Packaging Bags Research Articles

Testing the Quality of Biofertilizer <i>I</i><i>lletrisoy</i>

This is a descriptive analytical study, aims to assess the quality of bio-fertilizers Illetrisoy up to viability resilience bacterial during the storage. Illetrisoy A and B are the two types of biological fertilizers that contains of beneficial bacterial to improving growth and productivity of soybean. The research conducted covers the identification of the microbial are contained in the biological fertilizer Illetrisoy, the characterization of carrier matter and the viability of bacteria on the carrier matter during storage in different of packaging (plastic bag, allumunium foil, and plastic bottle) and storage temperature (refrigerator, room temperature, and incubator 40°C). The research shows that Illetrisoy A and Illetrisoy B contain 4 species of bacteria from the genus Phaenibacillus and Bacillus. The carrier of Illetrisoy is a mixture of RawaPening peat soil and charcoal powders provides a good quality in Illetrisoy A (pH 6.75, C 22.13 g kg-1, N 1.32 g kg-1, P2O5 389 mg kg-1, K 2.68 cmol kg-1and microbial population 36.5 x 108cfu g-1 of matter) and Illetrisoy B (pH 6.92, C 21.74 g kg-1, N 1.25 g kg-1, P2O5 412 mg kg-1, K 2.47 cmol kg-1and microbial population 34.9 x 108cfug-1 of matter). The product of biological fertilizer Illetrisoywith water content 50-60 % could be stored in the plastic packaging bags and be placed in refrigerator temperature 4oC. On the conditions of storage, the product of biological fertilizers Illetrisoy can be survived for 3 months, with the viability of bacteria preserved on the total population of 108cfug-1 of matter.

Design of Automatic Buckle Machine for Double Bag Packaging Line

Double bag packaging line which is widely used in packing line is a packing type. There are traditional double bag packaging line and automatic packaging line. Among them, the automated packaging line processes include: On the bag, filling, bayonet, seaming, transporting, stacking and other processes. However, bayonet is an essential process in packaging line. The design of automatic buckle machine plays a key role in reducing labor intensity, improving production efficiency of filling line and ensuring product quality. This paper conducts a discussion and analysis in depth on automatic bayonet machine design.

Preparation process to affect stability in waste polyethylene-modified bitumen

An analysis of waste polyethylene (WPE) modified bitumens prepared using a variety of approaches is described in this study. The WPE was obtained from commercially-available packaging bags. It has recently been shown that addition of WPE to bitumen enhances the high temperature stability of the modified bitumen. In this paper, WPE-modified bitumens were prepared using a high-speed shear mixer employing different processing parameters. High temperature storage stability tests and morphological analysis showed that a shear rate of 3750rpm, at 150°C and shear time of 1.5h to be the optimal processing parameters of storage stability. In addition, differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA) were used to analyze the thermal stability of the WPE-modified bitumen. We found that the thermal stability of the modified bitumen surpassed that of the base bitumen, but was generally independent of the preparation parameters.

Quality Inspection of Bag Packaging Red Beans (Phaseolus vulgaris) Using Fuzzy Clustering Algorithm

Food industry is currently focusing on fast and unsupervised quality inspection techniques. This paper deals with the development of new method for fast quality control of bag packaging red beans ( Phaseolus vulgaris ) using flatbed scanning. The proposed method combines fuzzy c means with spatial transformation (FCM_ST) to reduce FCM iteration. We used the labelled pixel, in the clustering image, for the evaluation of grain mixture in acquired image. The performance of the FCM_ST was compared to the standard FCM approach and it reveals itself very good for fast clustering and efficient detection of grain mixture. The detections accuracies of grain mixture in the bag packaging red beans ( Phaseolus vulgaris ) was 96% for acquired image with presence of other self-colour commercial beans type, 70% with presence of defected cotyledons beans, between 30% to 89% with presence of multi-coloured beans depending on their texture and between 10% to 15% with the presence of low discoloured red beans of same commercial type.

Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage.

