Package Shape Research Articles

Improving radio frequency heating uniformity in milled rice with different packaging shapes by changing temperature of forced air

Radio frequency (RF) treatment is a promising physical method for disinfesting and pasteurizing foods but the non-uniform RF heating is still a major obstacle for industrial applications. In this study, a three-dimensional model was established with COMSOL software to simulate temperature distributions in milled rice with different packaging shapes and experiments using a 6 kW, 27.12 MHz RF system were carried out to evaluate the improvement of heating uniform of sample by changing temperature of forced air. The established model was validated by temperature-time histories at three points in the sample and temperature distributions at the top and bottom surfaces. The results showed that the cold spot of the regular shape sample was found at the part with small thickness, and the RF heating uniformity was improved by increasing temperature of forced hot air. When the temperature of forced hot air increased from 40 to 60 °C, all the sample temperatures were above 50 °C, which might meet the required temperature of disinfestation, and the heating uniformity index decreased from 0.113 to 0.099. For the cuboid shape sample, the corner/edge effect was observed and the heating uniformity index firstly decreased and then increased with reduced temperature of forced cold air. When the temperature of forced air decreased to 10 °C, the best heating uniformity of the cuboid shape sample was obtained. The results of this research can help to select packaging shape and improve the heating uniformity of samples for RF treatment in large-scale applications.

Засоби керування кроковим двигуном та вимірювання зусиль під час дослідження процесу згинання аркушевого матеріалу

The improvement of the equipment for the forming of the volumetric shape of packages and containers requires a detailed study of the phenomena in the folding process of sheet material with a complex structure (corrugated cardboard). A stand has been created to study process parameters, successful research on which should be provided by programmed control of tool movement and synchronous transfer of measured data to a computer for further processing. Moving tools (punches) are driven by a stepper motor. The movement of the stepper motor shaft is programmed to obtain both a uniform movement and movement according to a certain law, which can be different for the working and reverse moves. Forces are measured by a strain gauge clamp, the signal from which is also transmitted to external devices for visualization and processing. The basis of the motor control and measurement unit is the Arduino Uno microcontroller, which, together with the Arduino Nano controller and the analog-to-digital converter, significantly expands the functionality of the stand. The diagram and operation of the created control and measurement unit is described. A special program has been created to study the geometric, kinematic and power parameters of the process, the possibility of quickly changing the law of motion, providing various ratios and laws of motion to the working and reverse motion of punches. The laws of motion for the motor shaft are presented in it in the form of matrices of values, which are accessed before starting the measurement from the stand control panel. The parameters of the process of simultaneous folding of corrugated cardboard, which were investigated using a stand, are described. The developed measurement technique and means of controlling the movement of the stepper motor of the tool drive allowed to estimate the maximum effort, the nature of the change during the work cycle, to compare different types of material and folding modes. The result of determining the optimal parameters of the process of operational packaging & container formation is the creation of recommendations necessary for the design of modern energy-saving equipment.

Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of cheeses

This paper questions whether manufacturers can utilize visual packaging cues, in particular colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence of crossmodal correspondences between packaging shapes and tastes have been demonstrated in previous food studies, we still need knowledge about how the interaction of colour and shape of the packaging that the cheese is sold influence customers’ expectations of taste and liking. Throughout two studies, we illustrate that specific shapes and colours communicate certain cheese tastes. In study 1, we found that, while a mild tasting cheese is associated with round shapes, high colour brightness and low colour saturation, a sharp tasting cheese is associated with an angular shape, lower level of colour brightness and higher level of colour saturation. This knowledge can be utilized to communicate taste via the design of the packaging. In study 2, we moved on to test this via packaging. We found that a round shaped packaging combined with high colour brightness and low colour saturation communicates a mild taste, whereas a triangular shape packaging combined with a low colour brightness/ high saturation signals a sharper tasting cheese. Moreover, a round packaging elicits the highest degree of liking. Our findings demonstrate that multiple sensory elements of a product’s packaging can enhance respondents’ taste expectations and expected liking of a product. In conclusion, this paper offers guidance to managers seeking to design packaging that communicates the flavour of food products, specifically for cheeses.

