Selection Of Packaging Materials Research Articles

Performance Evaluation of Selected Packaging Materials on the Chemical Compositions and Consumer Acceptability of Roasted Groundnut Seeds Stored at Ambient Temperature

Performance Evaluation of Selected Packaging Materials on the Chemical Compositions and Consumer Acceptability of Roasted Groundnut Seeds Stored at Ambient Temperature

Dielectric and microstructural properties of high-pressure treated hummus in the selected packaging materials

Hummus is a popular dip of the Middle Eastern countries and widely sold in the supermarket. The consumption of hummus from these sources could be a potential source of microbial contamination and food-borne diseases. In this work, the hummus samples were subjected to high-pressure treatment (300–600 MPa for 15 min) in three selected packaging materials (coextruded LLDPE, LLDPE and polylactide/essential oil blend) followed by measuring the dielectric properties and microstructure of the post-process samples. The hummus sample showed a significant change in the dielectric properties above 300 MPa. The packaging materials had the least effect on the dielectric parameters of hummus except for the biodegradable packaging, which showed a significant change compared to others. The ingredients influence the dielectric properties and microstructure of the sample. The selected test organism Listeria monocytogenes was completely inactivated by the pressure treatment at 400 MPa to ensure the safety of the product. Therefore, the HP treatment above 400 MPa could improve the safety of the product with retaining the desirable quality attributes.

A Holistic Packaging Efficiency Evaluation Method for Loss Prevention in Fresh Vegetable Cold Chain

With the continuous push for improving packaging efficiency of current packaging practices to prevent losses in a real cold chain, a holistic evaluation method with improved indicators and a conceptual assessment framework to improve packaging efficiency continuously in a fresh vegetable cold chain was proposed. Based on two fresh leafy vegetables with typical packaging practices in a real cold chain in China, the evaluation method was performed and tested from a macro perspective, and then the packaging efficiency constitution with loss prevention perspective was better visualized. The results show that the method can be used for improving the performance of specific packaging efficiency in the fresh vegetable cold chain and improving the suggestions’ sustainability orientation, and systematically summarize their impacts on packaging efficiency; specifically as follows: (1) Since the correlation between the state of fresh vegetables and the environmental stress in the package, the performance of the micro-environment parameters should be given priority for packaging efficiency improvement in loss prevention. (2) Although the use of the packaging materials in current practices was relatively better, it still can improve in food safety and packaging sustainability of the packaging practices through the selection of packaging materials with better sustainability characteristics. (3) Via the visualization of targeted packaging efficiency in cold chain, the fluctuation of loss rates in the cold chain process are well perceived, and there are still room can be performed continuously to realize more efficient packaging for better loss prevention. (4) The method has drawbacks that the optimization of the weights to the given indicators and the indicators based on nutrition and quality of fresh produce was not considered in current research, and it should be strengthened in future research. (5) It is necessary that the perception of differences in targeted packaging efficiency and the consciousness to improve specific packaging efficiency in vegetable cold chain for sustainability.

Characterization of SiC Trench MOSFETs in a Low-Inductance Power Module Package

This paper evaluates the temperature-dependent static and switching characteristics of SiC Trench mosfet s in a low-inductance multiple-chip power module. First, a phase-leg power module package design with integrated decoupling capacitance is proposed and fabricated based on the P-cell/N-cell concept, and the module design including the substrate layout and packaging material selection are discussed. With the fabricated power module, the temperature-dependent static and switching characteristics of the SiC Trench mosfet s are comprehensively investigated, and the key performance differences from the traditional SiC planar mosfet s are discussed. Specifically, compared to the SiC mosfet s with planar structure, the SiC Trench mosfet s are observed to have a different temperature coefficient in term of the turn- off switching loss. Detailed analysis is provided as well to explain the experimental results.

Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product

Ready-to-eat pineapple pomace powder-incorporated fried extrudates prepared under optimized extrusion processing parameters were deep-fried at temperature of 160–180°C for 5–15 s using rice bran oil to study the bioactive properties of extruded snack foods and their effect on storage stability under different packaging materials. Results showed that extruded products fried at 180°C for 15 s has the highest acceptability (6.33) with least hardness (9.59 N) and better color value. Extruded products fried at desired deep-frying condition were stored for determination of shelf life stability under aluminum-coated laminate (ACL) and low-density polyethylene. Results showed that ACL packaging material was more effective in terms of least increase of free fatty acids (0.65%), peroxidase value (4.23 meq/kg), and better retention of color value “L,” “a,” and “b.” Products packed in ACL packaging material were shelf stable for 4 months with better quality retention. Practical applications Evaluated deep-frying condition, e.g., temperature and time combination will be helpful for the entrepreneurs for standardization of their processing technology to get the maximum consumer acceptability to their product. The study will also be helpful for selection of packaging material for extruded product in order to maintain the product shelf stable in the market.

Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern

In this study, optimal process parameters were assessed for selection of storage-specific packaging material for gluten-free biscuit by means of Taguchi’s, L27 orthogonal array (Qualitek-4). An optimized blend of minimally preprocessed foxtail millet, amaranth, and copra meal flour were baked to biscuits, packed in metalized biaxially oriented polypropylene, co-extruded polypropylene as test, and high-density polyethylene as control sample. Physicochemical (% moisture content and % free fatty acid content), sensory (texture and mouthfeel, aroma and flavor, and overall acceptability), and microbiological characteristics (total viable and yeast and mold count) were assessed for wholesomeness up to 84 days with priority of selection of biscuits stored at 30°C than for the samples placed at 40°C. Sensory factors are on foremost concern regarding choice of stored biscuit sample that contributed maximally in terms of overall acceptability (73.97%) followed by texture and mouthfeel (11.56%), moisture (10.20%), and aroma (1.52%). Hence, Taguchi helped in logical studying the interactive effect for different parameters. Practical applications Biscuit is among the baked commodity whose quality diminishes with advancement of rancidity in fats and sogginess through moisture migration while storage days. It needed to be monitored with vast number of features to prove worth storage of the same. Type of packaging material, thickness of packaging material, temperature of storage, and number of advancement of storage days are continuously monitored in reference to the physicochemical (% FFA and % moisture content), sensory (aroma and flavor, texture, and mouthfeel and overall acceptability), and microflora count. To counter this huge range of experimental setup and wise interpretation for all of them only be feasible through Taguchi modeling to get effect of each factor individually.

Research on Application of Nanomaterials in Food Packaging Design

Nowadays, food packaging is an indispensable part of food processing. In the process of food processing, food packaging can protect food from external biological, chemical and physical factors, and ensure the stability of food performance. With the increasing awareness of food safety and environmental protection, people pay more attention to the selection of packaging materials. Therefore, the application development of nanomaterials is increasing year by year. During the processing of food packaging materials, the addition of some nano-materials can improve the preservation effect and texture of the packaging materials to a certain extent, and can even effectively protect the nutritional components in food. This has great benefits for people's health. However, there are some safety problems in the application of nanomaterials. This paper summarizes the applications of nanomaterials in food packaging, the main detection techniques of nanomaterials, the problems of nanomaterials in food packaging, the safety evaluation of nanomaterials and the development of nanomaterials.

Accelerated Tests of Protective Properties of Packaging Materials for Cold-Rolled Steel

Metal products are exposed to atmospheric corrosion during transport, long-term storage and operation. An important trend in corrosion protection is development of cutting-edge packaging materials containing volatile corrosion inhibitors (VCI). The issue under study is relevant because metal products are mainly exported by sea through regions with a humid tropical climate. Package protective capabilities are in focus when selecting packaging materials containing volatile corrosion inhibitors. The paper contains the results of comparison testing corrosion protection capabilities of combined packaging papers with volatile corrosion inhibitors using a number of methods: as per GOST 9.054 (method 1), GOST 9.305, Germany VIA Test method and that of the USA Federal Standard. It is found that inhibitors protect cold-rolled steel provided the package is at least partly sealed. Tests with all accelerated methods show that the UNI inhibitor provides the best corrosion protection.

