Vacuum Packaging Research Articles

Spectrophotometric- and LC/MS-Based Lipidomics Analyses Revealed Changes in Lipid Profiles of Pike Eel (Muraenesox cinereus) Treated with Stable Chlorine Dioxides and Vacuum-Packed during Chilled Storage.

Spectrophotometric- and liquid chromatography/mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the changes of lipid profiles in pike eel (Muraenesox cinereus) under stable chlorine dioxides (ClO2) and vacuum-packed treatment during chilled storage. The peroxide value (PV) and malondialdehyde (MDA) content in ClO2 treated and vacuum-packaged (VP) samples were significantly reduced compared to simple-packaged (SP) samples during whole chilled storage. The LC/MS-based lipidomics analyses identified 2182 lipid species in the pike eel muscle classified into 39 subclasses, including 712 triglycerides (TGs), 310 phosphatidylcholines (PCs), 153 phosphatidylethanolamines (PEs), and 147 diglycerides (DGs), among others. Further, in comparison with fresh pike eel (FE) muscle, 354 and 164 higher and 420 and 193 lower abundant levels of differentially abundant lipids (DALs) were identified in SP samples and VP samples, respectively. Compared with the VP batch, 396 higher and 404 lower abundant levels of DALs were identified in the SP batch. Among these, PCs, PEs, TGs, and DGs were more easily oxidized/hydrolyzed, which could be used as biomarkers to distinguish FE, SP, and VP samples. This research provides a reference for controlling lipid oxidation in fatty fish.

The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips

The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere. The extracts of RC and CM were characterized by quantifying bioactive compounds, namely, phenolic compounds, tocopherols and vitamin C. Both fruits had high concentrations of bioactive compounds, with RC having the highest total phenolic and vitamin C content. Yet, CM was the most efficient in protecting beef patties against protein carbonylation, reducing, as a result, the instrumental toughness in cooked beef patties. The use of CM and RC extracts in beef patties significantly improved consumer purchase intention in HiOx-MAP packaging systems. The use of CM and RC extracts or their combination in future research would be an effective antioxidant means to decrease the pro-oxidative effects caused by HiOx-MAP in red meat.

Effects of Ultrasonication and Modified Atmosphere Packaging on the Physicochemical Characteristics and Quality of Ready-to-Eat Pomegranate Arils

The demand for ready-to-eat pomegranate arils has increased due to the high nutritional value and quality of this valuable fruit. However, the shelf life of arils is short. Therefore, we examined the effect of ultrasonication treatment (35 kHz power) for varying times (5, 10, and 15 min) at 25 °C, and their combination with different packaging types, i.e., vacuum and passive modified atmosphere packaging (passive MAP), on the physical, chemical, and sensory properties of pomegranate arils. The results showed that the combined treatment of ultrasonic and vacuum packaging leads to improving pomegranate arils’ quality and shelf life. The treatments significantly reduced weight loss (30%) and decay (16%) compared to the control. At the end of the storage time, the lowest bacterial count (0.25 log CFU/g) and the lowest yeast and mold count (0.37 log CFU/g) were obtained in ultrasound-treated arils for 15 min that were vacuum packed. In addition, they preserved the total soluble solids, titratable acidity, antioxidant capacity, phenolic compounds, and anthocyanin, leading to improving the organoleptic properties of arils. However, in terms of taste and overall quality, greater scores were recorded by panelists in vacuum-packed arils than in passive MAP. Overall, arils that were treated with ultrasound for 10 min and then vacuum packed had the best results compared to the control and other combination treatments.

Effect of aqueous ozone treatment on some quality changes of vacuum-packed meagre (Argyrosomus regius) fillets

In this study, microbiological, sensory and color changes in vacuum-packed meagre fillets treated with aqueous ozone for different periods of time were investigated. Meagre fillets were treated with ozone for 15 (O-15) and 30 (O-30) minutes and vacuum-packed and stored at +2 °C for 12 days. Control group (C) was not treated with ozone and stored after vacuum packaging. For microbiological changes, Total Mesophilic Aerobic Bacteria (TMAB), Pseudomonas sp., Lactic Acid Bacteria (LAB) and Total Psychrophilic Aerobic Bacteria (TPAB) counts were analyzed. At the end of storage, the highest bacterial counts were found in group C (>7.00 log cfu/g). In ozone-treated samples, Pseudomonas sp. counts did not exceed 7.00 log cfu/g only in the O-30 group. In the sensory evaluation of the samples, it was determined that the total demerit points were 18 points for group C, 16.25 points for O-15 and 14.75 points for O-30 at the end of storage over 30. No significant change was found according to the color results of the samples, but at the end of storage, it was observed that the L value of the ozone-treated samples was higher and the samples had a lighter color. In the conclusion of the results, it was observed that ozone treatment prolonged the shelf life of vacuum-packed meagre fillets for 4 days for the O-30 group compared to control and O-15 group without causing the sensory and color loss.

