Packaging Storage Research Articles

Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs

The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packaging as well as the sensory characteristics of the eggs stored in both types of packaging after hard-boiling were examined on all evaluation dates. The type of packaging in which the eggs were stored was shown to influence the microbiological quality of the egg contents. Eggs stored in plastic packaging, on days 14 and 28 of storage, contained more bacteria in egg contents than eggs stored in cardboard packaging (p < 0.05). The type of packaging in which the eggs were stored did not have an effect on the foaming properties of the egg white (p > 0.05) or on the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, the foaming properties of the egg white and the sensory characteristics of the eggs after hard-boiling deteriorated with storage time. The effect of temperature on egg quality was found. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C (p < 0.05).

Potential of modified atmosphere packaging for storage of ‘Dhakki’ dates

Potential of modified atmosphere packaging for storage of ‘Dhakki’ dates

Effect of Seed Coating and Packaging Material on Viability and Vigor of Soybean Seed in Room Temperature Storage

Soybean seed procurement was challenging due to the quality degradation during the seed storage period. Seed coating is necessary in order to overcome the leakage of seed metabolites. Seed coating has to be supported by a storage package that can protect the seed from temperature and humidity fluctuations in storage. This study aimed to determine the effect of seed coating using antioxidants and storage packaging to maintain the viability and vigor of soybean seeds. The experiment was carried out factorially with the basic pattern of Completely Randomized Design (CRD) and was repetitively replications by three times. The first factor was seed coating, which consisted of 4 levels such as M1=no coating, M2= 3% of Arabic gum + ascorbic acid, M3= 3% of Arabic gum + tocopherol, and M4= 3% of Arabic gum + mangosteen peel extract. The second factor was that the storage package consisted of 3 levels, which were N1= aluminum foil, N2= polyethylene plastic, and N3= plastic sack. The interaction between the seed coating material and storage package on seed moisture content with the best treatment was seed coating using ascorbic acid and aluminum foil package, seed coating treatment carried out the best effect without implementing the seed coating, and the storage package treatment that presented the best effect was aluminum foil package.

Influence of Excipients and Pressing Force on the Impurity Content of N-(4-aminobenzoyl)-L-glutamic Acid in Folic Acid Drugs During Storage

Introduction. Excipients, impurities contained in them, and sorbed water are one of the reasons for degradation of the active pharmaceutical substance (API). Excipients effect should be especially evaluated for moisture-sensitive APIs. Folic acid (FA) is an important vitamin for humans. It hydrolyze in water under the action of UV irradiation and main decomposition product is N-(p-aminobenzoyl)glutamic acid (impurity A). We found an increase in the content of impurity A during FA film-coated tablets storage in PVC-film and aluminum foil packaging in the absence of UV irradiation.Aim. Investigate the effect of excipients and parameters of the production process on the content of impurity A during storage of FA drugs.Materials and methods. The FA tablets containing 1.0 mg of API produced by direct compression technology were the objects of study. The pressing force (PF) was varied from 5 to 15 kN.Results and discussion. We found that content of impurity A in tablets containing 93.0 % lactose monohydrate and obtained with PF above 10 kN exceeded limit value during storage for 300 days. Probably lactose simultaneously acts both as a source of free water and as a catalyst for FA hydrolysis. Since the interaction of lactose and FA occurs in the solid phase, pressing accelerates hydrolysis by increasing the contact area of substances and the mobility of water molecules.Conclusion. We found that lactose monohydrate probably is the main cause of FA hydrolysis in drugs. Independently of the mechanism of its action, an increase in the PF above 10 kN leads to an increase in the rate of FA hydrolysis. This is due to an increase in the mobility of water molecules and the contact area between the excipient and API. We have selected the optimum pressure range (5–10 kN) for tablet mix containing lactose monohydrate and FA.

PythonDAQ – A Python based measurement data acquisition and processing software

This paper introduces PythonDAQ, an open-source Python package for measurement data acquisition, visualization, storage, and post-processing. The code is capable of acquiring measurement data from any sensor with digital data output, performs online calculations, and stores the measured and computed data. A client for live data visualization and tools for postprocessing are also contained in the software package. First, the code is introduced explaining the software architecture and the currently implemented features. Then, the usability is demonstrated by an application at the low-speed compressor test rig FRANCC. As last step, comparisons between PythonDAQ and commercial DAQ solutions, as well as the data acquisition software of a major aero-engine manufacturer are made.

Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria

The growth of six bacterial species (Carnobacterium maltaromaticum, Bacillus weihenstephanensis, Bacillus cereus, Paenibacillus spp., Leuconostoc mesenteroides and Pseudomonas fragi) was studied in various gas compositions. Growth curves were obtained at various oxygen concentrations (between 0.1 and 21%), or various carbon dioxide concentrations (between 0 and 100%). Decreasing the O2 concentration from 21% to about 3–5% has no effect on the bacterial growth rates, which are only affected by low oxygen levels. For each strain studied, the growth rate decreased linearly with carbon dioxide concentration, except for L. mesenteroides which remained insensible to this gas. Conversely, the most sensitive strain was totally inhibited by 50% of carbon dioxide in the gas phase at 8 °C. Predictive models were fitted, and the parameters characterizing the inhibitory effect of these two gases were estimated. This study provides new tools to help the food industry design suitable packaging for MAP storage.

Biodegradable form stable phase change material for cold storage packaging of meat

In this study, tetradecane was selected as a phase change material (PCM) to provide a thermal buffering system for meat packaging. Firstly, tetradecane was capsulated within a calcium alginate shell; then the conditions for achieving the highest efficiency were obtained. The capsules were characterized using Scanning electron microscopy, Thermo-gravimetric analysis and Differential scanning calorimetry. The results revealed the stability of the thermal properties of the encapsulated PCMs and the efficient capsulation of tetradecane in the capsules. Next, the alginate films were prepared using various concentrations of sodium alginate (SA) and CaCl2 incorporated with capsulated tetradecane. Observations indicated that the film prepared with 5% SA and 12% CaCl2 had the least leakage and the best structural integration during phase change cycles and storage at 25 °C. The use of PCM-incorporated packages could successfully delay the meat temperature elevation during phase change cycles and incubation at 25 °C. After 7.5 h incubation at 25 °C and 15 phase change cycles, PCM-incorporated samples had lower weight loss and higher hardness, gumminess and chewiness as compared to the control. Further, the physicochemical parameters of the meat in PCM-incorporated package were less changed, as compared to the fresh sample. So, the prepared package could be effectively used in meat packaging.

Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p < 0.05) with decreasing sugar and mango pulp contents, possibly because of the higher content of pasteurized milk. The formulation with the highest sucrose and mango pulp contents (F4, 12%) had the highest carbohydrate content (80.97%). The most influential factor for technological properties of SPY was sucrose content, although mango pulp increased potassium content and acted effectively on pigmentation and color quality. Formulations with high mango pulp contents (8 and 12%) had better flowability and fluidity. Given the high solubility and hygroscopicity of SPY, it is suggested to use laminated packaging for adequate transport and storage of the final product. Thus, it is inferred that it is possible to develop dairy products with high potential by being nutritious, healthy and with lower sucrose contents.

Shelf life extension of walnut kernel: effect of temperature and vacuum packaging storage

Shelf life extension of walnut kernel: effect of temperature and vacuum packaging storage

Water-resistant gum-based phase change composite for thermo-regulating insulation packaging

The world's current energy crisis calls for green energy solutions that can preserve energy while incorporating renewable. As such, we have developed a leakage-proof phase change material (PCM) embedded in a biopolymeric matrix as a lightweight yet strong bio-based phase change composite (PCC) for passive energy storage and insulation purposes in packaging. This bio-based composite consists of gum tragacanth (GT) biopolymer and polyethylene glycol (PEG) PCM. It is further incorporated with biochar (BC) or mineral additive, i.e., Cloisite Na+, to enhance its mechanical strength and thermal stability, which are among the main challenges for insulation materials. A hydrophobic layer of octadecyl isocyanate (ODI) is developed on the surface of the composite to increase its water resistance. The composite provides a hydrophobic surface with a minor water uptake capacity of 3.6 ± 0.3 % after one-week immersion in the water. It shows high latent heat storage up to 160 J g−1 and a stable phase change behavior, as demonstrated by over 100 differential scanning calorimetry heating-cooling cycles. It also possesses notable compressive mechanical properties, which were improved significantly after incorporating BC and Cloisite Na+. The thermal conductivity of the composite is as low as 0.035 W m−1 K−1 manifesting in better thermal regulation compared with commercial polyethylene foams. This energy-positive bio-based solution combines the advantages of excellent insulation as a highly porous, lightweight, and strong composite with the latent heat and thermal inertia of PCM, making it suitable for transportation packaging of temperature-sensitive products.

