Subjects -> MANUFACTURING AND TECHNOLOGY (Total: 363 journals)
    - CERAMICS, GLASS AND POTTERY (31 journals)
    - MACHINERY (34 journals)
    - MANUFACTURING AND TECHNOLOGY (223 journals)
    - METROLOGY AND STANDARDIZATION (6 journals)
    - PACKAGING (19 journals)
    - PAINTS AND PROTECTIVE COATINGS (4 journals)
    - PLASTICS (42 journals)
    - RUBBER (4 journals)

PACKAGING (19 journals)

Showing 1 - 17 of 17 Journals sorted alphabetically
Asian Journal of Shipping and Logistics     Open Access   (Followers: 2)
Canadian Journal on Aging     Hybrid Journal   (Followers: 17)
European Journal of Ageing     Hybrid Journal   (Followers: 16)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
IEEE Transactions on Components and Packaging Technologies     Full-text available via subscription   (Followers: 17)
International Journal of Aging and Human Development     Full-text available via subscription   (Followers: 11)
Journal of Aerosol Science     Hybrid Journal   (Followers: 7)
Journal of Applied Packaging Research     Open Access   (Followers: 1)
Journal of Electronic Packaging     Full-text available via subscription   (Followers: 15)
Journal of Manufacturing and Materials Processing     Open Access  
Journal of Microelectronics and Electronic Packaging     Hybrid Journal   (Followers: 2)
Journal of Packaging Technology and Research     Hybrid Journal  
Packaging Technology and Science     Hybrid Journal   (Followers: 6)
Packaging, Transport, Storage & Security of Radioactive Material     Hybrid Journal   (Followers: 2)
Psychology and Aging     Full-text available via subscription   (Followers: 16)
Rejuvenation Research     Hybrid Journal  
Research on Aging     Hybrid Journal   (Followers: 13)
Similar Journals
Journal Cover
Journal of Packaging Technology and Research
Number of Followers: 0  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2520-1034 - ISSN (Online) 2520-1042
Published by Springer-Verlag Homepage  [2469 journals]
  • Application of Geraniol–Chitosan Blend Film with Quorum Sensing
           Inhibitory Activity as Packaging Materials for Biofilm Control in Fresh
           Fruit and Vegetable

    • Free pre-print version: Loading...

      Abstract: Abstract Geraniol is an acyclic isoprenoid monoterpene phytochemical found in many essential oils. It is a GRAS (Generally Recognized as Safe)-approved food additive. In the present study, pure phytochemical geraniol was screened for quorum sensing inhibitory, antibiofilm and antibacterial activity against Chromobacterium violaceum and Pseudomonas aeruginosa PAO1 bacterial strains. Further, its biofilm inhibitory potential was confirmed against pathogens like Escherichia coli, Salmonella typhi, and Listeria monocytogenes. Geraniol was blended with chitosan biopolymer solution to develop an edible biodegradable film with anti-quorum sensing properties. At a concentration of 6.25% v/v of geraniol, violacein production was reduced by 79% in C. violaceum. A significant dose-dependent inhibitory effect was observed on QS-regulated phenotypes in P. aeruginosa PAO1. Biofilm formation at 2X-Minimal inhibitory concentration (MIC), i.e. 12.5% v/v and pyocyanin production at sub-MIC concentration, i.e. 3.125% v/v reduced by 81% and 69.19%, respectively. Geraniol also exhibited potential antibacterial activity against all the three tested pathogens. Further, the anti-adherence property of the film, after incorporation of geraniol in chitosan biopolymer (0.003 g/ml of chitosan solution), was examined through an in-vitro challenge assay for preventing attachment of E. coli on the carrot surfaces. Successful incorporation of geraniol phytochemical was confirmed with Fourier transform infrared spectroscopy (FT-IR) which reveals physical interactions between the active compound and functional groups of chitosan. X-ray diffraction (XRD) studies showed the characteristic crystallinity of both compounds. A tensile strength of 11.46 MPa indicated its barrier property as a packaging material. UV barrier property of the film was  approximately 69% represents its protective nature for light-sensitive food materials. Thus, from the obtained results, the suitability of using geraniol as active ingredients for the formation of edible films with different functional properties is confirmed.
      PubDate: 2022-05-16
       
  • A Comparison of the Sealing, Forming and Moisture Vapour Transmission
           Properties of Polylactic Acid (PLA), Polyethene (PE) and Polyethylene
           Terephthalate (PET) Coated Boards for Packaging Applications

    • Free pre-print version: Loading...

