeds and/or lower fill temperatures were identified as solutions to reduce these type defects. To a much lesser degree did vacuum create seal defects and was a function of the type product that was being filled. Higher fill weights in combination with lower vacuum were identified too as solutions to reduce this type defect. The flange thickness variation of the tray had a significant impact on the required seal conditions. An increased variation in the flange thickness requires longer seal times, but reduces the maximum throughput rate of the sealer. Improving the flange thickness variation needs to be considered to increase the line capacity to the target rate to 20 trays/min. The thermal process is the most likely bottle neck of the manufactures process. Retort studies demonstrated significant reductions in process times by utilizing rotational retort processes. The cook time for Pork Sausage Links in Brine was reduced by 24% and for Creamed Ground Beef by 58%.
Document Details
- Document Type
- Technical Report
- Publication Date
- Nov 01, 2001
- Accession Number
- ADA423492
Entities
People
- Henderikus B. Bruins
Organizations
- Rutgers University Department of Food Science