PENINGKATAN MUTU PRODUK IKAN TONGKOL ASAP MELALUI SOSIALISASI TEKNIK PENGEMASAN PADA POKLASHAR MARNIATI DI WILAYAH DESA TRITIRO

Smoked cob fish is one of the processed marine fisheries commodities which is much loved by the community, both local people and outside the Tritiro village area. The marketing of this smoked fish product reaches outside the Tritiro village area, which causes the need for packaging that can maintain the quality of the fish until it reaches the customer. This independent community service activity (PKM) aims to improve the quality of smoked fish products produced by smoked fish processing groups through socialization of packaging techniques using a vacuum sealer so as to extend the shelf life of smoked fish, especially in distribution outside the region. The activity was attended by smoked fish processor Poklashar Marniati in the South Kalumpang sub-village, with lecture and practice methods or demonstrations in using a vacuum sealer. The results of the activity show that packaging with a vacuum sealer can increase the durability of smoked tuna so that the risk of damage when shipping out of the area can be minimized. Monitoring and evaluation of packaging socialization activities with this technique is carried out during the PKM activity and up to 3 months after the completion of the activity. The monitoring and evaluation results show that this packaging socialization can increase the productivity of processed smoked fish in the village.Keywords : smoking, vacuum, sealer, smoked cob fish, Tritiro village

Plasma-activated silicon–glass high-strength multistep bonding for low-temperature vacuum packaging

Si-glass bonding is one of the most crucial vacuum packaging methods in semiconductor devices; however, high temperatures (>300 °C) are required to achieve a high bonding strength, which limits its applications. Current low-temperature Si-glass bonding requires a humid environment and is not compatible with vacuum environments. In this study, a low-temperature vacuum multistep bonding method based on plasma activation was proposed. Traditional plasma-activated low-temperature bonding relies on water-molecule bridging in the atmosphere to lower the bonding temperature. In contrast, the proposed multistep bonding process uses plasma-activated vacuum anodic bonding for initial bonding, and then utilizes direct bonding to balance the bonding surface energy and sufficiently eliminate the bonding surface micro gap, thus achieving a high bonding strength of 18 MPa at 150 °C under vacuum. The effects of plasma activation on the hydrophilicity, surface morphology, and chemical conditions of the wafer surfaces were investigated. The morphologies of the bonding interfaces under different bonding conditions were characterized, and cross-sectional elemental scanning was used to analyze the microscopic factors. Based on the aforementioned investigations and the gap closure theory, the mechanism of multistep bonding was analyzed. Finally, the proposed bonding method was validated by fabricating micro alkali metal vapor cells. The results demonstrate that the proposed method meets the requirements for vacuum device packing at low temperatures.

A New Floating Piezoelectric Microphone for Fully Implantable Cochlear Implants in Middle Ear.

Our team designed a long-lasting, well-sealed microphone, which uses laser welding and vacuum packaging technology. This study examined the sensitivity and effectiveness of this new floating piezoelectric microphone (NFPM) designed for totally implantable cochlear implants (TICIs) in animal experiments and intraoperative testing. Different NFPM frequency responses from 0.25 to 10 kHz at 90 dB SPL were analyzed using in vivo testing of cats and human patients. The NFPM was tested in different positions that were clamped to the ossicular chains or placed in the tympanic cavity of cats and human patients. Two volunteers' long incus foot and four cats' malleus neck of the ossicular chain were clamped with the NSFM. The output electrical signals from different locations were recorded, analyzed, and compared. The NFPM was removed after the test without causing any damage to the middle-ear structure of the cats. Intraoperative tests of the NFPM were performed during the cochlear implant surgery and the cochlear implant surgery was completed after all tests. Compared with the results in the tympanic cavity, the NFPM could detect the vibration from the ossicular chain more sensitively in cat experiments and intraoperative testing. We also found that the signal output level of the NFPM decreased as the acoustic stimulation strength decreased in the intraoperative testing. The NFPM is effective in the intraoperative testing, making it feasible as an implantable middle-ear microphone for TICIs. 4 Laryngoscope, 134:937-944, 2024.

Influence of aerial and vacuum packaging on the quality and shelf life of beef treated with extra virgin olive oil

The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P<0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P<0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.