      Abstract: Abstract Due to the waste problems associated with plastic packaging and the desire to reduce fossil fuel-based packaging, many retailers and brand owners have set ambitious targets to reduce the use of non-renewable polymers. One aspect of this trend has been an increase in the use of bio-coated boards as an alternative to boards coated with traditional petroleum-based polymers such as PE and PET. This paper identifies the polymers used in a number of commercial boards coated with conventional or biopolymers and compares their performance in terms of the moisture vapour barrier, sealing behaviour, and their ability to be folded without cracking. It was found that PLA was the biopolymer used to coat the two bioboards studied, and while it compares favourably to PE and PET coated boards in terms of heat sealing capabilities, it has potential conversion issues due to it’s brittleness and has inferior moisture barrier properties compared to traditional petroleum-based coated boards.
      PubDate: 2022-03-11
       
  • Development and Characterization of Edible Film Made from Mango Kernel
           Starch

    • Free pre-print version: Loading...

      Abstract: Abstract The current study presents a new biopolymer mango kernel starch (MKS) for the preparation of edible/biodegradable films using casting technique. Different concentrations (40–70% w/w) of glycerol (G), sorbitol (S) and 1:1 mixture of glycerol and sorbitol were incorporated as plasticizers into the film matrix and the resulting physical, thermal, mechanical, and optical properties of the films were investigated. The glycerol plasticized films were thicker and also presented higher moisture content as compared to their counterparts. Despite of plasticizer type, the tensile strength of MKS film decreased, while elongation at break (%E) increased with increasing plasticizer concentration. The effect of plasticizers on glass transition temperature (Tg) was characterized using differential scanning calorimetry. Glass transition temperature of MKS films were largely affected by the concentration of plasticizer and increased significantly as the plasticizer concentration increased, predominantly for G-plasticized films. XRD analysis showed diminished crystalline peaks while the color parameters of MKS film became more acceptable by increasing the concentration of plasticizers and produced more transparent films as L and a value were observed to increase significantly while b values decreased. In general, the present study manifested that mango kernel starch may be considered as a promising biopolymer for producing biodegradable films.
      PubDate: 2022-02-15
      DOI: 10.1007/s41783-022-00132-9
       
  • Lipid-Based Edible Films and Coatings: A Review of Recent Advances and
           Applications

    • Free pre-print version: Loading...

      Abstract: Abstract Films and edible coatings are thin layers of food formed by the processes of the food industry, which improve the physical strength of food products, reduce particle clustering, improve sensory properties, protect food products from moisture migration, microbial growth as well as oxidation of nutrients, and reduce oil migration. Edible films function as carriers of active substances, such as antioxidants, antimicrobials, colorings, and flavors. Lipid materials are used in edible films to provide for flexibility, hydrophobicity, and cohesion in the film. Lipid edible coatings serve as excellent barriers against moisture and, to some extent, oxygen, and thus they maintain long-term food quality. The Lipid-based edible films can be used to cover the surface of the confectionery products, fruits and vegetables, dairy products, chocolates, cereals, poultry meat, fish, frozen products, and dried products. In recent years, films and fat-based edible coatings have attracted a lot of attention because of their functional and nutritional properties. Today, nanotechnology represents a new method for nanocoating which improves the properties and applications of lipid-based edible films. This work reviews the common varieties of lipid-based edible films and coatings, basic methods of their production, and new achievements in their production.
      PubDate: 2022-01-29
      DOI: 10.1007/s41783-021-00130-3
       
  • Attitude of Bottom of the Pyramid Consumers Towards Packaging-Influenced
           Purchase Decision: An Opinion Mining-Based Approach

    • Free pre-print version: Loading...