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), CO2/N2 = 3:7) and samples were stored at 4°C for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

Modified atmosphere packaging bags of peanuts with effect of inhibition of aflatoxin growth

ABSTRACTIn this article, packaging bags composited with selective barrier film and moisture absorbent nonwoven fabrics were prepared to design a kind of functional bags, which can inhibit the growth of aflatoxin of peanuts. The influences of the super‐absorbent fiber (SAF) and jute fiber on the internal relative humidity (RH) were investigated. It is found that jute nonwoven/selective barrier film composite bag can prevent the growth of aflatoxin B1 of peanuts under the environment studied in this article because peanuts with higher moisture content can reduce O2 content inside the bag by the aerobic respiration, achieving the modified atmosphere packaging (MAP) effect. In addition, a low RH micro‐environment can be achieved by using SAF as moisture absorbent. It is promising to design a packaging bag with the effect of inhibition of the growth of aflatoxin of peanuts, by selecting proper moisture absorbent and selective barrier film of the composite bag. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 40190.

Application on Gob-Side Entry Retaining Technology with Coal Gangue Bag Packing in Medium-Thick Coal Seams

The key point of production smoothing in coalmine is regular continuing excavate, the gob-side entry retaining technology with coal gangue bag packing not only solve the continuing excavate problem, but also facilitate the meticulous mining. The selection of the waste filling technique and the determination of basic parameters of filling body are the keys to whether gob-side entry retaining technology success or not. Due to the thicker thickness in medium-thickness coal seam and the higher height of crossheading, it is propose that the gob-side entry retaining technology need to be improved much higher. Therefore, the determination of basic parameters of filling body is particularly important.

P26 ESV is just the start

IntroductionThe organisation has been involved for some time with Employer Supported Volunteering. In recent years we have seen a significant increase in the number of requests for Employer Supported Volunteering...

Changes in Vitamin C Content and Soluble Solids of Carrot Content (Daucus Carota L.) During Storage / Zmeny v Obsahu Vitamínu C a Rozpustnej Sušiny Mrkvy (Daucus Carota L.) Počas Skladovania

Abstract The average vitamin C content of fresh carrots was 56 mg.kg-1. Amount of vitamin C was reduced by the length of storage and storage environment. On average, the most significant decrease in vitamin C to 24.4 mg.kg-1 under laboratory conditions was reported after 56 days when stored carrots were packed in plastic box. When stored in a refrigerator, the vitamin C content decreased to 24.7 mg.kg-1 after 126 days of storage in a plastic box. During both experimental periods in laboratory conditions, the most vitamin C was preserved while being wrapped plastic wrap. This way of packaging also enabled relatively long-term preservation of freshness in variety called “Komarno”, which was up to 60 days. The second best option in this respect is the packed carrot in microtene bags. The least convenient was to store the carrots open without packaging. In the case of refrigerated storage, the options of packaging in plastic wrap and microtene bags were also the best. The most significant decline in vitamin C was found in the variant without packaging and in the food box. Average soluble solids (refractometry dry matter) content in fresh roots reached 7.6%. During storage under laboratory conditions, the SS values increased to 14.8% after 14 days when the carrot was stored open without packaging. In the refrigerator, the soluble solids content in carrots increased to 12.7% after 28 days of storage without packaging. Increase in soluble solids content was mainly caused by transpiration process. Under laboratory conditions, evaporation and increase of soluble solids were faster compared to the variants stored in the cooler

STORAGE LIFE EXTENSION AT 5°C OF 'NAM DOK MAI SEE THONG' MANGO BY PERFORATED PACKAGE

The export of Thai mango fruit to EU market currently entails high cost of air freight. Reducing cost by prolonging storage life for 25 d is an interesting issue to allow sea freight. The objective of this research was to find a suitable package for mango during cold storage. Individual mango fruit was packed in 3 types of package as polyethylene terephthalate box, polyethylene bag and multilayer nylon bag with 2 levels of perforated holes (1.0 and 1.5 cm2/m2). All fruit were kept at 5°C for 21, 28 and 35 d and transferred to ripen at room temperature (25±3°C). Result showed that mango fruit packed in polyethylene terephthalate box with perforated holes 1.5 cm2/m2 had the longest storage life of 28 d without any chilling injury symptom. Moreover, the fruit was able to ripe when it was transferred to room temperature for 7 d. Fruit packed in polyethylene bag and multilayer nylon bag package with both sizes of perforations showed chilling injury symptoms within 28 d of storage.

