Glossary
Seaming: tools and monitoring for microbiological risk control

Add to my library

F5100 V1 Article

Glossary


Seaming: tools and monitoring for microbiological risk control

Authors : Nicolas LEHEBEL, Michaël BELLER

Publication date: September 10, 2015 | Lire en français

Add to my library Add to my library

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

6. Glossary

crossing; overlap

Distance inside the seam delimited by the juxtaposition/superimposition of the 2 hooks (bottom hook and body hook).

hook balance

Also known as the distance between hooks, subtraction between the length of the body hook and the length of the bottom hook (Cc – Cf).

ripples; wrinkles end hook

Frowns can be observed on the bottom hook, caused by the action of winding a circular crimping edge. Excess metal can form ripples if the crimping operation is not carried out correctly.

percent body hook butting; per cent body hook butting

Formula (fraction) whose numerator is the Internal Body Hook (Ci) and denominator the Internal Seam Length (Fc), which guarantees a good fit of the body hook to the crimped interior...

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Ongoing reading
Glossary

Article included in this offer

"Packaging"

( 69 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details

Contenus associés

Sur le même sujet

Veille personnalisée : Inscrivez-vous !

Dans les ressources documentaires

Assemblage des thermoplastiques par soudage

Parmi les techniques d’assemblage des polymères, comme le collage ou l’emboîtement, le soudage, procédé r...

Crème glacée, glace et sorbet - Conditionnement, formulation et contrôles de la qualité

Cet article aborde dans un premier temps le domaine du conditionnement des desserts glacés, ainsi que les...

Contrôle bactériologique in situ dans les unités de cuisine collective

Les risques de contamination bactériologique font parties des cycles naturels biologiques quel que soit l...

Tous les livres blancs
Article Et l’emballage se met à penser
21 November 2025
Et l’emballage se met à penser

À l’occasion du salon Prod&Pack 2025, qui met à l’honneur les tendances innovantes et durables de l’emballage et du conditionnement agroalimentaire, les ent...

Toutes les actualités
Contact us