Machine Maintenance Scheduling Design Using Reability Centered Maintenance (RCM) method and Maintenance Value Stream Mapping (MVSM) at XYZ

Machine Maintenance Scheduling Design Using Reability Centered Maintenance (RCM) method and Maintenance Value Stream Mapping (MVSM) at XYZ

Effect of electron beam irradiation on the quality of vacuum-packed, chilled-stored tilapia fish chunks

Currently, there is an increasing demand for minimally processed or convenience food products without any quality loss. Electron Beam Irradiation (EBI) is a non-thermal processing technique used to preserve the nutrient value and shelf-life extension of food products. In the present study, the effect of electron beam irradiation on the quality of tilapia fish chunks was evaluated. Tilapia fish chunks were vacuum packed and exposed to 0, 2.0, and 4.0 kGy doses of electron beam irradiation and kept under chilled storage. Biochemical, microbiological, and sensory qualities were analysed for up to 41 days. pH (6.85 to 7.10), total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) content showed an increasing trend during storage. It was observed that TVB-N content was lower in the irradiated sample than control. Thiobarbituric acid reactive substances (TBARS) values were within the acceptable limits during storage. Microbiological analysis revealed that irradiated fish chunks had lower total plate count, Pseudomonas count and Brochothrix thermosphacta count compared to the control. The hydrogen sulfide formers count and Lactobacillus count were nil in the irradiated fish chunks. In terms of microbial and sensory qualities, it was found that electron beam irradiated samples had an extended shelf-life of 28-38 days (with respect to dose level), compared to the control which had a shelf-life of only 16 days. Keywords: Non-thermal processing, Peroxide value, Sensory qualities, Shelf-life, TBA, TBARS, TVB-N, Vacuum packing

An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives.

A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and showed potential for inhibiting Listeria monocytogenes. For natural preservatives, L. monocytogenes required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL-1 for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL-1 garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.

Packaging Innovation for Dry Fish Lemuru Products in Perancak Village, Jembrana Regency, Bali

Vacuum packaging is one way to extend the shelf life of dry food products. Dry fish lemuru is one of the regional superior products in Jembrana Regency, Bali. Processing of these fishery products has been produced and marketed by them, but not yet intensively, and they want to increase the quantity and quality. This community did not have prior knowledge in the field of business management, so they experienced obstacles in managing production and marketing. Solutions made to solve the problems faced by them were: providing appropriate technology in processing the fish products as well as storing and packaging with vacuum packaging methods including marketing, and business management. The output targets achieved were appropriate technology for traditional fishery processing; increased turnover; increased product quality and quantity.

Research on interactive food packaging design based on user experience under the background of dual carbon

In recent years, the environmental degradation caused by carbon emissions has become more and more serious. It is particularly important to achieve the dual carbon goals of "carbon peaking" and "carbon neutral". The food packaging process accounts for a large portion of carbon emissions in the food industry and is an important concern for carbon reduction. While the task of carbon reduction is particularly important, it is also important to design food packaging with the user's experience in mind. This is the reason why interactive packaging design, which focuses on two-way communication and user experience, is used in the design of this paper. To corroborate the design scheme, the carbon footprint analysis of three packaging methods for 200g cooked peanuts was conducted in this paper. The final carbon footprints of vacuum, air, and modified atmosphere packaging methods were 36.18, 54.78, and 218.86 gCO2eq respectively. Subsequently, the sensitivity of different packaging methods is analyzed. It is found that vacuum packaging is more sensitive to changes in emission factors. The final carbon footprint value is changed by 16.31% under the direct influence of emission factors, while the final carbon footprint values in air and modified atmosphere packaging are 4.88% and 0.78% respectively, which are less affected by the change of factors.

Effects of packaging and storage temperatures on the bioactive compounds and antioxidant capacity of dried Zanthoxylum bungeanum Maxim. During long-term storage

The bioactive compounds and antioxidant activity of Zanthoxylum bungeanum are highly dependent on the packaging and storage temperature. This study investigated the changes in the bioactive compounds and antioxidant capacity of dried ‘Fengjiao’ Z. bungeanum stored in polyethylene packaging (PE), vacuum packaging (VP) and glass bottle packaging (GP) at room temperature (20±2 °C) and in PE at a cold temperature of 4 °C (PEC) for 18 months. The results showed that VP treatment most effectively maintained the color, bioactive compounds and antioxidant capacity of Z. bungeanum at room temperature. The GP treatment maintained the volatile oil content with a loss of only 7% at 18 months. The quality of the PEC treatment was significantly better than that of the PE treatment. Compared with the VP and GP treatments, the PEC treatment more effectively retained the bioactive compounds and antioxidant capacity, except for anthocyanins and total flavonoids. The kinetic, principal component and loss percentage analyses together confirmed that the appropriate shelf lives for the PE, GP, VP and PEC treatments were no longer than 9, 12, 15 and 15 months, respectively, and the VP and PEC treatments were judged to be superior packaging and temperature treatments for long-term storage of Z. bungeanum.

