Development of training materials using the innovative technologies

The technological process of manufacturing conical paper containers (cups, yogurt containers, etc.) consists of several operations. Some of them have been studied in detail, while others have been studied little, so it is impossible to determine the choice of machine power analytically and technically justified.

It has been determined that one of the operations that has received little attention so far is the process of forming a cup-shaped bottom, which precedes the attachment of the bottom to the conical body of the cup. Features of the formation of a complex shape have been found, when not only the forming wall is fold at 90° relative to the plane of the bottom, but also additional folds, “wrinkles” on the wall. This leads to an increase in the required effort to form a cup-shaped shape and a deterioration in the quality of the final surface of the bottom’s wall.

Additional measures aimed at improving the shape of the cup have been proposed. It is suggested that during shaping, shallow (up to 4 mm) radial cuts be made at the edges of the workpiece with the same pitch first. This allows to avoid “wrinkles” on the walls during further shaping of the bottom and to improve the quality of the product.

Comparative calculations of the traditional and proposed methods have been made, and their positive and negative results have been identified. It was found that the length of the folding lines using the usual technology is twice as long due to the formation of “wrinkles” on the bottom’s wall. Adding small radial slots will reduce the folding force and improve product quality, but cutting forces arise, which significantly increase the total forming force and increase the energy consumption of the paper conical container manufacturing process.

Keywords: paper cup, conical container, bottom, cup-shaped shape, force, fold, paper “wrinkle”, cut.

doi: 10.32403/1998-6912-2025-1-70-205-212