Different Types Of Packaging Research Articles

Technology of a novel conidia-tablet formulation and packaging type to increase Beauveria bassiana (Hypocreales: Ophiocordycipitaceae) shelf life at room temperature

Description of the subject. This study describes development of mycoinsecticide formulations containing dry conidia of the entomopathogenic fungus Beauveria bassiana combined with various inert excipients in tablet form to facilitate conidia dispersion in water and to maintain viability during storage. Objectives. This study aimed to evaluate the tablet formation of B. bassiana conidia associated with different inert excipient under direct compression in a hydraulic press. Method. Evaluation and validation of the mechanical and storage properties of conidial tablets in different types of packaging. Results. The tablet formulation containing 30% conidia (active ingredient) and 70% cornstarch (inert excipient) displayed satisfactory results regarding mechanical resistance and dispersion in water. This tablet exhibited hardness and friability of 173.94 N and 0.34%, respectively. The tablet disintegration rate in water occurred in 2 min, presenting a rapid dispersion of 109 conidia∙ml-1. Tablet stored in polyethylene pot with polymerized silica exhibited viability ≥ 80% over 180 days storage (25-28 °C). Conclusions. The formulation-packaging binomial is promising, considering the physical-chemical tablet parameters and the viability data. The conidia:cornstarch tablet type formulation provides a relevant cost-benefit ratio of a simple production process of a bioinsecticide, besides the use of low-cost adjuvant and packaging (polyethylene pot). Considering that most biopesticide products require storage under refrigeration, this work becomes important since the formulation remained viable for 180-days storage under room temperature conditions.

Cachaça comercializada em embalagem de polietileno tereftalato: Determinação do perfil físico-químico, hidrocarbonetos policíclicos aromáticos e carbamato de etila

ABSTRACT The production of cachaça in Brazil is a historical and cultural practice that has been gaining ground in the commercial sector with the marketing of its product with new labels, derivatives and different types of packaging for the beverage. Polyethylene Terephthalate (PET) packaging has been used by some producers because of its lower cost and greater durability for transport. The influence of storage on 15 samples of commercial cachaça packed in polymeric packaging was investigated. The physical-chemical quality and the presence of Polycyclic Aromatic Hydrocarbons (PAH’s) in the beverages were evaluated. Of these samples, 60% contained concentrations of components that were outside the limits of the Quality Standards established by Ministry of Agriculture, Livestock and Supply (MAPA), and most of the samples contained low alcohol concentrations. The samples showed concentrations of ethyl carbamate below the limit established by MAPA (210 µg L-1). All samples studied contained concentrations of PAHs higher than those found in the literature for cachaça stored in other types of packages. Contamination by PAHs can be associated with the thermal processes involved in the production of packages. Sample R12 contained the highest total concentration of the PAHs (20.90 µg L-1), followed by samples R7 (17.23 µg L-1) and R8 (17.61 µg L-1). The mean concentration was 10.91 µg L-1. Fluorene was the PAH found in the largest quantity with a concentration of 18.61 µg L-1 in the R12 sample. Therefore, cachaças stored in PET packaging are unsuitable for consumption and commercialization, as they present high concentrations of contaminants.

ANALISIS NILAI TAMBAH MANISAN CARICA PADA BERBAGAI KEMASAN DI CV. YFBM KECAMATAN MOJOTENGAH, KABUPATEN WONOSOBO

This study aims to: 1) determine the amount of added value and profit levels obtained from carica candied products in various packages obtained by the company; and 2) the pattern of marketing channels for candied carica products at CV. YFBM. The research method used is the descriptive method and the Hayami method is an analytical tool to calculate the value added of carica candied products in different types of packaging. The add-value analysis is calculated using primary data obtained from interviews and direct observation of respondents, namely parts from CV.YFBM and agent/ritails. The results of this study indicate that the value added of carica candied in various packages provides a high value added ratio of above 40% in the 130gr mini packaging of 63,65%, 53,98% in the 240gr bowl packaging and 63,37% in packaging n pouch. The value added profit contribution to the company has a high value. There are two patterns of carica candied marketing channels in various packages, in marketing channels I for carica candied products from the producer (CV.YFBM) directly to consumers. In marketing channel II, carica candied products flow from CV.YFBM to agent/retails is in the hands of the end consumer

