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Статті в журналах з теми "Food packaging film"
Lai, Wing-Fu, and Wing-Tak Wong. "Design and Practical Considerations for Active Polymeric Films in Food Packaging." International Journal of Molecular Sciences 23, no. 11 (June 4, 2022): 6295. http://dx.doi.org/10.3390/ijms23116295.
Повний текст джерелаRoy, Swarup, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan, and Jong-Whan Rhim. "Grapefruit Seed Extract-Added Functional Films and Coating for Active Packaging Applications: A Review." Molecules 28, no. 2 (January 11, 2023): 730. http://dx.doi.org/10.3390/molecules28020730.
Повний текст джерелаOthman, Siti Hajar, Nurul Raudhah Abd Salam, Norhazlizam Zainal, Roseliza Kadir Basha, and Rosnita A. Talib. "Antimicrobial Activity of TiO2Nanoparticle-Coated Film for Potential Food Packaging Applications." International Journal of Photoenergy 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/945930.
Повний текст джерелаTongdeesoontorn, Wirongrong, Lisa J. Mauer, Sasitorn Wongruong, Pensiri Sriburi, Alissara Reungsang, and Pornchai Rachtanapun. "Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models." Polymers 13, no. 7 (April 1, 2021): 1117. http://dx.doi.org/10.3390/polym13071117.
Повний текст джерелаRazak, S. R. Abdul, and H. Basri. "Chitosan-Zinc Oxide Composite for Active Food Packaging Applications." International Journal of Engineering & Technology 7, no. 4.30 (November 30, 2018): 253. http://dx.doi.org/10.14419/ijet.v7i4.30.22277.
Повний текст джерелаKOROTKAYA, Elena, Igor KOROTKIY, Evgeniy NEVEROV, Gulnar SAHABUTDINOVA, and Elena MONASTYRSKAYA. "BIOPOLYMER PACKAGING APPLICATION FOR LOW-TEMPERATURE FOOD PRESERVATION." Periódico Tchê Química 19, no. 41 (July 31, 2022): 18–25. http://dx.doi.org/10.52571/ptq.v18.n38.2022.02_korotkaya_pgs_18_25.pdf.
Повний текст джерелаHoque, Monjurul, Ciara McDonagh, Brijesh K. Tiwari, Joseph P. Kerry, and Shivani Pathania. "Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review." Polymers 14, no. 15 (July 25, 2022): 3009. http://dx.doi.org/10.3390/polym14153009.
Повний текст джерелаKATSURA, Tadahiko. "Packaging Films : Plastic Film Materials for Food Preservation." Journal of the Society of Mechanical Engineers 102, no. 962 (1999): 44–47. http://dx.doi.org/10.1299/jsmemag.102.962_44.
Повний текст джерелаSaid, Nurul Saadah, and Norizah Mhd Sarbon. "Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review." Membranes 12, no. 5 (April 19, 2022): 442. http://dx.doi.org/10.3390/membranes12050442.
Повний текст джерелаArumugam, Soundhar, Jayakrishna Kandasamy, Thendral Thiyaku, and Prateek Saxena. "Effect of Low Concentration of SiO2 Nanoparticles on Grape Seed Essential Oil/PBAT Composite Films for Sustainable Food Packaging Application." Sustainability 14, no. 13 (July 1, 2022): 8073. http://dx.doi.org/10.3390/su14138073.
Повний текст джерелаДисертації з теми "Food packaging film"
Mercer, Angela. "Migration studies of plasticizers from PVC film into food." Thesis, De Montfort University, 1990. http://hdl.handle.net/2086/4319.
Повний текст джерелаLin, Shin-Jie. "Development of Edible Packaging for Selected Food Processing Applications." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1349125959.
Повний текст джерелаHAGHIGHI, HOSSEIN. "Sviluppo di film attivi a base di chitosano per packaging alimentare sostenibile." Doctoral thesis, Università degli studi di Modena e Reggio Emilia, 2020. http://hdl.handle.net/11380/1201046.
