Design and simulation of key mechanism for transverse sealing of fresh food packaging machine

The aim of this study was to evaluate differences in appreciation for LED-based white-light sources between Dutch and Chinese people, when used for the illumination of three applications: fresh food, packaging material and skin tone. Furthermore, the contribution of the CIE special and general colour rendering indices ( Ri and Ra), a colour gamut measure ( Ga), and chroma changes for specific test-colour samples to perceived attractiveness was investigated. Thirty-four Dutch and 36 Chinese people assessed the attractiveness of the object appearance, with paired comparison experiments, for seven light sources at two CCT settings, 3000 K (Dutch and Chinese) and 4000 K (Chinese only), and a range of Ra and Ga values. It was found that for illuminating fresh food and packaging material, most Dutch and Chinese participants preferred light settings with an increased colour gamut. In contrast to colour rendering indices, the chroma change for the strong red test colour sample could be used to predict object attractiveness, but the established equations were different per application and culture. There was no clear relation between objective measures and skin tone preference for the Dutch study. Finally, Chinese participants did not like an increase in red saturation at 3000 K, but they allowed an increase at 4000 K.

Download Full-text

Green Silver Nanoparticles Embedded in Cellulosic Network for Fresh Food Packaging

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.15.3.13 ◽

2021 ◽

Author(s):

S. Chaitanya Kumari ◽

P. Naga Padma ◽

K. Anuradha

Keyword(s):

Electron Microscopy ◽

Silver Nanoparticles ◽

Silver Nitrate ◽

Shelf Life ◽

Food Packaging ◽

Nitrate Solution ◽

Packaging Material ◽

Packaging Materials ◽

Coated Paper ◽

Fresh Food

The demand for increasing the shelf life of fresh food as well as the need for protecting the food against foodborne infections warrant the demand for increasing the shelf life of fresh food. The incorporation of nanoparticles into the packaging material can enhance the preservation of perishable foods. Silver nanoparticles (AgNPs), in particular, have antibacterial, anti-mold, anti-yeast, and anti-viral activities can be embedded into the biodegradable packaging materials for this purpose. This study focuses on antimicrobial packaging materials for food by mixing the extracts of different plants with silver nitrate and depositing this mixture as a layer on the blotting papers, which are thick sheets of paper made of cellulose. Because the blotting papers are highly absorbent and porous, silver nitrate solution along with the plant extracts can be easily applied and allowed for in situ synthesis of AgNPs. Subsequently, these papers were analyzed and characterized using scanning electron microscopy, transmission electron microscopy, atomic absorption spectroscopy, and energy dispersive X-ray analysis. The coated paper exhibited good antibacterial activity against Escherichia coli and Staphylococcus aureus. Furthermore, the coated paper when used as a packaging material for tomatoes and coriander leaf, the shelf life was extended to about 30 days and 15 days respectively. The prepared cost-effective silver packing material can be used in food packaging for various perishable foods.

Download Full-text

Optimization to Limit Vibration of a Hypotrochoidally Driven Machine

Dynamic Systems and Control ◽

10.1115/imece2002-33543 ◽

2002 ◽

Author(s):

Nathan L. Cook ◽

Wayne J. Book

Keyword(s):

Real Time ◽

Production Rate ◽

Food Packaging ◽

Time Optimization ◽

Packaging Machine ◽

Order Polynomial ◽

Gear Mechanism ◽

Optimization Routine ◽

Fifth Order ◽

Real Time Optimization

A real-time optimization routine is presented. The routine calculates the “best” coefficients of a fifth-order polynomial trajectory. The trajectory is used to calculate the setpoints given to a servomotor every ten milliseconds to drive a patented hypotrochoidal gear mechanism as part of an industrial food packaging machine (Howard et al, 2000). It is desired to minimize the upward, vertical forces that the gear mechanism exerts on the machine. The optimization routine is shown in simulation to result in a trajectory that can reduce the upward force by 30–40%, without sacrificing the production rate, by explicitly taking into account the hypotrochoidal kinematics of the gear mechanism.