Anthropomorphism as a Differentiation Strategy for Standardized Reusable Glass Containers

The steadily increasing amount of waste requires new strategies for package waste reduction. One strategy is to switch from single-use plastic packaging to glass packaging; however, this strategy is only beneficial from an environmental perspective when complemented with a multi-use deposit refund system with standardized glass containers. This implies the loss of package shape as a differentiation criterion, which has been considered a highly relevant marketing instrument in the fast-moving consumer goods markets. Against this background, the current research investigates in an online experiment the suitability of anthropomorphized label designs on prompting purchase intentions in the context of reusable glass jars. The study further investigates the mediating roles of brand attitude and brand interest. Contrary to the postulated hypotheses, anthropomorphized labels negatively impact brand attitude, and the sequential mediation of anthropomorphism on brand interest and brand attitude on purchase intention was significant. Our findings reveal that anthropomorphized labels stimulate brand interest, which in turn positively affects purchase intention. The results emphasize the relevance of brand interest in package design and guides manufacturers, brand managers, and policymakers to effective differentiation strategies for standardized multi-use packages.

Consumer Preference for Yogurt Packaging Design Using Conjoint Analysis

With the growing consumption market of yogurt products, the continuous innovation of packaging design has become the major means of enterprise marketing for fast-moving consumer goods. Because different combinations of packaging design elements affect the consumers in different ways, the contradiction between the product packaging design and consumer demand has impacted the further development of these products’ marketing. To explore the relationship between the constituent elements of yogurt packaging design and consumer preferences, four kinds of factors to the purchased products’ attributes were selected from the packaging design, including the graphics, packaging colors, packaging shapes and label texts. The consumers’ preferences for different attributes of yogurt packaging design were quantitatively evaluated by the Conjoint Analysis Method (CAM). Consumers showed the strongest preference for yogurt packaging shapes (39.017%), and were the most satisfied with the concrete graphics of cool colors (31.330%); the level combination of attributes most preferred by consumers is that of concrete graphics, cool colors, gable-top boxes and simple labels. The packaging design satisfying consumer preferences gave rise to positive purchase attitudes. Such research results facilitated the understanding of the consumption market and provided the theoretical support necessary for the development of yogurt packaging design to match the consumers’ preferences.

Influence of packaging design parameters on customers’ decision-making process

Many recent research has focused on graphic design and shape of the packaging, and their effects on the customer's decision-making process as two separate categories. Since the shape of the packaging along with the graphic design plays an important role in the visual appearance of the packaging and attracts the customer's attention, the main objective of this research was to find out which packaging shapes and graphic elements customers find most attractive, as well as to understand the general opinion of customers about the influence of packaging aesthetics on their decision-making process when purchasing a product. Methodology of this research was conducted in two stages, from which the first one included creating three different graphic design solutions combined with three shape categories, and three variations of added value, for the same food packaging. The second part of the research covered an online questionnaire, in which a group of 50 people participated. This questionnaire focused on three variables: graphic design of the packaging, packaging shape and it’s added value. These variables were evaluated using the Likert scale. Through the questionnaire, participants were asked to answer general questions about the impact of the packaging visual appearance and added value, on their decision-making process when buying a product, as well as to choose the most appealing packaging between the given options. The research results showed that customers preferred non-standard packaging shapes and simple graphic design, as well as packaging with added value. The results of this research prove that the aesthetics of packaging has an impact on the customer's perception of a product, which means that packaging plays an important role in product marketing.

I Believe It Is Healthy-Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products.

