制 杯 檢 驗 標 準

1內容與適用范圍

本標準規定了檢驗果凍杯、飲料杯、酸奶杯及各種廣口杯的取樣方法，檢驗方法、缺點劃分和標準 

本標準適用于塑料片氣壓熱成型的各種PP、PS包裝容器。

2取樣方法

在成品包裝過程中或在成品入庫前，從成品箱中不同層次隨意抽取5條，果凍杯500個，廣口杯300個，進行外觀檢驗和封口測試。

3檢驗方法

3.1按照產品包裝規格要求，清點產品數量及成品箱體上標識是否與實物相符合。

3.2稱量杯的重量，從抽樣中任意取30個產品，使用天平稱稱出總重量后，求出每個產品的平均重量，平均重量與標準重量的誤差為5%。

3.3檢查整條杯子間隔情況和能否脫落情況。

3.4整條產品杯應間隔均勻，長度應與箱體相同，不能超箱體長度1%，不能短于箱體長度5%。

3.5用手抓套成條的產品杯，杯口朝上，然后手指慢慢放松，產品杯能夠自然松脫為良。

4性能檢驗

4.1韌性

4.1.1將杯倒置于左掌心，右手拉開距離在0.5cm以內拍打之無裂口、裂縫為佳（果凍杯）

4.1.2果凍杯灌裝封口后，從1米高處自然垂落不破為佳，廣口杯為0.5米。

4.1.3對破裂的產品進行判定

A、  溫度塑化

B、  原材料配方

C、  其它

4.2耐高溫：灌裝后在95攝氏度的水溫內20分鐘不變形。

5外觀檢查：

把取樣的產品放在日光燈架上進行逐個外觀檢查，查看將缺陷作判定，并將情況匯總（成品檢驗日報）。

6封口檢驗（杯口檢驗）

6.1杯口表面光凹凸不平現象。

6.2杯口平整或一周斜度一致。

6.3杯口一周要求厚薄均勻。

7缺點劃分

7.1嚴重缺陷

指杯體內含有頭發、塑料碎片，蚊蟲類雜物。

7.2重缺陷

7.2.1爛杯：杯的某部位有明顯可見的破損或制杯溫度過高成型過程氣壓吹破。

7.2.2厚薄度：杯口、杯身或杯底部，由于控制不好或模具有不良現象造成局部嚴重厚薄。

7.2.3杯口不平：杯口表面出現凹凸不平，或模具造成的原因（漏氣）影響封口質量。

7.2.4杯口大邊：杯邊小于正常杯邊的1/2（半自動機生產產品）

7.2.5砂眼：杯的某個部位有破漏小孔。

7.2.6杯體雜質：杯體的某個部位有塑料粒。

7.2.7大黑點：60cm自然而光線下醒目看到的黑色雜物。

7.2.8脆杯：隨意拍打即從杯口破裂至杯底部（果凍杯）

7.2.9重疊杯：每一條有四組杯子杯口重疊在一起不能下落。

7.2.10異形杯；溫度嚴重偏低或杯模排氣不良，造成不成形或嚴重變形。

7.2.11杯口分層杯：指PP、PE原材料溶脂指數偏差過大，造成兩者材料不能很好的沾合而導致分層，或者因開機速度過快，冷切和沖壓時間不夠，造成分層。

7.3輕缺陷：

7.3.1花紋：由于拉抻頭杯模不光滑或生產時送片引起片材表面磨擦，生產成品杯遺留下的條形紋或裝滿清水后能看到的。

7.3.2劃痕：杯身有劃傷的痕跡，而不影響杯體的強度。

7.3.3透明度不良色澤不均勻：杯體部分或全部呈白霧狀。和一條杯子同種材質有多種色澤。

7.3.4大小邊：杯沿寬窄大于或小于正常杯沿的1/3。

7.3.5杯口不平：杯沿可見凹凸不平的現象，但不影響封口。

7.3.6小黑點：在自然光線下30-60CM內能看見的黑點、黑雜物。

7.3.7毛屑：指杯在沖剪過程中因模具原因造成杯口毛屑過多現象。

7.3.8排例不齊：成品箱內排放沒有層次或混品。

7.3.9混杯：同一條杯型有極少不同杯型的杯混裝。

7.3.10、疊杯：一條杯中有兩組以下的杯子杯口重疊在一起不能下落。

8允許標準：

8.1A級杯允許標準

序號	項目	允許標準	備注
1	數量	35克以下果凍杯每條允許誤差±1% 35克以上產品每條允許誤差±0.2%	一般控制點
		每件產品條數層數誤差為0	重要控制點
2	排列擺放	必須排列整齊,擺放有序有層次	重要控制點
3	間隔	整條長度不能超箱體長度0.5CM,不能短于箱體長度2.5CM.	一般控制點
4	重量	果凍杯的平均重量應不超出標準重量5%,廣口杯的平均重量應不超出標準重量的5%.	一般控制點
5	標識	必須有完整的標識	一般控制點
6	嚴重缺陷	＜0	重要控制點
7	重缺陷	＜0.5%	重要控制點
8	輕缺陷	＜1%	一般控制點
9	箱體	標示整潔、清楚、膠紙粘貼平整密合，箱蓋交口無逢隙、無破洞、破裂。	一般控制點
10	凈含量	±5%	重要控制點
11	耐溫實驗	95℃±5℃，60℃環境恒溫30分鐘	重要控制點
12	杯口徑	±2%	重要控制點
13	黑點	40克以下黑點≤2%；40克以上黑點≤1%	重要控制點