Production of Bioplastic and their Applications as Food Packaging: PLA AND PHB

The food industry contributes around 40% of the containers and packaging used and discarded until 2020 worldwide. Social, environmental, and political interest in the development of biodegradable containers is growing, as is the demand of consumers for fresh and quality food products. Bioplastics are classified according to their chemical composition, origin, and synthesis process. Polyhydroxyalkanoates (PHA) are materials of microbial origin, while polylactic acid (PLA) is obtained from lactic acid and the chemical reaction of lactide that produces the biomaterial. This work explores, through a bibliographic review, the principles and production of bioplastics made from polylactic acid (PLA) and polyhydroxybutyrate (PHB) and their application in food packaging. These materials constitute particularly interesting materials due to their potential in a wide range of applications. Physical-chemical properties of the biomaterials requested to make food packaging are permeability to moisture, oxygen permeability, and mechanical properties. The requirements established for the different types of packaging used in the food industry can be achieved by these biomaterials. In the same way, the environmental, economic, and industrial advantages and the challenges encountered for their massive use have been estimated. It was identified that the reduction of manufacturing costs can be achieved through the use of agricultural biomass residues as a source of substrate for fermentation processes. PLA and PHB are particularly interesting materials due to their potential in a wide range of applications in the food industry due to their biodegradation capacity and efficiency.

Ecological problems of microbial contamination of packaging materials

Modern packaging can be defined as a means of ensuring the safe delivery of a product to the consumer at the lowest overall cost. Packaging materials are designed to protect the product from various environmental factors, including microorganisms. Microbiological studies of packaging materials and packages in Russia are sporadic and not systematized. At the same time, abroad, this issue is paid close attention, which is associated not only with environmental issues, but also with the desire to take a more advanced position in the consumer market. In this regard, the purpose of this study was to assess the role of packaging materials in the cross microbiological contamination of packaged products. We investigated different types of packaging and packaging materials. It was found that they were mainly contaminated by mold fungi, of which 70% were Aspergillus and 30% Penicillium. Of these, Aspergillus flavus, Aspergillus niger, Aspergillus amstelodami, Penicillium brevicompactum were most often present. The contamination level ranged from 1.1×103 to 1.6×105 CFU/sm2. Fresh tomato and cucumber packages contained 29% of mold fungi (Penicillium, Alternaria, Paeolomices, Fusarium) and 71% of Enterobacteriace (Enterobacter agglomerans, Enterobacter cloace, Serratia marcescens). A significant number of bacteria, including Salmonella arizona and Staphylococcus aureus were detected on the surfaces in contact with food products during their production and sale.

Biopharmaceutical and microbiological research of fennel fruit infusions

Aim. To develop and study physico-chemical, pharmaco-technological, pharmacognostic and microbiological quality indicators of infusions obtained by extraction of the plant raw material of fennel fruits of different degrees of grinding and from different types of packaging. Materials and methods. The study objects were model samples of fennel fruits of different degrees of grinding and water extracts obtained on their basis and from different types of packaging. Water extracts were prepared according to the SPhU method and the patient information leaflet on fennel fruits. The study of pH of solutions, extractives, identification of the main biologically active substances (BAS), and microbiological purity of water extracts were performed by the SPhU methods; the quantitative determination of the essential oil was conducted by direct alkalimetric titration with 0.01 mol/l NaOH solution in the presence of methylene blue and phenolphthalein indicators according to the Guidelines of the Ministry of Health of Ukraine. Results and discussion. Extractives in model samples of infusions obtained from filter bags vary from 0.43 to 0.48 % without filter bags (samples 1, 3, 5, 7) – from 0.52 to 0.55 %, and its amount is the lowest in sample 9 – 0.37 %. However, the essential oil content is the highest in sample 9, these are whole fennel fruits from the pack (0.15 %); slightly higher indicators are in model samples without filter bags (samples 2, 4, 6, 8). The pH value is slightly higher in infusions obtained from filter bags than without them (in the range of 6.61-6.70 and 6.22-6.25, respectively). However, the infusion obtained from a nylon pyramid bag (sample 7) had a pH value close to infusions obtained from the fennel medicinal raw material without packaging (6.25). The presence of infusions of anethole and terpenoids in model samples has been proven by thin layer chromatography. The microbiological studies conducted have shown that the use of the method of making water extracts from the patient information leaflet allows obtaining conditionally sterile infusions. Conclusions. The indicators studied (transparency, color, odor, taste, extractives, identification and quantitative determination of BAS) can be used in the analysis of water extracts from the medicinal plant raw material produced in filter bags.