Due to the high proportion of impulse purchases and the short time devoted to purchase decisions, packaging and other extrinsic attributes are becoming increasingly important in demonstrating the health benefits of a functional food item to consumers as plausibly as possible. Our research aims at identifying the role of extrinsic features (claims related to ingredients and health claims, organic or domestic origin, as well as the shape and color of packaging), gathered in the course of in-depth literature analysis, in the case of a functional smoothie. Our online consumer questionnaire was completed by 633 respondents, and the answers were assessed by choice based conjoint analysis. Our results show that each examined attribute plays a role in the assessment of health effects. The color blue has the biggest impact on making the consumer believe in the health benefits of the product. This is followed by the indication of organic origin, then the statement emphasizing the natural quality of the ingredients. The assessment of the specific extrinsic attributes is affected by consumers’ general health interest level, their involvement with food items, and their various demographic features.

Observation of plastic packaging defects in halal chili sauce

Food packaging is a material used to contain or wrap food, both in direct and indirect contact with food. The packaging process is closely related to product quality to ensure that the process that occurs will produce products according to the specified standards and can prevent damage or packaging defects. The relationship between packaging defects also has an impact on consumer decisions when they want to buy a product. This is because of the first impression that consumers get after seeing the shape of the product packaging being sold. This study aims to determine the process that produces the most plastic packaging defects in the chili sauce production process and the conformity of plastic packaging quality standards with SNI. The process of observing the plastic packaging defects of chili sauce products on the machine is carried out within 7 days. The analysis method uses Pareto diagrams, pie charts, and control charts. The results obtained are the highest plastic packaging defects in the chili sauce production process, the highest on machine number 1 is 22% with the number of packaging defects being 170 pcs.

Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment.

The effects of packaging materials, package shape, and secondary packaging on the inactivation of indigenous mesophilic aerobic bacteria in Korean steamed rice cakes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment were investigated. Inactivation of indigenous mesophilic aerobic bacteria by ADCP treatment (21kV, 3min) was significantly increased by 0.6 and 0.8 log CFU/g (p < 0.05) from 0.7 ± 0.1 and 0.5 ± 0.1CFU/g, respectively, when polypropylene (PP) and low-density polyethylene (LDPE) were laminated with nylon, respectively. Secondary packaging lowered the inactivation level by 0.7-0.8 log CFU/g from 1.1 to 1.3 log CFU/g. In-package ADCP treatment did not alter the water vapor permeability, oxygen transmission rate, and tensile properties of PP, LDPE, nylon/PP, and nylon/LDPE. Thus, the results demonstrated that lamination of PP or LDPE with nylon and treatment before secondary packaging may be effective strategies for microbial inactivation by in-package ADCP treatment.

Impact of packaging shape and material on consumer expectations

Packaging appearance is important in evoking consumer impressions. No study has yet explored how two prominent packaging attributes, shape and material, affect the consumers’ impressions and their expectations in the case of coffee products. Therefore, the objective of this study was to investigate whether the packaging shape has an impact on the taste intensity expected by the consumer, and whether packaging materials influence the expected coffee quality. In an online experiment, 115 participants evaluated different packaging samples. They rated the expected taste intensity for packaging samples that varied in shape complexity (i.e., cylindrical, rounded-angular, hexagonal and multifaceted). They also rated the expected coffee quality for packaging samples that varied in material (i.e., plastic, aluminium, glass and metal). The results showed that the packaging with a higher degree of shape complexity was associated with a higher taste intensity. Furthermore, we found a negative effect of glass on the expectation of product quality. The findings could be applied in product packaging design which aims to match the expected and actual characteristics of the product.

