Characterization of moulded‐fibre packaging with respect to water vapour sorption and permeation at different combinations of internal and external humidity

A moulded‐fibre packaging system was characterized under conditions simulating real‐life packaging of food. A steady‐state moisture flux through the moulded‐fibre packaging was generated by subjecting the system to different combinations of internal humidity [33–97% r.h. (0.33–0.97a_w of contents), RH(i)] and surrounding humidity [33–97% r.h., RH(e)]. The objective was to resolve whether a hygroscopic fibre material absorbs moisture proportional to the rate of moisture transport, and the moulded‐fibre material was thus characterized with respect to accumulation of moisture in the fibre material, water vapour transmission rate (WVTR) and permeability (k/x). These steady‐state properties showed significant asymmetry depending on direction of moisture transport. When moisture was transported out of the system [RH(i) > RH(e)] the fibre material adsorbed moisture to a considerable lesser extent compared to when moisture was transported into the system [RH(i) < RH(e)], just as (k/x) increased by 15–20%. Taking both directions of moisture transport into account, the moisture content of the fibre material depended largely on surrounding humidity, even at high internal humidity. Moisture contents ranged from 5.5 g/100 g dry fibre at RH(e) 33% r.h. to 16.4–25.1 g/100 g dry fibre at RH(e) 97% r.h. The observed asymmetry was shown to derive from the experimental set‐up and not from the material itself. A minimal theory based on the various transport steps in the experimental set‐up was proposed in order to qualitatively explain this asymmetry. The rate of moisture adsorption in moulded‐fibre was described by the normalized response function H(t). Response times to reach equilibrium moisture contents were 6 and 8 h for RH(e) 33 and 53% r.h., and 40 and 41 h for RH(e) 75 and 97% r.h. Copyright © 2004 John Wiley & Sons, Ltd.     

Moisture sorption in moulded fibre trays and effect on static compression strength

This study provides a basic understanding of moisture sorption in moulded fibre packaging for food at varying environmental temperatures and humidities, and the resultant effects on static compression strength. The Guggenheim–Anderson–de Boer (GAB) model is used successfully to construct moisture sorption isotherms in the range 2–25°C and 33–98% relative humidity (% r.h.) (R² = 0.949–0.999), in which moisture content varies from 5.4 to 28.3 g/100 g dry fibre. Static compression strength (SCS) is substantially affected by changes in moisture content of moulded fibre and decreases exponentially with increasing moisture content. The results indicate a minor hysteresis effect on static compression strength. For adsorption of moisture, a relative strength measure, % SCS (experimental SCS in kg divided by a standard SCS in kg), is given by % SCS = 13.83 + 166.50 · e^{?0.0978 m} (m is moisture content). The temperature dependence of moisture adsorption is incorporated in the GAB model by relating GAB coefficients, m₀ and C, exponentially to temperature, T. By combining this with the exponential model for % SCS, static compression strength can be predicted directly from the surrounding temperature and humidity. Illustrated in a response surface plot the effects of changes in the surroundings are simple and readily accessible, e.g. for packaging designers and sales people. It is noted that an increase in humidity from 50% r.h. to 95% r.h. at constant temperature results in a drastic reduction in % SCS from 100% to 40%, whereas the temperature effect is typically less than 10% SCS when reducing temperature from 25°C to 2°C. Copyright © 2003 John Wiley & Sons, Ltd.     

Modification of cellulose‐based packaging materials for enzyme immobilization

Active cellulose‐based packaging materials were prepared by binding lysozyme to paper modified with anionic polyelectrolytes. Polyelectrolytes improve the paper binding capacity towards the positively charged lysozyme and play a protective role towards lysozyme activity during the paper‐making process. The charge density of paper was increased by incorporating carboxymethylcellulose (CMC) or polygalacturonic acid (PGA). The presence of either CMC or PGA greatly increased the amount of bound lysozyme, and the stability of its binding towards buffers or towards non‐ionic chaotropes which disrupt the three dimensional structure in macromolecules (urea, 8 M). Binding of lysozyme to modified papers was sensitive to anionic detergents (sodium dodecyl sulphate, 1%) and to non‐chaotrope salts (NaCl, 0.5M). These data provide information about the nature of the interactions between the protein and the various types of paper, and provide insights on how to preserve the activity of lysozyme‐loaded paper. The polymers used for lysozyme immobilization were found to affect only marginally the structural and functional properties of the antimicrobial protein, and to facilitate the recovery of structural features of the protein after heat treatment. Presence of a negative polyelectrolyte (and of CMC in particular) improves the thermal stability of the protein, making it resistant to thermal inactivation, even under the conditions used for drying processes without compromising the paper's mechanical properties. The activity measurements showed that paper‐bound lysozyme retains its lytic (and therefore, antimicrobial) activity against the cell walls of Micrococcus lysodeikticus, the target microrganism used as standard for lysozyme bioassays. Copyright © 2009 John Wiley & Sons, Ltd.     

