Testing of Paper as Packaging Material for Food Industry

Packaging technology is one of today’s rapidly evolving disciplines, with innovative implications for many other disciplines, such as the food industry. Plastics can also be referred to as the materials of the 21st century, without which we could hardly imagine our lives today. Bioplastics are made from raw materials from renewable sources, while degradable plastics are mixtures of plastics made from conventional raw materials and additives that aid degradation. In my qualitative, online study, 513 people answered my questions about what the main function of packaging is, what characteristics a packaging material should possess, foods in which packaging are preferred, whether they had ever encountered environmentally friendly packaging materials. In addition to a lot of useful information, it turned out that Hungarian people are typically eco-conscious on paper, but in reality they do not pay enough attention to it. It is primarily college graduate women between the ages of 46 and 65 who also take environmental and ecological considerations into account when buying food.

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Effect of High Temperature and Humidity in Storage on Emulsibility of Soy Protein Isolate

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1004-1005.823 ◽

2014 ◽

Vol 1004-1005 ◽

pp. 823-826

Author(s):

Bing Yu Sun ◽

Yan Guo Shi ◽

Lin Lin Liu

Keyword(s):

High Temperature ◽

Soy Protein ◽

Food Industry ◽

Soy Protein Isolate ◽

White Paper ◽

Protein Isolate ◽

Packaging Material ◽

Barrier Property ◽

Sds Page ◽

Temperature Time

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

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Bioutilization of large-tonnage packaging material in the food industry (polyethylene)

Polymer Science Series D ◽

10.1134/s1995421212030161 ◽

2012 ◽

Vol 5 (3) ◽

pp. 208-212

Author(s):

O. A. Legon’kova ◽

M. S. Fedotova ◽

O. V. Selitskaya ◽

A. V. Aleksandrova

Keyword(s):

Food Industry ◽

Packaging Material

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Influence of packaging material on quality of paraffin waxes used in food industry

Chemistry and Technology of Fuels and Oils ◽

10.1007/bf00729328 ◽

1977 ◽

Vol 13 (3) ◽

pp. 194-196

Author(s):

N. F. Bogdanov ◽

M. I. Sergeeva ◽

V. P. Gladyshev

Keyword(s):

Food Industry ◽

Packaging Material ◽

Paraffin Waxes

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Polylactic Acid as a Potential Alternatives of Traditional Plastic Packagings in Food Industry

International Journal of Engineering and Management Sciences ◽

10.21791/ijems.2020.2.16. ◽

2020 ◽

Vol 5 (2) ◽

pp. 123-129

Author(s):

Tibor Horváth ◽

Tamás József Szabó ◽

Kálmán Marossy

Keyword(s):

Polylactic Acid ◽

Food Industry ◽

Physical And Mechanical Properties ◽

Synthetic Polymers ◽

Industrial Applications ◽

Packaging Material ◽

Application Area ◽

Food Industries ◽

Food Contact ◽

The One

Huge quantity of synthetic polymers is used as packaging materials in different fields of food industries. A significant part of these polymers applied as a primary, direct food contact construction. The scoped application area is the sweet industry. In this field Polystyrol (PS), Polypropylene (PP) and Polyethylene terephthalate (PET) have used but during the last fifteen years the usage of PET has been grown. In one hand the price of this material is efficient, form other hand the PET is the one of the most safe (for food industrial applications) petrol chemical plastic that can be used as primary or secondary food contact packaging material. To maximize the customer safety and minimize the environmental impact of traditional PET, a new bio-sourced and bio-degradable alternative polymer aimed to be used in this special food industrial segment. One of the potential alternatives is the Polylactic acid (PLA) that would be a possible substitute as it is compostable and produced from renewable sources and has good physical and mechanical properties [1].

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The Oil Absorption of Soy Protein Isolate in High Temperature and Humidity Storage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.201-203.1019 ◽

2011 ◽

Vol 201-203 ◽

pp. 1019-1022

Author(s):

Bing Yu Sun ◽

Yan Guo Shi

Keyword(s):

High Temperature ◽

Soy Protein ◽

Food Industry ◽

Soy Protein Isolate ◽

White Paper ◽

Protein Isolate ◽

Packaging Material ◽

Oil Absorption ◽

Sds Page ◽

Temperature Time

The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI component and oil absorption were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°С. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging >factory packaging >PE packaging. Analysis by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was significantly positive with oil absorption (0.942**). The content of -SH with 60%N2:40%CO2 was significantly negative with oil absorption (-0.819*) but the -S-S- of SPI in 60%N2:40%CO2 was significantly positive (0.811*) correlation with oil absorption.

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Effect of High Temperature and Humidity in Storage on Emulsibility of Soy Protein Isolate

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.1341 ◽

2011 ◽

Vol 183-185 ◽

pp. 1341-1344

Author(s):

Yan Guo Shi ◽

Bing Yu Sun

Keyword(s):

High Temperature ◽

Soy Protein ◽

Food Industry ◽

Soy Protein Isolate ◽

White Paper ◽

Protein Isolate ◽

Packaging Material ◽

Barrier Property ◽

Sds Page ◽

Temperature Time

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

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