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兰州"简单包装商品"将享受税收优惠政策针对商品过度包装问题日益突出的现象,兰州市政府办公厅近日下发了《关于进一步加强商品过度包装治理工作的通知》,要求通过税收优惠政策向简单包装倾斜。《通知》要求,产业政策应体现反对过度包装的导向,税收政策和产业准入政策要鼓励一般商品的"无包装"和高档消费品的"简单包装"。同时,价格部门将完善     

全力治理商品过度包装

2009年1月23日国务院办公厅发布了“关于治理商品过度包装工作”的通知[国办发（2009）5号],“通知”要求充分认识治理商品过度包装的重要意义：采取有措施,从根本上治理商品包装过度问题,要求抓紧抓好,抓出成效。     

限制食品和化妆品过度包装国标明年实施

<正>3月31日,国家质检总局、国家标准委批准发布了《限制商品过度包装要求食品和化妆品》国家标准,标准自2010年4月1日起开始实施。由于目前市场上少数商品过度包装问题仍然突出,为从源头抓起,加强商品过度包装管理,     

上海市质监局 过度包装商品中近半为保健食品

市质监局近期组织开展了商品包装专项监督抽查,对本市生产和销售的保健食品、饮料酒、加工农副产品和其他食品共4类商品进行了商品包装的专项监督抽查。抽查结果显示,存在过度包装的商品有71批次,其中,保健食品占了35批次,与前几次抽查相比,仍然是"过度包装"问题高发区。     

包装的是非曲直

商品的过度包装正愈演愈烈,在印刷业部分企业也亦步亦趋,坊间也议论颇多,普通百姓对于过度包装的天价月饼只能望而却步。2008年国务院就过度包装现象计划作为立法的内容。今年7月9日国家质检总局就《限制商品过度包装条例(征求意见     

《广州市限制商品过度包装管理暂行办法》通过审议

正3月3日,广州市政府常务会议审议并通过了市政府规章《广州市限制商品过度包装管理暂行办法》,旨在对广州市的商品过度包装问题进行全面地限制和管理。《暂行办法》主要有三大创新点:一是将容易出现过度包装,与民生密切相关的茶叶、酒类等日常消费品和月饼、粽子等节日商品列为重点监管领域,并对其包装标准进行了细     

我国食用农产品商品过度包装情况的现状调查

目的 了解和分析我国食用农产品商品过度包装的现状。方法 通过问卷调研的方式获取54类食用农产品商品的包装层数、包装空隙比和包装成本等数据,并对结果进行分析和讨论。结果 各类食用农产品商品的平均包装层数低于3层,但小圆软果品、干制蔬菜和代用茶存在包装层数超过3层的案例。各类食用农产品商品的平均包装成本不超过15%,但茶叶和代用茶的包装成本较高。粮食及其副产品在包装空隙比上的超标风险较低,但茶叶的空隙比超标率达45.45%。结论 食用农产品商品过度包装现象并不普遍,但存在层数过多、成本和空隙比高的案例,其中粮食及其副产品、茶叶、小圆软果品、干制蔬菜和代用茶的商品包装需要重点关注。建议采取措施进一步完善限制食用农产品商品过度包装的标准,重点关注过度包装现象突出的食用农产品商品品类,推进食用农产品商品包装品质升级和技术创新。     

上海率先为过度包装立法

面对愈演愈烈的过度包装现象，上海率先摸索出一条立法之路，为我国进一步通过法律限制过度包装做出了表率。11月21日，作为我国首部商品包装减量地方性法规，《上海市商品包装物减量若干规定》经上海市第十三届人大常委会第三十七次会议表决通过，将于2013年2月1日起实施。这也意味着今后备受关注的限制商品过度包装将有法可依，对拒不停止销售违法过度包装的最高还可罚5万元。     