Management of Packaging Labeling Technology in the Context of Improving the Final Product Quality and Work Safety

Abstract High demands on the aesthetics of the final product as well as sophisticated packaging shapes make the labeling process an operation that requires more and more precision and quality of workmanship. The quality of the labeling process is influenced mainly by the technology used, i.e. machinery and equipment, the knowledge, skills, and experience of operators, organization and working methods used, and by aspects related to proper maintenance. This article is a case study on the analysis and evaluation of the technology used in the process of labeling glass packaging and its impact on quality and work safety. The article aims to answer the question: does the labeling machine used by the surveyed company, due to the current portfolio of modernity of its parts and subassemblies, guarantee the realization of the labeling process at a high quality level and work safety. The article discusses in depth the factors influencing the quality of the process of labeling glass packaging in the studied company, paying attention to the issues related to the applied technology. ABC technology method was used to assess technology level and also indirectly safety level and Ishikawa diagram, L shape matrix diagram and affinity diagram to analyze and improve quality level. The article ends with a list of specific improvement actions to be taken to achieve the ultimate goal of managing the technology of glass packaging labeling - high quality of the final product resulting from the labeling process.

Exploration and Enhancement of Tujia Nationality’s Original Ecological Packaging Sustainable Design in Western Hube

Original packaging design of Western Hubei Tujia is a handmade household item of Tujia people, and it is also a packaging container used to store, protect, and transfer living materials. The original ecological packaging origin, modelling materials, patterns, and colours of the Tujia nationality in western Hubei were reconstructed and sorted out under the guidance of sustainable design principles, from the perspective of sustainable design exploration and sustainable design continuation. These local materials were combined, in order to examine and interpret the spiritual significance and material function of the handmade packaging container. The prospects of development brought by the integration of the original ecological packaging of the Tujia family and modern design are explored, so that it further injects new life and energy into sustainable designs. While reflecting the advantages of original ecological packaging shape, material and rich ethnic elements, it focuses on the continuation and innovation of sustainable design of the Tujia native food packaging, promotes the ecological concept, develops sustainable packaging, and provides a creative space for Tujia family packaging design ideas.

Packaging development for fresh avocado (Persea americana) using quality function deployment method

Avocado is a favorite tropical fruit that offers many benefits. However, the packaging of fresh avocados has not been able to protect the fruit from physical injury and the lack of information obtained by consumers. The aim of this study was to develop avocado packaging that is good and appropriate according to consumer needs. The method used was the Quality Function Deployment (QFD) approach. The QFD method includes the stage of collecting the voice of the customer, creating the House of Quality (HoQ), and the stage of analysis and evaluation. The results indicated that attributes required by the costumers include fruit size, information completeness, perforation, design, shape, and material of packaging. While, the technical responses to be created were i.e. homogeneous fruit size, attractive packaging design, packaging with shapes that match the avocado, packaging that can explain the product in detail, eco-friendly packaging materials and protect from physical damage, and packaging with a circulation hole or perforation.

A Comparative Research about the Preference Differences toward Instant Noodles’ Packaging Shapes by South Korean and Chinese Consumers

A Comparative Research about the Preference Differences toward Instant Noodles’ Packaging Shapes by South Korean and Chinese Consumers

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice.

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Renewable, Sustainable and Natural Materials on Food Packaging: Primary Data for Robotically Detect Packaging Shape in Logistics

In the past decades, plastic packaging was a key material to preserve, protect, store, and transport food products. It was shown in food logistics from the manufacturers to consumers. The cost of making plastics is cheap. It was determined by the energy input that used to process them. Ingredients used to create plastics are very inexpensive. Furthermore, food packaging is a container. If it made from plastic material, it was also durable and last long over the shelf life of foods. Due to the sustainability concerns, using plastic packaging will cause the environment issues. Recovering the environment will help the earth to remain supporting life. This research aims to summarise the findings of smart packaging using different types of materials consisted of renewable, sustainable, and natural materials. A state-of-the-art food packaging geometry is explained. The data trends of intelligent food packaging were found to associate with sustainable development goals

Exploring the Multi-Function Nature of Packaging in the Food Industry

The main objective of this paper is the identification and evaluation of packaging elements by the involved managers in the food industry. Primary research data was collected using a questionnaire that was completed by marketing and logistics managers, as well as food technologists and executives assigned to environmental initiatives/practices, in the Greek food industry. The findings reveal that different managers have different perceptions regarding packaging shapes, colors, identification coding schemes and the provision of consumption ways. There are some common packaging elements that most managers agree on, which are: providing nutritional information, including marks that show compliance to environmental practices, being easy to transport and handle, and withstanding corrosion and wear. Moreover, the research confirms that: (a) Health and nutrition are two interrelated concepts that receive constant attention from the food industry, as well as from governments and consumers, and (b) The quality of a food product is inextricably linked to the quality of its packaging.

