Aplicação do controle estatístico de processo para avaliar o coeficiente de fricção em embalagens flexíveis

Abstract

Plastic packaging is widely used in the food industry, having four main functions, protection, conservation, information and convenience in use. During product filling, packaging plays a key role in productivity, so it is necessary for plastic packaging converting companies to have strict quality control in order to deliver to customers a product that meets the quality requirements so as not to generate losses and rework. One of the critical variables for flexible plastic packaging is the coefficient of friction (COF), which is defined by the resistance that a flat surface has to slide over another flat surface; and, during the packaging conversion process, variables can impact the COF result. In order to evaluate the capacity of the conversion process for the COF parameter, three structures used for filling the biscuit were studied, estimating the process parameters and verifying the statistical control, in order to carry out an analysis of possible root causes of the variation. this parameter. With this study it was possible to verify that, currently, the COF parameters for the evaluated structures do not meet the capability study, as it is not under statistical control. Finally, through brainstorming, it was possible to demonstrate the causes for the variability of the process so that a future study can be carried out.