Effects of holding time and temperature of creasing knife on scoring and folding characteristics of creased milk carton

抄録

Dynamic-creasing characteristics of liquid-container-purpose paperboard of basis weight 313g/m² (thickness of t=0.47mm) were investigated, when varying the holding time of a flat-edge creasing knife at two levels of indentation depth d/t = 0.68 and 1.02. Effects of the holding elapsed time at the scoring process on the bending moment resistance (as the maximum peak Mp1) and the initial gradient C₁ (at folding angle for 0—5 degrees) were characterized with a logarithmic function of the holding elapsed time and the temperature of knife, and also explicit expressions of C₁, M_p1 with the permanent scored depth were revealed. It is concluded that the temperature and the holding time of creasing knife are important parameters which should be controlled in a manufacturing process of liquid package.