Повний текст джерелаThe current trend in food packaging is oriented towards the substitution of non-biodegradable petroleum-based polymers by packaging materials that are eco-friendly and can prolong the food shelf life as well. In this context, this Ph.D. project aims to the development of chitosan-based blend films enriched with natural (essential oils) and synthetic (ethyl lauroyl arginate) antimicrobial compounds for sustainable food packaging applications. The overall project has been divided into five main parts. The brief description of each chapter is presented here: Chapter I presents a brief introduction to the recent advances of chitosan-based blend films for food packaging applications. The reason for selecting chitosan as the main biopolymer in this study and literature review concerning blending chitosan with other biopolymers has been described. Chapter II aims to develop blend and bilayer bio-based active films by solvent casting technique, using chitosan and gelatin as biopolymers, glycerol as a plasticizer and ethyl lauroyl arginate (LAE) as an antimicrobial compound. The results showed that blend films had higher tensile strength and elastic modulus and lower water vapor permeability than bilayer films (p<0.05). Bilayer films demonstrated as effective barriers against UV light and showed lower transparency values (p<0.05). FT-IR spectra indicated that interactions existed between chitosan and gelatin due to electrostatic interactions and hydrogen bond formation. However, the addition of LAE did not interfere in the network structure. Active films containing LAE (0.1%, v/v) inhibited the growth of four food bacterial pathogens including Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, and Campylobacter jejuni. Chapter III focuses to develop films based on chitosan-gelatin blend enriched with cinnamon, citronella, pink clove, nutmeg, and thyme essential oils (1%, v/v) and evaluating their physical, optical, mechanical, water barrier and microstructural properties for active food packaging applications. The results confirmed intermolecular interactions between functional groups of the essential oils with the hydroxyl and amino groups of the chitosan-gelatin film network. The incorporation of different essential oils notably improved the UV barrier properties. The developed films, with special regards for those including thyme essential oil, were effective against four common food bacterial pathogens. Chapter IV aims to develop active films based on blending chitosan and polyvinyl alcohol enriched with LAE at different concentrations (1-10%, w/w). The results showed that high LAE levels negatively affected mechanical and water barrier properties. Addition of LAE improved UV barrier properties. The developed active films were effective against four common food bacterial pathogens.
Rocca, Smith Jeancarlo Renzo. "A contribution of understanding the stability of commercial PLA films for food packaging and its surface modifications." Thesis, Bourgogne Franche-Comté, 2017. http://www.theses.fr/2017UBFCK004/document.
Повний текст джерелаPoly(lactic acid) (PLA) is a biodegradable and renewable polyester, which is considered as the most promising eco-friendly substitute of conventional plastics. It is mainly used for food packaging applications, but some drawbacks still reduce its applications. On the one hand, its low barrier performance to gases (e.g. O2 and CO2) limits its use for applications requiring low gas transfer, such as modified atmosphere packaging (MAP) or for carbonate beverage packaging. On the other hand, its natural water sensitivity, which contributes to its biodegradation, limits its use for high moisture foods with long shelf life.Other biopolymers such as wheat gluten (WG) can be considered as interesting materials able to increase the PLA performances. WG is much more water sensitive, but it displays better gas barrier properties in dry surroundings. This complementarity in barrier performances drove us to study the development of multilayer complexes PLA-WG-PLA and to open unexplored application scenarios for these biopolymers.This project was thus intended to better understand how food components and use conditions could affect the performances of PLA films, and how these performances could be optimized by additional processing such as surface modifications (e.g. corona treatment and coatings).To that aim, three objectives were targeted:- To study the stability of industrially scale produced PLA films in contact with different molecules (CO2 and water) and in contact with vapour or liquid phases, with different pH, in order to mimic a wide range of food packaging applications.- To better understand the impact of some industrial processes such as corona or hot press treatments on PLA.- To combine PLA with WG layer to produce high barrier and biodegradable complexes.Different approaches coming from food engineering and material engineering were adopted. PLA films were produced at industrial scale by Taghleef Industries with specific surface treatments like corona. Wheat gluten films, coatings and layers were developed and optimized at lab scale as well as the 3-layers PLA-WG-PLA complexes. Different technologies able to mimic industrial processes were considered such as hot press, high pressure homogenization, ultrasounds, wet casting and spin coating. The physical and chemical properties of PLA films were then studied at the bulk and surface levels, from macroscopic to nanometer scale. The functional properties like permeability to gases (e.g. O2 and CO2) and water, gas and vapour sorption, mechanical and surface properties were also investigated.Exposed to CO2, PLA films exhibited a linear sorption behaviour with pressure, but the physical modifications induced by high pressure did not affect its use for food packaging. However, when exposed to moisture in both liquid and vapour state (i.e. environments from 50 to 100 % relative humidity (RH)), PLA was significantly degraded after two months at 50 °C (accelerated test) due to hydrolysis. This chemical deterioration was evidenced by a significant decrease of the molecular weight, which consequently induced a loss of transparency and an increase of the crystallinity. The hydrolysis was accelerated when the chemical potential of water was increased, and it was surprisingly higher for vapour compared to liquid state. In addition, pH did not affect the rate of hydrolysis.Knowing much better the limitation of PLA films, the challenge was to improve its functional properties by combining them with WG, as a high gas barrier bio-sourced and biodegradable polymer. The use of high pressure homogenization produced homogeneous WG coatings, with improved performances. This process was thus selected for making 3 layer complexes by assembly of a wheat gluten layer between two layers of PLA, together with corona treatment and hot press technologies.Corona treatment applied to PLA physically and chemically modified its surface at the nanometer scale (...)