PACKAGE RECEIVER BOX BASED ON IOT USING FUZZY MAMDANI AND MOBILE APPLICATION

The development of information technology is currently growing, where now everything has been transformed digitally. Consumers today to shop no longer need to come to the market. Consumers shop through e-commerce applications and just wait for the goods between the couriers from the expedition to arrive at their doorstep. Based on a survey conducted on March 10, 2021, with 100 respondents, it was concluded that 62% of the problems experienced were the process of receiving packages and security risks during package delivery, where the courier did not find the owner of the package at home. Answering the IUI problem requires an IoT-based package receiving box that helps make it easier for couriers to send goods and helps package owners to monitor packages that have been delivered by couriers. This package recipient box is accompanied by an ESP32 Cam camera module to scan the QR code receipt number, ESP8266 helps connectivity and android-based mobile applications with a firebase real-time database to make it easier for package recipients to monitor packages. In helping to facilitate decision making, Mamdani fuzzy logic is used. From the research experiment, it was found that the system can carry out the package storage process with an average time of 11 seconds and the time required to update to firebase is around an average of ±3 seconds.

Microplastics Derived from Food Packaging Waste-Their Origin and Health Risks.

Plastics are commonly used for packaging in the food industry. The most popular thermoplastic materials that have found such applications are polyethylene (PE), polypropylene (PP), poly(ethylene terephthalate) (PET), and polystyrene (PS). Unfortunately, most plastic packaging is disposable. As a consequence, significant amounts of waste are generated, entering the environment, and undergoing degradation processes. They can occur under the influence of mechanical forces, temperature, light, chemical, and biological factors. These factors can present synergistic or antagonistic effects. As a result of their action, microplastics are formed, which can undergo further fragmentation and decomposition into small-molecule compounds. During the degradation process, various additives used at the plastics' processing stage can also be released. Both microplastics and additives can negatively affect human and animal health. Determination of the negative consequences of microplastics on the environment and health is not possible without knowing the course of degradation processes of packaging waste and their products. In this article, we present the sources of microplastics, the causes and places of their formation, the transport of such particles, the degradation of plastics most often used in the production of packaging for food storage, the factors affecting the said process, and its effects.

Universal eco-friendly biodegradable packaging for storage and transportation of food and industrial goods based on shives of bast plants

Integrated processing of plant raw materials refers to the primary areas of use of natural resources and their rotection. During the primary processing of bast plants, a large amount of waste remains – a shives. Part of the shives is burned, the rest goes into the dump. Due to its chemical composition, high content of cellulose shives can be used in the production of eco-friendly packaging. Packaging can be obtained with the complete or partial replacement of waste paper in its composition. Thanks to this, the issue of the shortage of waste paper at the enterprises of recycling of secondary raw materials will also be resolved. The purpose of the work is the production of eco-friendly biodegradable packaging from flax shives in industrial conditions. The paper presents the results of samples of lumpy egg packaging obtained by vacuum casting with the use of flax production waste. In industrial conditions, it was possible to replace part of the waste paper on the fire. For more efficient use, the shives was pre-ground to the consistency of wood flour M-560. The following indicators were determined: humidity, strength, moisture absorption capacity, antibacterial properties. The obtained results showed the optimal ratio of the mixture components, processing modes. According to all indicators, the packaging with a bone is not inferior, and in the case of tensile strength and antibacterial properties exceeds the normalized values.

Quality Changes Of Red Chillia (Capsicum annum L.) During Cold Storage In Different Packaging