Download Full-text

Research progress of packaging indicating materials for real-time monitoring of food quality

Materials Express ◽

10.1166/mex.2019.1523 ◽

2019 ◽

Vol 9 (5) ◽

pp. 377-396 ◽

Cited By ~ 2

Author(s):

Danfei Liu ◽

Ling Yang ◽

Mi Shang ◽

Yunfei Zhong

Keyword(s):

Supply Chain ◽

Shelf Life ◽

Real Time ◽

Food Quality ◽

Food Packaging ◽

Cold Chain ◽

Research Progress ◽

Packaging Materials ◽

Toxic Substances ◽

Fresh Food

The rapid development of cold-chain transportation necessitates consumers to present high requirements on safety and freshness of fresh food in recent years. The quality and taste of fresh food can be monitored and controlled through the intelligent packaging technologies and new food packaging materials such as time-temperature indicators (TTIs), Radio Frequency Identification (RFID), biological composites and polymer nanocomposites. Based on different packaging materials, indicators and sensors are employed in food packaging for real-time detection of information about freshness, temperature, microbiological, and shelf life of products in the supply chain. Wide varieties of packaging materials are suitable for providing intelligent and smart properties for food packaging, such as oxygen scavenging capability, antimicrobial activity, and recording the thermal history. Due to the special properties of prepared materials, TTIs are used to point out the remaining shelf life of perishable products throughout the supply chain. Compared with others, they have the advantages of low cost, small size and convenient indication. Additionally, the TTIs can effectively solve food quality and safety problems caused by temperature fluctuation in supply chain. Since the irreversible color change of TTIs, the food safety situation would be shown intuitively. Currently, the TTIs were widely used in application of food packaging by providing safety information. However, the application is also accompanied with some deficiencies such as the accuracy of monitoring, migration of toxic substances, stability and expensive cost etc. This review will deeply discuss the preparation of various types of TTIs based on different package indicating materials with a particular emphasis on how to improve their accuracy and stability, control the migration of toxic substances and to develop new TTIs.

Download Full-text

PLC Controlled Automatic Food Packaging Machine

International Journal of Engineering Trends and Technology ◽

10.14445/22315381/ijett-v30p207 ◽

2015 ◽

Vol 30 (1) ◽

pp. 33-36 ◽

Cited By ~ 3

Author(s):

D.Kani mozhi ◽

◽

B.Nantheni Devi ◽

T.Mano chandar

Keyword(s):

Food Packaging ◽

Packaging Machine

Download Full-text

Structural Control of SiOx Coatings and their Migration-Resistance Properties

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.200.207 ◽

2012 ◽

Vol 200 ◽

pp. 207-215 ◽

Cited By ~ 3

Author(s):

Fei Fei ◽

Zheng Duo Wang ◽

Li Zhen Yang ◽

Zhao Li Hu ◽

Li Jun Sang ◽

...

Keyword(s):

Structural Control ◽

High Performance ◽

Food Packaging ◽

Chemical Vapor ◽

Thickness Measurement ◽

Composition Analysis ◽

Diethylhexyl Phthalate ◽

Property Evaluation ◽

Fresh Food ◽

Migration Resistance

Diethylhexyl phthalate (DEHP) is a kind of plasticizers which is generally used in plastics packaging materials to provide the flexibility. Especially in PVC films, a large amount of DEHP used makes it possibility of the widespread usage of PVC in the fresh food packaging market. But recent researches proved that DEHP can be easily migration into food and food stimulant. It causes reproductive disorders, mutation, carcinogenicity, and other genetic toxicity to all mammals. Hence blocking the migration of DEHP from the plastic to the foods becomes very important issue for the food safety. In this work, the migration kinetics of DEHP was explored. We achieved that the migration of DEHP can be well controlled through coated nano-scale SiOxbarrier layer on the surface of PVC films, and the plasma enhanced chemical vapor deposition (PECVD) process is a very efficient way to prepare SiOxcoatings on the plastic surface. It is also noticed that there is a relationship between the migration-resistance properties and coating structure through Fourier transform infrared spectroscopy (FTIR) for the chemical composition analysis, scanning electron microscope (SEM) for the topography investigation of the coating surfaces, surface profilemeter for the thickness measurement of coatings, and high-performance liquid chromatography (HPLC) for the barrier property evaluation of coatings at last. We conclude that the coatings can perfectly block the migration of the DEHP from plastics to their contents. When the deposition conditions of SiOxcoatings were optimized, i.e. 50W of the discharge power, 4:1 of ratio of O2: HMDSO, and ca.100 nm thickness of SiOx, the 71.2% DEHP, compared to the control PVC film, was effectively barriered.