      Abstract: Abstract Due to the different schools of thought, studying the consumption behavior of the bottom of the pyramid (BoP) has become a potential research topic. This study aims to explore the attitude of BoPs towards packaging influenced purchase (PIP) decision. The packaging, sometimes called the 5th P of the marketing mix, plays a crucial part in the consumer behavior domain. The study is supposed to have significant managerial implications as it accounts for both urban and rural BoP consumers to capture their attitudes towards PIP. A state of India (i.e., West Bengal) selected for this study, successfully addresses the present research gap in the BoP domain. Opinion mining has been selected as a machine-learning-based technique to gain insight into the qualitative data collected from 100 BoP consumers. To validate the result, aspect-based sentiment analysis has been implemented. This study has successfully revealed BoP consumers’ attitude regarding making PIP-related decisions along with many other facts like ”who makes PIP decisions”, ”who influences PIP-related decisions”, ”which packaging attribute(s) mostly influence(s) PIP-related decisions” and so on. The comparative study between urban and rural BoP consumers reveals some interesting guidelines for the marketers.
      PubDate: 2021-11-30
      DOI: 10.1007/s41783-021-00128-x
       
  • Edible Coating and Edible Film as Food Packaging Material: A Review

    • Free pre-print version: Loading...

      Abstract: Abstract This review is an attempt to describe the utility of edible films and edible coatings used in food packaging. We know that by the increasing load of the non-biodegradable materials on the environment harming our mother earth. Hence, there comes an urgent need to develop the edible packing and films. These natural films and coating are extracted from plants and animals in the form of polysaccharides, lipids, and proteins. The principle components for producing edible/biodegradable films, are film forming biopolymers which includes the carbohydrates, proteins, solubilizing medium [water, ethanol, etc.] and plasticizers, etc. The optional components interacts with each other by the cross-linking agents, colorants, surface active agents or lipid-based materials. Hence, they can improve the properties of the films. The major advantage of the use of such components occurs in the form of properties viz. moisture resistance, water-soluble nature, gelling properties, good thermal and mechanical properties, antimicrobial activity, heat-based sealing, flexible colorless, etc. With the advances in technology, the market cap of these types of packaging are also increasing. It is predicted that due to their environmental beneficial concerns, they might replace the existing materials very soon and therefore, this seem to be the active area of research. Hence, the application of edible films and coating will benefit the society due to their substitute of the existing and conventional materials. In this direction, the lignocellulose-based agro-wastes can be used as alternative packaging material. Here, the different parts of plant such as stem, leaf, fruit, seed, etc. and plant such as rice straw, wheat straw, sugarcane bagasse, canola oilseed, etc. and be used as Green technology food packaging products.
      PubDate: 2021-11-27
      DOI: 10.1007/s41783-021-00129-w
       
  • Production of Packaging and Value Added Material from Bamboo Biomass

    • Free pre-print version: Loading...

      Abstract: Abstract The bamboo biomass is widely available in tropical countries and is actually being used for papermaking on a commercial scale in other countries. Its comparable cellulosic content to wood resources in the pulp and paper industry corresponds to its suitability as a substitute in view to reduce our dependency on wood and in line with sustainability. Accordingly, the study investigated the production of paper from the non-wood fibre for subsequent uses hinged on its physical and mechanical characteristics. It also targets paper waste since the latter was employed in different mixing ratios (20:80, 40:60, 60:40 and 80:20). Value added materials, namely envelopes, paper bags and holders were produced in order to open new arenas for the Mauritian fibre industry. Soda process was employed as the chemical pulping process. The optimum cooking conditions, giving rise to the highest pulp yield were found to be 16% w/v NaOH and a cooking time of 2 h at 90 °C. The thickness of the formed sheets was between 0.376 mm and 0.593 mm. Paper made from 100% bamboo was found to be most resistant to soil degradation. The highest bursting index was obtained from 80% bamboo sheet, amounting to 1.86kPam2/g. Sheets constituting of 20% and 40% bamboo showed favourable results to be used as printing materials and were observed to be most resistant to abrasion, requiring 40 and 26 turns, respectively. The minimum water absorbency rate of sheets derived from 80 and 100% bamboo connotes to their use as absorbents. The crease recovery angles were found to be within 27.5° to 63.8°, implying the application of 100%, 80% and 60% bamboo mix in the manufacture of envelopes and paper bags.
      PubDate: 2021-11-12
      DOI: 10.1007/s41783-021-00127-y
       
  • Impact of Packaging Attributes in the Classification of Urban and Rural
           Bottom of the Pyramid Consumers

    • Free pre-print version: Loading...