Statistics of single‐fibre tensile strength incorporating spatial distribution of microcracks

The random distribution of single‐fibre tensile strength has been commonly characterized by the two‐parameter Weibull statistics. However, the calibrated Weibull model from one set of strength data at a given gauge length cannot accurately predicts the strength variation of the fibre at different gauge lengths. Instead of presuming the two‐parameter Weibull distribution or any other specific statistical distribution for the single‐fibre strength to begin with, this work proposes an approach to incorporating the appropriate spatial flaw distribution within a fibre and synchronizing multiple sets of tensile strength data to evaluate the single‐fibre strength distribution. The approach is examined and validated by published single‐fibre strength data sets of glass, ceramic and synthetic and natural carbon fibres. It is shown that the single‐fibre strength statistics does not necessarily always follow the two‐parameter Weibull distribution.     

The effects of γ‐irradiation on compositional changes in plastic packaging films

Sterilization of packaging materials for pharmaceutical or food products with ionizing irradiation can cause chemical and physical changes in polymer materials. The effects of γ‐irradiation on the formation of solvent extractable radiolysis products of six flexible packaging materials for foodstuffs and/or pharmaceutical applications were studied after treatment in a ⁶⁰Co‐irradiation plant. The polymer materials polyethylene, polypropylene, poly(ethylene terephthalate), polyamide, polystyrene and poly(vinyl chloride) were investigated after treating with an irradiation dose of 44 kGy. The compositional changes in solvent extractable radiolysis products of each packaging material were quantified. In most cases the radiolysis products formed could be identified using GC/MS. The polyolefine materials (PE and PP) showed an increase of low volatile compounds after irradiation due to an oxidative decomposition of the polymer and typical polymer substances like oligomers and additives. Other packaging materials such as PET, PA and PS did not significantly change their amount of solvent extractable compounds after irradiation with 44 kGy. The PVC packaging material used in this study was not resistant to irradiation treatment at all. Because of the release of HCl during irradiation a large amount of volatile substances could be extracted from the PVC sheet. For consumer protection and also to meet general food packaging legislative requirements for irradiated packaging materials, it is necessary to evaluate the compositional changes in the polymers during irradiation, especially for irradiated polyolefines and PVC. Most attention should be paid to low volatile radiolysis products which are the most likely to migrate into a foodstuff or a pharmaceutical product. Copyright © 1999 John Wiley & Sons, Ltd.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

Effects of fibre/matrix adhesion on carbon-fibre-reinforced metal laminates—I.: Residual strength

The role of interfacial adhesion between fibre and matrix on the residual strength behaviour of carbon-fibre-reinforced metal laminates (FRMLs) has been investigated. Differences in fibre/matrix adhesion were achieved by using treated and untreated carbon fibres in an epoxy resin system. Mechanical characterisation tests were conducted on bulk composite specimens to determine various properties such as interlaminar shear strength (ILSS) and transverse tension strength which clearly illustrate the difference in fibre/matrix interfacial adhesion. Scanning electron microscopy confirmed the difference in fracture surfaces, the untreated fibre composites showing interfacial failure while the treated fibre composites showed matrix failure. No clear differences were found for the mechanical properties such as tensile strength and Young's modulus of the FRMLs despite the differences in the bulk composite properties. A reduction of 7·5% in the apparent value of the ILSS was identified for the untreated fibre laminates by both three-point and five-point bend tests. Residual strength and blunt notch tests showed remarkable increases in strength for the untreated fibre specimens over the treated ones. Increases of up to 20% and 14% were found for specimens with a circular hole and saw cut, respectively. The increase in strength is attributed to the promotion of fibre/matrix splitting and large delamination zones in the untreated fibre specimens owing to the weak fibre/matrix interface.     

The flexural strength and fracture toughness of reactive powder concrete in response to changing fibre size and pre‐setting pressure

In this study, steel fibre mixtures having different compositions of fibres with various sizes were used in reactive powder concrete. The mixture composition, which would present the best performance during the flexural tests, was determined. Pre‐setting pressure tests at six different magnitudes (0, 5, 10, 15, 20, 25 MPa) were conducted on the freshly prepared reactive powder concrete mixture having the determined mixture composition. The 30‐mm‐long steel fibres mixed at a ratio of 4.5% provided the highest flexure strength and the fracture toughness during these tests. The highest pre‐setting pressure was attained at 25 MPa and the flexural strength of the sample increased by 117% reaching 28.07 MPa at that pre‐setting pressure.     