I materiali plastici convenzionali trovano impiego in tutti campi della nostra vita, specialmente nel settore del packaging alimentare, ed in seguito all’utilizzo contaminano e danneggiano il nostro ecosistema. Materiali plastici derivanti da risorse naturali e biodegradabili, come acido polilattico (PLA), sono attualmente disponibili sul mercato anche se caratterizzati da performances inferiori.Questo progetto di dottorato è mirato 1) allo studio della stabilità di film di PLA a varie condizioni di stoccaggio come temperatura, umidità relativa, pH, o esposizione a vapori o gas; 2) a comprendere meglio le influenze di alcuni processi industriali come trattamento corona e hot press nelle proprietà dei film di PLA; 3) a sviluppare complessi multistrato tra film di PLA e di glutine che abbiano proprietà barriera più elevate rispetto ai singoli film.Gli imballaggi a base di PLA sono stati prodotti da Taghleef Industries, produttore leader nel settore e dotato di infrastrutture atte ai trattamenti di modificazione di superfice come il trattamento corona. I film a base di glutine e i coatings sono stati sviluppati e ottimizzati su scala di laboratorio, così come i complessi trilaminari PLA-glutine-PLA.Le proprietà fisiche e chimiche dei film di PLA sono state investigate a livello di superficie, così come a livello di bulk. Diverse tecniche analitiche, provenienti dal campo delle scienze dei materiali e delle scienze degli alimenti, sono state adottate in questo progetto di dottorato come calorimetria differenziale a scansione (DSC), termogravimetria (TGA), cromatografia di esclusione molecolare (SEC), microscopia a forza atomica (AFM), microscopia elettronica a scansione (SEM), spettrofotometria infrarossa a trasformata di Fourier in riflettanza totale attenuata (ATR-FTIR) e spettroscopia fotoelettronica a raggi X (XPS).Le proprietà funzionali come le permeabilità al vapore acqueo (H2O), all’ossigeno (O2), al diossido di carbonio (CO2) o all’elio (He) sono state investigate, cosi come l’assorbimento di gas e/o vapori, le proprietà meccaniche e le proprietà di superfice.Nonostante i film di PLA assorbano linearmente CO2 a pressioni crescenti, l’assorbimento di tale gas è ridotto a basse pressioni in modo da non modificare le sue proprietà fisiche – come contrariamente osservato quando il PLA è esposto a CO2 ad alte pressioni – e da non influenzare negativamente il suo utilizzo come imballaggio alimentare. Ad ogni modo, quando i film di PLA sono esposti ad ambienti umidi, o quando sono immersi in acqua liquida, sono significativamente degradati per idrolisi dopo due mesi di stoccaggio a 50 °C (test accelerato). Questo deterioramento chimico è stato evidenziato da una significativa riduzione del peso molecolare del PLA che, conseguentemente, induce una sua perdita di trasparenza e ne incrementa la sua cristallinità. Inoltre, è stato evidenziato che il pH non influenza la velocità di idrolisi. Quest’informazione ha importanza pratica per possibili utilizzi di PLA come imballaggio di alimenti ad alta umidità.Il glutine è stato scelto per le sue alte proprietà barriera, quando è protetto da ambienti ad alta umidità. Si è visto che l’incorporazione di lipidi non porta con sé grandi miglioramenti nelle performances dei film a base di glutine. Invece, l’utilizzo della tecnologia di omogeneizzazione ad alte pressioni permette una migliore dispersione del glutine, ottenendo film più omogenei e con migliori proprietà funzionali. Questa tecnologia è stata quindi scelta per produrre i complessi multistrato, intercalando i film di glutine tra due film di PLA, usando il trattamento hot press (10 MPa, 130 °C, 10 min). Si è osservato che il trattamento hot press modifica le proprietà dei film di PLA, di glutine e dei film multistrato Hot press induce cristallizzazione in PLA, e conseguentemente aumenta le sue proprietà barriera complessive, approssimativamente al 40 % all’acqua e al 60 % all’ossigeno (...)
