Natural antioxidants are beneficial additives for active packaging due to their ability to resist oxidative damage. Polymeric micelles are effective in delivering natural antioxidants in aqueous environments. However, individual encapsulation of a single antioxidant may not be sufficient to meet the needs of modern food packaging. A dual natural antioxidant‐loaded micellar system (i.e., vitamin E [VE] and curcumin [Cur]) was developed to achieve combined functionality and high loading concentration. Chitosan‐graft‐oleic acid (CSOA) micelles were employed as carriers to co‐encapsulate VE and Cur through a facile ultrasound‐assisted self‐assembly method. The prepared VE and Cur co‐loaded micelles (CSOA/VE/Cur) exhibited a uniform spherical structure with an average particle size of 210.6 nm and a zeta potential of +29.5 mV. Moreover, the co‐encapsulation of VE and Cur showed a significant enhancement in both entrapment efficiency, loading capacity and stability as compared to the individual encapsulation of either VE or Cur. In addition, the CSOA/VE/Cur micelles showed improved antioxidant activity than free VE/Cur at the same concentrations, as evidenced by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Moreover, the micellar materials were utilized to fabricate regenerated cellulose (RC) films with antioxidant properties, highlighting their potential as additives for antioxidant active packaging.
{"title":"Dual natural antioxidant‐loaded chitosan‐graft‐oleic acid micelles by ultrasound‐assisted self‐assembly: Potential additives for antioxidant active packaging","authors":"Wenjiao Ge, Han Yu, Xiaohui Wang","doi":"10.1002/pts.2767","DOIUrl":"https://doi.org/10.1002/pts.2767","url":null,"abstract":"Natural antioxidants are beneficial additives for active packaging due to their ability to resist oxidative damage. Polymeric micelles are effective in delivering natural antioxidants in aqueous environments. However, individual encapsulation of a single antioxidant may not be sufficient to meet the needs of modern food packaging. A dual natural antioxidant‐loaded micellar system (i.e., vitamin E [VE] and curcumin [Cur]) was developed to achieve combined functionality and high loading concentration. Chitosan‐graft‐oleic acid (CSOA) micelles were employed as carriers to co‐encapsulate VE and Cur through a facile ultrasound‐assisted self‐assembly method. The prepared VE and Cur co‐loaded micelles (CSOA/VE/Cur) exhibited a uniform spherical structure with an average particle size of 210.6 nm and a zeta potential of +29.5 mV. Moreover, the co‐encapsulation of VE and Cur showed a significant enhancement in both entrapment efficiency, loading capacity and stability as compared to the individual encapsulation of either VE or Cur. In addition, the CSOA/VE/Cur micelles showed improved antioxidant activity than free VE/Cur at the same concentrations, as evidenced by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Moreover, the micellar materials were utilized to fabricate regenerated cellulose (RC) films with antioxidant properties, highlighting their potential as additives for antioxidant active packaging.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"43 1","pages":"941 - 950"},"PeriodicalIF":2.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90596655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Saewhan Kim, L. Horváth, Eduardo Molina, Benjamin Frank, S. Johnson, Alonda Johnson
A corrugated box's compression strength can easily be affected by how the box is used, including pallet overhang which reduces a box's effective compression strength (BCT). The specific impact of a given amount of overhang on BCT remains poorly defined. In the current study, a range of box sizes and constructions were examined in over a dozen single‐side overhang configurations and five adjacent‐side overhang scenarios to identify key factors contributing to loss of strength, producing an average reduction in BCT of up to 40%. These results indicated that common safety factors fit well with adjacent overhang scenarios but overestimate single‐side overhang scenarios. We developed a range of multiple linear and nonlinear regression models, estimating the change in a box's compression strength due to overhang compared with a no‐overhang scenario. The impact of overhang on the short and long sides, whether overhang exists on a single side or adjacent side, box size, and board type were all statistically significant. This work also indicates the need for further research refining the first‐order model and extending it to other materials, box sizes, and box aspect ratios.