포장재에 따른 양송이버섯의 저장 중 품질변화

본 연구는 소포장 된 양송이버섯의 저장 및 유통시 선도 유지를 위하여 예냉처리 후 포장재질(PE, PP, PS 용기+PVC wrapper)에 따른 품질변화를 측정하였다. 저장기간 중 포장재질 별 품질특성을 측정한 결과 PS 용기+PVC wrapper 처리구에 비하여 PP 처리구와 PE 처리구의 중량감소율은 약 10배가량 낮았으며, 포장 내 기체조성 측정결과 포장재질별 포장 내 기체조성은 유의적 차이가 발견되지 않았다. Hunter L 값을 측정한 결과 저장 5일까지 PS 용기+PVC wrapper 처리구의 L값이 가장 높았으나, 저장기간이 경과 할수록 PP 및 PE 처리구의 L값이 더 높게 유지되었다. <TEX>${\Delta}E$</TEX> 측정결과 PP 처리구가 PE 처리구보다 색 변화가 적었으며 PS 용기+PVC wrapper는 다른 포장재질에 비하여 색 변화가 약 29% 더 많이 일어났다. 경도 측정에서 PE 처리구와 PS 용기+PVC wrapper 처리구에 비해 PP 처리구에서 경도가 높은 값을 유지하였다. 관능평가 결과 저장 기간이 길어질수록 다른 처리구보다 PP 처리구의 전반적인 기호도가 더 높았다. 또한 PP 처리구의 경우 저장 11일째까지 상품성을 유지하였다. 따라서 PP film으로 양송이버섯을 포장할 경우 품질유지 및 선도 연장에 도움을 줄 수 있는 것으로 사료된다. Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at <TEX>$4^{\circ}C$</TEX> for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at <TEX>$10^{\circ}C$</TEX>. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

Study on the Adsorption Efficiency of Carbonized Rice Hull Adsorption Bag for the Removal of Oil from Sea Water

With the increasing incidence of accidental oil spills, there is now a growing worldwide concern about the urgent need to purify oil-polluted sea water and conserve the marine ecosystem. Carbonized rice hull (CRH) prepared in the open air has been studied as adsorbent for purification of oil-polluted sea water. The adsorption effects of CRH and CRH absorption bag were both investigated. The results showed that under the dosage of 20 g/L and initial oil concentration of 746, 520 and 380 μg/L, the obtained oil removal efficiencies were 59.0%，78.8% and 67.1%, respectively. The adsorption bag counterpart indicated that under the initial oil concentration of 546 μg/L, an equilibrium state was reached for all the three kinds of package bags. The obtained adsorption amounts were 21.7, 25.5, 22.8 μg/g and the corresponding removal efficiencies were 59.7%, 70.0% and 62.6%, respectively.

Comparison of results of sensory and chemical and physico-chemical investigations of fresh chilled beef packaged in vacuum during storage in retail conditions

Vacuum packaging of fresh meat can contribute to prolonged shelf-life, slower chemical changes in meat, and maintaining of desirable sensoric properties. The main goal of this work was the comparative examination of sensory and chemical properties relevant for oxidative and hidrolytic changes of cooled fresh beef cuts (m.quadriceps femoris) in vacuum packaging, and the determination of interdependence of hydrolytical and oxidative changes regarding to sensory characteristics. The beef flank cuts taken from primal cuts (quarters) of 3 Simmental steers (average weight of 400 kg; one steer per testing cycle) after slaughtering, dressing and cooling were taken for the experiment. Cutting and packaging in vacuum thermo-shrinkable multilayered bags was performed in the industrial meat establishment, within 40 hours after slaughtering. The vacuum packaged beef cut samples were stored under controlled temperature conditions (0-2°C) in refrigerated retail show case. During the night, samples were removed from show case and stored in cold storage room in the same establishment (0-4°C). This method was repeated as daily routine during examination period. Sensory and chemical examination dynamics was set as: day 1 (immediately after packaging), days 15, 21 and 28 in each particular testing cycle (3). Sensory properties were evaluated by using quantitative-descriptive test, on a scale of 1 to 5. The following properties were evaluated: appearance of meat, the colour of meat surface, the colour of meat intersection, structure, texture, smell of the fresh meat, smell of the meat after cooking, taste of the meat after cooking and roasting. The examined chemical properties indicating oxidative and hydrolytic changes were: acid value, peroxide number, TBA test (test with thiobarbituric acid to determinate malonaldehide content), TVB-N (total volatile basic nitrogen), aw (water activity value) and pH. Sensory and chemical qualities of vacuum packaged beef flank under established storage conditions were acceptable in all three testing cycles, ending with the 21st day. In the first and second cycle, in most cases, there were confirmed medium to strong correlations of all examined chemical parameters with the sensoric characteristics of beef. In the third cycle, the registered above mentioned correlations between chemical parameters and sensory properties were classified as negative weak correlations.