Los materiales plásticos tradicionales son utilizados en todos los campos de nuestra vida y en particular modo como embajales de productos alimenticios; los cuales después de ser utilizados contaminan y dañan nuesto medio ambiente. Materiales plásticos derivados de recursos naturales y biodegradables, como el ácido poliláctico (PLA) se encuentran actualmente disponibles en el mercado a pesar de sus menores performances. Este proyecto de doctorado está orientado 1) al estudio de la estabilidad de películas de PLA bajo diferentes condiciones como temperatura, humedad relativa, pH o exposición a vapores o gases, 2) comprender los efectos en las propiedades de las películas de PLA de algunos procesos industriales como el tratamiento corona y hot press, 3) desarrollar complejos multicapas de PLA y gluten que tengan propiedades barrera mejores que las de las películas individuales.Los embalajes a base de PLA han sido producidos por Taghleef Industries, productor líder en el sector y dotado de las infraestructuras industriales adaptadas a los tratamientos superficiales como el tratamiento corona. Las películas de gluten y los coatings han sido desarrollados a escala de laboratorio, así como los complejos tricapa PLA-gluten-PLA.Las propiedades físicas y químicas de las películas de PLA han sido investigadas a nivel de superficie así como a nivel de bulk. Diferentes técnicas de análisis, frecuentemente utilizadas en los campos de las ciencias de los materiales y de las ciencias de los alimentos, han sido empleadas en este proyecto como calorimetría diferencial de barrido (DSC), análisis termogravimétrico (TGA), cromotagrafía de exclusión por tamaño (SEC), microscopía de fuerza atómica (AFM), microscopía electrónica de barrido (SEM), espectroscopía de infrarrojos por transformada de Fourier con reflectancia total atenuada (ATR-FTIR) y espectroscopía fotoelectrónica de rayos X (XPS).Las propiedades funcionales de los embalajes como las permeabilidades al vapor de agua, al oxígeno (O2), al dióxido de carbono (CO2) o al helio (He) han sido investigadas, asi como la absorción de gases/vapores, las propiedades mecánicas y las propiedades superficiales. A pesar de que las películas de PLA absorven linealmente CO2 a presiones mayores, la absorción del gas es reducida a bajas presiones y no modifica las propiedades físicas del PLA, como contrariamente sucede cuando el PLA es expuesto a altas presiones de CO2. Por lo tanto, su influencia en las propiedades funcionales del PLA es mínima en las normales aplicaciones alimentarias. De todos modos cuando los embalajes de PLA son expuestos a ambientes húmedos o cuando son sumergidos en agua, procesos de hidrólisis los degradan significativamente después de dos meses de conservación a 50 °C (test acelerado). Este deterioramiento químico ha sido evidenciado por una significativa reducción del peso molecular del PLA, que en consecuencia induce una pérdida de transparencia y un aumento de su cristalinidad. Además, se ha observado que el pH no influye en la velocidad de hidrólisis. Esta información tiene una importancia práctica para posibles usos del PLA como embalajes de alimentos a alta humedad. El gluten ha sido elegido por sus altas propiedades barrera cuando es protegido de ambientes a alta humedad. La incorporación de lípidos en las películas de gluten no han mejorado sus performances. Pero la tecnología de la homogenización a altas presiones ha permitido mejorar la dispersión del gluten, obteniendo películas más homogéneas y con mejores propiedades funcionales. Esta tecnología ha sido, por lo tanto, elegida para producir los complejos multicapa, intercalando las películas de gluten entre dos de PLA, utilizando el tratamiendo hot press (10 MPa, 130 °C, 10 min) (...)
Lara, Lledó Marta Inés. "Antimicrobial packaging system for minimally processed fruit." Doctoral thesis, Universitat Politècnica de València, 2018. http://hdl.handle.net/10251/61388.
Повний текст джерела[ES] En la presente Tesis Doctoral se han desarrollado materiales de envase activo antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollo distintos prototipos para su posterior aplicación industrial Previo al desarrollo de los materiales de envase, se ha realizado una selección de agentes activos más idóneos. Para ello se han estudiado mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los activos de forma individual. Así mismo, también se han seleccionado antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas. Con los agentes activos seleccionados, se han desarrollado películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial con distintos espesores de capa activa mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semi-industrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos. Se han evaluado las propiedades mecánicas, barrera y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles. Se ha estudiado la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick. Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud. Igualmente, se han realizado diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentan una elevada capacidad antimicrobiana que se ve potenciada al aumentar la temperatura de exposición. Una vez evaluadas las características de los materiales desarrollados, se han efectuado ensayos de envasado de naranja y piña pelada y cortada con las películas y las bandejas activas y con la combinación del sistema de envase bandeja activa termosellada con la película activa. En general, el sistema de envase activo mejoró la conservación de la fruta por un mayor tiempo, entre 2 y 7 días para la naranja y piña, respectivamente, presentando una gran capacidad antimicrobiana y manteniendo los parámetros de calidad de la fruta en niveles estables por un mayor tiempo. Por último, se ha estudiado la seguridad de estos materiales de acuerdo a la legislación de materiales en contacto con alimentos y la legislación alimentaria europea, concluyendo que los materiales activos desarrollados no presentan preocupación para la seguridad de los consumidores.