{"title":"Predicting the effect of pallet overhang on the box compression strength","authors":"Saewhan Kim, L. Horváth, Eduardo Molina, Benjamin Frank, S. Johnson, Alonda Johnson","doi":"10.1002/pts.2768","DOIUrl":"https://doi.org/10.1002/pts.2768","url":null,"abstract":"A corrugated box's compression strength can easily be affected by how the box is used, including pallet overhang which reduces a box's effective compression strength (BCT). The specific impact of a given amount of overhang on BCT remains poorly defined. In the current study, a range of box sizes and constructions were examined in over a dozen single‐side overhang configurations and five adjacent‐side overhang scenarios to identify key factors contributing to loss of strength, producing an average reduction in BCT of up to 40%. These results indicated that common safety factors fit well with adjacent overhang scenarios but overestimate single‐side overhang scenarios. We developed a range of multiple linear and nonlinear regression models, estimating the change in a box's compression strength due to overhang compared with a no‐overhang scenario. The impact of overhang on the short and long sides, whether overhang exists on a single side or adjacent side, box size, and board type were all statistically significant. This work also indicates the need for further research refining the first‐order model and extending it to other materials, box sizes, and box aspect ratios.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"1 1","pages":"927 - 939"},"PeriodicalIF":2.6,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88918603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This paper presents a conceptual model, identifying the factors that impact the supply chain commercialisation of active and intelligent packaging across various food product types. The model was derived from interviews conducted with marketing and technical personnel across various food exporters, packaging manufacturers, relevant government agents and industry bodies with global perspectives based in New Zealand. The conceptual model theorises the relationships among the macro, sector and business factors that characterise an organisation, the perceived benefits of commercialising active or intelligent packaging, and the perceived barriers preventing commercialisation. Interactions between commercialising active and intelligent packaging and needing to meet packaging sustainability objectives were also identified. Developers of active and intelligent packaging can utilise the findings of this research to prioritise and refine their innovations better to suit the industry's needs within a sustainability framework.
{"title":"A conceptual model for food industry views on the commercialisation of active and intelligent packaging","authors":"E. Young, M. Mirosa, Phil Bremer","doi":"10.1002/pts.2766","DOIUrl":"https://doi.org/10.1002/pts.2766","url":null,"abstract":"This paper presents a conceptual model, identifying the factors that impact the supply chain commercialisation of active and intelligent packaging across various food product types. The model was derived from interviews conducted with marketing and technical personnel across various food exporters, packaging manufacturers, relevant government agents and industry bodies with global perspectives based in New Zealand. The conceptual model theorises the relationships among the macro, sector and business factors that characterise an organisation, the perceived benefits of commercialising active or intelligent packaging, and the perceived barriers preventing commercialisation. Interactions between commercialising active and intelligent packaging and needing to meet packaging sustainability objectives were also identified. Developers of active and intelligent packaging can utilise the findings of this research to prioritise and refine their innovations better to suit the industry's needs within a sustainability framework.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"41 1","pages":"905 - 925"},"PeriodicalIF":2.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85159402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiao Chen, Wenya Ma, Wenqing Hu, Zhuolin Liu, Hao Wang, Yunxia Chen, Li Li
To solve the problems caused by direct incorporation of preservation agents (PAs) such as antimicrobials and antioxidants into food, development and application of active packaging (AP) are being strongly promoted. According to the way of PAs applied, AP can be divided into immobilisation type and release type. In release AP, a long‐lasting and stable preservation effect can be achieved by adjusting the release rate of PAs. In this review, we focused on the effects of adjusting the multilayers, polymers, and nanocapsule and microcapsule structures of AP on the release mechanisms and applications of PAs. Release mathematical models based on food simulants have limitations in real food applications. Controlled release modifications often affect the properties of AP such as permeability and light transmission; by regulating the interaction between various factors, there is the potential to achieve a synergistic effect between controlled release and other packaging characteristics to maintain food quality.
