1,721,031 research outputs found
Study of diffusion through LDPE film of di-n-butyl phthalate.
No full textThe apparent diffusion of PE-LD film of DnBP dissolved in isooctane and ethanol , were calculated in different ways and compared. The results demonstrated great solvent interference in the plasticizer diffusion across polyethylene
Trasferimenti di aeriformi (O2, CO2, vapor acqueo) attraverso la confezione permeabile di un prodotto vegetale fresco.
No full textSi ripprtano i risultati conseguiti in alcune esperienze preliminari condoptte su vegetali di IV gamma, nel corso delle quali si è valutata l'influenza reciproca delle prestazioni diffusionali dei materiali di confezionamento e del metabolismo respiratorio dei prodotti stessi
Shelf-life Extension of Taleggio Cheese by Modified Atmosphere Packaging.
No full textapplication of modified atmophere packaging for the shlef-life extension of Taleggio chees
Effetto della direzione del flusso di vapore acqueo sulla misura della permeabilità.
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SLIM 2015 Shelf-life International Meeting Vimercate (MB), 21-23 October 2015 INTRODUCTION
No full textDesign of a functional box for take-away pizza. Packaging
No full textAim of this work was the design of a functional packaging able to maintian the good quality of take-away pizza, considering the particular needings of this product, in term of rigth consuption temperature
A Mathematical Model for the Prediction of Water Vapour Transmission Rate at Different Temperature and Relative Humidity Combinations.
No full textA simple mathematical procedure for the estimation of water vapour transmission rate under different conditions is presented and discussed. This procedure was applied to data collected for different thin films and good agreement was found between observed and predicted values for PET and LDPE films
Shelf-life modelling of moisture sensitive food products
No full textThe water vapour sorption isotherms of different types of "starch-based dried products" were determined at 25°C and the experimental data were fitted through available sorption equations. The validity of fit was evaluated by means of the mean relative deviation modules and the equation with the best fit was selected. The sorption isotherm equation, the permeability values of the packages and others product characteristics were used together in a mathematical model to predict the moisture gain by packaged biscuits and crackers. Good agreement was found between the experimental data obtained from actual storage testing of the same products and those predicted by the model
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions
No full textIn this paper, the influence of light storage and the exposure on quality parameters of a monovarietal extra virgin olive oil packaged in polyethylene terephthalate (PET) bottles were investigated. Coloured PET bottles (clear, green, orange, white and blue) were stored under different artificial lighting conditions in order to simulate the market environment (one fluorescent cool white lamp) and to perform an accelerated test (four fluorescent cool white lamps); storage in the dark was considered as a control. Total peroxide value, polyphenols, chlorophyll and carotenoids contents were, among the ones tested, the quality indexes most affected by lighting and were useful to investigate the bottle colour influence. Concerning the global quality of olive oil, under one fluorescent lamp, the best performances were obtained using blue and white PET bottles; whereas under accelerated conditions, the differences in the protection efficacy offered by the differently coloured bottles were reduced
Packaging and food sustainability
No full textThis chapter presents a deep investigation into the role of packaging within the sustainability of the food chains. In this context, food becomes a key element and the life cycle impacts related to both the packaging and the food, including the food that is not consumed, must be considered. Food waste, in fact, should be taken into great account since, in many cases, its environmental impact is higher than that arising from packaging. The weight of the impact of packaging materials over the total environmental impact of foods is variable, ranging from very low to very high, and this variability determines different suitable actions to undertake for sustainability improvements. The chapter presents various sustainability-oriented strategies based on the improvement of packaging efficiency and effectiveness, i.e., lightweighting, shift to more recyclable materials and to bioplastics, redesign of packaging configuration, adoption of active packaging solutions, and potential of nanotechnologies
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