      Abstract: Abstract Purchase is one of the most important aspects of consumer behavioral study. To make purchase successful, numerous studies have already provided evidence regarding the importance of packaging. Careful selection of packaging elements has shown successfully influencing the mind of consumers for a long period. Among various categories of consumers, Bottom of the Pyramid (BoP) consumers have established themselves as value-conscious consumers. This study is designed to find the impact of visual and information elements of packaging in the purchase of food products, which BoP consumers need on a daily basis. The Random forest classifier has been implemented for the classification of two BoP consumers (i.e urban, rural) with classification accuracy of 83.49%. A high level of accuracy proves the significance of this empirical study. This study focuses on providing suggestions for marketers regarding packaging design-related elements when targeting urban and rural BoP consumers.
      PubDate: 2021-10-27
      DOI: 10.1007/s41783-021-00126-z
       
  • Influence of Modified Atmospheres on Shelf Life and Quality of Fresh-Cut
           Apples

    • Free pre-print version: Loading...

      Abstract: Abstract The present study investigated the effect of modified atmosphere packaging (MAP) on the quality and shelf life of fresh-cut apple wedges stored at 5 ± 2 °C for 42 days. The fresh-cut apple wedges were packed in atmosphere of varying O2 and CO2 concentrations. Physico-chemical analysis (colour, weight loss, firmness, total phenol, antioxidant activity, polyphenol oxidase and peroxidase activity) and microbial quality were measured throughout the storage period. MAP reduced changes in colour, firmness and microbial load of fresh-cut apple wedges. At the end of 42 days of storage, the MAP samples exhibited the lowest polyphenol oxidase and peroxidase activity. MAP showed the best results amongst the treatment in terms of retaining aesthetic appeal, quality characteristics and extending the shelf life of the apple wedges upto 42 days. Overall, gas composition of 5% O2 + 5% CO2 resulted in better inhibitory effect on the browning and extended the shelf life of fresh-cut apple wedges upto 42 days with minimal change in quality.
      PubDate: 2021-10-09
      DOI: 10.1007/s41783-021-00125-0
       
  • Storage Stability and Physicochemical Properties of Cashew Nut Burger:
           Cassava Coating Influence

    • Free pre-print version: Loading...

      Abstract: Abstract In an attempt to extend the shelf life and create variety for cashew nut consumption, processed cashew nut was coated with gelatinized cassava flour and analyzed for proximate composition, mineral elements, physicochemical characteristics and storage stability for of 12 weeks using sorption isotherm. The moisture content of the cassava coated with cashew nut burger was 1.16% and was significantly lower (p < 0.05) compared with commercial peanut burger. Potassium was the highest mineral element having 690 mg/100 g, while zinc was the least with 5.98 mg/100 g. The adsorption isotherm study showed that the monolayer moisture content was 2.1 and 2.2% at 30 and 40 °C, respectively. It was also observed that the moisture content during storage was low (2.10–2.20)% without any adverse effect on the storage qualities. Packaging of cashew nut burger coated with cassava flour in an air tight plastic container prevents contact with humid air and preserved nutrient and physiochemical qualities for a period of 6 weeks without deterioration. Hence, production and consumption of cassava coated cashew nut burger may promote and increase cashew nut values.
      PubDate: 2021-10-07
      DOI: 10.1007/s41783-021-00124-1
       
  • Biodegradable Nanocomposite Packaging Films for Meat and Meat Products: A
           Review

    • Free pre-print version: Loading...

      Abstract: Abstract The packaging of meat and meat products requires specific materials with a focus on the moisture content of food matrix and color stability. The present usage of petroleum-derived packaging materials are becoming obsolete for their non-biodegradability, non-environmental sustainability, and harmful effect on the life of land and aquatic animals, besides humans. Various research attempts were made successfully to use biopolymers for manufacturing eco-friendly packaging materials. But the mechanical, barrier and thermal properties remain not on a par with the films made from polyolefins. Nanomaterials in the form of reinforcing agents or fillers can improve the structural morphology of the biopolymer films rendering them a high-quality barrier, mechanical, thermal, antimicrobial, and antioxidant properties. On the other hand, proper selection of nanomaterials considering the health and safety in the development of nanocomposites is a prerequisite in the formation of biodegradable films. This article reviews various types of biopolymers, nanofillers, biopolymer nanocomposites, antimicrobial nanocomposites, characterization of nanocomposites, health, and safety issues associated with the usage of nanocomposites. The review would impart comprehensive and advanced knowledge in the realm of biodegradable nanocomposite films with special reference to meat and meat products.
      PubDate: 2021-09-25
      DOI: 10.1007/s41783-021-00123-2
       
  • Pinch Force Required for Adults Over 50 Years of Age to Open Several Types
           of Food Containers

    • Free pre-print version: Loading...