{"title":"Progress in release‐activated food packaging films","authors":"Xiao Chen, Wenya Ma, Wenqing Hu, Zhuolin Liu, Hao Wang, Yunxia Chen, Li Li","doi":"10.1002/pts.2765","DOIUrl":"https://doi.org/10.1002/pts.2765","url":null,"abstract":"To solve the problems caused by direct incorporation of preservation agents (PAs) such as antimicrobials and antioxidants into food, development and application of active packaging (AP) are being strongly promoted. According to the way of PAs applied, AP can be divided into immobilisation type and release type. In release AP, a long‐lasting and stable preservation effect can be achieved by adjusting the release rate of PAs. In this review, we focused on the effects of adjusting the multilayers, polymers, and nanocapsule and microcapsule structures of AP on the release mechanisms and applications of PAs. Release mathematical models based on food simulants have limitations in real food applications. Controlled release modifications often affect the properties of AP such as permeability and light transmission; by regulating the interaction between various factors, there is the potential to achieve a synergistic effect between controlled release and other packaging characteristics to maintain food quality.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"44 1","pages":"889 - 902"},"PeriodicalIF":2.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82308046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sanaz Afshariantorghabeh, Antti Pesonen, T. Kärki, Ville Leminen
Advances in the three‐dimensional (3D) forming of fibre‐based materials require the formulation of more formable materials and the development of process lines, machinery, and tools. Using a thermoforming process to convert fibre‐based materials into 3D forms is an emerging area of research which requires further investigation into the practicality of the process line and tooling in forming such materials. Accordingly, this study evaluated the impact of the thermoforming process operation and tooling on the thermoformability of plastic‐coated paperboards. The main objective was to provide design recommendations for the future development of thermoforming lines, followed by guidelines for tooling design to improve the performance of materials utilising the currently available machinery. This study examined the thermoforming behaviour of two different plastic‐coated paperboards in vacuum and pressure thermoforming by investigating their maximum acquired depth, shape accuracy, and damage mechanisms. The research findings, based on the depth and linear elongation achieved, indicate that the inferior performance of plastic‐coated paperboards in thermoforming cannot be wholly attributed to restrictions in the three‐dimensional formability of materials; the inability of the current process lines to utilise the maximum potential of materials can also lead to their inferior performance. Notably, the method of pressure supply and cooling of materials requires adjustment of these materials. From a tooling perspective, owing to the spring‐back effects, the enlargement of the mould dimensions should be considered during the design stage. Additionally, based on potential opportunities with the current unmodified machinery and materials, products in the size of standard food trays have a higher likelihood of being optimised with tooling design than smaller sized shapes, which still require additional developments in materials. Moreover, designing moulds without draft angles can reduce the risk of rupture owing to the prevention of localised stress formation in materials.
{"title":"Effects of thermoforming operation and tooling on the thermoformability of plastic‐coated fibre‐based materials","authors":"Sanaz Afshariantorghabeh, Antti Pesonen, T. Kärki, Ville Leminen","doi":"10.1002/pts.2762","DOIUrl":"https://doi.org/10.1002/pts.2762","url":null,"abstract":"Advances in the three‐dimensional (3D) forming of fibre‐based materials require the formulation of more formable materials and the development of process lines, machinery, and tools. Using a thermoforming process to convert fibre‐based materials into 3D forms is an emerging area of research which requires further investigation into the practicality of the process line and tooling in forming such materials. Accordingly, this study evaluated the impact of the thermoforming process operation and tooling on the thermoformability of plastic‐coated paperboards. The main objective was to provide design recommendations for the future development of thermoforming lines, followed by guidelines for tooling design to improve the performance of materials utilising the currently available machinery. This study examined the thermoforming behaviour of two different plastic‐coated paperboards in vacuum and pressure thermoforming by investigating their maximum acquired depth, shape accuracy, and damage mechanisms. The research findings, based on the depth and linear elongation achieved, indicate that the inferior performance of plastic‐coated paperboards in thermoforming cannot be wholly attributed to restrictions in the three‐dimensional formability of materials; the inability of the current process lines to utilise the maximum potential of materials can also lead to their inferior performance. Notably, the method of pressure supply and cooling of materials requires adjustment of these materials. From a tooling perspective, owing to the spring‐back effects, the enlargement of the mould dimensions should be considered during the design stage. Additionally, based on potential opportunities with the current unmodified machinery and materials, products in the size of standard food trays have a higher likelihood of being optimised with tooling design than smaller sized shapes, which still require additional developments in materials. Moreover, designing moulds without draft angles can reduce the risk of rupture owing to the prevention of localised stress formation in materials.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"164 1","pages":"855 - 871"},"PeriodicalIF":2.6,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86216649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
