A methodology for investigation into alternative packaging methods for column wrapped biscuits

被引:7
作者
Cronin, K [1 ]
机构
[1] Natl Univ Ireland Univ Coll Cork, Dept Food Engn, Cork, Ireland
关键词
D O I
10.1016/S0260-8774(99)00023-0
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
There are three objectives that should be satisfied by the biscuit packaging process. Every packet of biscuits should ideally be exactly at the declared weight and in addition each pack should contain the same number of biscuits and the length of the biscuit pack should be invariant. Any deviations from these desired targets can impose costs on the manufacturer or have negative quality implications. However, because there is random variability in the weight and thickness of individual biscuits, it is not possible to achieve uniformity in packet parameters using existing packaging methods. A methodology is proposed whereby other possible approaches in assembling packets of column wrapped biscuits can be investigated. A Monte-Carlo computer model, sampling from the probability distribution functions of biscuit weight and thickness, has been developed to quantify the efficiencies of alternative packaging strategies. Packaging by fixed biscuit count is shown to be superior to the existing approach. (C) 1999 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:379 / 387
页数:9
相关论文
共 11 条
  • [1] Devore J, 1994, INTRO STAT
  • [2] BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES
    HWANG, MP
    HAYAKAWA, KI
    [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1400 - &
  • [3] Law A.M., 1991, SIMULATION MODELLING, VSecond
  • [4] Lawson R., 1972, Dechema-Monographien, V70, P367
  • [5] LAWSON R., 1994, SCI COOKIE CRACKER P
  • [6] LAWSON R, 1979, BAKING IND J, V11, P17
  • [7] Lawson R. A., 1975, Baking Industries Journal, V8, P14
  • [8] MCFARLANE I, 1979, DEV THICKNESS GAUGE
  • [9] *MICR CORP, 1995, FORTRAN POW REF MAN
  • [10] MILLER W M, 1986, Journal of Food Engineering, V5, P95, DOI 10.1016/0260-8774(86)90010-5