Corrosion behaviour of polymer ‐laminated steel in sodium chloride solution
Combining iron migration and rust spots in polymer-laminated steel to propose its corrosion mechanism. AbstractThe corrosion behaviour of polymer-laminated steel in sodium chloride (NaCl) solution was studied. The iron migration amount was determined by inductively coupled plasma optical emission spectrometry (ICP-OES). The result indicated that the migration of iron increased with time and a turning point occurred in 3 wt.% NaCl solution when polymer-laminated steel cans containing NaCl solution soaked at different temperatures for 240 h. In addition, the changes of the PET/TiO2 composite film after soaking were analy...
Source: Packaging Technology and Science - January 10, 2022 Category: Food Science Authors: Xiaomin Hong,
Jinyang Chen,
Jie Gu,
Yunfan Yang,
Yu Hu,
Dingqing Yang,
Qing Zhang Tags: RESEARCH ARTICLE Source Type: research
Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products
In this study, the effects of black carrot water extract (BCWE) on the physicochemical properties, oxidative stability and microbial quality of vacuum-packed ground beef during refrigerated storage for 15 ?days were evaluated. The inclusion of anthocyanin-rich BCWE in vacuum-packed ground beef delayed the discolouration by significantly inhibiting lipid oxidation and metmyoglobin formation. It also contributed to the delay of microbial spoilage. Consequently, BCWE can be recommended as a promising natural additive to overcome the problems in vacuum-packed ground beef. AbstractNatural plant extracts have been widely used in...
Source: Packaging Technology and Science - January 10, 2022 Category: Food Science Authors: Muhammet Irfan Aksu,
Emre Turan Tags: RESEARCH ARTICLE Source Type: research
Chitosan active coating on paperboard surface forming an anti ‐insect grain‐based food packaging
The new active packaging material was efficient against weevil infestation in cereal-based food-packed products. In the food chain, the packaging is an intermediary product between the food industry and consumers. It represents a critical step in food quality preservation and the ultimate protection against insect pests. Insects may infest grain-based food products during their packed life. Active packaging systems involve intentional interaction with food or its surroundings, and a few studies have been focused on anti-insect packaging materials for food. The aim of this work was to develop a sustainable and active packag...
Source: Packaging Technology and Science - January 7, 2022 Category: Food Science Authors: Mariangela F átima Silva,
Vinicius Borges Vieira Maciel,
Ana Paula Reis Noletto,
Anna Cecilia Venturini,
Rosemary Aparecida Carvalho,
Cristiana Maria Pedroso Yoshida Tags: RESEARCH ARTICLE Source Type: research
Chitosan active coating on paperboard surface forming an anti ?insect grain?based food packaging
The new active packaging material was efficient against weevil infestation in cereal-based food-packed products. In the food chain, the packaging is an intermediary product between the food industry and consumers. It represents a critical step in food quality preservation and the ultimate protection against insect pests. Insects may infest grain-based food products during their packed life. Active packaging systems involve intentional interaction with food or its surroundings, and a few studies have been focused on anti-insect packaging materials for food. The aim of this work was to develop a sustainable and active packag...
Source: Packaging Technology and Science - January 7, 2022 Category: Food Science Authors: Mariangela F tima Silva,
Vinicius Borges Vieira Maciel,
Ana Paula Reis Noletto,
Anna Cecilia Venturini,
Rosemary Aparecida Carvalho,
Cristiana Maria Pedroso Yoshida Tags: RESEARCH ARTICLE Source Type: research
The future of polyethylene terephthalate bottles: Challenges and sustainability
The objective of the article is to demonstrate the advantages and drawbacks of PET for applications in the bottled water and soft beverages sectors and discuss the future of PET bottles, considering the current trends and sustainability issues. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - January 4, 2022 Category: Food Science Authors: Theofania N. Tsironi,
Stylianos M. Chatzidakis,
Nikolaos G. Stoforos Tags: REVIEW ARTICLE Source Type: research
On future packaging Technology and Science
AbstractThis editorial introduces some recent editorial changes to the journal, including the appointment of a new Editor. It outlines the new editorial team's vision for PTS before noting some recent and forthcoming highlights. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - December 29, 2021 Category: Food Science Authors: Jun Wang Tags: EDITORIAL Source Type: research
Active food packaging to control carbon dioxide
Controlling CO2 in food packages should take into account CO2 production from foods and emitter, its dissolution in foods, gas transmission through package layer and CO2 absorption of active absorber. Setting up mass balance relationship of gases on package is helpful for optimizing the design. Well-tailored CO2 control in food packages would achieve improvements in package physical stability and product qualities of sensory acceptability, microbial stability and physical appearance, adding value to the product. AbstractKeeping certain level of carbon dioxide concentration along with a desired oxygen concentration in food ...
Source: Packaging Technology and Science - December 23, 2021 Category: Food Science Authors: Dong Sun Lee,
Hong Jiang Wang,
Chalalai Jaisan,
Duck Soon An Tags: REVIEW ARTICLE Source Type: research
Life cycle assessment of bottled mineral water for the hospitality industry in Northern Italy
Bottled water consumption in Italy is amongst the highest for Europe, and the one-way PET bottle represents the most used packaging. When evaluating the life cycle of one-way PET bottles for the hospitality industry in Northern Italy, the bottle production and its distribution to the final user resulted the main impact contributors of the system. The use of refillable glass bottles can be a valid alternative only in a local market and with 25 uses at least. AbstractThe consumption of bottled mineral water in Italy is amongst the highest at the European level. This life cycle assessment (LCA) aims to evaluate the environmen...