With the healthcare industry moving towards self‐medication, the number of self‐service pharmacies stocking over‐the‐counter pharmaceuticals (OTCP) is rising. The aesthetic attributes of OTCP packaging are critical to attract consumers' attention against competing products. Moreover, sustainable design aims at minimising the negative environmental impacts of packaging. Studies show that stakeholders' interests should be represented more in pharmaceutical packaging, specifically in the early stages of the design process. For this reason, OTCP packaging design is challenging, as sustainable packaging is typically seen as unappealing. Within this context, this paper presents a novel and comprehensive framework aimed at supporting designers to develop aesthetically pleasing and sustainable OTCP packaging, placing multiple users at its core. Studies with OTCP packaging stakeholders were first conducted to identify the framework requirements together with the necessary OTCP packaging attributes. A framework architecture was developed and subsequently implemented in a proof‐of‐concept computer‐based tool. The framework and its implementation were evaluated with the OTCP packaging development stakeholders. Results provide a degree of evidence that the framework contributes significantly to guide OTCP packaging designers in taking the right decisions and can also provide the first steps towards considering aesthetics and sustainability in the packaging design in other sectors, namely, food and beverage.
{"title":"A multi user‐centred design approach framework to develop aesthetically pleasing and sustainable OTCP packaging","authors":"Tamasine Camilleri, P. Farrugia, P. Refalo","doi":"10.1002/pts.2763","DOIUrl":"https://doi.org/10.1002/pts.2763","url":null,"abstract":"With the healthcare industry moving towards self‐medication, the number of self‐service pharmacies stocking over‐the‐counter pharmaceuticals (OTCP) is rising. The aesthetic attributes of OTCP packaging are critical to attract consumers' attention against competing products. Moreover, sustainable design aims at minimising the negative environmental impacts of packaging. Studies show that stakeholders' interests should be represented more in pharmaceutical packaging, specifically in the early stages of the design process. For this reason, OTCP packaging design is challenging, as sustainable packaging is typically seen as unappealing. Within this context, this paper presents a novel and comprehensive framework aimed at supporting designers to develop aesthetically pleasing and sustainable OTCP packaging, placing multiple users at its core. Studies with OTCP packaging stakeholders were first conducted to identify the framework requirements together with the necessary OTCP packaging attributes. A framework architecture was developed and subsequently implemented in a proof‐of‐concept computer‐based tool. The framework and its implementation were evaluated with the OTCP packaging development stakeholders. Results provide a degree of evidence that the framework contributes significantly to guide OTCP packaging designers in taking the right decisions and can also provide the first steps towards considering aesthetics and sustainability in the packaging design in other sectors, namely, food and beverage.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"29 1","pages":"873 - 887"},"PeriodicalIF":2.6,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83448742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. Liu, Lin Li, Zhumin Yu, Changqing Ye, Liao Pan, Yanlin Song
Time–temperature indicators (TTIs) can visually reflect the remaining shelf life of various products, especially in cold chain transportation, by taking consideration of both time and temperature influences. Though various TTIs have been developed, few have been commercialized. This review aims at providing a timely reference to scientific community and valuable guidance for the future design of TTIs to boost the commercialization. This review firstly introduces the general principle and models for TTIs including key parameters of reaction rate constants, activation energies and activation energy matching. Then, four classical types of TTIs covering diffusion‐based, polymer‐based, enzyme‐based, and microbial TTIs are introduced regarding their working mechanisms, advantages and disadvantages as well as commercialized TTI products as examples. The development trend of TTI design and fabrication is highlighted from three categories including nanoparticles, electrospun nanofibers and printable inks. Furthermore, the review summarizes recent application of TTIs for monitoring the quality and safety of various products (meat, seafood, dairy, vaccines and fruits and vegetables). We also point our concerns from the perspective of safety, accuracy, multifunctionality and commercialization for the future development of TTIs.
