Compressive Strength of Corrugated Paperboard Packages with Low and High Cutout Rates: Numerical Modelling and Experimental Validation.

The finite element method is a widely used numerical method to analyze structures in virtual space. This method can be used in the packaging industry to determine the mechanical properties of corrugated boxes. This study aims to create and validate a numerical model to predict the compression force of corrugated cardboard boxes by considering the influence of different cutout configurations of sidewalls. The types of investigated boxes are the following: the width and height of the boxes are 300 mm in each case and the length dimension of the boxes varied from 200 mm to 600 mm with a 100 mm increment. The cutout rates were 0%, 4%, 16%, 36%, and 64% with respect to the total surface area of sidewalls of the boxes. For the finite element analysis, a homogenized linear elastic orthotropic material model with Hill plasticity was used. The results of linear regressions show very good estimations to the numerical and experimental box compression test (BCT) values in each tested box group. Therefore, the numerical model can give a good prediction for the BCT force values from 0% cutout to 64% cutout rates. The accuracy of the numerical model decreases a little when the cutout rates are high. Based on the results, this paper presents a numerical model that can be used in the packaging design to estimate the compression strength of corrugated cardboard boxes.

Compression Strength Estimation of Corrugated Board Boxes for a Reduction in Sidewall Surface Cutouts-Experimental and Numerical Approaches.

Corrugated cardboard boxes are generally used in modern supply chains for the handling, storage, and distribution of numerous goods. These packages require suitable strength to maintain adequate protection within the package; however, the presence and configuration of any cutouts on the sidewalls significantly influence the packaging costs and secondary paperboard waste. This study aims to evaluate the performance of CCBs by considering the influence of different cutout configurations of sidewalls. The compression strength of various B-flute CCB dimensions (200 mm, 300 mm, 400 mm, 500 m, and 600 mm in length, with the same width and height of 300 mm), each for five cutout areas (0%, 4%, 16%, 36%, and 64%) were experimentally observed, and the results were compared with the McKee formula for estimation. The boxes with cutout areas of 0%, 4%, 16%, 36%, and 64% showed a linear decreasing tendency in compression force. A linear relationship was found between compression strength and an increase in cutout sizes. Packages with 0% and 4% cutouts did not show significant differences in compression strength (p < 0.05). Furthermore, this study shows a possible way to modify the McKee estimation for such boxes after obtaining empirical test data since the McKee formula works with a relatively high error rate on corrugated cardboard boxes with sidewall cutouts. Utilizing the numerical and experimental results, a favorable estimation map can be drawn up for packaging engineers to better manage material use and waste. The results of the study showed that the McKee formula does not appropriately estimate the box compression strength for various cutout sizes in itself.

Decision on single-use and reusable food packaging: searching for the optimal solution using a fuzzy mathematical approach.

BACKGROUND: In modern food supply chains it is becoming increasingly important for companies to have sustainable product packaging systems. Deciding the protection, marketing, and logistical function of packaging, at optimal cost, is a very complex matter for professionals. The decision is usually between disposable (single-use) and reusable (returnable) packaging solutions and their special characteristics. In practice, the focus of this decision is based on historical experience and traditions, taking a cost-based and/or a criteria-based approach. This considers a wide range of cost factors. Packaging cost is an important factor, but not the only one, in determining the optimal solution. RESULTS: This study presents a three-dimensional fuzzy signature model with a fuzzy method that can be applied to the packaging decision problem to investigate the interconnections among factors that affect the final results, beyond simple binary logic. Two types of food packaging, beverage glass and polyethylene terephthalate (PET) bottles, were chosen to validate the usability of the model. CONCLUSION: Fuzzy signatures can model the subjectivity of human definitions and criteria using the knowledge of professionals - human knowledge, which is experienced under real conditions and is used in practice in the food-packaging decision process. Food-packaging decision components and the final decision can be determined by fuzzy algorithms using membership functions on aggregation and weighted values. © 2022 The Author. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The effect of transportation vibration on the microbiological status of bottled mineral water.

BACKGROUND: Microbiological status and stability are important in mineral waters because of increased global demand. An increase in distribution and supply chains has led to prolonged periods of transportation, causing microbiological changes. Therefore, this study examines the effect of vibration on mineral water quality. Freshly bottled and previously sterilized mineral waters inoculated with microbes isolated from freshly bottled water were tested. The water samples were exposed to random vibration using ASTM (D4169) truck level I, II and III standard vibration protocol for truck transportation at 4 × 1 h at 22 ± 1 °C. After agitation their microbiological status was determined. RESULTS: Under the influence of low-intensity mechanical impact, the growth rate of autochthonous species in the freshly bottled natural mineral water tripled (µcontrol  = 0.036 h-1 , µvibrated  = 0.093 h-1 ) and that of allochthonous species doubled (µcontrol  = 0.035 h-1 , µvibrated  = 0.069 h-1 ). The latter was also observed in the case of high-intensity vibration (µcontrol  = 0.102 h-1 , µvibrated  = 0.200 h-1 ). The effect of the medium intensity of the standard was manifested in the delay in microbial growth. CONCLUSION: The impact of transportation vibrations on microbiological status changes in mineral water could be observed when subjected to vibration. The native and allochthonous species of mineral water respond differently to changes in intensity. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.