RESEARCH OF TRANSVERSE GLUING OG LIGTHINDASTRY PARTS WITH POLIMERIC MATERIALS

The paper presents the results of research on the preliminary gluing of parts of light industry, namely parts made of leather and artificial leather into a package. Zonal application of polymer adhesive material and a defined strength value for different types of packages are proposed. The relative displacement of the parts will lead to a violation of the integrity of the package and the destruction of the adhesive bond between them. That is, any relative displacement of the parts must lead to the destruction of their previously set position and is considered unacceptable. Therefore, determining the strength of the adhesive fixation of parts, which keeps them in a given position and determines the main task of the research. The substance used as an adhesive must ensure the fixation of the details of the shoe upper in a short period of time. This time is necessary only for the formation and stitching of a package of parts and depends on the parameters of the technological process and the performance of the equipment. In our case, when a pair of shoe upper blanks must be formed in one minute. To accurately determine the strength of the adhesive interaction between two parts, it is proposed to use the method of shifting (tearing) the adhesive joint. It was taken into account that natural and artificial leather have front and back sides that differ from each other. Namely, the dorsal side has larger capillary radii and greater porosity than the front side. Polymer material for gluing – Desmocol – was also chosen for research. The obtained values made it possible to form a general characteristic of the strength of adhesive joints for this type of polymer material used as glue. The obtained data show that it is quite possible to use the proposed zonal application of polymer adhesive material to ensure the non-slip strength of pre-glued parts. The strength value is sufficient for the further transportation of parts of the light industry to the next technological position without displacement. This can be used for systems of automated assembly of shoe upper blanks, stitching, manipulation, etc.

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

P.butyracea butter, produced by different traditional methods, is often stored for further use in different types of packaging which may affect its quality. The present work aims to evaluate the effect of the production method and the type of packaging used on the physicochemical and microbiological quality of butter during storage. The extraction of Pentadesma butter was first carried out through production monitoring in three repetitions by three different butter producers according to the two most used traditional production methods. Then, butter from production was stored for three months in four types of packaging (aluminium bowls, calabashes, baskets, and black polyethylene bags) in the production environment. The microbiological and physicochemical quality of the stored butter was assessed at 0, 30, 60, and 90 days using normative reference methods. The production method and the type of packaging used had a significant effect on the variation of free fatty acid content (1.54 ± 0.07%–2.6 ± 0.2%), peroxide value (0.96 ± 0.09°meq·O2/Kg–3.9 ± 0.7°meq·O2/Kg), and colour of the butter during storage. In contrast, only the type of packaging material influenced the microbiological characteristics of the butter during storage. After three months of storage, the yeast and mould load was out of the standard range in all packages, i.e., 2.53 ± 0.4 log°CFU/g, 2.9 ± 0.2 log°CFU/g, 4.67 ± 0.2 log°CFU/g, and 1.4 ± 0.2 log°CFU/g for aluminium bowls, calabashes, baskets, and black polyethylene bags, respectively. The aerobic mesophilic germ load was within the standard in black polyethylene bags (3.22 ± 0.08 log°CFU/g), in contrast to the other packages (4.23 ± 0.08 log°CFU/g–6.45 ± 0.13 log°CFU/g). This shows that black polyethylene bags are the best packaging to guarantee the quality of butter. It is important to continue this investigation by storing butter for a longer period of time with more appropriate packaging.