{"title":"Principle, development and application of time–temperature indicators for packaging","authors":"Y. Liu, Lin Li, Zhumin Yu, Changqing Ye, Liao Pan, Yanlin Song","doi":"10.1002/pts.2761","DOIUrl":"https://doi.org/10.1002/pts.2761","url":null,"abstract":"Time–temperature indicators (TTIs) can visually reflect the remaining shelf life of various products, especially in cold chain transportation, by taking consideration of both time and temperature influences. Though various TTIs have been developed, few have been commercialized. This review aims at providing a timely reference to scientific community and valuable guidance for the future design of TTIs to boost the commercialization. This review firstly introduces the general principle and models for TTIs including key parameters of reaction rate constants, activation energies and activation energy matching. Then, four classical types of TTIs covering diffusion‐based, polymer‐based, enzyme‐based, and microbial TTIs are introduced regarding their working mechanisms, advantages and disadvantages as well as commercialized TTI products as examples. The development trend of TTI design and fabrication is highlighted from three categories including nanoparticles, electrospun nanofibers and printable inks. Furthermore, the review summarizes recent application of TTIs for monitoring the quality and safety of various products (meat, seafood, dairy, vaccines and fruits and vegetables). We also point our concerns from the perspective of safety, accuracy, multifunctionality and commercialization for the future development of TTIs.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"7 1","pages":"833 - 853"},"PeriodicalIF":2.6,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81976029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. V. Vazquez, Teresa Dutari, L. Castillo, S. Barbosa
Current shampoo bottles are oversized, using more plastic than necessary. In order to promote plastic minimization, the aim of this work is to determine how much it is possible to reduce the thickness of current shampoo bottles while maintaining their functionality and performance. In this way, a quantification of the maximum plastic material reduction in the manufacturing of bottles of massively consumed shampoo was assessed. Mechanical testing simulations of shampoo bottles with different capacities and shapes were performed for top load and squeeze load efforts. For these simulations, three different thicknesses were considered: original, 30% reduced and the minimum admissible for being considered as rigid packaging. From the simulations, it was corroborated that shampoo bottles are oversized, allowing them to reduce their amount of plastic by at least 30%. Also, it was found that bottle shape is crucial to its mechanical performance, being the simplest bottle the most resistant, when bottles with the same capacity and thickness are compared. When less material is used, less is discarded, and, consequently, less is turned into waste. Then, rethinking current bottles following ecodesign criteria seems to be the way for an adequate sustainable approach compatible with green marketing strategies and plastic waste minimization.
{"title":"Ecodesign approach for plastic minimization in shampoo bottles","authors":"Y. V. Vazquez, Teresa Dutari, L. Castillo, S. Barbosa","doi":"10.1002/pts.2760","DOIUrl":"https://doi.org/10.1002/pts.2760","url":null,"abstract":"Current shampoo bottles are oversized, using more plastic than necessary. In order to promote plastic minimization, the aim of this work is to determine how much it is possible to reduce the thickness of current shampoo bottles while maintaining their functionality and performance. In this way, a quantification of the maximum plastic material reduction in the manufacturing of bottles of massively consumed shampoo was assessed. Mechanical testing simulations of shampoo bottles with different capacities and shapes were performed for top load and squeeze load efforts. For these simulations, three different thicknesses were considered: original, 30% reduced and the minimum admissible for being considered as rigid packaging. From the simulations, it was corroborated that shampoo bottles are oversized, allowing them to reduce their amount of plastic by at least 30%. Also, it was found that bottle shape is crucial to its mechanical performance, being the simplest bottle the most resistant, when bottles with the same capacity and thickness are compared. When less material is used, less is discarded, and, consequently, less is turned into waste. Then, rethinking current bottles following ecodesign criteria seems to be the way for an adequate sustainable approach compatible with green marketing strategies and plastic waste minimization.