8.2B級杯允許標準

序號	項目	允許標準	備注
1	數量	35克以下果凍杯每條允許誤差±1 35克以上產品每條允許誤差0.2%	一般控制點
		每件產品條數層數誤差為0	重要控制點
2	排列擺放	必須排列整齊,擺放有序有層次	重要控制點
3	間隔	整條長度不能超箱體長度0.5CM,不能短于箱體長度2.5CM.	一般控制點
4	重量	果凍杯的平均重量應不超出標準重量5%,廣口杯的平均重量應不超出標準重量的5%.	一般控制點
5	標識	必須有完整的標識	一般控制點
6	嚴重缺陷	＜0	重要控制點
7	重缺陷	＜1%	重要控制點
8	輕缺陷	＜2%	一般控制點
9	箱體	標示整潔、清楚、膠紙粘貼平整密合，箱蓋交口無逢隙、無破洞、破裂。	一般控制點
10	凈含量	±2%	重要控制點
11	耐溫實驗	95℃±5℃，60℃環境恒溫30分鐘	重要控制點
12	杯口徑	±2%	重要控制點
13	黑點	≤7%	重要控制點

Inspection standard for cup making

1.Content and scope of application

This standard specifies the sampling method, inspection method, defect division and standard for testing jelly cups, beverage cups, yogurt cups and various wide-mouth cupsThis standard is suitable for all kinds of PP and PS packaging containers with plastic sheet air pressure thermoforming.

2.Sampling method

In the packaging process of finished products or before the storage of finished products, randomly extract 5 pieces from different levels in the finished products box, including 500 jelly cups and 300 guangkou cups, and conduct appearance inspection and sealing test.

3.Test method

3.1 According to the product packaging specifications, check the quantity of the product and whether the mark on the finished product box is consistent with the real product.

3.2 Measure the weight of the measuring cup. Take 30 products from the sampling randomly, use the balance to weigh out the total weight, and work out the average weight of each product. The error between the average weight and the standard weight is 5%.

3.3 Check the spacing of the whole cup and whether it can fall off.

3.4 The whole product cup shall be evenly spaced and the length shall be the same as the box body, and shall not exceed the box body length by 1% or be shorter than the box body length by 5%.

3.5 Grasp the product cup made of strips with your hands, the mouth of the cup is up, and then slowly relax your fingers, so that the product cup can be naturally loosened and become good.

4.Performance test

4.1 Toughness

4.1.1 Place the cup upside down in the center of the left palm, and open the right hand within 0.5cm.

4.1.2 After filling and sealing the jelly cup, it is better not to break naturally from a height of 1 meter, and 0.5 meter for the wide-mouth cup.

4.1.3 Determination of cracked products

A. Temperature plasticization

B. Recipe of raw materials

C, Other

4.2 High temperature resistance: no deformation within 20 minutes at 95 ° c after filling.

5.Appearance inspection:

Put the sampled products on the fluorescent lamp rack for appearance inspection one by one, check the defect and summarize the situation (daily product inspection).

6.Seal inspection (cup inspection)

6.1 The surface of the cup is uneven.

6.2 The rim of the cup is flat or the bevel of the cup is consistent.

6.3 Uniform thickness should be required at the rim of the cup.

7.Defect classification

7.1 Serious defectsFinger cups contain hair, plastic debris, and mosquito debris.

7.2 Heavy defects

7.2.1 Rotten cup: there is obvious damage in one part of the cup or air pressure blowing during the forming process of cup making temperature is too high.

7.2.2 Thickness: the thickness of cup mouth, cup body or bottom is severely local due to poor control or defective mold.

7.2.3 Uneven cup mouth: the surface of cup mouth is uneven, or the cause of mold (air leakage) affects the quality of sealing.

7.2.4 Large rim: the rim is less than 1/2 of the normal rim (semi-automaton products)

7.2.5 Sand holes: there are holes in a part of the cup.

7.2.6 Cup body impurities: some parts of the cup body have plastic particles.

7.2.7 Large black spot: black sundries visible in 60cm of natural light.

7.2.8 Crisp cup: break from the mouth to the bottom of the cup (jelly cup)

7.2.9 Overlapping cups: each pair has four groups of cups with overlapping rim and cannot fall.

7.2.10 Special-shaped cup;The temperature is too low or the cup mold exhaust is not good, resulting in forming or serious deformation.

7.2.11 Layered cup at the mouth: refers to PP and PE raw materials with too large deviation in soluble fat index, resulting in poor adhesion between the two materials, or delamination caused by too fast startup speed and insufficient cold cutting and stamping time.

7.3 Light defects:

7.3.1 Pattern: the strip lines left by the finished cup or after it is filled with water can be seen due to the non-smooth cup mould of the stretched head or the friction on the surface of the sheet material caused by the feeding during production.

7.3.2 Scratches: there are scratches on the cup body without affecting the strength of the cup body.

7.3.3 Poor transparency and uneven color: some or all of the cup body is white mist.The same material as a cup has many colors.

7.3.4 Size edge: the width of the rim is more than or less than 1/3 of the normal rim.

7.3.5 Uneven cup mouth: uneven cup edge can be seen, but does not affect the sealing.

7.3.6 Small black spots: black spots and sundries that can be seen within 30-60cm under natural light.

7.3.7 Dandruff: excessive dandruff at the mouth of the cup caused by mold during the punching and shearing process.

7.3.8 Irregular arrangement: no layering or mixed products are discharged in the finished product box.

7.3.9 Mixed cup: there are very few mixed cups of different cup types in the same cup type.

7.3.10 Stacking: there are less than two groups of cups in a cup with overlapping rim that cannot fall down.