Physical Quality of Fresh Cayenne Pepper (Capsicum frutescens L.) with Different Types of Packaging during Low Temperature Storage

Cayenne pepper (Capsicum frutescens L.) is classified as a horticulture product that easly damaged and it can only survive for 2-3 days in room temperature conditions. In maintaining the quality and self life time of fresh cayenne pepper during storage it is recommended to use the packaging and storage at low temperature. The purpose of this study is to analize the effect of packaging type and storage length on the physical quality of fresh cayenne pepper during low temperature storage (5°C). This study used a complete randomized design method with two factors, each of which consisted of 3 levels, namely storage time (4, 8, and 12 days) and type of packaging (vacuum pack, perforated polypropyline plastic, and wrap plastic). The data were analized by using factorial Anova two mix factors test (α= 5%) and was followed up by Tukey test. The results showed that the best packaging was found in perforated polypropylene plastic with the lowest moisture content 76.45%, the lowest weight loss 3.87%, the highest texture (hardness) 0.027 N/mm², the highest lightness (L*) 44.52, the lowest redness (a*) 26.7, the lowest yellowness (b*) 10.97, the lowest ΔE 23.47, and the lowest water activity 0.889. Physical quality of fresh cayenne pepper can last up to 12 days at low temperature storage (5°C) using perforated polypropylene plastic. Keywords: Cayenne pepper, packaging, storage, low temperature, physical quality.

Packaging Weight, Filling Ratio and Filling Efficiency of Yogurt and Relevant Packagings Depending on Commercial Packaging Design, Material, Packaging Type and Filling Quantity

Yogurt is a diverse dairy product category. It is available in different packaging designs made of different materials. To identify potential for improvement for these packagings, a better understanding about used materials and packaging efficiencies is necessary. For this study, 150 dairy products and some yogurt relevant desserts were bought from various supermarkets, street markets and discounters in the Munich region (Germany) in spring 2022. Commercial types of packaging are cups, buckets, pouches, bottles, glass packagings and bricks. The filling ratio of most packagings is above 70%, the rest of the volume is headspace. Poly(1-methylethylene) (PP) and poly(1-phenylethene) (PS) dominate as main materials for the different types of packaging. For bottle packagings, poly(ethylene terephthalate) (PET) and polyethene high-density (PE-HD) are used. Interestingly, poly(lactic acid) (PLA) is not found. Closures (caps) are responsible for 5 to 30% of the total packaging weight. Typical filling efficiencies are 20 to 40 g food product packaged in one gram of packaging material. For glass packagings, the values are 1.5 to 2 g food product packaged in one gram of packaging material. Therefore, plastic packaging results in an at least ten-times lower packaging use per unit of food, at single use packagings. With increasing product weights, we observe a tendency towards higher packaging efficiencies. By using paper/carton wrapping at cups, plastic use is reduced for the whole packaging.

Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging

Studies have shown that the type of packaging can affect the quality and physico-chemical features of foods stored over a longer period of time. Important physico-chemical characteristics of wines that can change over a storage period are alcoholic strength, the amount of acidity or sulfur dioxide, relative density of wines or total dry extract. The aim of this paper was to determine and compare the physico-chemical properties of red wines (Cabernet sauvignon, Frankovka, Merlot and Pinot noir), stored over a period of one year in two different types of packaging (polyethylene terephthalate and bag-in-box). Relative density of wine, total dry extract, alcoholic strength, total acidity content, volatile acidity content, free and total sulfur dioxide content were determined after 3, 6 and 12 months of storage. The results showed that total and free sulfur dioxide content decreased over time in all wines. Volatile acidity and total acidity content increased over time. Alcoholic strength and total dry extract remained mostly stable. Relative density of wine decreased with time. There were no observed differences of these parameters in wines packed in polyethylene terephthalate and bag-in-box containers. Statistical multiple regression confirmed latter assertion.

Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials

The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volume, pH value, color, bitterness, polyphenols, turbidity (haze), dissolved oxygen, carbon dioxide, and foam stability. The beer was filled and stored into four different packaging types: brown glass bottles, polyethylene terephthalate bottles (PET), aluminum cans, and stainless-steel beer kegs, all at a temperature of 20 ± 1.0 °C. There were changes in haze (turbidity), color, and dissolved oxygen values in all of the beer samples stored in the different types of packaging (expressed with the coefficient of variance) with the most significant changes in general found in the beer stored in the PET bottles. The most similar changes were found when correlating changes in beer samples stored in the glass packaging with changes in beer samples stored in kegs (a correlation factor of r = 0.971), while the beer samples stored in glass packaging when compared with the changes in beer samples in PET bottles showed the most change (r = 0.870).

Storage Specificity for Boerhavia diffusa Linn as a Crude Drug

The drug plants are inevitably consistent in view of other compositions and the standardization. They are influenced by many factors, such as surrounding environment, harvesting, storage and processing. The packaging also plays an important role in maintaining the quality and efficacy of the herbal drugs. The proper packaging and storage maintain the quality of herbal crude drugs. The storage specificity was studied on Boerhavia diffusa Linn. And the effect of fungal infection on stored plant material in different packaging was found. In the study, four different types of packaging were taken to observe the quality and efficacy i.e., polythene, cloths, paper and gunny bag. One unpacked sample was used as a control set. It was a two-year study observed from December 2018 to December 2020. The total number of mycoflora was found on Boerhavia diffusa Linn material in variable number in different seasons. In 2019, there were 15 species in April, 24 species in August and 4 species in December. In 2020, there were 3 species in April, 7 species in August and 0 in December. The total number of 33 different fungal species belonging to 15 genera was recorded on all packaging. 12 species belong to Aspergillus, 01 Alternaria, 01 Botrytis, 01 Botryodiplodia, 01 to Curvularia, 01 to Colletotrichum, 03 to Fusarium, 02 to Gilmaniella, 01 to Moniliella, 01 to Mucor, 03 to Penicillium, 01 to Paecilomyces, 03 Rhizopus, 01 to Thelavia and 01 to Zygosporium species. The polythene packaging and cold winter climate were the best for the least microbial attack and minimizing the loss of quality of studied crude drugs.

Brazil plum fruit (Spondias tuberosa) stored under refrigeration with different types of packaging

The objective of this work was to evaluate the use of packaging to maintain quality and extending the postharvest life of umbu tree fruits in different storage periods, stored at 14 ° C and 90% UR. The experimental design used was completely randomized, in a 4 x 4 factorial scheme, with four evaluation periods (0, 4, 8 and 12 days after storage) and four packaging systems (PET, PET with holes, PVC and LDPE), with four replicates and four fruits per experimental unit. The physical and chemical characteristics were evaluated, such as, objective color of the peel, firmness of the intact fruit, soluble solids, titratable acidity, pH and loss of fresh mass. The results were submitted to analysis of variance and regression, using the SISVAR software program. The characteristics of the quantitative factor (types of packaging) were compared by the Tukey’s test at 5% probability, while for those of the qualitative factor (storage period), the adjustment was made to the regression model. There was a significant interaction between packaging and storage periods only for loss of mass. The luminosity characteristic was significant only for the type of packaging. For the other variables such as chroma, HUE angle, firmness, titratable acidity and pH, there was no significant interaction between the factors tested, having significance only for storage period. For soluble solids, there was no significance for packaging and storage period. The PVC and PET packaging were effective in delaying the loss of mass, and withering of the fruits up to 12 days, which kept under refrigeration at 14°C. It was verified that along the storage time, physical and chemical changes occur in the umbu tree fruits.

