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In the cardboard package production process, the cardboard roll and the cardboard bottom are joined in the seaming process. During the process, the cardboard is plastically deformed and damage to the cardboard surface can occur. The purpose of this study was to optimise the macro-geometrical parameters of the seaming chuck in order to minimise the cardboard damage during the seaming process.

The influences of geometrical properties of the seaming chuck on the seaming force were investigated using numerical investigations and statistical analysis.

A force-displacement model was established, which enabled the optimisation of the seaming chuck geometry for a reduction of the seaming force.

Results from the present study imply that for tribological optimisation, not only the surface properties such as roughness and frictional response but also the macro-geometrical features of the actual mechanical components should be considered, as these can considerably affect the contacting forces and consequently the friction within the tribosystem.

Based on the performed analyses, a new seaming chuck was manufactured, which is currently undergoing testing in the real production process and is providing improved performance in terms of seam quality as compared to the benchmark.

In the present work, a systematic approach towards the use of statistical methods in tribological optimisation projects is provided for a use case applying a combination of numerically calculated and experimentally measured values.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-02-2020-0065/

During 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.

Tribological 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.

A 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.

The 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.

By applying the selected solution concept, a friction reduction of more than 50% as compared to the benchmark was achieved.

The present study provides a guideline for tribological optimisation of paper and cardboard contacts.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-02-2020-0064/

This volume answers a call by the late David Maines for forums to showcase symbolic interactionism. Eight papers in this volume answer Maines' call by illustrating the value of interactionist approaches, defining and describing directions for research. Exploring a broad range of topics including accounts, identity, sex work, and yoga, the eight studies show the breadth and innovation that Maines saw as crucial to a general sociology.

The purpose of this paper is to analyse the influence of the perceived wine quality across intrinsic and extrinsic attributes on satisfaction, loyalty and buying intention of Spanish protected designations of origin (PDO) wine consumers.

Information is obtained from an initial qualitative approach through a dynamic group that allows us to develop the scales on which to quantify the different concepts. After this process a personal questionnaire is completed. With this aim the structural equation model (SEM) methodology is applied. However, as a previous measure, scales are depurated (analysis of reliability, dimensionality and validity) in order to guarantee an appropriate concept measurement.

The results obtained in the hypothesis contrast of the model reveal the existence of a positive influence of the intrinsic perceived quality attributes (colour, smell and flavour) on consumers' satisfaction. On the other hand, it is not possible to find enough evidence to support the influence of extrinsic perceived quality attributes (price, brand and region of origin) on consumers' satisfaction and loyalty. A possible explanation of these findings could be the small degree of consumers' involvement before the wide variety of PDO wines on the market. Quite probably, this aspect could influence their satisfaction and loyalty towards these kinds of products.

Managers must design marketing strategies to emphasise the intrinsic properties of the agro‐food products by means of their extrinsic attributes. In fact, quality stamps, PDO properties and other possible differentiating quality aspects must be highlighted on the labels. All these aspects could allow the product to improve its image and consolidate product links in consumer minds. Through this process it would be possible to achieve a better perceived quality and higher consumer satisfaction, loyalty and buying intention.

This paper analyses the particularities of a traditional agro‐food product protected under a PDO and how these particularities influence on satisfaction, loyalty and buying intention. The literature analysing the interrelation between satisfaction, loyalty and buying intention concepts is very scarce in the PDO wine context.