[CAT] En la present Tesi Doctoral s'han desenvolupat materials d'envasament actiu antimicrobià, a escala de laboratori i a escala semi-industrial amb l'objectiu de reduir la proliferació de la flora natural de la fruita pelada i tallada i estendre la seua vida útil. S'han desenvolupament diferents prototips per a la seua posterior aplicació industrial. Previ al desenvolupament dels materials actius, s'han seleccionat els agents actius mes idonis estudiant mitjançant assajos in vitro les propietats antimicrobianes d'agents actius volàtils, citral, hexanal i linalool i diferents mescles dels mateixos, enfront de diferents microorganismes típics de la deterioració de les fruites -floridures i llevats- concloent que l'efectivitat de la mescla dels tres és superior a la suma de l'efectivitat dels actius de forma individual. Així mateix, s'han seleccionat antimicrobians no volàtils, sorbat potàssic i benzoat sòdic, els quals son àmpliament empleats a l'industria alimentaria per les seues propietats antifúngiques. Amb els agents actius seleccionats, s'han desenvolupat pel·lícules monocapa de polipropilè (PP) amb diferents concentracions de la mescla activa, citral, hexanal i linalool, a escala laboratori, mitjançant tècniques d'extrusió, i pel·lícules bicapa a escala semi-industrial amb diferents espessors de capa activa mitjançant coextrusió. D'altra banda, s'han desenvolupat safates actives a escala semi-industrial mitjançant termoconformació de làmines obtingudes per coextrusió de compostos de PP i etil vinil acetat (EVA) amb sorbat potàssic o benzoat sòdic com a agents antimicrobians. S'han avaluat les propietats mecàniques, barrera i tèrmiques dels materials actius desenvolupats, així com la seua sellabilidad i transparència. En general, les propietats dels polímers no es van veure afectades de manera rellevant. No obstant això, les safates actives van perdre el seu caràcter transparent a causa de la incorporació dels agents actius no volàtils. S'ha estudiat la cinètica d'alliberament dels compostos actius volàtils i no volàtils a diferents temperatures, determinant els coeficients de difusió dels agents actius mitjançant l'ajust a models matemàtics de difusió basats en la Segona Llei de Fick. Entre els agents volàtils, l' hexanal va mostrar un major coeficient de difusió seguit de citral i linalool. D'altra banda, no va haver-hi a penes diferències en els coeficients de difusió del sorbat potàssic i benzoat sòdic, sent aquests del mateix ordre de magnitud. Igualment, s'han realitzat diferents experiments in vitro a diferents temperatures per determinar les propietats antimicrobianes dels materials desenvolupats. En general, els materials actius presenten una elevada capacitat antimicrobiana que es veu potenciada en augmentar la temperatura d'exposició. Una vegada avaluades les característiques dels materials desenvolupats s'han efectuat assajos d'envasament de taronja i pinya pelada i tallada amb la safata, la pel·lícula activa i la seva combinació (sistema d'envàs actiu). En general, el sistema d'envàs actiu va millorar la conservació de la fruita per un major temps, entre 2 i 7 dies per a la taronja i pinya respectivament, presentant una gran capacitat antimicrobiana i mantenint els paràmetres de qualitat de la fruita en nivells estables per un major temps. Finalment, s'ha estudiat la seguretat d'aquests materials d'acord a la legislació de materials en contacte amb aliments i la legislació alimentària europea, concloent que els materials actius desenvolupats no presenten preocupació per a la seguretat dels consumidors.
Lara Lledó, MI. (2016). Antimicrobial packaging system for minimally processed fruit [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/61388
TESIS
Premiado
Amankwaah, Collins. "Incorporation of selected plant extracts into edible chitosan films and the effect on the antiviral, antibacterial and mechanical properties of the material." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366220367.
Повний текст джерелаMallia, Ilaria. "Sviluppo di una nuova metodologia per la misura della permeabilità di film plastici ad uso alimentare." Thesis, Università degli Studi di Catania, 2011. http://hdl.handle.net/10761/239.
Повний текст джерелаPadeloglou, Elin, and Moa Ullgren. "Mindre plastfilm vid lastsäkring : En fallstudie hos Martin & Servera." Thesis, Linnéuniversitetet, Institutionen för ekonomistyrning och logistik (ELO), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-95291.