Consumers’ sustainability-related perception of and willingness-to-pay for food packaging alternatives

Research regarding consumers’ perception of and willingness-to-pay for alternatives to conventional plastic packaging reveals an ambiguous picture. On one hand, consumers are said to be neither willing to change their consumption behavior nor to pay for alternatives. On the other hand, there is evidence that consumers have an increasing environmental awareness and a positive willingness-to-pay for packaging alternatives. The mixed-method study (Discrete Choice Experiment and qualitative free-text analysis) described in this paper, elucidates the role of consumers and analyzes both consumers’ sustainability-related perception of and willingness-to-pay for alternative food packaging (unpackaged, paper, recycling plastic, bioplastic). Results demonstrate that consumers are willing to pay for packaging that they perceive to be sustainable and are not willing to pay for packaging that they perceive to be non-sustainable or about which they are uncertain. Considering the general disagreement on what kind of packaging actually is sustainable, these results raise the question: if neither theorists, nor companies, nor government agree on the sustainability of different types of packaging – how are consumers supposed to make correct assessments? Besides, results demonstrate that consumers are largely united in their general dissatisfaction with the current packaging situation, even though they are aware of the positive characteristics of single-use plastic packaging.

Quality of Chicken Sausage Fortified with Nano-Calcium Duck Eggshell in Different Vacuum Packaging during Storage at -18C

<p class="abstrak2"><span lang="IN">This study aimed to determine the effect of fortification of duck eggshell</span><span lang="IN">nano-calcium and different types of packaging on the quality of chicken sausage. The </span><span>sausage was made</span><span lang="IN"> of duck eggshell</span><span lang="IN">nano-calcium, chicken fillet, sugar, garlic powder, salt, pepper, tapioca, ice, oil, soy protein isolate, sodium tripolyphosphate, monosodium glutamate, collagen casing, polyethylene, nylon, and retort pouch packaging. Treatment for fortification of </span><span>duck </span><span lang="IN">eggshell</span><span lang="IN">nano-calcium was P0 (0%) and P1 (0.3%) of the total dough. </span><span>V</span><span lang="IN">acuum packaging treatments </span><span>we</span><span lang="IN">re K1 (polyethylene), K2 (nylon), and K3 (retort pouch). All chicken sausages were vacuum-packed and stored at -18</span><span>°</span><span lang="IN">C for 0 and 14 days of observation. </span><span>P</span><span lang="IN">arameters tested were water content, pH value, peroxide </span><span>value, and total plate count</span><span lang="IN">. </span><span>D</span><span lang="IN">ata </span><span>collected </span><span lang="IN">were analyzed by analysis of variance in a completely randomized design with factorial patterns and if there was a significant difference (P<0.05) then further tested with Duncan's New Multiple Range Test. Sausage fortified with duck eggshell nano-calcium with vacuum retort pouch packaging was the best treatment with the lowest peroxide value</span><span> at day 14 shelf life. Sausage fortified with nano-calcium duck eggshell with vacuum retort pouch packaging at day 14 shelf life had moisture (51.59%), pH value (6.83), peroxide value (64.64 meq O<sub>2</sub>/kg), and total plate count (3.50 X 10<sup>3</sup> cfu/g).</span></p>