Source: Packaging Technology and Science - December 22, 2021 Category: Food Science Authors: Viviana Grisales,
Camilla Tua,
Lucia Rigamonti Tags: RESEARCH ARTICLE Source Type: research
Understanding barrier degradation during water vapour transmission rate testing of high barrier metallized paper
This study demonstrates that measuring the water vapour transmission rate of high barrier metallized paper in accelerated conditions, for example, 38 °C and 90% relative humidity, can induce hygroexpansive stresses in the metallized layer yielding to the generation of cracks and therefore erroneous values for this key property. AbstractSingle use packaging is one of the major contributors to environmental issues linked to waste in the environment. Packaging materials often consist of several plastics, which, when combined, are difficult to recycle. One option to reduce these issues are packaging materials for which recycl...
Source: Packaging Technology and Science - December 17, 2021 Category: Food Science Authors: Yves Wyser,
Alexey Vishtal,
Maria Isabelle Giardiello,
Chantal Pelletier,
Fr édéric Deantoni Tags: RESEARCH ARTICLE Source Type: research
Design of glass containers for submarine carbon storage
The work deals with the preliminary design of glass container to meet the structural aspects of the confined submarine carbon storage (CSCS) technology. Borosilicate glass has been chosen to be the container material for its high compressive strength and chemical resistance in salty environment. Finite element analyses have been performed in order to define the container shape, conjugating an acceptable storage capacity with a safe mechanical response during the container entire working life. This work deals with the preliminary design of glass containers to be deposited on the seabed at 2000 m depth after being filled ...
Source: Packaging Technology and Science - December 16, 2021 Category: Food Science Authors: Cheng Fu,
Nicola Cefis,
Massimiliano Cremonesi,
Umberto Perego,
Stefano Caserini,
Mario Grosso Tags: RESEARCH ARTICLE Source Type: research
Mechanical properties and energy absorption capability of a new multi ‐cell lattice honeycomb paperboard under out‐plane compression: Experimental and theoretical studies
A new multi-cell lattice honeycomb paperboard was developed and presented.
The out-plane uniaxial crushing response and energy absorption capacity of a multi-cell lattice honeycomb paperboard are investigated by a combination of experimental and theoretical studies.
Multi-cell lattice honeycomb paperboard with much higher load-bearing capacity and energy absorption, which has great potential for industrial applications in the packaging and construction fields. AbstractIn this paper, a new multi-cell lattice honeycomb paperboard was designed based on the expansion manufacturing process, aiming to improve the load-bearing ca...
Source: Packaging Technology and Science - December 14, 2021 Category: Food Science Authors: Kun Li,
Jun Wang,
Lixin Lu,
Qinghua Qin,
Junzhong Chen,
Chao Shen,
Mi Jiang Tags: RESEARCH ARTICLE Source Type: research
Mechanical properties and energy absorption capability of a new multi ?cell lattice honeycomb paperboard under out?plane compression: Experimental and theoretical studies
A new multi-cell lattice honeycomb paperboard was developed and presented.
The out-plane uniaxial crushing response and energy absorption capacity of a multi-cell lattice honeycomb paperboard are investigated by a combination of experimental and theoretical studies.
Multi-cell lattice honeycomb paperboard with much higher load-bearing capacity and energy absorption, which has great potential for industrial applications in the packaging and construction fields. AbstractIn this paper, a new multi-cell lattice honeycomb paperboard was designed based on the expansion manufacturing process, aiming to improve the load-bearing ca...
Source: Packaging Technology and Science - December 14, 2021 Category: Food Science Authors: Kun Li,
Jun Wang,
Lixin Lu,
Qinghua Qin,
Junzhong Chen,
Chao Shen,
Mi Jiang Tags: RESEARCH ARTICLE Source Type: research
A review of packaging ?related studies in the context of household food waste: Drivers, solutions and avenues for future research
This review of primary consumer studies on household food waste and packaging from 2006 2020 reveals an expanding and Eurocentric research landscape, where packaging is described as a driver and potential solution. Packaging drivers and solutions are presented for 28 food groups, with packaging categorised into the broad functions of communication, convenience, size and protection. Of the research opportunities identified, there is a particular need for household studies to focus more on packaging, with an effort to gather food-group-specific information. AbstractPackaging has the potential to reduce food waste and contri...
Source: Packaging Technology and Science - December 13, 2021 Category: Food Science Authors: Ruby Bo Yiu Chan Tags: REVIEW ARTICLE Source Type: research
Experimental quantification of differences in damage due to in ?plane tensile test and bending of paperboard
Two mechanical tests were performed to characterize creases of three different paperboards at six different creasing depths: 2-point folding and short-span in-plane tensile test. The results were normalized with the values for the uncreased boards, which gave the relative strength ratios: relative creasing strength at folding (RCS) and relative tensile strength (RTS). It was observed that both theRCS andRTS values exhibit a linear relation against normative shear strain. Creasing is an essential process to convert paperboards into packages since it enables folding along well-defined lines. The creasing process relies on pu...
Source: Packaging Technology and Science - December 13, 2021 Category: Food Science Authors: Gustav Marin,
Mikael Nyg rds,
Sren stlund Tags: RESEARCH ARTICLE Source Type: research
Issue Information
No abstract is available for this article. (Source: Packaging Technology and Science)
Source: Packaging Technology and Science - December 13, 2021 Category: Food Science Tags: ISSUE INFORMATION Source Type: research