The effect of high‐pressure food processing on the sorption behaviour of selected packaging materials

The sorption behaviour and flavour‐scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high‐pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (polyethylene/nylon/ethylene vinyl alcohol/polyethylene: PE/nylon/EVOH/PE), film and a metallized (polyethylene terephthalate/ethylene–vinyl acetate/linear low‐density polyethylene: metallized PET/EVA/LLDPE) material. D‐limonene was used as the sorbate and was added to each of the FSLs. After HPP treatment at 800 MPa, 10 min, 60°C, the amount of D‐limonene sorbed by the packaging materials and the amount remaining in the FSL was measured. Untreated controls (1 atm, 60°C and 40°C) were also prepared. Extraction of the D‐limonene from the films was performed using a purge/trap method. D‐limonene was quantified in both the films and the FSL, using gas chromatography (GC). The results showed that D‐limonene concentration, in both the films and the food simulants, was not significantly affected by HPP, except for the metallized PET/EVA/LLDPE. Significant differences in D‐limonene sorption were found in comparison with the control pouches. The results also showed that changes in temperature significantly affected the sorption behaviour of all films. Copyright © 2004 John Wiley & Sons, Ltd.     

Effects of Liquid Contaminants on Heat Seal Strength of low‐density polyethylene Film

Heat sealing is commonly applied for making form‐fill‐seal packages fabricated from thermoplastic films. One of the challenges frequently faced by the industry is inadvertent contamination of film–film interface by the product during filling, which can compromise package seal strength. In this study, the effects of dwell time (0.5–1.5 s), jaw pressure (28–1860 kPa), jaw configuration (narrow versus wide contact area) and jaw temperature (150°C–180°C) on the interface temperature and seal strength of a linear low‐density polyethylene (LLDPE) film were investigated. Three different film–film interface conditions were studied: (1) no contaminant; (2) with water contaminant; and (3) with vegetable oil contaminant. In the presence of liquid contaminant, jaw pressure played an important role in displacing the liquid from the seal area to form intact seals. Short dwell time (0.3 s) and low jaw temperature (150°C) was not favourable for forming intact seals in both water‐contaminated and vegetable oil‐contaminated films. The optimum jaw temperature and dwell time required to produce intact seals for oil contaminated films was 180°C and 0.3 s, respectively, whereas a combination of 165°C jaw temperature and 1 s dwell time was required to form intact seals for water‐contaminated films. Within the experimental conditions investigated, interface temperatures of 130°C–140°C resulted in the most optimum seal strength for both water‐contaminated and clean film specimens. Above 140°C, a weakening of seal strength was observed, presumably because of the change in melt flow characteristics and possible initiation of thermal degradation of the polymer. Copyright © 2011 John Wiley & Sons, Ltd.     

紫外光分光光度法测定食品包装纸用天然色素虎杖黄酮含量的研究

研究了紫外光分光光度法测定食品包装纸用色素虎杖黄酮含量的方法,以芦丁为参照品,测量波长为359nm,平均回收率为99.96%,精密度为1.34%,说明紫外分光光度法是一种较理想的测定方法.     

Release behavior of 1‐methylcylopropene coated paper‐based shellac solution in response to stepwise humidity changes to develop novel functional packaging for fruit

1‐Methylcyclopropene (1‐MCP) has been shown to be a suitable inhibitor of ethylene production in fruit and vegetables during preservation and distribution. In this study, a 1‐MCP controlled‐release system on coated paper was produced using shellac as the coating material. The effect of humidity and temperature on the release of 1‐MCP from the coated paper was investigated using a dynamic sorption system (DVS) with stepwise humidity changes (initial 20% relative humidity (RH) for 2 h, then increased to 40%, 50%, 60%, and 80% RH for 2 h, respectively). The release rate kinetic data were simulated using an Avrami equation with a mechanism release number n of 1.26. The results showed that the dynamic release of 1‐MCP from the coated paper was mainly affected by humidity, for which the release rate constant could be correlated with moisture concentration in humid air. The highest humidity condition (80% RH) resulted in the highest apparent activation energy of 46.8 kJ/mol. The effect of 1‐MCP coated paper on apple storage was evaluated by measuring the ethylene production rate, flesh firmness, and titratable acidity (TA) of apple. Ethylene production rates of apple were significantly affected with 1‐MCP coated paper. The values were 0.22 nL/g FW/h at 50 mg of 1‐MCP powder and 44.7 nL/g FW/h at 0 mg of 1‐MCP powder after 15 days at 4°C and 15 days at 20°C. The other properties of apple such as flesh firmness and TA also indicated that 1‐MCP coated paper could delay fruit softening during storage time. Based on these results, the release of 1‐MCP could be controlled by coating paper with shellac solution and promising to produce functional packaging for fruit.     

