Dispositivo para a medição da força mínima necessária para o fechamento de lacres utilizados na indústria alimentícia

Abstract

In the sausage industry, plastic seals are used to enable consumers to identify the brand of the product. Its placement is most often done manually by an operator, which can lead to problems such as repetitive strain injury or musculoskeletal disorder. To avoid/reduce these operator problems, the closing force of these seals should be relatively small. Because of this, the objective of this work is to design and manufacture a device that allows the company Plastics Pasquali, manufacturer of these seals, to have a statistical control of the force required to close their plastic seals. The project was carried out using tools of the methodology proposed by Pahl et al (2005), generating 7 conceptions that were later analyzed following the modified Pugh method, where the most appropriate conception to the project was selected. Then, technical and economic viability was given to this conception, where the preliminary and detailed design steps were performed. With this, a functional prototype of the product was manufactured and tested. The result of this work provided a product with enough precision and repeatability for the desired application and at a low cost, compared to similar products available on the market.