Bacterial cellulose based greener packaging material: a bioadhesive polymeric film

Conventional polymer-based packaging material (polyethylene, polypropylene) has several harmful effects on the ecological aspect as well as human well beings. Thus an eco-friendly alternative to reduce/solve the problem is desirable. Bacterial cellulose (BC) is the purest form of cellulose available from microbes. A wide range of application of BC is reported, from packaging to health care, mainly due to its biodegradability and biocompatibility. In the present paper, the emphasis has been given to characterize and compare the physicomechanical properties of BC-based polymeric films with ‘Neat BC’ film. The BC based polymeric films are designated as ‘PVP-BC’ and ‘PVP-CMC-BC’ as polyvinylpyrrolidone (PVP) and carboxymethyl cellulose (CMC) are present as a base polymer. Structural (morphology, porosity, XRD and optical properties), mechanical and bioadhesive properties were analyzed. The results revealed that ‘PVP-CMC-BC’ film has better tensile strength but lowest elastic properties among the three test samples. The ‘PVP-CMC-BC’ film can be stretched longer than others with the highest deformation rate. All the films are glossier on the lower side than the upper side of the films due to the evaporation of water from the upper surface of the film in the casting tray. ‘PVP-CMC-BC’ film is a bit more yellowish than the other two samples. All the films (air dry state) have shown air transmittance resistance even at an air pressure of 5 ml/50 mm, as in the air dry state the porous structure of hydrogel films disappears. Though elasticity and deformation are a prerequisite for selection of food packaging material, due to better tensile properties, transparent nature, printability ‘PVP-CMC-BC’ film is considered as the best and a novel green packaging material. It can be recommended for food packaging application which will be less expensive, recyclable/biodegradable, sustainable and alternative to the conventional food packaging material.

Reduction of PV Module Temperature Using Thermally Conductive Backsheets

Photovoltaic (PV) modules typically operate at approximately 30 °C above ambient temperature on clear sunny days, irrespective of their location. Since the average annual daytime temperature is typically higher than 20 °C in most locations, where PV modules are installed, operating temperatures can exceed 50 °C on clear sunny days. This translates to a 12% reduction in nameplate power for crystalline silicon modules. In addition, thermally induced degradation mechanisms have a higher probability of occurrence when operating temperatures increase, thereby reducing the module lifetime. The operating temperatures are impacted by the selection of packaging materials, e.g., backsheets and encapsulants. This paper demonstrates a significant reduction in the operating temperature of single-cell modules with innovative thermally conductive backsheet (TCB) materials vis-a-vis a baseline Tedlar/polyester/Tedlar (TPT) backsheet. Field results demonstrate that the nominal operating cell temperature of the TCB coupons is approximately 1 °C lower than those of conventional TPT coupons. The daily average module operating temperature of TCB coupons was as much as 3 °C cooler compared with the TPT coupons in summer months. Reducing the module temperature by 3 °C results in a 1.5% relative efficiency increase. Finally, an empirical thermal model to predict the cell temperature for each backsheet type and a physical thermal model using ANSYS were developed and presented in this paper.

Respiration rate model and modified atmosphere packaging of bhimkol banana

This area of study gives the consequence of respiration rate of bhimkol (Musa balbisiana) at different storage temperatures (15–35 °C). The relationship between O₂ step down rate and CO₂ step up rate was ascertained using gas measuring data set collected by enclosing bhimkol in respirometer and measuring head space O₂ and CO₂ concentration over time. A mathematical method was used to predict the influence of storage temperature and time on respiration rate of bhimkol and the best fitted model was subsequently implemented to design modified atmospheric packaging for bhimkol. The experimental data set were used to acquire two different models namely regression function model and enzyme kinetics model and among both the models the enzyme kinetics model was found to be the better fitted model to predict the respiration rate of bhimkol banana. Modified atmospheric packaging reckons the adaptation of gas surroundings within the package by means of normal interchange involving the respiration rate of bhimkol and gas diffusion through the package material. Based on the respiration rate and permeability of the packaging materials, the best suitable packaging films obtained for the modified atmospheric packaging of bhimkol was found to be polypropylene, and polyvinyl chloride film. The explicated model furnishes an efficient technique for selection and design of suitable packaging material for bhimkol banana.