&#x0D; &#x0D; &#x0D; &#x0D; Red chili is a horticultural product that is easily damaged so it cannot be stored for a long time. Physiologically, after being harvested red chilies continue to carry out metabolic activities such as respiration where the respiration rate depends on environmental conditions. To eliminate field heat during transportation, precooling is carried out with room cooling before storage and packaging. This respiratory activity cannot be stopped but can be reduced by storing it at low temperatures combined with proper packaging and stored at a temperature of 10.05 0C and 30.03 0C. with HDPE plastic clips, Wrapping LDPE based on quality changes. The research was conducted at the Agricultural Engineering Laboratory, Sam Ratulangi University, Manado from April to June 2022. This study used an experimental method, the data was processed descriptively. Performed 3 (three) plastic treatments with HDPE Clip, LDPE Wrapping and without packaging. Each treatment was repeated 3 times. This research was conducted at the Agricultural Engineering Laboratory, Sam Ratulangi University, Manado from April to May 2022. The results showed that red chilies packaged with LDPE wrapping could be stored longer (24 days) than those stored with HDPE plastic clips (21 days). Red chilies that are not packaged and stored at room temperature can only be stored for up to 6 days.&#x0D; Keywords: Capsicum anuum, Cold storage, Packaging..&#x0D; Abstrak&#x0D; Cabai merah merupakan produk hortikultura yang mudah rusak sehingga tidak dapat disimpan dalam jangka waktu yang lama. Secara fisiologi, setelah dipanen cabai merah tetap melakukan kegiatan metabolisme seperti respirasi dimana laju respirasi ini tergantung dari kondisi lingkungannya. Untuk menghilangkan panas lapang saat pengangkutan dilakukan precooling dengan room cooling sebelum dilakukan penyimpanan dan pengemasan. Aktivitas respirasi ini tidak bisa dihentikan tetapi bisa dikurangi dengan melakukan cara penyimpanan pada suhu rendah yang dikombinasikan dengan pengemasan yang tepat.dan disimpan pada suhu 10,05 0C dan 30,03 0C Penelitian ini bertujuan untuk menentukan lama penyimpanan cabai merah yang disimpan dingin dan dikemas dengan plastik klip HDPE, Wrapping LDPE berdasarkan perubahan mutu. Penelitian dilakukan di Laboratorium Keteknikan Pertanian Universitas Sam Ratulangi Manado pada bulan April sampai Juni 2022. Penelitian ini menggunakan metode eksperimen, data diolah secara deskriptif. Dilakukan 3 (tiga) perlakuan plastik Klip HDPE, Wrapping LDPE dan Tanpa kemasan. Setiap perlakuan diulang 3 kali. Penelitian ini dilakukan di Laboratorium Keteknikan Pertanian Universitas Sam Ratulangi Manado pada bulan April sampai Mei 2022. Hasil penelitian menunjukkan bahwa cabai merah yang dikemas dengan wrapping LDPE dapat disimpan lebih lama (24 hari) daripada yang disimpan dengan plastic klip HDPE (21 hari). Cabai merah yang tidak dikemas dan disimpan pada suhu ruang hanya dapat disimpan sampai 6 hari.&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; Kata Kunci : Capsicum anuum, Cold storage, Packaging

Metabolic mechanism of nitrogen modified atmosphere storage on delaying quality deterioration of rice grains.

Nitrogen modified atmosphere was an effective way to control pest infestation in grains. In this study, the quality changes of rice during nitrogen modified atmosphere packaging storage (N2-MAPS) were monitored. An un-targeted metabolomics method was used to detect the rice metabolites and explore the mechanism of N2-MAPS for delaying rice deterioration. In this study, two rice species were studied under N2-MAPS and conventional storage at 30°C for 150days. The quality changes of rice during storage were monitored. The results showed that N2-MAPS could retard the increase of fatty acid value and amylose content, and defer the decrease of enzyme activities. And N2-MAPS had no significant influence on texture characteristics of rice. The metabolomics results suggested some metabolites and pathways were affected by N2-MAPS and revealed that N2-MAPS could protect rice cells from oxidative damage, maintain cell integrity and stability by regulating the metabolism to delay the rice deterioration.

Red Guava (Psidium guajava L.) Chemical Properties Characterization Using Different Packaging Methods During Storage

The limited shelf life of red guava fruit encourages efforts to maintain its shelf life by using the sealing and wrapping packaging method with storage at 9ºC for 12 days. The purpose of this study was to determine the effect of packaging method and storage time on the chemical properties of red guava ( Psidium guajava L.). This study used a factorial design consisting of 2 factors. The first factor is the packaging method (without packaging, sealing and wrapping). The second factor is storage time (day 0, day 3, day 6, day 9 and day 12). The results showed that the highest vitamin C content was in the sealing packaging method, namely on the 3 rd day of storage at 3.3%. the highest water content value is 90.45% on the packaging method of wrapping storage on day 0, the highest value of total titrated acid in fruit with packaging method of packaging storage day 0 is 0.08%, while the highest value of total dissolved solids was 7.33 o Brix on the 12 th day storage sealing packaging method.

Synthesis of γ-cyclodextrin metal-organic framework as ethylene absorber for improving postharvest quality of kiwi fruit

In this study, we developed an edible metal-organic framework (MOF) based on K+ and γ-cyclodextrin (γ-CD), named γ-CD-MOF-K, using ultrasonication. A structural analysis demonstrated that MOF had good adsorption performance for ethylene gas: 56% ± 0.67% (w/w). Molecular docking technology found that γ-CD-MOF-K had a spindle cavity structure, which can effectively adsorb and store ethylene gas. The results showed that the material could effectively absorb ethylene gas in storage packaging and delay red kiwi fruit ripening. Therefore, MOF exhibits great potential to improve the postharvest quality of fruits and vegetables.

Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage

Since there has been an increasing interest in natural, non-toxic, and biodegradable food packages instead of plastic ones, scientists put great effort into eliminating the potential drawbacks of these biodegradable films. In this study, citric acid (CA) was utilized as a crosslinker for the films produced by chitosan (CS), chickpea flour (CF), and active agent curcumin (CUR) by a solvent casting technique. CA was introduced into the film formulations at different concentrations (0, 0.5%, 1%, 1.5% w/v), and the influence on the functional film characteristics were extensively analyzed.Increasing CA concentration in formulation caused a reduction in water vapor permeability (WVP) of the films such that the film with the highest CA concentration (1.5-CUR/CF/CS) was 62.6% more resistant to water vapor than film without CA (0-CUR/CF/CS). When CA concentration in the film formulation was increased, elongation at break (EAB) value increased from 1.64% ± 0.13%, to 11.1%± 1.21% whereas tensile strength (TS) value decreased from 7.83± 0.08 MPa to 3.58± 0.20 MPa. Contrary to expectations, antioxidant activity of the films decreased with increasing CA concentration. X-Ray Diffraction (XRD) patterns of the films proved the amorphous nature and inhibitory characteristic of CA against retrogradation. In addition to all these, CA concentration significantly influenced Thermogravimetric analysis (TGA) pattern of the films with the increasing number of degradation stages. Besides the cross-linker characteristic of CA, it also extensively enhanced the antibacterial characteristic of the films. Films formulated with 1.5% (w/v) CA (1.5-CUR/CF/CS) showed antibacterial effect against both Escherichia coli (E.coli) (ATCC 11229) and Staphylococcus aureus (S.aureus) (ATCC 43300). Finally, chicken breast packed with 1.5-CUR/CF/CS films remained below unacceptable microbial threshold limits even at the end of the 9th -day of storage compared to samples packaged with the film with no antibacterial activity.

Superposition of forward and backward motion

Abstract I consider black body radiation. The wall of the black body exchanges photons with the radiation field in equilibrium, therefore with a common temperature in Planck’s radiation law. The underlying process of radiation consists of creation and annihilation of photons. I want to present an alternate model of motions, where the process of radiation consists of small steps in positive and negative direction, not zero in mean. The detection of radiation consists of storing and restoring of packages of energy. I get an analogue of Planck’s radiation law, where the common temperature emerges from the underlying common model of small steps. The object of the law is not the radiation, but a storage of packages of energy, which belongs to the wall of the black body.

KNOWLEDGE OF THE FACTORS AFFECTING THE STORAGE LIFE OF RAW MEAT IS THE KEY TO THE RATIONAL USE OF PRODUCTION RESOURCES

This work is a review, which presents, generalises, and systematises the information collected by other leading experts from around the world on storage and especially on spoilage of various types of meat. The paper considers the main physical factors of spoilage of meat-based food products, sources of pollution at all stages of the meat production chain, from the arrival of raw materials up to packaging in various consumer containers and storage at different temperatures. The main representatives of foreign microflora (bacteria, moulds, yeasts, etc.) causing spoilage of raw meat have been briefly described, their taxonomic diversity has been analysed, and characteristic diagnostic signs of meat spoilage by microorganisms of certain groups have been found out. Besides, the paper considers and describes the internal and external factors determining the growth, development, and reproduction of microflora, especially those affecting the rate and intensity of raw meat spoilage, and substantiates their interrelationship and mutual influence. Certain regularities have been established in how these factors affect the vital activity of spoilage microflora, and it has been shown that changing their numerical values allows controlling microorganisms’ growth, development, and reproduction, thus extending the shelf life of a product. For example, one of the most common physicochemical indicators of meat, which affects its processing method or shelf life, is active acidity. It is a well-known fact that with its increase, the shelf life of meat products decreases. Such an indicator as water activity is an important physical parameter of meat quality and safety, as it is one of the decisive factors of the growth and development of microorganisms. In our opinion, this is one of the key parameters affecting the storage life and stability of meat products. So adjusting its numerical value in various ways will make it possible to improve the existing technologies of storing meat products, and may allow developing and implementing some new ones.