Environmental impact assessment of milk packaging in Canada

The present study reports quantitative environmental impact assessments for types of milk packaging presently available in Canada: 4 L packages of pillow pouches (‘milk bags’, containing three 1.33 L pillow pouches), 4 L and 2 L high-density polyethylene (HDPE) jugs, and 2 L and 1 L screw-cap gable-top liquid packaging board (LPB) cartons. The purpose of the investigation was to inform consumers and other stakeholders of the relative environmental impacts of the milk packaging choice. The simplified life cycle assessment consisted of quantification of the energy consumption, global warming potential (quantified as CO2 equivalent emissions) and water consumption associated with the functional unit of milk use for one average Canadian household of 2.6 people for one year (163.4 L). The steps considered included primary production and processing of the materials, and delivery to the city (Toronto, Ontario, Canada or Halifax, Nova Scotia, Canada) where they would be filled with milk and the milk would be consumed. Four different end-of-life scenarios for each of the five different types of packaging were considered: 100% recycled; 100% incinerated (where the energy of incineration is captured with 100% efficiency); 100% landfill (CO2 not released); and actual recycling rate at that location, with remainder in landfill. The embodied energy, GHG emissions and water consumption factors all indicate that pillow pouches have the lowest impact of the investigated types of packaging for milk in Canada, regardless of location. The main reason for the significantly lower impact of the pouches is their lower mass per functional unit compared with jugs and cartons. Pillow pouches are better across all impact categories than the alternatives, even if the pillow pouches are disposed in the landfill or incinerated and the alternatives are fully recycled.

Quotation of works and using artistic techniques of representatives of the artistic direction of pop art in clothing design of the late XX - early XXI century

The purpose of the article is to develop the issues of quoting the art direction of pop art and the use of artistic techniques of its representatives in the design of clothing of the late XX - early XXI centuries. Visual material covering the history of fashion of the end of the XX - beginning of the XXI century taken from printed publications and the Internet. Methodology. Methods of literary, socio-cultural, art history, aesthetic, and structural-compositional analyzes were used. The scientific novelty of the work lies in identifying the main stages and specifics of quoting pop art in clothing design of the late XX - early XXI century. Brands and designers who turned to the motives of this art direction from 1960 to 2010 were considered. Conclusions. It is determined that the iconography of pop art in clothing design includes the following: portraits of celebrities; reproductions of famous paintings, banners and posters; covers and pages of newspapers and magazines, comics; images of letters, words, slogans and logos; different types of packaging; home appliances; plumbing; electrical appliances; means of transport; food; tobacco products and alcoholic beverages. It was found that the techniques typical of pop art, such as a combination of illusory and real, hyperbolization of objects or their individual properties, duplication of images, mixing bright contrasting colors and multi-context images, introducing quotes, and using collages of photographs were fully adapted to clothing design in the twentieth century. Since the eighties of the twentieth century. The parody approach to creativity characteristic of pop art is spreading. In the XXI century. designers focused on "combining the incompatible." Pop-art ideas for decorating things with a simple cut with various slogans and of everyday and commonly available motifs, as well as imitation materials, have become the most widespread for ready-made clothes.

State and development prospects of the packaging market

The article examines the state of the packaging market in the world and in Russia. The structure of the assortment of the produced packaging is revealed; the requirements for packaging at different stages of the technological cycle are established. A comparative characteristic of the environmental friendliness of different types of packaging has been carried out. The promising directions for improving packaging and developing its market are demonstrated.

KUALITAS FISIK WAFER RANSUM KOMPLIT MELALUI PENAMBAHAN KULIT BUAH KAKAO FERMENTASI YANG DISIMPAN DENGAN JENIS KEMASAN DAN WAKTU YANG BERBEDA

The use of packaging wafer is one way to protect feed from various factors that can cause a decrease in the quality of the stored feed. Storage aims to maintain and preserve stored commodities by avoiding, eliminating various factors that can reduce the quality and quantity of the commodity. This study uses a completely randomized factorial design (5 x 3) with 3 replications. Factor A is the type of packaging consisting of A0 = without packaging, A1 = packaging bags of rice, A2 = packaging bags of plastic, A3 = packaging bags of papers, A4 = packaging bags of sacks. Factor B is the storage time B0 = 0 days B1 = 14 days B2 = 28 days. The parameters were the texture, color, aroma, water absorption, density. The results showed that there was an interaction between different types of packaging and storage duration of the texture, color, aroma and density of the complete wafer skin of fermented cocoa pods with different types of packaging and storage time. The type of rice sack packaging with 14 days storage time produces the best physical wafer quality compared to other treatment combinations seen from the texture of water absorption and density