      Abstract: Abstract Many older adults have difficulty opening food packages, and even though they comprise the fastest growing segment of our population, the development of easy to open food packaging has been overlooked by the food industry (Costa and Jongen in Crit Rev Food Sci Nutr 50(6):489–502. 10.1080/10408390802544553, 2010); Hensel in Food Technol 66(12):23–30, 2012). The ability to use pinch is required to open food packages, but there is limited evidence regarding how much pinch force is required for different types of food packaging. This study used sensor technology to identify the force required to open several types of food packages which are typically used by older adults. Individuals over the age of 50 opened 15 different food packages and the average force in pounds required to open each type was obtained. The average force employed differed by sex for many food products and ranged from 1.28 to 7.27 kg. The information obtained from this study is useful both for healthcare professionals working with older adults and individuals with pathology of the hand, and for the food packaging industry.
      PubDate: 2021-09-12
      DOI: 10.1007/s41783-021-00119-y
       
  • Effect of the Addition of Turmeric Hydroalcoholic Extract on
           Physicochemical Properties of Chitosan Films and Shelf Life Extension of
           Minimally Processed Pineapple

    • Free pre-print version: Loading...

      Abstract: Abstract This research assessed the effect of the addition of turmeric (Curcuma longa) hydroalcoholic extract (HET) and polymer concentration on the physicochemical properties of chitosan films at 1.5 and 2% (w/v), as well as on the extension of the shelf life of minimally processed pineapple (MPP) from the variety Golden Sweet (MD-2) stored at 5 ± 1 °C. The solutions were prepared in lactic acid solution 1% (v/v), with further addition of 0.1% (v/v) of Tween 80 and HET at 0.2 and 0.4% (v/v). Fruits were peeled and cut into quarters of 1 cm thick slices and were then divided at random according to the coatings to be applied: PQ, 1.5% (w/v) chitosan coating; PQC, 1.5% (w/v) chitosan coating with 0.4% (w/v) HET; and PC, control treatment. The concentrations of chitosan and HET did not affect the water vapor permeability, water solubility and apparent opacity of the films. The tensile strength increased with the concentration of chitosan and HET, while the elongation at break decreased with the increasing polymer concentration. It increased the brightness of films with the concentration of chitosan and HET. The b* values corresponded to the yellow color of films, and a* were associated with a greenish hue provided by the HET. The shelf life of MPP was increased by 33.33% with the application of chitosan and HET coating due to higher sensory quality, and no visible fungal spoilage after 12 days of storage compared to 8 and 10 days for uncoated and chitosan-coated products, respectively.
      PubDate: 2021-09-04
      DOI: 10.1007/s41783-021-00122-3
       
  • Current Detection Techniques for Monitoring the Freshness of Meat-Based
           Products: A Review

    • Free pre-print version: Loading...

      Abstract: Abstract The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products as expected by the consumers. It is essential to reduce the spoilage of meat products caused by chemical compounds in a manner that is sustainable and healthy. Therefore, the development and implementation of analytical methods for determining the quality and protection of meat have increased over the years. The present review was carried out using inclusion benchmarks to classify the previous articles published between 2010 and 2020, specifically related to the analytical method for detecting freshness in various meat samples. In this study, the research addresses the microbial spoilage of meat products, the chemical compounds that lead to the spoilage of the meat, and the methods used to quantify the meat’s freshness. A large section covers current techniques to detect meat freshness, including electrochemical, electronic nose and gas sensors, as well as optical biosensors. The concluding section outlines the status of current challenges, identifies current issues, and discusses future views.
      PubDate: 2021-09-01
      DOI: 10.1007/s41783-021-00120-5
       
  • Physico-Chemical Properties of Indian Horse Chestnut (Aesculus indica)
           Starch Films as Affected by γ-Irradiation

    • Free pre-print version: Loading...