Повний текст джерелаSilva, Mariana Rodrigues Ferreira da. "Active and intelligent bionanocomposites for food packaging." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22400.
Повний текст джерелаA produção de plásticos, baseados no uso de combustíveis fósseis, está a aumentar e estima-se que esta tendência continuará no futuro com impactos ambientais consideráveis. Os bioplásticos são uma alternativa amiga do ambiente. Biopolímeros como quitosana já foram adotados com sucesso para produzir bioplásticos que agem como substitutos do plástico em embalagem. A quitosana foi selecionada devido às suas numerosas vantagens para embalagem alimentar, principalmente devido às suas atividades antioxidantes e antimicrobiana. Por outro lado, o dióxido de titânio foi selecionado como aditivo devido à sua capacidade de retirar oxigénio do ambiente e devido à possibilidade de poder ser facilmente funcionalizado para a formação de um sensor. Isto permitiria a formação de uma embalagem ativa e inteligente na proteção do alimento. Assim, nanopartículas homogéneas arredondadas e monofásicas de anatase de dióxido de titânio (TiO2) foram usadas para melhorar os filmes de quitosana, criando um bionanocompósito. Estas nanopartículas de TiO2 foram produzidas por síntese hidrotermal, tendo sido otimizadas as condições de síntese, como a temperatura e tempo, para selecionar as condições que originam as nanopartículas com as caraterísticas desejadas. As condições escolhidas para a produção do TiO2 foram 200 ºC e 2,5 h devido ao tamanho, dispersão e tipo de nanoparticulas de TiO2 produzidas. Os filmes de quitosana foram preparados com cerca de 9 mg de nanopartículas de TiO2. Para criar uma embalagem ativa e inteligente compostos fenólicos (principalmente antocianinas) de arroz preto (Oryza sativa L. Indica) foram adicionados para funcionalizar o TiO2 (4,1 mg de extrato por filme). Os filmes foram caracterizados em relação à sua atividade antioxidante, humidade, solubilidade, hidrofobicidade da superfície e propriedades mecânicas. Os melhores resultados foram obtidos nos filmes com nanopartículas e compostos fenólicos e foi demonstrado que a forma como cada componente é adicionado altera as suas propriedades. Os melhores resultados foram o aumento da atividade antioxidante, diminuição da solubilidade e da elasticidade, elongação e resistência à tração no filme composto por pigmento e TiO2,. No entanto nestes últimos três parâmetros, a sua diminuição pode ser um aspeto positivo ou negativo dependendo das propriedades desejadas para o filme e o produto alimentar a embalar
Plastic production based in fossil fuels is rising, and predictions supports it continuous and enhanced use, with consequent environmental damage. Bioplastics are an environmentally friendly alternative. Biopolymers as chitosan have already been successfully used to produce bioplastics that act as plastic substitutes in packaging. Chitosan was chosen for its numerous advantages for food packaging namely due to its antioxidant and antimicrobial activities. On the other hand, TiO2 was selected due to its oxygen scavenging ability and due to its possibility to be easily functionalised to create a sensor. This would allow the construction of an active and intelligent packaging for food protection. Thus, monophasic anatase homogeneous round-shaped nanoparticles of titanium dioxide (TiO2) were used as filler to improve the chitosan films, creating a bionanocomposite. These TiO2 nanoparticles were produced via a hydrothermal method and its synthesis was optimized testing various reaction times and temperatures to find the conditions that create TiO2 nanoparticles with the desired features. The conditions used for the chosen TiO2 were 200 ºC and 2.5 h due to the size, dispersion and TiO2 of the nanoparticles produced. The chitosan films were prepared with about 9 mg of TiO2 nanoparticles. To develop an active and intelligent food packaging, phenolic compounds (mainly anthocyanins) from black rice (Oryza sativa L. Indica) were used to functionalise the TiO2 (4.1 mg of extract in each film). The films were characterised regarding its antioxidant activity, humidity, solubility, surface hydrophilicity and mechanical properties. The best results were from films with both nanoparticles and phenolic compounds, and it was established that the order in which they are added alters its properties. The more notable improvements are an increase in antioxidant activity and a decrease in solubility, elasticity, elongation and tensile strength in the film containing pigment and TiO2. However, the reduction of the later three properties can either be positive or negative, it depends on desired properties for the film for a chosen food product
Motedayen, Ali Akbar. "Novel stratified self-assembled Polyehtylene-Organoclay films for food packaging." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT156.