Increased interlayer bonding strength of short carbon fiber composite fabricated by material extrusion via warm isostatic pressing (WIP) process

Recently, short carbon fiber-reinforced plastic (SFRP) has been selected as a filament material to improve the strength of components fabricated by material extrusion (ME). However, despite the improved material properties, the weak interlayer bonding and voids present in the microstructure constitute defects that cause anisotropy in the SFRP composite and deteriorate its mechanical properties such as the tensile, compressive, and flexural strengths. In this study, warm isostatic pressing (WIP) was investigated as a means to increase the interlayer bonding force and reduce the voids. To increase the efficiency of WIP, vacuum packing was investigated as a means to promote interfacial strength and diffusion between the layers. The WIP process improved the tensile, compressive, and flexural properties, and the anisotropy decreased with increasing interlayer bonding force. In addition, the thermal properties improved with an increase in the degree of crystallinity, and the voids in the microstructure were effectively reduced. These results indicate that WIP is a promising post-processing treatment for ME-fabricated SFRP parts.

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

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

A chip-scale atomic beam clock

Atomic beams are a longstanding technology for atom-based sensors and clocks with widespread use in commercial frequency standards. Here, we report the demonstration of a chip-scale microwave atomic beam clock using coherent population trapping (CPT) interrogation in a passively pumped atomic beam device. The beam device consists of a hermetically sealed vacuum cell fabricated from an anodically bonded stack of glass and Si wafers in which lithographically defined capillaries produce Rb atomic beams and passive pumps maintain the vacuum environment. A prototype chip-scale clock is realized using Ramsey CPT spectroscopy of the atomic beam over a 10 mm distance and demonstrates a fractional frequency stability of ≈1.2 × 10−9/sqrt{tau } for integration times, τ, from 1 s to 250 s, limited by detection noise. Optimized atomic beam clocks based on this approach may exceed the long-term stability of existing chip-scale clocks, and leading long-term systematics are predicted to limit the ultimate fractional frequency stability below 10−12.

Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage

Salsiccia sarda or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the vacuum-packed product up to 120 days was evaluated. Manufacturing of 90 samples, representing 3 different batches of Sardinian fermented sausage was carried out in two producing plants (A and B). In the packaged product and subsequently every 30 days for four months (T0, T30, T60, T120), the following analyses were conducted on all samples: physicochemical characteristics, total aerobic mesophilic count, Enterobacteriaceae count, detection of Listeria monocytogenes, Salmonella spp., mesophilic lactic acid bacteria, and coagulase-positive Staphylococci. Moreover, surfaces in contact and surfaces not in contact with food were sampled in both producing plants. Sensory profile analysis was also performed for every analysis time. At the end of the extended shelf life, pH values were equal to 5.90±0.11 (producing plant A) and 5.61±0.29 (producing plant B). Water activity mean values at T120 were 0.894±0.02 (producing plant A) and 0.875±0.01 (producing plant B). L. monocytogenes was detected in 73.3% (33/45) of the samples from producing plant A, with mean levels of 1.12±0.76 log10 CFU/g. In producing plant B, L. monocytogenes was never detected. Enterobacteriaceae were detected in 91.1% (41/45) of samples in producing plant A with mean values of 3.15±1.21 log10 CFU/g, and in 35.5% (16/45) samples in producing plant B samples with mean values of 0.72±0.86 log10 CFU/g. Salmonella and Staphylococcus aureus were never detected. Regarding environmental samples, the sites that were most contaminated by L. monocytogenes were the bagging table (contact surface) and processing room floor drains (non-contact surface) with a prevalence of 50% each (8/16 positive samples for both sampling sites). Sensory analysis results showed that at T30 the overall sensory quality was at its highest; moreover, the visual-tactile aspect, the olfactory characteristics, the gustatory aspects, and the texture showed significant differences in samples throughout the shelf life, with a decreased intensity at 120 days of storage. Overall, the quality and sensory acceptance of the vacuum-packed Sardinian fermented sausage were not affected until 120 days of shelf-life. However, the possible contamination by L. monocytogenes calls attention to the hygienic management of the entire technological process. The environmental sampling was confirmed as a useful verification tool during control.

INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT

This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p < 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p < 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively).

Front-side releasing oriented clamped–clamped beams for piezoresistive sensors

Front-side releasing suspended structures made using bulk micromachining processes have the advantages of simplifying vacuum or hermetic packaging processes and reducing squeeze-film damping. This paper studies the effect of doping concentration on the etching rate (ER) of the (111) plane. The experimental results show that increasing the boron doping concentration (but to less than the self-stop etching concentration) significantly increases the ER of the (111) plane and the ER ratio of the (111) and (100) planes. This phenomenon is used to speed up the undercutting and release <110> oriented clamped–clamped beams, which can be used as piezoresistive sensitive elements. The etching depth when the microbeams have just been released and the silicon wedges under single beams, double beams and triple beams disappear is deduced and verified by experiments. This has a certain guiding significance for designing piezoresistive sensors.