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Three‐dimensional forming of paperboard is commonly done by a press forming process, which has been widely researched. However, the process cycle of the press forming of paperboard trays has not yet been completely optimized due to limited adjustability and unsophisticated mechanical structure of commonly used forming equipment. The object of this study is to optimize the force curve of stroke to improve product quality without compromising the production rate using LUT Adjustable Packaging Line prototype for practical evaluation of formability and multibody dynamics software MSC Adams for simulation. Several process parameters were investigated with different process cycles to study their effect on the quality of the formed products. With optimized male mould speed, acceleration and speed of the blank could be reduced, which led to significantly reduced rupturing tendency without compromising the production speed. It was also found that a constant blank holding force should be used to achieve acceptable tray quality, although this results in a significantly increased surface pressure applied to the formed substrate. It was also discovered that a novel male mould attachment, which included a pressing force adjustment system that utilized a spring set with an adjustable preload, made it possible to control the force distribution between different forming tools during the dwelling phase of the process cycle in an improved way. Utilization of the method used in this paper leads to a better tray quality without compromising the production efficiency. Furthermore, this can increase the number of possible package applications for sustainable materials, such as paperboard. [ABSTRACT FROM AUTHOR]

The dimensional accuracy of packages has a great effect on operation of the production and supply chain. In this research, the dimensional accuracy of trays made of polymer-coated paperboard and the effect of all essential press forming process parameters on outer dimensions of the trays were studied to obtain data for the press forming and lid sealing process optimization and for the forming tool design. Paperboard trays were analysed and measured with a quality monitoring system that includes a smart camera and a backlit table. Trays with varying dimensions were sealed to investigate the effect of the package size and the product weight to the residual oxygen in the package's headspace gas. Results showed that all heat related parameters, i.e., mould temperatures, dwell time, and pressing speed can be used to adjust the outer dimensions of the paperboard tray. Lid sealing process was found to reduce size of the trays and even out size differences substantially. All produced trays were measured to be bigger both in length and in width compared to the design values of the mould set. Therefore the mould set has to be designed undersized to obtain trays with certain outer dimensions. [ABSTRACT FROM AUTHOR]

This study explores the suitability of innovative packaging for local and organic food. Attitudes and opinions in local and organic food chains in Southern Finland were collected via eighteen semistructural interviews. The respondents were small-scale producers and processors of fish, meat, berries, and mushrooms, wholesalers, retailers, and institutional kitchens. The aim of this study was to understand factors promoting and preventing the penetration of innovative packaging solutions into the organic and local food market. A clear majority (86%) of respondents considered active and intelligent solutions to be equally suitable for local and organic food as for conventional food. However, less than half would actually use the technologies in their own products. [ABSTRACT FROM AUTHOR]