Preparation and Measurement of Controlled‐Release SO2 Fungicide Active Packaging at Room Temperature

In this work, we prepared a novel, three‐layer‐structure packaging film for keeping fruit fresh with a controllable‐release amount of SO2 fungicide. The outer layer was composed of biaxially oriented polypropylene film. The middle layer, prepared by mixing polyurethane adhesive with sodium metabisulfite and calcium sulfite powder, was the generating layer for the SO2 fungicide. The inner layer consisted of a blended film of ethylene vinyl acetate (EVA) and low‐density polyethylene. The water vapour transmission rate and oxygen transmission rate of the composite films, as well as the release amounts of SO2 in all sealed packaging bags, were measured. Next, the controllable‐release mechanism of SO2 fungicide was investigated, of which a preliminary discussion is included. The results of this experiment showed that the release amounts of SO2 in packaging bags were controlled by the additional amount of EVA resin contained in the inner layers. The more EVA resin added to the inner layer, the more SO2 fungicide was produced. Inside the packaging, SO2 was released continuously for approximately 50 days at room temperature (25º ± 1°C). SO2 concentrations ranged from 10 to 40 ppm in the freshness‐preserving packaging bags, effectively retarding mould growth and keeping the fruits fresh. Copyright © 2012 John Wiley &amp; Sons, Ltd.

Study on Evaluation System Based on the Reconfigurable and Modular Design

This article studies evaluation system witch evaluates coordination of sizes and characteristics for parts, modules and mahine after parametric. The studies are suitble for reconfigurable and modular design of vertical four edge-sealing bag packaging machine.

Study on Combination of Three and Four Edge-Sealing Based on Reconfigurable and Module for Vertical Bag Packaging Machine

It can be combined in a single device for three and four edge-sealing of vertical bag packaging machine. This article studies how to combine them based on reconfigurable and module. The article focuses on the former, feeding device and so on that need to be solved in the combination. The article also studies modular division and standard interface of the modules.

Extending the Shelf Life of Victoria Table Grapes by High Permeability and Fungicide Packaging at Room Temperature

Grapes are one of the most delicious fruits in the world, but normally, they only have a short shelf life at room temperature, a result of their susceptibility to body water loss and grey mould infection. In this study, we developed an active packaging film (APF), which has a sandwich structure with outer and inner layers made of zeolite‐modified low‐density polyethylene (LDPE) with fungicide additives between the two layers. The APF has high permeability for oxygen and is capable of continuously releasing low‐concentration sulfur dioxide over 48 days. The grape storage experiments showed that the shelf life of Victoria table grapes packaged in these APF‐made bags at room temperature was extended to 18 days, compared with 14 days for conventional LDPE packaging and 10 days for unpackaged grapes. At 18 days' storage in APF packaging bags, water loss, berry shatter and berry decay were less than 0.5%, 3% and 5%, respectively, whereas the total soluble solid content and firmness changed only slightly. Copyright © 2012 John Wiley &amp; Sons, Ltd.

Effect of Packaging Methods on Quality Characteristics of Low-Grade Beef during Aging at 16C