Assessment of technical and environmental performances of wheat‐based foams in thermal packaging applications

This paper presents an assessment of the technical and environmental performance of a wheat‐based foam (WBF) and bio‐composite for shipping chilled products. The thermal conductivity of the WBF was found to be higher than that of polyurethane foams commonly used in high‐value insulation packaging, but close to that of low‐density (expanded polystyrene) EPS foams and significantly lower than that of polyethylene (PE) foams, which are typically used in thermal packaging of foods. The insulation performance of a simple cool box constructed from both the WBF and EPS sandwich panels without the use of any refrigerant was studied experimentally. The comparison demonstrated that the performance of the WBF cool box was comparable to that of the EPS counterpart. Two industrial case studies were conducted on WBF cool boxes with refrigerants in comparison with PE or EPS counterparts. The WBF cool boxes had comparable thermal performance to the EPS and PE counterparts on the basis of identical foam thickness. The performance of the WBF cool boxes was also simulated with finite element (FE) modelling. Good agreement was achieved between experimental data and the FE prediction. The model was then used to assist cool box design. WBF cool boxes made from renewable raw materials are inherently biodegradable and may be used as an alternative to those based on polymer foams in thermal packaging applications. Life‐cycle assessment (LCA) was used to investigate environmental profiles of cool boxes made with WBF, EPS and PE foams. The WBF cool boxes offer substantially lower global warming and abiotic depletion potentials than equivalent cool boxes made from petrochemical foams. Copyright © 2010 John Wiley & Sons, Ltd.     

Effect of packaging materials and storage conditions on bacterial growth,off‐odour,pH and colour in chicken breast fillets

A comparison was made of the effect of different packaging materials on bacterial growth, off‐odour, pH and colour of chicken breast fillets stored at 4°C. For one of the packaging materials, the effects of temperature (4°C and 8°C) and initial oxygen present (0%, 2% and 4%) on bacterial growth, off‐odour, pH and colour in chicken breast fillets were also evaluated. Chicken breast fillets stored in the packaging material with the highest oxygen transmission rate (OTR) measured at actual storage conditions had the highest bacterial growth and the highest degree of off‐odour. Chicken breast fillets stored in packaging material mainly consisting of expanded PET had similar bacterial growth and off‐odour as in the barrier display film (BDF) packages, despite a smaller headspace volume and lower initial concentration of CO₂. No differences in discoloration and pH of the chicken breast fillets, due to storage temperature and amount of initial oxygen present, were found when one of the packaging materials was studied. In the early phase of the storage period, Pseudomonas spp. constituted the majority of the total viable counts, while after about 12 days, lactic acid bacteria dominated. At the end of the storage period, both Pseudomonas spp. and Enterobacteriaceae were present in high numbers. Significant differences in counts of Brochothrix thermosphacta were only obtained with initial presence of oxygen. The storage temperature had greater impact on microbial growth and off‐odour than the initial presence of oxygen in the packages. 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.     

The influence of the nitrogen/nickel‐ratio on the cyclic behavior of austenitic high strength steels with twinning‐induced plasticity and transformation‐induced plasticity effects

Austenitic high nitrogen (AHNS) and austenitic high interstitial steels (AHIS) are of interest for mechanical engineering applications because of their unique combination of mechanical (strength, ductility), chemical (corrosion resistance) and physical (non‐ferromagnetic) properties. But despite their high strength values e. g. after cold deformation up to 2 GPa in combination with an elongation to fracture of 30 %, which is based on twinning‐induced plasticity (TWIP) mechanisms and transformation‐induced plasticity (TRIP) mechanisms, the fatigue limit remains relatively small. While for chromium‐nickel steels the fatigue limit rises with about 0.5‐times the elastic limit it does not at all for austenitic high‐nitrogen steels or only to a much smaller extent for nickel‐free austenitic high‐interstitial steels. The reasons are still not fully understood but this behavior can roughly be related to the tendency for planar or wavy slip. Now the latter is hindered by nitrogen and promoted by nickel. This contribution shows the fatigue behavior of chromium‐manganese‐carbon‐nitrogen (CrMnCn) steels with carbon+nitrogen‐contents up to 1.07 wt.%. Beside the governing influence of these interstitials on fatigue this study displays, how the nitrogen/nickel‐ratio might be another important parameter for the fatigue behavior of such steels.     

