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.     

INHIBITION OF BEER-SPOILAGE LACTIC ACID BACTERIA BY NISIN

149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.     

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.     

实体造型及其二维图形转换技术在包装机械设计中的应用

介绍运用AutoCAD进行实体造型，再将其转换为二维图形，从而获得零件图的方法，该方法可以显著提高包装机械的设计效率。     

电子封装用金属基复合材料的制备

分析了电子封装用金属基复合材料的性能特点及其对制备工艺的要求，在此基础上论述了该种材料的各种制备工艺的特点及发展现状。