Повний текст джерелаInspired by the traditional Layer-by-Layer (LbL) assembly technique, this PhD study demonstrates the first effort to develop a novel methodology for multilayer self-assembly on the basis of hydrophobic interactions and further physical adsorption to fabricate stratified Polyethylene(LLDPE)-organoclay(OMMT) nano-enabled composite film. In contrary to the electrostatic LbL technique, here, the multilayer films were synthesized by starting from an uncharged apolar polymer substrate and successively depositing apolar organoclay and uncharged apolar PE layers with subsequent repeating depositions. The alternate variation of contact angle (85° average for organoclay and 107° for PE layers) confirmed the profilometry and the scanning electron microscopy results as well as the linear growth pattern, i.e. the successful highly stratified assembly of repetitive bilayers comprised of 450 nm organoclays and 2.25 µm PE layers. Further characterization tests were performed to evaluate the effect of the main identified process parameters (concentration, temperature, rinsing and drying steps, and solvent type) variation on the formation and thickness growth of the films. As a consequence, the high dependence of the self-assembly’s growth to the tested process parameters was showed by the obtained experimental results. The barrier properties of the multilayer films were also evaluated by characterizing the Water vapour, Oxygen (O2), and Carbon dioxide (CO2) permeability as well as the water vapour sorption. A 5-bilayer (OMMT/PE) coating (∼14 µm thick) reduced the O2 permeability of a 160 µm-thick PE film by 84.4% and the CO2 permeability by 70%, while the WVP was reduced by 45%. These permeability reductions obtained by only 2.4 v/v % of nanoclay addition level were found to be significantly greater compared to the reduction values reported in the literature for prepared blend PE/organoclay nanocomposites. This knowledge can be used in the establishment of an approach to produce stratified micro/nanostructures with tailored barrier properties for food packaging application
Книги з теми "Food packaging film"
Aristippos, Gennadios, ed. Protein-based films and coatings. Boca Raton: CRC Press, 2002.
Знайти повний текст джерелаPlastic Films in Food Packaging. Elsevier, 2013. http://dx.doi.org/10.1016/c2012-0-00246-3.
Повний текст джерелаPlastic Films In Food Packaging Materials Technology And Applications. William Andrew Publishing, 2012.
Знайти повний текст джерелаEbnesajjad, Sina. Plastic Films in Food Packaging: Materials, Technology and Applications. Elsevier Science & Technology Books, 2012.
Знайти повний текст джерелаFood Hydrocolloid Edible Films And Coatings. Nova Science Publishers, 2010.
Знайти повний текст джерелаTello-Lʹopez, Edgar Eduardo. Improved moisture permeability determinations for packaging films and food coatings. 1994.
Знайти повний текст джерелаRai, Mahendra, and Carolina Alves Dos Santos. Biopolymer-Based Nano Films: Applications in Food Packaging and Wound Healing. Elsevier, 2021.
Знайти повний текст джерелаRai, Mahendra, and Carolina Alves Dos Santos. Bio-Polymer-Based Nano Films: Applications in Food Packaging and Wound Healing. Elsevier, 2021.
Знайти повний текст джерелаGennadios, Aristippos. Protein-Based Films and Coatings. Taylor & Francis Group, 2002.
Знайти повний текст джерелаGennadios, Aristippos. Protein-Based Films and Coatings. Taylor & Francis Group, 2002.
Знайти повний текст джерелаЧастини книг з теми "Food packaging film"
Fadeyibi, Adeshina. "Characterization of Cassava Starch-Zinc Nanocomposite Film for Food Packaging." In Biomaterials in Food Packaging, 159–79. New York: Jenny Stanford Publishing, 2022. http://dx.doi.org/10.1201/9781003256786-7.
Повний текст джерелаLiu, Hui, Wencai Xu, and Dongli Li. "Development of New Plastic Packaging Film for Food Packaging." In Lecture Notes in Electrical Engineering, 805–10. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7629-9_99.
Повний текст джерелаDhiman, Aishwarya, Rajni Chopra, and Meenakshi Garg. "Edible Film and Coating for Food Packaging." In Biodegradable Composites for Packaging Applications, 149–67. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003227908-9.
Повний текст джерелаShimoda, Mitsuya, and Yutaka Osajima. "Selection of Laminated Film for a Food Packaging." In Developments in Food Engineering, 793–95. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_258.
Повний текст джерелаO'Donnell, Kelsey L., Gloria S. Oporto, and Noelle Comolli. "Nanocellulose in Combination with Inorganic/Organic Biocides for Food Film Packaging Applications - Safety Issues Review." In Composites Materials for Food Packaging, 331–53. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119160243.ch11.