      Abstract: Abstract Starch films were developed using starch from Indian Horse Chestnut (IHCN) and the effect of gamma-irradiations on the physico-chemical properties of films was evaluated. The starch films were irradiated at 1.25, 2.5 and 5 kGy doses. Irradiated films exhibited varied properties compared to the native IHCN starch films. The results revealed that irradiation increased the flexibility of films from 50.53 to 66.12%, water holding capacity from 84.24 to 88.55%, solubility from 25.44 to 27.85%, and transparency from 3.20 to 5.20. However, the films displayed a decrease in mechanical resistance (3.88–1.05 MPa), moisture content (10.01–8.89%), thickness (0.31–0.29 mm), swelling capacity (130.54–43.28%), and density (0.163–0.156 gcm−3). An increase in water vapor permeability from 4.17 to 7.61 × 10−12gm−1 s−1 Pa−1was also observed. Scanning electron micrographs of irradiated starch films depicted less dense and more open structure with small pores than the native films which accounts for their high oxygen and water vapor permeability.
      PubDate: 2021-08-27
      DOI: 10.1007/s41783-021-00121-4
       
  • Performance Evaluation of PVC-Free Metal Caps from the Point of View of
           Suitability for Food Contact and Tightness of the Packaging

    • Free pre-print version: Loading...

      Abstract: Abstract In recent years, caps with PVC-free gasket have been developed and produced in the preserved food sector and they have been gradually replacing PVC-based ones. This type of choice was dictated by the need to produce sustainable packaging from a health and environmental point of view, even in the case of this type of closure. The study dealt with two type of caps, coded “A” and “B”, with two type of PVC-free gaskets, which differ in composition and application technology. In particular, the objective of this work was to study the behaviour of these new gaskets applied to metal caps intended for packaging preserved food, both in terms of suitability for food contact and from a technological standpoint. The gaskets were primarily characterized from a chemical–physical and mechanical point of view; overall migration and ad hoc methods for the determination of the specific migration of the substances present in their formulation were set up. In parallel, the technological suitability, related to the sealing parameters of the caps applied to the glass jars and the tightness of the packs, were evaluated. About food contact compliance, both caps, comply with the Union guidelines on Regulation (UE) n. 10/2011 on overall and specific migration. From the technological point of view, for gasket coded “A”, critical issues, the vacuum seal and, therefore, the tightness of the packages were highlighted.
      PubDate: 2021-07-09
      DOI: 10.1007/s41783-021-00117-0
       
  • Starch-based biodegradable active packaging with Euphorbia umbellata (PAX)
           Bruyns bioactive extract

    • Free pre-print version: Loading...

      Abstract: Abstract Biodegradable films are an excellent alternative to using non-biodegradable materials. Plant extracts are rich in antioxidant and antimicrobial components and can be used as components in active packaging to improve food preservation. This study demonstrated that the ethyl acetate fraction of the crude bark extract of Euphorbia umbellata presented high amounts of phenolic compounds (515.81 ± 29.61 mg of galic acid per gram of fraction) with concentration-dependent antioxidant potential (DPPH•—IC50 1.95 ± 0.01 μg/ml; ABTS•+—IC50 1.40 ± 0.15 µg/ml; FRAP–2,680.05 ± 0.02 µmol of trolox per gram of fraction), and antimicrobial activities against Staphylococcus aureus and Escherichia coli (inhibition halo diameter larger than 8 mm). The addition of this fraction into biodegradable starch-based films allowed the formation of an active matrix, with minor mechanical changes when the ethyl acetate fraction was used at 2.5 and 5.0% (w/w), registering tensile strength results of 29.5 ± 4.0 MPa for inert film; 29.5 ± 4.0 MPa for 2.5% (w/w) of E. umbellata ethyl acetate extract, and 25.1 ± 1.9 MPa for 5% (w/w) of E. umbellata ethyl acetate extract. A heterogeneous microstructure in the presence of ethyl acetate extract resulted in lack of homogeneity and rough surface of the films, maintaining important antioxidant and antibacterial activities. This material can be considered as an alternative for production and application as biodegradable and active food packaging.
      PubDate: 2021-07-01
      DOI: 10.1007/s41783-021-00114-3
       
  • Dynamic Compression Model Incorporating Elastic Nonlinearity of Paperboard

    • Free pre-print version: Loading...

