Changes in polymer foils used in food packaging tested by using differential scanning calorimetry

This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder), two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing. The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min⁻¹ during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg⁻¹. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C with enthalpies ranging from 30.4 to 57.8 J g⁻¹. Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature range is very similar in all experiments.     

以国标GB1.7为指导编制“变流器包装”企业标准

介绍了某企业在变流器包装的设计和制定其企业标准的过程中执行ＧＢ１．７（标准工作导则）的情况，论述了在充分考虑产品特点和流通环境条件下，企标增补的内容，这些内容是对变流器包装有关标准的深化和创新。新企标不仅注重标准深度，而且考虑标准广度方面的拓展，代表了当前较好的生产水平，可作为生产过程中控制质量，评价和检验质量的依据。     

Membrane Packaging System to Permit Safe Hydration of Freeze-Dried Contents with Impure Water

We tested the feasibility of using polymer membranes for a self-hydrating packaging system to reconstitute freeze-dried foods using nonpurified water. Several commercial membranes were screened according to (1) hydration rate, (2) water permeability, (3) passage of microorganisms, (4) salt rejection, and (5) strength. The most promising membranes were used for developing and testing prototype packaging systems. A feasible self-contained rehydration system was a nylon-6 polyamide membrane that rehydrated the freeze-dried food within 30 min while passage of microorganisms was prevented. The temperature was 37°C, and the food contained 0.5g/5g of a low molecular weight solute (salt). Such self-contained membrane rehydration systems must be designed to accommodate expected environmental conditions such as temperature, relative humidity, and nature of the product.     

Application of Laminated Edible Films to Potato Chip Packaging

The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.     

玻璃包装改进及经济效益分析

论述了平板玻璃包装技术改进对提高包装质量和企业经济效益的影响,介绍了平板玻璃包装箱(架)的性能,简述了计算机辅助设计及计算机辅助管理在玻璃包装结构设计及包装质量管理中的效用。     

高密度封装CAD技术研究

介绍了自行研制的高密度封装外壳设计软件、阐述了其工作原理和功能。应用该软件设计并制作出目前国内最多针脚数的外壳ＰＧＡ２５７。     

冲击过载指示器性能试验研究

冲击过载批示器用于现代高技术兵器包装，可提高兵器使用可靠性，便于失效模式分析，提高兵器战是保障能力，具有重要的军事意义。根据六种不同结构原理的冲击过载指示器的振动、跌落试验，评价精度、可靠性、使用寿命、有效使用频率范围以及对振动的响应，得出冲击过载指示器的冲击响应加速度一时间特性曲线，为筛选可靠的指示器，自行研制性能稳定，精度可靠的军用冲击过载指示器提供试验评价依据。     

红外光控器在蜜丸包装机上的应用

中药大蜜丸及所用包装材料软、粘、轻、小、光,较难实现机械化自动包装。通常的监控方法不适合蜜丸的自动包装。采用红外线光电控制器,解决了自动包装蜜丸时出现的瞬间无纸、无丸等自动控制。     

The use of natural essential oils as antimicrobial solutions in paper packaging. Part II

We have assessed the antimicrobial, vapor-phase activity of the following natural essential oils (EOs) when used in paraffin-based “active coatings” for paper packaging materials intended to come into contact with foods: clove (Sygzium aromaticum), cinnamon (Cinnamomum zeylanicum), and oregano (Origanum vulgare) EOs, and cinnamaldehyde-enriched cinnamon EO. To our knowledge, this is the first time that such an approach has been presented for consideration by the scientific community.     

Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials

ABSTRACT: Linear low-density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavor compounds at 4, 20, and 40 °C and flavor absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavor absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavor absorption, polyesters are preferred over polyolefins as packaging material.