Detection of seal contamination in heat sealed food packaging

In the food industry packaging is often applied to protect the product from the environment. Packaging quality depends on the material used and the closure (seal). The material is selected based on the specific needs of the food product to be wrapped. However, proper closure of the package is often harder to achieve. One problem possibly jeopardizing seal quality is the presence of food particles between the seal.
Researchers at KU Leuven in Belgium studied a pulsed-type active thermography method using the heat of the sealing bars as an excitation source for detecting seal contamination. An article about the research is published in the SPIE Proceedings.
Click here for an abstract of the article.

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