Methods of test for the assessment of odour from packaging materials used for foodstuffs

1964 ◽  
Keyword(s):  
Packaging Materials ◽  
Materials Used

Types of Packaging Materials Used for Foods

2020 ◽  
pp. 905-922
Author(s):  
Robert H. Driscoll ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Packaging Materials ◽  
Materials Used

scholarly journals Re-Processing of Multilayer Plastic Materials as a Part of the Recycling Process: The Features of Processed Multilayer Materials

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2517
Author(s):  
Ville Lahtela ◽  
Shekhar Silwal ◽  
Timo Kärki
Keyword(s):  
Mechanical Characteristics ◽  
Wide Spectrum ◽  
Packaging Materials ◽  
Recycling Process ◽  
Melt Flow Rate ◽  
Plastic Packaging ◽  
Food Packages ◽  
Plastic Materials ◽  
Materials Used ◽  
Reuse Options

The weight of packaging materials will be increased with advanced innovations, such as multilayer plastic. The consequence of the advanced innovations is challenges in the following reuse activities. This study aimed to investigate the properties of multilayer plastic materials after recycling processes and will increase the awareness of plastic packaging material for reuse options. In this research, the materials were produced from food packages by crushing them and treating them with injection molding equipment. The implementation of materials in the processing was tested, and the structural and mechanical characteristics of the produced plastic materials was evaluated and discussed. Based on the completed tests, plastic materials used in food packages have the clearest differences in the material features, for instance, the melt flow rate and elongation rate in the tensile test that varied between 2.96–48.4 g/10min and 2–289%, respectively. The variation in the characterizations ranged widely between the material structures. The results indicate that solid plastic packaging materials have better mechanical features compared to foil materials. The structural analysis of materials showed that multilayer plastic includes a wide spectrum of different elements within materials, creating a challenge for future recycling.

Overview of Nanocellulose in Food Packaging

2020 ◽  
Vol 11 (2) ◽  
pp. 154-167 ◽  
Author(s):  
Erika Souza ◽  
Leda Gottschalk ◽  
Otniel Freitas-Silva
Keyword(s):  
Polymer Composites ◽  
Biodegradable Polymer ◽  
Food Packaging ◽  
State Of The Art ◽  
New Products ◽  
Packaging Materials ◽  
Environmental Preservation ◽  
Regulatory Frameworks ◽  
Materials Used ◽  
Near Future

Background: The rising concern with environmental preservation has led to increasing interest in biodegradable polymer composites from renewable sources, such as cellulose and its derivatives. The use of nanocellulose is an innovative food packaging trend. Discussion: This paper presents an overview and discusses the state of the art of different nanocellulose materials used in food and food packaging, and identifies important patents related to them. It is important to consider that before marketing, new products must be proven safe for consumers and the environment. Conclusion: Several packaging materials using nanocellulose have been developed and shown to be promising for use as active and intelligent materials for food packaging. Other nanocellulose products are under investigation for packaging and may enter the market in the near future. Many countries have been adjusting their regulatory frameworks to deal with nanotechnologies, including nanocellulose packaging.

Evaluation of plastic packaging materials used in radiation sterilized medical products and food

2000 ◽  
Vol 57 (3-6) ◽  
pp. 435-439 ◽  
Author(s):  
Li Fengmei ◽  
Wang Ying ◽  
Liu Xiaoguang ◽  
Yang Baoyu
Keyword(s):  
Packaging Materials ◽  
Plastic Packaging ◽  
Medical Products ◽  
Materials Used

scholarly journals Sensors Made of Natural Renewable Materials: Efficiency, Recyclability or Biodegradability—The Green Electronics

Sensors ◽  
2020 ◽  
Vol 20 (20) ◽  
pp. 5898
Author(s):  
Benoît Piro ◽  
Hoang Vinh Tran ◽  
Vu Thi Thu
Keyword(s):  
Electronic Materials ◽  
Packaging Materials ◽  
Renewable Materials ◽  
Active Materials ◽  
Recent Advances ◽  
Sensor Devices ◽  
Materials Used ◽  
Passive Materials ◽  
Green Electronics

Nowadays, sensor devices are developing fast. It is therefore critical, at a time when the availability and recyclability of materials are, along with acceptability from the consumers, among the most important criteria used by industrials before pushing a device to market, to review the most recent advances related to functional electronic materials, substrates or packaging materials with natural origins and/or presenting good recyclability. This review proposes, in the first section, passive materials used as substrates, supporting matrixes or packaging, whether organic or inorganic, then active materials such as conductors or semiconductors. The last section is dedicated to the review of pertinent sensors and devices integrated in sensors, along with their fabrication methods.

scholarly journals Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3035
Author(s):  
Roxana Gheorghita Puscaselu ◽  
Liliana Anchidin-Norocel ◽  
Ancuţa Petraru ◽  
Florin Ursachi
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Meat Products ◽  
Green Economy ◽  
Successful Implementation ◽  
Packaging Materials ◽  
Meat Industry ◽  
Materials Used

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

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