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"109 1","pages":"823 - 831"},"PeriodicalIF":2.6,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86355110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The flow properties of powdery or granular filling substances for dangerous goods packagings are safety‐relevant parameters. To specify the flow behaviour, the angle of repose is measured in the recognized test centres for dangerous goods packagings in Germany. Previous investigations performed on non‐hazardous substances revealed that some of the methods currently used have disadvantages in application. Additionally, for occupational health and safety reasons, it was generally viewed critically to carry out measurements of the angle of repose for dangerous goods at all. Instead, the dimensionless Hausner ratio to describe the flow behaviour was proposed. In this work, the investigations were extended to real hazardous substances to concretize the assessment. Five exemplary hazardous substances were tested for their angle of repose using the methods commonly applied in the test centres. The Hausner ratio was also determined. In addition, the influence of a different climatic preconditioning on the angle of repose measurement was examined using three selected non‐hazardous bulk materials. The results show that the measurement of the angle of repose is not fundamentally excluded for dangerous goods. However, for reasons of applicability, repeatability and occupational health and safety, only the ISO method can be applied for dangerous filling substances. This method provides conservative results regarding a safety‐related evaluation of flow properties for the transport of dangerous goods. In principle, both the ISO method and the determination of the Hausner ratio can be used for dangerous goods. It is also essential especially with finely powdered filling goods, to carry out controlled preconditioning.
{"title":"How to measure the angle of repose of hazardous substances in the test centres for dangerous goods packagings","authors":"Eva Schlick‐Hasper, J. Bethke, T. Goedecke","doi":"10.1002/pts.2756","DOIUrl":"https://doi.org/10.1002/pts.2756","url":null,"abstract":"The flow properties of powdery or granular filling substances for dangerous goods packagings are safety‐relevant parameters. To specify the flow behaviour, the angle of repose is measured in the recognized test centres for dangerous goods packagings in Germany. Previous investigations performed on non‐hazardous substances revealed that some of the methods currently used have disadvantages in application. Additionally, for occupational health and safety reasons, it was generally viewed critically to carry out measurements of the angle of repose for dangerous goods at all. Instead, the dimensionless Hausner ratio to describe the flow behaviour was proposed. In this work, the investigations were extended to real hazardous substances to concretize the assessment. Five exemplary hazardous substances were tested for their angle of repose using the methods commonly applied in the test centres. The Hausner ratio was also determined. In addition, the influence of a different climatic preconditioning on the angle of repose measurement was examined using three selected non‐hazardous bulk materials. The results show that the measurement of the angle of repose is not fundamentally excluded for dangerous goods. However, for reasons of applicability, repeatability and occupational health and safety, only the ISO method can be applied for dangerous filling substances. This method provides conservative results regarding a safety‐related evaluation of flow properties for the transport of dangerous goods. In principle, both the ISO method and the determination of the Hausner ratio can be used for dangerous goods. It is also essential especially with finely powdered filling goods, to carry out controlled preconditioning.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"12 1","pages":"803 - 822"},"PeriodicalIF":2.6,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75412842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yao Feng, Heran Xu, Yong Sun, Rongrong Xia, Zhenshan Hou, Y. Li, Yafei Wang, Song Pan, Yiming Fan, Jiayi Zhu, Guang Xin
Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in‐depth genetic research on its preservation mechanism. Nanoemulsion‐based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.
{"title":"Review of packaging for improving storage quality of fresh edible mushrooms","authors":"Yao Feng, Heran Xu, Yong Sun, Rongrong Xia, Zhenshan Hou, Y. Li, Yafei Wang, Song Pan, Yiming Fan, Jiayi Zhu, Guang Xin","doi":"10.1002/pts.2737","DOIUrl":"https://doi.org/10.1002/pts.2737","url":null,"abstract":"Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in‐depth genetic research on its preservation mechanism. Nanoemulsion‐based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.","PeriodicalId":19626,"journal":{"name":"Packaging Technology and Science","volume":"46 3 1","pages":"629 - 646"},"PeriodicalIF":2.6,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77866532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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