Повний текст джерелаSaha, Nabanita, Oyunchumeg Zaandra, Smarak Bandyopadhyay, and Petr Saha. "Bacterial Cellulose Based Hydrogel Film for Sustainable Food Packaging." In Materials Horizons: From Nature to Nanomaterials, 237–45. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-32-9804-0_11.
Повний текст джерелаBasiron, Norfatehah, Srimala Sreekantan, Rabiatul Basria S. M. N. Mydin, and Khairul Arifah Saharudin. "Nanocomposite Film for Food Packaging: Opening Doors to Future Applications." In Composite Materials: Applications in Engineering, Biomedicine and Food Science, 417–29. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-45489-0_20.
Повний текст джерелаMishra, Bishwambhar, Sunita Varjani, Monali Parida, Gayathri Priya Iragavarapu, Mukesh Kumar Awasthi, Sanjeev Kumar Awasthi, and Zengqiang Zhang. "Film Based Packaging for Food Safety and Preservation: Issues and Perspectives." In Environmental Microbiology and Biotechnology, 309–36. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7493-1_15.
Повний текст джерелаKaewprachu, Pimonpan, and Saroat Rawdkuen. "Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf Life." In Microbes in Food and Health, 185–205. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-25277-3_10.
Повний текст джерелаRostamzad, Haniyeh. "Biodegradable Films for Food Packaging." In Food Packaging, 83–102. First edition. | Boca Raton, FL : CRC Press, 2020.: CRC Press, 2020. http://dx.doi.org/10.1201/9780429322129-2.
Повний текст джерелаТези доповідей конференцій з теми "Food packaging film"
Vukić, Nevena, Tamara Erceg, and Miroslav Hadnađev. "The investigation of edible packaging films based on pullulan and alginate." In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.
Повний текст джерелаGUO, QI, JUN-YAN HUANG, QING-HUA GAO, and CHONG-CHONG JIA. "Study on Ecological Coating Film Packaging Paper for Food Packaging." In The 21st IAPRI World Conference on Packaging. Lancaster, PA: DEStech Publications, Inc., 2018. http://dx.doi.org/10.12783/iapri2018/24427.
Повний текст джерелаChang, Zhe, Jenneke Heising, and Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.
Повний текст джерелаSilva, Viviane De Souza, Farayde Matta Fakhouri, Luna Valentina Angulo Arias, Rosa Helena Aguiar, and Rafael Augustus Oliveira. "Bread preservation with use of edible packaging." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7799.
Повний текст джерелаBeyler Çiğil, Aslı. "Biobased intelligent packaging application." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p40.
Повний текст джерелаDi Maio, L., P. Scarfato, E. Avallone, M. R. Galdi, and L. Incarnato. "Preparation and characterization of biodegradable active PLA film for food packaging." In PROCEEDINGS OF PPS-29: The 29th International Conference of the Polymer Processing Society - Conference Papers. American Institute of Physics, 2014. http://dx.doi.org/10.1063/1.4873795.
Повний текст джерелаMallick, Nirlipta, Dharm Pal, and A. B. Soni. "Corn-starch/polyvinyl alcohol bio-composite film for food packaging application." In SECOND INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE, SMART STRUCTURES AND APPLICATIONS: ICMSS-2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5141429.
Повний текст джерелаbinti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.
Повний текст джерелаLILI, MA, CHANG WEN, LIU WENTAO, and ZHANG YUFANG. "The Migration Study of Plasticizer in PVC Food Packaging Film under Microwave Condition." In The 21st IAPRI World Conference on Packaging. Lancaster, PA: DEStech Publications, Inc., 2018. http://dx.doi.org/10.12783/iapri2018/24455.
Повний текст джерелаCretu, Daniel-Eusebiu, Ciprian-Catalin Rusu, Radu Burlica, Oana Beniuga, Dragos Astanei, and Dorin Tesoi. "DBD Non-Thermal Plasma Used on Surface Treatment of Polymeric Film for Food Packaging." In 2021 International Conference on Electromechanical and Energy Systems (SIELMEN). IEEE, 2021. http://dx.doi.org/10.1109/sielmen53755.2021.9600314.
Повний текст джерелаЗвіти організацій з теми "Food packaging film"
Kimble, Ashley, Derek Muensterman, Liliana Cahuas, Ivan Titaley, Jennifer Field, Anthony Bednar, and Lee Moores. Extraction and analysis of per- and polyfluoroalkyl Substances (PFAS) from Meals Ready-to-Eat (MRE) films using GC-MS and LC-MS/MS. Engineer Research and Development Center (U.S.), May 2023. http://dx.doi.org/10.21079/11681/47114.
Повний текст джерела