Retracted: Consumer Marketing Brand Cultivation Path Based on Image Recognition Technology

In recent years, with the improvement of national income levels, people&#x0027;s consumption concept has begun to transition from enjoyment to quality, and people pay more and more attention to food safety and health. The research of intelligent brand image recognition technology is the most important to prevent the spread of counterfeit and shoddy products and brand cultivation. This article mainly studies the cultivation method of consumer marketing brand based on image recognition technology. This article is based on image recognition technology. Consumers can obtain relevant information and brand culture through the mobile phone camera function anytime, anywhere, establish a bridge between consumers and company brands, broaden the company&#x0027;s channels for obtaining consumer information big data, and deeply tap consumer potential. Demand, further enrich the brand cultivation methods, and achieve a new terminal service experience of &#x0022;efficient, convenient and satisfactory&#x0022; for consumers. In the experiment of this paper, the shape of the product packaging is relatively irregular, so there are fewer feature points generated in this part, which leads to the inaccurate extraction and distribution of visual words, which reduces the accuracy of single product extraction slightly, but the overall result is good. The maximum number of iterations in this experiment is 40, which can meet the requirements of most pictures. From the perspective of consumer perception, this paper explores and proposes a new path for consumer marketing brand cultivation of image recognition technology, promotes the deep integration of new artificial intelligence technology and brand industry, and fills the gaps in industry-related technologies and applications.

Improving the quality of the technological process of packaging shape formation based on the information structure of an automated system

Based on the information structure of an automated quality monitoring system, we have designed a system to analyze information on the quality of forming the shape of PET-packaging, with a possibility of statistical control over the technological process using Shewhart control charts. That has been demonstrated using an example of the proposed technique of quality estimation of the finished PET bottles based on the thickness of their walls. Obtaining high-quality PET-packaging directly depends on the degree of perfection of all technological stages, thereby predetermining the necessity to build an effective system to control and manage the technological process of the shape formation of bottles made from polyethylene terephthalate. An analysis of information about the quality of PET-packaging shape formation based on monitoring the information structure of an automated system would make it possible to ensure operative adjustment of shape forming parameters at the minimized percentage of defects by organizing selective control over the products made. The use of statistical methods based on Shewhart control charts could enable the development of authentic algorithms for monitoring the shape formation quality aimed to track violations of technological parameters and compile recommendations on improving the process quality, as well as resource-use efficiency. The statistical estimation of cause-effect relations between the main technological parameters and product quality indicators involves the algorithm that monitors the quality of PET-packaging shape formation. This makes it possible to ensure the minimum level of defects in bottles when applying the devised Shewhart control chart. We have proposed a fuzzy cognitive chart for defining the preventive corrective actions directed at the elimination of the main causes of a defect at bottle shape formation, taking into consideration the interrelations of factors and their consequences on the resulting process quality

Blending package shape with the gender dimension of brand image: How and why?

We investigate the congruence of brand image and package shape on product preferences, the moderating role of a creative mindset, and the underlying processes. Across four studies, we show that consumers generally prefer products with curved-shaped (versus angular-shaped) packaging for a “feminine” brand and prefer products with angular-shaped (versus curved-shaped) packaging for a “masculine” brand (Study 1a). This effect is mediated by the perceived congruence between brand image and package shape (Study 1b). We further demonstrate that the congruence effect is reversed when consumers adopt a creative (versus less creative) mindset (Study 2), since a creative mindset leads consumers to perceive curved-shaped packaging as more congruent with a masculine (versus feminine) brand and angular-shaped packaging as more congruent with a feminine (versus masculine) brand (Study 3).