建设资源节约型和环境友好型社会——《食品和化妆品包装计量检验规则》4月1日施行

<正> 《限制商品过度包装要求》国家标准已从4月1日起实施,虽然该标准目前仅对食品和化妆品的包装进行了严格限制,但对因过度包装而扭曲商品价格,侵害消费者权益,并造成严重环境污染和资源浪费的中国消费市场而言,意义重大。作为商品过度包装的代表——月饼,近年来引发的限制商     

啤酒行业动态

中央六部委发文：反对商品过度包装 国家发展改革委、商务部、国家工商总局、国家环保总局日前发出通知“要节约资源、保护环境、反对商品过度包装”。文中说：过度包装一是浪费资源，二是污染环境，三是损害消费者利益，四是助长奢华消费、畸形消费的不正之风。因此，必须采取有力措施，反对过度包装，杜绝包装浪费。     

绿色包装:人类永恒的追求

本文阐述了绿色包装的概念、内涵、标识与法规 ,介绍了绿色包装的主要手段。为适应国际市场的环保要求和扩大商品出口 ,我国政府、商家和科研机构积极发展绿色包装     

Modified atmosphere packaging of fruits and vegetables

Modified atmospheres (MA), i.e., elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegetables after harvest. MA benefits include reduced respiration, ethylene production, and sensitivity to ethylene; retarded softening and compositional changes; alleviation of certain physiological disorders; and reduced decay. Subjecting fresh produce to too low an oxygen concentration and/or to too high a carbon dioxide level can result in MA stress, which is manifested by accelerated deterioration. Packaging fresh produce in polymeric films can result in a commodity-generated MA. Atmosphere modification within such packages depends on film permeability, commodity respiration rate and gas diffusion characteristics, and initial free volume and atmospheric composition within the package. Temperature, relative humidity, and air movement around the package can influence the permeability of the film. Temperature also affects the metabolic activity of the commodity and consequently the rate of attaining the desired MA. All these factors must be considered in developing a mathematical model for selecting the most suitable film for each commodity.     

改进小商品绿色包装的要点与措施

包装对小商品的出口至关重要。在绿色包装成为国际市场发展趋势和国际贸易重要标准的情况下 ,顺应国际潮流 ,突破国际市场的绿色壁垒已成为我国小商品生产厂家面临的严峻问题。我国小商品生产厂家无论在意识还是能力上都与国际要求存在差距 ,本文认为要填补这一差距不仅需要小商品生产厂家从设计和管理上下工夫 ,同时还需要政府相关部门提供支持和引导     

食品包装与环境发展

食品包装工业发展迅速,常用食品包装材料有高分子、金属、纸和玻璃等。这些食品包装材料在生产过程中对环境均有一定的污染,在使用后不正确的处理方法以及食品包装中残留的微生物又导致对环境的进一步污染,同时食品过度包装还造成对环境资源的巨大破坏。为使食品包装工业与环境能协调发展,人们应注重食品包装的清洁生产、发展绿色食品包装、简化食品包装以及提高环保意识。     

Model for Gas Exchange Dynamics in Modified-Atmosphere Packages of Fruits and Vegetables

A model for atmosphere in a package containing fresh fruits was analyzed theoretically and validated by experiments with red bell pepper fruit. The model was based on two processes: fruit respiration and film permeability. Mathematical analysis showed that when rates of O₂ consumption and CO₂ evolution due to respiration are equal, and film permeability to CO₂ is greater than that to O₂, the time course curve of CO₂ concentration has a maximum. In a closed system, the time course of the sum of the gases could indicate a change of respiratory quotient. These results are independent of model for respiration. To predict extent of overshoot and for a computerized simulation, the equation of Michaelis-Menten type with noncompetitive inhibition was adopted to describe respiration. Utilizing computer simulations enabled evaluation of film specifications and package dimensions best for a given commodity.     

