基于案例推理的产品包装设计系统

将整个产品包装设计过程分成包装设计方案生成与包装详细设计的两个阶段，在此基础上设计了产品包装设计系统PACKGING的总体结构，利用CBR技术实现了PACKAGING中产品包装设计方案的生成，详细探讨了产品包装设计方案生成过程中的各个关键技术环节。     

功率电子模块的构成及封装技术的发展

从应用角度评估了功率电子系统集成的重要性，简要介绍了功率电子模块PEBB、IPEM的基本含义、结构形式及主要研究内容，讨论了模块封装技术的一些新进展及其在功率电子电路系统集成中的地位和作用。     

Simulation of thermally induced package effects with regard to piezoresistive pressure sensors

Microsystems are on their way out of laboratories into production. One of these microsystems, a piezoresistive pressure sensor developed by Robert Bosch GmbH, is examined within this paper. Obviously, one can detect undesirable temperature effects resulting from the sensor package, which influence the electrical characteristics of the sensor. By means of finite-element modelling (FEM), a simulation of the temperature effects can be managed. It is also possible to search for alternative designs of the sensor package.     

在包装教育中进行ISO 9000系列标准教学

阐述包装企业贯彻ISO9000系列标准的重要性；重点论述了在包装教育中普及ISO9000标准的知识，对蓬勃发展的包装工业具有的战略意义。     

Life cycle environmental performance and improvement of a yogurt product delivery system

A life cycle assessment was conducted to evaluate the environmental performance of the yogurt product delivery system used by Stonyfield Farm. A life cycle model was developed which included material production, manufacturing and disposition for primary and secondary packaging, as well as the related transportation links between these stages and filling, retail and the point of consumption. Product delivery systems (PDS) that utilized 4, 6, 8 and 32 oz polypropylene (PP) cups and 2 oz linear low‐density polyethylene (LLDPE) tubes were analysed. Ten strategies for improving the environmental performance of these systems were proposed and their impacts on the total life cycle burden were analysed. The life cycle energy consumption for the 2, 4, 6, 8 and 32 oz containers was 4050, 4670, 5230, 4390 and 3620 MJ/1000 lb yogurt delivered to market, respectively. Material production of the primary packaging accounted for 58% of the life cycle energy, while Distribution 3 (yogurt delivery to distributors/retailers) alone accounted for one‐third of the life cycle total energy. The life cycle solid waste profile showed that as the container size decreased, the solid waste burden increased, from 27.3 kg (32 oz) to 42.8 kg (6 oz) per 1000 lb yogurt delivered to market. This relationship was even more pronounced for the 4 oz (47.5 kg) and 2 oz (56.2 kg) product delivery systems. The greatest potential improvements in the environmental performance of the PDS are achievable through redesigning the primary packaging and using alternative manufacturing techniques for the yogurt cups. Shifting from injection moulding to thermoforming of 32 oz container reduces the life cycle energy and solid waste by 18.6% and 19.5%, respectively, primarily due to light‐weighting. Elimination of lids for 6 oz and 8 oz containers provided similar benefits. Consumers purchasing yogurt in 32 oz instead of 6 oz containers can save 14.5% of the life cycle energy and decrease solid waste by 27.2%. Copyright © 2004 John Wiley & Sons, Ltd.     

Assessment of oxygen levels in convenience‐style muscle‐based sous vide products through optical means and impact on shelf‐life stability

An optical oxygen analyser was used in two small‐scale industrial trials to non‐destructively assess the quality of packaged convenience foods and packaging process. Beef lasagne packed under 70% vacuum and cooked under standard sous vide conditions was monitored for residual oxygen, using disposable sensors incorporated in each pack and a benchtop optical oxygen analyser. High levels of residual oxygen close to ambient were determined in the majority of packs after packaging, as opposed to anticipated levels of 4–5%. Residual oxygen was monitored over product shelf‐life (4 weeks at +4–10°C) along with measurement of microbial growth and lipid oxidation in food by conventional destructive methods. Oxygen levels in packs went down to almost zero between weeks 2 and 3 indicating deterioration of packaged product. Correlation between oxygen profiles and the rate of microbial growth and lipid oxidation was established. The optical oxygen sensor system was shown to provide valuable information about performance of the packaging process, product storage conditions and food quality in a convenient and cost‐efficient fashion and non‐destructively. Copyright © 2004 John Wiley & Sons, Ltd.     

Si-Al电子封装材料粉末冶金制备工艺研究

采用粉末冶金液相烧结工艺制备了Si-50％Al（质量分数)电子封装材料。研究了压制压力、烧结工艺对材料微观组织及性能的影响。结果发现：低温烧结时，随压制压力增大，材料密度呈上升趋势，而高温烧结时，材料密度较高且变化不大；增大压制压力不仅提高了材料的致密度，而且改善了界面接触方式，在一定范围内使得材料热导率提高，但压制压力过大时，则会导致Si粉出现大量的微裂纹等缺陷，界面热阻急剧上升，从而降低热导性能；适当提高烧结温度和延长烧结时间可以提高材料的热导率。     

古代艺术如何融入现代包装设计

阐述了现代包装设计的产生、发展及其根源.从三个方面就如何把古代艺术有机地融入到现代包装设计中进行了探讨,以挖掘现代包装设计深厚的文化底蕴.     

论包装工程专业人才培养的重点方向

根据我国现代包装工业实际情况,阐明当前包装工程专业应以高层次现代包装设计人才和管理人才的培养定位为重点方向.重点就现代包装设计专业人才培养的若干问题展开了研讨.     

基于MATLAB的包装机械课程设计应用

从包装机械课程设计的特点出发,探求适于教学的课程设计方法,利用MATLAB软件的强大功能,对包装机械课程设计环节中涉及到的具体设计问题进行研究,通过对一种典型裹包机构的设计,直观地让学生了解设计参数的处理和选取.