Glass is impermeable to gases and moisture vapor, this property is important for all food and beverages, that makes glass as a common packaging material for foods and beverages in daily life. In the production process, there are many defects need to be avoided.
Quality defects can be categorized per type, area of the container where they usually occur and gravity on consumers’ health:
Type of defects
➤ Cracks
➤ Splits
➤ Checks
➤ Seams
➤ Non-glass inclusions
➤ Dirt
➤ Spikes, bird cages, glass filaments
➤ Freaks
➤ Marks
Area of the bottle where they occur
➤ Sealing surface and finish area: off-set finish, bulged finish, broken finish, corkage check, neck ring seam, dirty or rough finish, bent or crooked finish
➤ Neck: seam on necking parting line, bent neck, long neck, dirty neck, punched neck, tear on neck
➤ Shoulder: checks, thin shoulders, sunken shoulders
➤ Body: stringy glass appearance, blank and blow mold seam, bird cage, checks, sunken sides, bulged sides, washboards.
➤ Heel and base: flanged, thin, thick, heavy, rocker bottom, slug bottom, baffle marks, heel tap, slug bottom, swung baffle.
Gravity of their consequences on people
➤ Critical defects: defects which can cause serious physical damage to the final consumer of the product or when containers are handled.
➤ Major (or Primary or Functional) defects): defects which prevent the container from being used or which could cause a deterioration of the product due to an inefficient closure system.
➤ Minor (or Aesthetic) defects: defects of only aesthetic nature which do not affect functionality of container or do not constitute a hazard for the consumer or when containers are handled.
Post time: Mar-15-2022