Low-grade beef samples were divided into three groups (Ziploc bag packaging [S.C. Johnson & Son, Inc., Racine, WI] [C], vacuum packaging [T1] and modified atmosphere packaging CO2 : N2 = 3:7[T2]). After being packaged, the meat samples were stored at 16C for accelerated aging. The water-holding capacity (WHC) was significantly higher in T2 than in C and T1, whereas T1 showed a significantly lower WHC when compared with the other samples. The brittleness, gumminess and chewiness decreased during the first 5 days of storage, after which they increased in C and T1, whereas T2 showed no significant difference in gumminess and chewiness during the storage periods. The redness (a*) was significantly higher in T2 than in the other samples at the end of storage. The lipid oxidation value and total bacterial counts were significantly lower in T1 and T2 than C at the end of storage. Finally, sensory evaluation revealed that no sensory characteristics were affected by the packaging methods. Practical Applications Meat samples were stored at 16C for accelerated aging. The water-holding capacity and redness were higher in modified atmosphere packaging (MAP) sample than in the other samples. The lipid oxidation value and total bacterial counts were lower in vacuum packaging and MAP than in Ziploc bag packaging at the end of the storage period. Based on the results of this study, we assume that the MAP method can extend shelf life in low-grade beef during storage at high temperatures.

Postharvest oxidative behaviour of 1-methylcyclopropene treated Japanese plums (Prunus salicina Lindell) during storage under controlled and modified atmospheres

Storage atmosphere composition is an important factor affecting potential storage life, susceptibility to physiological disorders and overall quality of fruit. We investigated the effects of controlled/modified atmospheres (CA/MA) on fruit quality, lipid peroxidation, and enzymatic and non-enzymatic antioxidative system in 1-MCP treated Japanese plums cv. ‘Blackamber’ during cold storage. Commercially mature fruit pretreated with 1-MCP (0.6μLL−1 for 12h) were stored for 5 and 8weeks at 0–1°C in different storage atmospheres, viz. normal air, 1% O2 and 3% CO2 (CA-1), 2.5% O2 and 3% CO2 (CA-2) and modified atmospheres (∼10% O2 and 3.8% CO2) generated through packaging in low density polyethylene bags. The results showed that storage under CA-1 and CA-2 was beneficial in delaying fruit ripening, retarding lipid peroxidation and reducing incidence and severity of chilling injury (CI) during 5 and 8 weeks of storage compared to normal air and MAP. The activities of enzymes involved in ascorbate–glutathione (AA–GSH) cycle were determined to explain the redox status of ascorbate and glutathione as influenced by storage atmospheres. CA conditions were favourable for the glutathione pool and the enzymes related to restoration of glutathione in the AA–GSH cycle, but the effects of CA on the ascorbate pool were not favourable. The data suggested that the enzymatic and non-enzymatic antioxidative systems were efficiently operating under low O2 atmospheres to scavenge reactive oxygen species produced in response to long-term chilling and gas stresses. CA conditions appeared to be limiting oxidative processes to some extent resulting in reduced oxidative damage. In conclusion, the development of CI, which is a manifestation of oxidative damage to the fruit tissue, can be significantly reduced through synergistic beneficial effects of CA and pretreatment with 1-MCP in Japanese plums.

Comparative study on five kinds of packaging materials sterilizing effect and the cost

Objective To investigate the effect of sterilization and cost of different packaging materials and packing patterns,with a view to provide evidences for looking for packing materials with low-cost and perfect sterilization effect.Methods Five kinds of packaging materials and eight kinds of packaging methods were used to pack goods which was sent to sterilize after packing.Then examined part of packs on 14,21,30,60,90,150,180 days after sterilizing,respectively.The effect of sterilization,preservation time and cost were compared among the eight groups.Results All of the eight packing methods had reached the sterile effect.Preservation time of medical creps paper,medical nonwoven fabrics,medical three-dimensional paper bag and paper plastic package all of which had sterilized was longer than cotton package.One time packing of doubledeck cotton was compared with monolayer medical crepe paper,one time of packing of medical nonwoven fabrics,medical three-dimensional paper bag and paper plastic package for the cost,respectively.the differences were significant (t=27.9,25.3,22.7,respectively; P ＜ 0.01 ).Two times of packing of doubledeck cotton was compared with medical crepe paper,two times of packing of medical nonwoven fabrics,medical three-dimensional paper bag and paper plastic package for the cost,respectively,the differences were obvious (t=24.5,28.2,26.4,respectively;P＜0.01).Conclusions Disposable medical crepe paper type,medical non-woven type,three-dimensional medical bag type,paper and plastic packaging has good resistance bacteria sterilization effect,the packaging costs are significantly lower than the cotton packing,it has an absolute advantage as re-sterilization packaging of medical devices. Key words: Sterilization; Cost analysis; Packaging material