包装结构设计课程设计

课程设计说明书

课 程 名 称: 结构课程设计 课 程 代 码: 8203571 题 目: 费列罗巧克力外包装

结构改进设计 学 生 姓 名: 学 号: 年级/专业/班: 2008级包装工程（1）班

学院(直属系) : 机械工程与自动化学

院 指 导 教 师:

目录

摘要································3 1 费列罗榛果威化果仁巧克力产品特性分析···············4 1.1 费列罗榛果威化巧克力产品简介··················4 1.2 费列罗榛果威化巧克力T3（3粒装）简介··············4 2 费列罗榛果威化巧克力T3原包装分析及改进设计············6 2.1费列罗榛果威化巧克力T3原包装分析················6 2.2费列罗榛果威化巧克力T3包装的改进设计··············7 3 销售包装设计···························11 3.1销售包装容器造型方案设计·····················11 3.2 销售包装材料选择及选择依据···················11 3.3 销售包装结构设计与计算·····················12 3.4 销售包装的装潢设计·······················16 4 运输包装设计···························20 4.1中包装的设计和计算·······················20 4.2瓦楞纸箱的选择和类型······················22 4.3瓦楞纸箱的尺寸计算························24 4.4瓦楞纸箱强度设计及校核·······················26 4.5瓦楞纸箱的装潢设计·······················29 5销售包装的再利用·························32 6 总结·······························34 附录································35 参考文献······························38

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摘要

ferrero rocher， 费列罗榛果威化果仁巧克力，意大利费列罗集团 (Ferrero SpA)享誉全球的产品之一，外层铺满巧克力碎和果仁，里层有威化、软巧克力和一粒完整的榛子，带来多重口感的享受：夹着果仁的巧克力外衣脆脆的，里面的巧克力心柔软浓滑，甜而不腻入口即化。

本文针对费列罗榛果威化巧克力T3（3粒装）的原有包装，改进设计了一款新的包装。其目的除了保护产品不受损坏外，更在保证美观与实用的前提下，突出了费列罗巧克力经典内包装的文化内涵，使其色、香、味、意得到更深层的诠释。

关键词：费列罗巧克力；原包装；改进包装设计；文化内涵

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