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Heat sealing is commonly applied for making form‐fill‐seal packages fabricated from thermoplastic films. One of the challenges frequently faced by the industry is inadvertent contamination of film–film interface by the product during filling, which can compromise package seal strength. In this study, the effects of dwell time (0.5–1.5 s), jaw pressure (28–1860 kPa), jaw configuration (narrow versus wide contact area) and jaw temperature (150°C–180°C) on the interface temperature and seal strength of a linear low‐density polyethylene (LLDPE) film were investigated. Three different film–film interface conditions were studied: (1) no contaminant; (2) with water contaminant; and (3) with vegetable oil contaminant. In the presence of liquid contaminant, jaw pressure played an important role in displacing the liquid from the seal area to form intact seals. Short dwell time (0.3 s) and low jaw temperature (150°C) was not favourable for forming intact seals in both water‐contaminated and vegetable oil‐contaminated films. The optimum jaw temperature and dwell time required to produce intact seals for oil contaminated films was 180°C and 0.3 s, respectively, whereas a combination of 165°C jaw temperature and 1 s dwell time was required to form intact seals for water‐contaminated films. Within the experimental conditions investigated, interface temperatures of 130°C–140°C resulted in the most optimum seal strength for both water‐contaminated and clean film specimens. Above 140°C, a weakening of seal strength was observed, presumably because of the change in melt flow characteristics and possible initiation of thermal degradation of the polymer. Copyright © 2011 John Wiley & Sons, Ltd.

The investigation of an economical and efficient drying method for chilli is beneficial because it could provide a means of overcoming the drawbacks of traditional drying methods: high operating power and long drying time, which result in a decrease in the quality of the chilli. This study involved the design and development of a combined infrared and hot air laboratory-scale rotary dryer, which consists of three operating modes: hot air, infrared, and combined infrared and hot air. Drying experiments were conducted at five different temperatures (50, 55, 60, 65, and 70°C). The drying behavior produced with the three operating modes was evaluated. The best mode was determined based on the parameters for evaluating the quality of chilli, the power consumption, and the retention time. The results indicate that the optimal overall drying performance for chilli was achieved at 70, 65, 50°C drying temperatures in hot air, combined, and IR mode, respectively. A positive correlation was observed between retention time and power consumption with the hot air and the combined modes, while a negative correlation was identified in the IR mode.

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