阳离子柔软剂在筒子染色中的应用

阳离子柔软剂,用量不足会出现柔软不良;超量使用会使纤维抱合力下降造成纱线强力下降;阳离子柔软剂对pH比较敏感,适合酸性条件;非均匀加阳离子柔软剂后筒子纱内层、中层、外层柔软剂的含固量差异很大,会在后整理工序造成布面的沾色问题。     

Evaluation of two packaging systems for regional cheese

Saloio cheese – a regional Portuguese cheese – is currently sold unpackaged or in a vacuum package. Neither of these packaging systems is acceptable: the first system yields a cheese too hard, because of excessive water loss, while the second yields a white cheese with poor textural properties. The use of a packaging system with a tailor-made moisture barrier, i.e., allowing for water loss, but at a lower rate, is a way of extending the cheese’s shelf-life.     

Weight Loss and Quality Characteristics of Frozen Versus Chilled Beef Livers and Hearts

For beef livers or hearts that will be displayed at retail following a 15–16 day transport-distribution-storage period, the best method for assuring acceptable appearance is to vacuum package these variety meats immediately following their removal from the animal. If protection from weight loss, off-odor incidence and excessive microbial growth during storage is the goal of the protection system and if product will not be displayed at termination of storage, freezing of hearts or livers at 0 hr postmortem is slightly more effective than vacuum packaging for hearts and decidedly more effective than vacuum packaging or polyvinyl chloride film wrapping for livers.     

Differentiation of commercial ground beef products and correlation between metabolites and sensory attributes: A metabolomic approach

Three traditional grinds (commodity products) and 7 non-traditional grinds (branded products) were obtained to investigate the metabolites in ground beef associated with beef flavor or off-flavor. Three packaging methods were used: traditional overwrap, modified atmosphere package, and clear plastic retail chub. Samples were collected for sensory evaluation and metabolic profiling utilizing LC/MS. Principal component analysis was conducted for classification of grind source or packaging method. Partial least squares regression was applied to investigate the relationship between metabolic data and sensory data. Grass-fed beef and natural beef products were clearly separated from the other grinds. A total of 576 metabolites were registered. Thirty-three compounds were selected as the most important ones differentiating beef grinds. Twenty-two compounds were selected as the most important ones associated with beef flavor and off-flavor. In conclusion, metabolomic approach was effective to determine the most important compounds associated with certain quality characteristics of beef.     

Measuring and predicting head space pressure during retorting of thermally processed foods

Traditional metal cans and glass jars have been the mainstay in thermally processed canned foods for more than a century, but are now sharing shelf space with increasingly popular flexible pouches and semi-rigid trays. These flexible packages lack the strength of metal cans and glass jars, and need greater control of external retort pressure during processing. Increasing internal package pressure without counter pressure causes volumetric expansion, putting excessive strain on package seals that may lead to serious container deformation and compromised seal integrity. The primary objective of this study was to measure internal pressure build-up within a rigid air-tight container (module) filled with various model food systems undergoing a retort process in which internal product temperature and pressure, along with external retort temperature and pressure, were measured and recorded at the same time. The pressure build-up in the module was compared with the external retort pressure to determine the pressure differential that would cause package distortion in the case of a flexible package system. The secondary objective was to develop mathematical models to predict these pressure profiles in response to known internal temperature and initial and boundary conditions for the case of the very simplest of model food systems (pure water and aqueous saline and sucrose solutions), followed by food systems of increasing compositional complexity (green beans in water and sweet peas in water). Results showed that error between measured and predicted pressures ranged from 2% to 4% for water, saline, and green beans, and 7% to 13% for sucrose solution and sweet peas. PRACTICAL APPLICATION: Flexible packages have limited strength, and need more accurate and closer control of retort pressure during processing. The package becomes more flexible as it heats and might expand with increasing internal pressure that may cause serious deformation or rupture if not properly controlled and/or counterbalanced with external retort pressure. This article describes methods for determining exactly what the retort pressure profile will need to be to avoid this problem during retorting, and mathematical models to predict these pressures in response to known internal temperature and initial/boundary conditions.