共查询到20条相似文献,搜索用时 62 毫秒
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收缩包装是指在产品或包装件外面包上收缩材料,如收缩薄膜或泡沫材料,然后加热,使包装材料收缩而裹紧产品或包装件的包装形式。收缩包装是目前国际市场上较先进的包装方法之一。 收缩包装技术自卅年代法国首次运用以来,至今已有了飞速地发展,它几乎可适用于 相似文献
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目前,包装行业的强劲竞争,使高层次的包装类专业人才炙手可热.社会对包装专业人才的需求量超过总培养量的3倍以上。全国包装教育委员会呼吁:包装强国,教育先行。 相似文献
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包装具有包装产品、方便储运和促进销售等功能。包装材料是保证包装达到以上功能的最基本内容,只有选用了合适的包装材料,才能满足包装的功能目的。提高包装材料的包装适性是十分重要的。 包装材料要与包装产品相适应,包装材料要对不同形态、特性的包装产品在质量、数量上进行保护,保证包装产品的完整性、完好性,包装材料要不受包装产品的溶解、挥 相似文献
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塑料包装的绿色化、瓦楞纸箱包装与货架、木包装及其印刷,是欧洲各国包装技术与环保相结合的包装策略。本文着重分析了欧洲绿色包装的发展及特点。 相似文献
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本文介绍了我国包装机械行业的现状,分析了我国包装机械行业与国外包装机械业的差距.指出没有现代化的包装机械就没有现代化的包装工业,提出了我国包装机械行业的发展方向。 相似文献
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综述当前中国挂面自动包装技术的研发现状,对几种产品化的挂面包装机结构、工作原理及其包装作业的特点进行分析,提出实现挂面包装机械化的关键技术问题. 相似文献
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Selçuk Yildirim Bettina Röcker Marit Kvalvåg Pettersen Julie Nilsen‐Nygaard Zehra Ayhan Ramune Rutkaite Tanja Radusin Patrycja Suminska Begonya Marcos Véronique Coma 《Comprehensive Reviews in Food Science and Food Safety》2018,17(1):165-199
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption. 相似文献
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Matthew Deas Wilson Roger A Stanley Alieta Eyles Tom Ross 《Critical reviews in food science and nutrition》2019,59(3):411-422
Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions. 相似文献
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Bianca Cristina Nogueira Fernandes Bruna Barbon Paulo Maria Clara Guimarães Claire Isabel Grigoli de Luca Sarantopoulos Nathália Ramos de Melo Ana Silvia Prata 《Comprehensive Reviews in Food Science and Food Safety》2022,21(3):2309-2334
Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector. 相似文献
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Jia‐Wei Han Luis Ruiz‐Garcia Jian‐Ping Qian Xin‐Ting Yang 《Comprehensive Reviews in Food Science and Food Safety》2018,17(4):860-877
Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high‐quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf‐life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food‐packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed. 相似文献
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Significant interest has emerged in the introduction of food packaging materials manufactured from biodegradable polymers that have the potential to reduce the environmental impacts associated with conventional packaging materials. Current technologies in active packaging enable effective antimicrobial (AM) packaging films to be prepared from biodegradable materials that have been modified and/or blended with different compatible materials and/or plasticisers. A wide range of AM films prepared from modified biodegradable materials have the potential to be used for packaging of various food products. This review examines biodegradable polymers derived from polysaccharides and protein-based materials for their potential use in packaging systems designed for the protection of food products from microbial contamination. A comprehensive table that systematically analyses and categorizes much of the current literature in this area is included in the review. 相似文献