      Abstract: Abstract Spring of constant elasticity is a concept from theories of extension while elastic nonlinearity in compressive deformation is a general phenomenon for polymeric materials involved in offset or flexographic printing, paper board, polymer plate, and cushioning tape. This phenomenon needs therefore to be coped with by the model of printing dynamics. We hereby present an extended approach based on the Maxwell material model. In the extended approach, a compression process is subdivided into (or approximated by) sequential subprocesses. The elastic modulus may vary from one subsection to another but remains constant in each of the subprocesses. With the extended approach dynamic behaviours (compression/recovering) of paperboard can be reproduced and predicted. As a concrete example, dynamic behaviours of paper board in the print nip were simulated with satisfactory outcome. The simulation also revealed that viscoelasticity of the board is the origin of mechanical hysteresis of the stress–strain curve. Due to viscoelasticity and nonlinearity of the materials careful design is essential to simulate full-scale printing with a lab press.
      PubDate: 2021-07-01
      DOI: 10.1007/s41783-021-00112-5
       
  • Performance Evaluation of a Biopolymer-based In-Package UV Activated
           Colorimetric Oxygen Indicator with Modified Atmosphere Packaged Mozzarella
           Cheese

    • Free pre-print version: Loading...

      Abstract: Abstract Dye-based ultraviolet (UV) activated colorimetric oxygen indicator possess the potential for communication of package integrity to consumers. A research study was envisaged to evaluate the performance of biopolymer (sodium alginate, sodium caseinate and kappa-carrageenan) based ultraviolet activated smart oxygen sensor as spoilage or quality indicator for Mozzarella cheese. Mozzarella cheese samples were stored in a vacuum and 100% N2 at refrigerated temperature for 16 days and gas composition, indicator colour values and physico–chemical parameters (moisture, pH, acid degree value, thiobarbituric acid value and water activity) changes were studied. The indicators showed significant colour change after photo-activation and during storage also. The oxygen indicator’s colour was recovered at a very low oxygen concentration (0.381%). The indicator films could be potentially used for evaluating the purity of nitrogen and carbon dioxide gas cylinders used in modified atmosphere packaging of food.
      PubDate: 2021-07-01
      DOI: 10.1007/s41783-021-00108-1
       
  • Effect of Packaging Materials on the Colour, Foaming Properties and Shelf
           Life of Foam-Mat-Dried Starch–Albumen Powder

    • Free pre-print version: Loading...

      Abstract: Abstract Starch–albumen powder (SAP) as a new food ingredient combines foaming properties of egg albumen and stabilisation properties of starch in food products. Although foam-mat drying has been reported to modify powdered foods properties, its effect on SAP storage stability is yet to be reported. This study determined the shelf life of SAP using high- and low-density polyethylene (HDPE and LDPE) bags. Stored SAP was analysed for moisture content (MC), colour, foam capacity and foam stability (FC and FS) and microbial load for 12 weeks at 28 ± 1 °C and 85% RH. The shelf life of SAP was predicted from the isotherm curve. Water vapour permeability coefficient of HDPE and LDPE films was 5.2835 × 10–14 and 1.335 × 10–14, respectively. The MC of SAP in HDPE and LDPE increased with storage period from 6.9 to 11.96% and 6.9–19.29%, respectively. Lightness (L*) and greenness (− a*) of SAP reduced for HDPE and LDPE while yellowness (b*) increased with storage period. Colour stability was higher in HDPE than LDPE and FC and FS was significantly affected by storage period (p < 0.05). Bacteria and fungi count ranged from 26 × 101 to 82 × 106 and 2 × 101 to 19 × 102 cfu/ml for HDPE and 26 × 101 to 63 × 108 and 22 × 102 to 87 × 102 for LDPE. The estimated shelf lives of SAP were 343 and 213 days for HDPE and LDPE, respectively. In conclusion, storage period affected the colour and microbial stability of SAP for both packaging materials. However, HDPE extended the shelf life and retained the foaming properties of SAP than LDPE.
      PubDate: 2021-07-01
      DOI: 10.1007/s41783-021-00110-7
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 100.24.115.215
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-