Download Full-text

Fresh food packaging design: A requirement driven approach applied to strawberries and agro-based materials

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.05.009 ◽

2013 ◽

Vol 20 ◽

pp. 288-298 ◽

Cited By ~ 23

Author(s):

Thibaut Cagnon ◽

Aurore Méry ◽

Pascale Chalier ◽

Carole Guillaume ◽

Nathalie Gontard

Keyword(s):

Food Packaging ◽

Packaging Design ◽

Fresh Food

Download Full-text

Custom Design of Packaging through Advanced Technologies: A Case Study Applied to Apples

Materials ◽

10.3390/ma12030467 ◽

2019 ◽

Vol 12 (3) ◽

pp. 467 ◽

Cited By ~ 1

Author(s):

Lucía Rodríguez-Parada ◽

Pedro Mayuet ◽

Antonio Gámez

Keyword(s):

Food Packaging ◽

Design Procedure ◽

Advanced Technologies ◽

Fresh Food ◽

Custom Design ◽

Formal Properties ◽

Design Customization ◽

Competitive Products

In the context of food packaging design, customization enhances the value of a product by meeting consumer needs. Personalization is also linked to adaptation, so the properties of the packaging can be improved from several points of view: functional, aesthetic, economic and ecological. Currently, functional and formal properties of packaging are not investigated in depth. However, the study of both properties is the basis for creating a new concept of personalized and sustainable product. In accordance with this approach, a conceptual design procedure of packaging with personalized and adapted geometries based on the digitization of fresh food is proposed in this work. This study is based on the application of advanced technologies for the design and development of food packaging, apples in this work, in order to improve the quality of the packaging. The results obtained show that it is possible to use advanced technologies in the early stages of product design in order to obtain competitive products adapted to new emerging needs.

Download Full-text

Consumer preferences in food packaging: CUB models and conjoint analysis

British Food Journal ◽

10.1108/bfj-04-2015-0146 ◽

2016 ◽

Vol 118 (3) ◽

pp. 527-540 ◽

Cited By ~ 14

Author(s):

Rosa Arboretti ◽

Paolo Bordignon

Keyword(s):

Conjoint Analysis ◽

Food Packaging ◽

Consumer Preferences ◽

Integrated Approach ◽

Added Value ◽

Psychological Characteristics ◽

Content Type ◽

Cub Models ◽

Fresh Food ◽

Fresh Products

Purpose – Packaging features have been shown to be of great importance for the consumer final choice of fresh products (Silayoi and Speece, 2007). Packaging is an extrinsic attribute, which consumers tend to rely on, when relevant intrinsic attributes of the product are not available. In the current literature, studies on the influences of packaging features on consumer preferences are mainly related to classical preference evaluation methods like conjoint analysis (CA). The purpose of this paper is to apply both CA and the less known combination of uniform discrete and shifted binomial distributions (CUB) models to food packaging evaluations. Design/methodology/approach – Starting from a real case study in this field, along with CA, the author apply CUB models (Iannario and Piccolo, 2010) as a useful tool to evaluate preferences. CUB models can grasp some psychological characteristics of consumers related to the “feeling” toward packaging attributes and related to an inherently “uncertainty” that affects the consumers’ choices. Both psychological characteristics “feeling” and “uncertainty” can be linked to relevant subject’s information. At first we detect preferred packaging attributes of fresh food by means of CA, then we apply CUB models to some relevant attributes from the CA study. Findings – Results show that attributes like packaging material and size/shape of packaging are the most important attributes and that biodegradable packaging, reclosable trays/bags and long “best by” date are also valuable features for consumers. The introduction of covariates showed that specific demographic characteristics are linked to both feeling and uncertainty. Originality/value – The “data driven” segmentation results give to the integrated approach “CUB models and Conjoint Analysis” the most important added value.

Download Full-text