Non‐proportional size scaling of strength of concrete in uniaxial and biaxial loading conditions

A procedure for non‐proportional size scaling of the strength of concrete based on the weakest‐link statistics is proposed to synchronize strength data from specimens of different geometries and different loading modes. The procedure relies on proportional size scaling of strength to determine the parameters of the statistical model and often on finite element analysis to calculate the coefficient of the equivalent strength. The approach for non‐proportional size scaling is capable to synchronize the uniaxial strength data of concrete from uniaxial tensile specimens and 3‐point bending specimens, or the biaxial tensile strength data of circular plates in different loading mode. The non‐transference of the uniaxial strength data to the biaxial strength data is unclear in its mechanism but possibly due to the variation of statistical distribution of microcracks with stress states in different specimens.     

Investigating the diffusional behaviour of Irganox®1076 antioxidant in HDPE/Cloisite®15A nanocomposite‐based food contact packaging films: Effect of nanoclay loading

In this research work, the prediction of the diffusion coefficient (D_p) of Irganox ® 1076 (Ir‐76) antioxidant in HDPE‐based food contact packaging films was carried out. The diffusion of this additive was studied both, in neat HDPE film and in HDPE nanocomposites films made of HDPE matrix filled with 1, 3, and 5 wt% of a commercially available organoclay (Cloisite ® 15A). The diffusion experiments were carried out by using the Roe's method on films consisting of a stack of several polymer films having a total nominal thickness of 120 ± 01 μm. Diffusion coefficients were determined in the temperature range 80°C to 100°C according to the second Fick's law by measuring the evolution of the Ir‐76 concentration in the films by means of Fourier transform infrared (FTIR) spectroscopy analysis. The results indicated that the diffusion coefficient of Ir‐76 in HDPE films decreased with the addition of the organoclay, and a maximum reduction of 78% (at 23°C) in the diffusion rate of the Ir‐76 was observed at an optimum filler content of 3 wt%, thus making these films attractive for the plastic packaging industry.     

Effect of light and oxygen transmission characteristics of packaging materials on photo‐oxidative quality changes in semi‐hard Havarti cheeses

Changing transmission characteristics of food packaging materials by colouring the materials may be a suitable way of reducing photo‐oxidative quality changes. This study proved that packaging in black laminates provided the best protection of Havarti cheese, followed by a white laminate. However, transparent packaging materials did not protect the product in the critical wavelength range, i.e. 400–500 nm, and changes in colour and odour were already notable after few hours of exposure to fluorescent light. Additionally, secondary oxidation products, hexanal, 1‐pentanol, and 1‐hexanol, were formed in cheese packaged in transparent or semi‐transparent packaging materials. The expected effects of oxygen transmission were difficult to evaluate, due to high residual oxygen levels in the packages. Copyright © 2002 John Wiley & Sons, Ltd.     

Effects of different sealing conditions on the seal strength of polypropylene films coated with a bio‐based thin layer

This paper presents the results of an investigation through the design of experiment technique regarding the influence of temperature, dwell time and bar pressure on the heat seal strength of oriented polypropylene films coated with a gelatin‐based thin layer. This chemometric approach allowed achieving a thorough understanding of the effect of each independent factor on the two different responses (maximum force and strain energy) considered in this work as a measure of the strength necessary to break the bond across the sealed interface. Surprisingly, the factor affecting both responses the most was the bar pressure rather than the sealing temperature. Moreover, whereas the bar pressure negatively affected the seal strength of coated polypropylene films, the sealing temperature had a positive effect. Dwell time did not have any significant influence as a main factor, while influencing negatively the seal strength as an interaction term (i.e. time × pressure), together with the further interaction temperature × pressure. The mathematical models obtained for the two responses provided different results in terms of fitting capability (R²) and prediction ability (Q²). In particular, for the maximum force response, R² and Q² were equal to 0.571 and 0.405, respectively, whereas the model supporting the strain energy response gave R² = 0.932 and Q² = 0.937, highlighting that for quantifying the seal strength, the energy necessary to break a seal is a better measure than the maximum force. The highest seal strength values obtained during this work were of 0.6615 N and 19.6 N·mm for maximum force and strain energy, respectively. Copyright © 2009 John Wiley & Sons, Ltd.