Optimisation of a chuck for cardboard can seaming – part 1: surface engineering and tribological evaluation

Abstract

PurposeDuring the production of cardboard food cans, the packaging bottom and the cylindrical wall are joined in the seaming process. In order to achieve a high-quality, crack-free surface of the cardboard seam, low friction between the seaming chuck and the cardboard must be ensured. The goal of this study was to minimise the friction between the seaming chuck and the cardboard can surface.Design/methodology/approachTribological properties of the seaming chuck were optimised by adjusting its material properties, surface topography and surface energy followed by measurements of the resulting friction response in sliding contact with a representative paper sample.FindingsA strong correlation between the surface free energies of the tribological samples and their measured coefficients of friction was observed, indicating that in tribological tests, adhesion was the dominating friction mechanism. Furthermore, the fact that the smoother samples yielded higher friction values than the rougher ones is most likely also correlated with the higher adhesion of the smoother samples originating from their larger contact area.Research limitations/implicationsThe existing results indicate that for tribological optimisation of paper and cardboard contacts primarily the adhesive friction component should be considered – by either reducing the surface free energy of the counter-body or optimising its surface topography.Practical implicationsBy applying the selected solution concept, a friction reduction of more than 50% as compared to the benchmark was achieved.Originality/valueThe present study provides a guideline for tribological optimisation of paper and cardboard contacts.Peer reviewThe peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-02-2020-0064/