Packaging Technology: Page 471

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Leak-proofing chemicals packaging

Spa cleaning products company achieves high-integrity, higher-speed bottle sealing rates with new manual induction system.

May 7, 2007

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Laser technology hits the mark on blister packaging

Qiagen adopts a laser imaging system to increase line speeds and improve the print quality of its blister packs.

May 7, 2007

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Integrated packer gets new breed of modular servo controls

Three-in-One case erector/packer/sealer is the first to employ iSH servo modules. Benefits include simplified mounting, reduced component costs, and smaller controls cabinet.

May 7, 2007

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Expo Pack Mexico 2007

Nearly 32,000 visitors are expected to visit the booths of 745 exhibitors when Expo Pack Mexico and Procesa play host in Mexico City June 26-29.

May 7, 2007

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'Unbelievable' teamwork

Behind every good package there’s a team of people involved, and “Project Legoland” was no exception. A core team assembled by Tina Outlaw involved 11 people.

May 7, 2007

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East Pack serves up packaging technology

Co-located June 12-14 with three other shows at New York’s Javits Convention Center, East Pack features the latest in packaging technology.

May 7, 2007

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Marshmallows and Doumak

Some things you may not know about making marshmallows:• Marshmallows are hard to package because the lightweight product is falling down the forming tube at the same time they are displacing air that goes up the tube. Unlike most products, they aren’t much heavier than air.“In my next life I’d like to package ball bearings,” jokes company president Barry Blum.• The business is fairly seasonal, with one peak ahead of the late-year holidays and another ahead of Easter. • Marshmallows are used more often as an ingredient than an end product. • It takes about 60 minutes to produce a marshmallow.• Company founder Alex Doumak is credited with modernizing marshmallow production when he patented and begin using an extrusion process starting in the 1950s.

May 7, 2007

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Soft product, solid results

Doumak’s two latest vf/f/s machines bag its marshmallows at a steady rate of 40/min done 24/7.

May 7, 2007

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CMM adds Tech. Centers

Flexible packaging and narrow to mid-web printing are highlighted at CMM 2007 as the show sponsors have added two new Technology Centers covering these disciplines.

May 7, 2007

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Ready meals also 'case-ready'

Another kind of “case-ready” meat is now appearing in the Stop & Shop Supermarkets of New England. Home-style meals—rotisserie chicken, meatloaf, turkey, ham—from the Boston Market chain of fast-food restaurants are on display near the deli in the Stop & Shop stores. The meatloaf shown here has a net weight of 19 oz—“plenty for 2,” says the package—and sells for $6.99.Boston Market, headquartered in Golden, CO, isn’t saying much about machines or materials used put the meals into the stores. But the photo shown here makes it look like a barrier tray and barrier lidding material are the primary packaging components. A clear plastic lid snaps over the lidstock, and a paperboard sleeve holds everything together while carrying graphics and product information.

May 7, 2007

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Shell fish in France

Since evacuation, backflushing with modified atmosphere, and lid-sealing are at the heart of any discussion of case-ready meat, it’s worth taking note of a recent MAP development at the French food producer Miti—even though it involves shell fish rather than meat.Miti worked with Multivac (www.multivac.com) to design a T 350 tray sealer that heat-seals not film but rather a rigid lid to trays of cooked shrimp. According to Miti managing director Pierre Roffino, the idea behind this packaging format was to give the best possible visual presentation for the high-value product inside. Needless to say, sealing a rigid lid to the tray makes some unusual demands on the sealing technology, including the need for a special die.The Multivac machine’s continuous transport system brings hand-loaded trays with the lid already manually placed in position on the trays. The lid is raised slightly to permit evacuation of ambient atmosphere and backflushing with carbon dioxide and nitrogen. The lid is then pressed down mechanically onto the tray and thermally sealed.An extremely low level of residual O2, 0.2%, is achieved, and this helps the sensitive product to retain quality throughout the 15-day refrigerated shelf life. Material specs were not available at press time.

May 7, 2007

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Case-ready continues to grow

Last year’s squabble over CO, though not officially resolved, has receded into the background, as many retailers—though certainly not all—expand case-ready offerings.

May 7, 2007