This article is provided by Shandong Puchuang Industrial Science and Technology***.
The pulling force of the food packaging cork is the force with which the cork pulls out of the food packaging bottle. The magnitude of this force depends on a number of factors, such as the size, shape, and material of the cork, as well as the size, shape, and material of the bottle.
In general, the cork should have a moderate pull-out force to ensure that the consumer can easily open the cap, while also ensuring that the cap does not accidentally open or fall off during transport and storage. Therefore, it is very important to test and evaluate the pulling force of cork stoppers in food packaging.
The most common way to test the pull-out force of a cork stopper is to use a professional pull-out force tester. RecommendedEtt-AM electronic tensile testing machineThis tester can assess the amount of unplugging force by measuring the force with which the cork is pulled out of the bottle. In addition, the amount of pulling force can be evaluated by observing the appearance of the cork stopper, checking the material and hardness of the cork, etc.
Pull-out force test.
1. Equipment and devices.
1.1 The inner diameter of the standard column is 185 mm ± 002mm or glass bottles with matching stoppers.
1.2 Spiral with penetration:
Available length: 40 mm 60 mm, inner diameter: 3 mm 4 mm.
Outer diameter: 85 mm~10 mm。
Wire diameter of the auger: 27mm~3.2mm。
Pitch: 8 mm 11 mm.
1.3. Plugging instrument: with a pressure sensor with a scale of 1N, the speed is adjustable from 0mm min to 500 mm min.
2. Test method of plugging force.
Wash the standard column or glass bottle mouth with acetone and allow to dry. Take 10 corks, press the cork into a standard column or glass bottle that matches the neck of the bottle with a stopper, and let it stand for 1h. Insert the screw from the center of the end face of the cork, fix the standard column or glass bottle to the stopper, connect the screw and the stopper, and pull out at a speed of 300mm min, and the displayed value is the pullaway force. The pull-out force of each cork stopper is within the range of values specified in the standard. The secondary planting test uses a test method in which the cork is pressed into the standard column and pulled.
The pulling force of cork stoppers in food packaging is one of the important indicators to evaluate the quality of cork stoppers. Through professional testing and evaluation, it can be ensured that the cork stopper has the right pulling force, improving the quality of the product and the user experience. At the same time, companies should also strengthen quality control in the production process to ensure that each batch of cork stoppers can meet the standard requirements.