Packaging of Non-Injectable Liquid Pharmaceuticals: A Review

Pharmaceutical packaging is considered an integral part of the formulation development in the industry and exerts profound impact on the stability of drug product throughout product shelf life. Selection of packaging material is based upon the type of dosage form, route of administration, chemical nature of the active pharmaceutical ingredients and excipient used in the formulations. among the liquid dosage forms, Non injectable liquid formulations such as elixirs, suspensions, syrups etc are less susceptible to interaction with packaging material as compared to the injectable formulations due to significant difference in the preparation techniques. In the present review, we focus on the packaging aspects of non-injectable liquid formulations. Different packaging materials, which can be used for the packaging of non-injectable liquid formulation are discussed. Regulatory aspects of Unlisted State Food and Drug Administration [USFDA] and European Medicines Agency [EMA] are also highlighted. Additionally, packaging of non-injectable liquid formulation for pediatric use is discussed.

Pharmaceutical Packaging Technology: A Brief Outline

Packaging is designed to contain a product so that it is unable to interact with the environment. Packaging must provide the protection, identification, information against the physical damage, loss of content or ingredients and intrusion of unwanted component of the environment such as water vapour, oxygen and light. An important role of pharmaceutical packaging is to transform the formulation into an attractive and marketable product. So many issues regarding the pharmaceutical product like stability, sale, patient compliance etc are related with the packaging and in regard to this; present review is done on the various advancements in the packaging techniques and selection of packaging material, machinery and labelling. The present article reviews the various packaging materials,types of packaging in pharmaceutical industry.

Ambalaža za pakiranje hrane životinjskog podrijetla

Verpackungen für lebensmittel tierischen Ursprungs Verpackungen für Lebensmittel tierischen Ursprungs müssen über eine Schutz-, Transport-, Lagerungs-, Verkaufs- und Verwendungsfunktion verfügen.. Eine hochwertige Verpackung schützt Lebensmittel vor Kontamination und Beschädigung entlang der ganzen Vertriebskette. Zudem schützt sie die ursprüngliche Qualität der Lebensmittel. Die Wahl der Verpackungsmaterialien beeinflusst die Eigenschaften, Qualität und den Preis der Verpackung. Ein sehr bedeutender Faktor bei der Wahl des Verpackungsmaterials ist seine Umweltschädlichkeit beziehungsweise seine Auswirkung auf die Umwelt.

A Review on Laser Processing in Electronic and MEMS Packaging

The packaging of electronic and microelectromechanical systems (MEMS) devices is an important part of the overall manufacturing process as it ensures mechanical robustness as well as required electrical/electromechanical functionalities. The packaging integration process involves the selection of packaging materials and technology, process design, fabrication, and testing. As the demand of functionalities of an electronic or MEMS device is increasing every passing year, chip size is getting larger and is occupying the majority of space within a package. This requires innovative packaging technologies so that integration can be done with less thermal/mechanical effect on the nearby components. Laser processing technologies for electronic and MEMS packaging have potential to obviate some of the difficulties associated with traditional packaging technologies and can become an attractive alternative for small-scale integration of components. As laser processing involves very fast localized and heating and cooling, the laser can be focused at micrometer scale to perform various packaging processes such as dicing, joining, and patterning at the microscale with minimal or no thermal effect on surrounding material or structure. As such, various laser processing technologies are currently being explored by researchers and also being utilized by electronic and MEMS packaging industries. This paper reviews the current and future trend of electronic and MEMS packaging and their manufacturing processes. Emphasis is given to the laser processing techniques that have the potential to revolutionize the future manufacturing of electronic and MEMS packages.

Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices

Effect of storage conditions and packaging materials on quality parameters of curcuminoids infused coconut and raw banana slices were studied. Moisture sorption study was conducted for the developed products in selected packaging materials namely polypropylene (PP), polyethylene terephthalate (PET)/low density polyethylene terephthalate (LDPE) and metallized PET/LDPE, under ambient and accelerated storage conditions for 90 days. The changes in physical, chemical and sensory parameters of the products were studied during the storage period. The results indicated that 40% relative humidity was critical for storage of products, above which the products required a good moisture barrier to achieve the enhanced shelf-life of the products. In accelerated storage conditions, the moisture content exceeded the critical moisture content for coconut and raw banana slices within 30 days and 15 days, respectively leading to product deterioration. At the end of the storage period the coconut samples packed in PP and PET/LDPE crossed the critical moisture content (3.05%) at ambient storage conditions, whereas, the moisture content of raw banana samples was within the moisture tolerance limit (11.5%). The curcuminoids retention, chroma and total color difference (DE) were significantly higher with better sensory attributes for products packed in metallized PET/LDPE compared to PET/LDPE and PP. Among all the packaging materials studied metallized PET/LDPE was found to be a suitable packaging material for both products. PRACTICAL APPLICATIONS The present work deals with the effect of packaging material on physical, chemical and sensory parameters on the products (curcuminoids impregnated coconut and raw banana slices) infused with bioactive compounds. The study reveals the criteria for the selection of packaging materials as well as storage conditions for curcuminoids impregnated coconut and raw banana slices for the higher retention of bioactive compounds, besides fulfilling consumer desire, satisfying industry requirement and maintaining food safety.

Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties

This study investigated how the shelf-life of foods processed with microwave-assisted thermal sterilization (MATS) is affected by temperature and package gas barrier properties. We conducted accelerated shelf life testing of a mashed potato-based model food processed with MATS. The model food was processed to a lethality of F0 = 9.0 min, packaged in four pouch materials with different oxygen transmission rate (OTR) and water vapor transmission rate (WVTR), and then stored at 23 °C, 37 °C and 50 °C for up to 12, 6, and 2.8 months, respectively. Findings showed that there were significant temperature effects and the combined effects of OTR and WVTR on the food color (ΔE). Moisture loss and lipid oxidation were also affected by package over the storage periods. Shelf-life predictions were based on the model at different temperatures and OTRs (23 °C storage) using ΔE = 12 as the end point for acceptable quality, with Q10 values ranged from 2.85 to 3.15. The results provide valuable information for selecting packaging materials for MATS and other thermally processed foods.

The Effect of Reflow Process on the Physical Properties of Die Attach Adhesives

Suitable selection of packaging materials is critical for microelectromechanical system (MEMS) devices to maintain their performance and to provide physical protection, mainly to the electrical connections. Several different materials can be used in MEMS packaging and different properties are required from these materials. Temperature can markedly influence the properties of polymer materials used in the packaging of MEMS devices, which may critically affect their performance. For die attach adhesives (DAA) the mechanical moduli of the material are typically key properties to ensure their compatibility with different MEMS components. Another critical parameter is the coefficient of thermal expansion (CTE). It is common that the temperature changes during the assembly and use of MEMS components, which can easily lead to thermo-mechanical stresses in the packages and thereby to failures. The main sources of these stresses are the mismatches between the CTEs of different materials and the unsuitable mechanical properties of materials. In addition to the mechanical properties, the electrical properties of the DAAs are critical for the functionality of MEMS devices. They may also be easily changed due to temperature. Consequently, it is essential to investigate the stability of both mechanical and electrical properties of DAAs at various environments. In this study, the effect of the high temperature during a reflow process on the properties of two DAAs was investigated.

Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 ± 2 °C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4-wk intervals. Total color difference (∆E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 ± 0.42) for cv. "TME 419ˮ and (4.1 ± 0.87) for cv. "UMUCASS 36ˮ at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 ± 0.02 and 2.0 ± 0.05 μg/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 ± 0.03 and 3.4 ± 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively.

절단배추의 포장재질에 따른 단기 저장 중 품질특성

Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at 5°C for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.