Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems

Asparagus (Asparagus officinalis L.) is one of the most popular vegetables because it contains a wealth of fiber and several essential nutrients. It is a very perishable commodity due to its very high respiration rate. To maintain product quality and to satisfy consumer demand as a convenient food, modified atmosphere packaging (MAP), vacuum skin packaging (VSP), and microwaveable containers were used to extend the shelf life of fresh-cut asparagus as a ready-to-eat food product. The objective of this study was to determine the shelf life of fresh-cut asparagus packed in MAP and VSP microwaveable tray systems at commercial storage conditions, 4°C, 80% RH. Weight loss, moisture content, O₂/CO₂ concentration in the package headspace, product pH, microbial growth, and sensory evaluation were used to determine the product quality and shelf life. Moreover, the preference of product appearance and the quality of the cooked asparagus in both microwaveable tray systems at different cooking times and microwave power levels was also sensorially evaluated. During storage for 21 days, there was no significant difference (p > 0.05) in weight loss, moisture content, and pH. Sanitation and packaging techniques also helped to retard the microbial growth. Both techniques, combined with refrigeration, help to maintain the freshness and product shelf life up to 21 days for MAP and 18 days for VSP. On the basis of hedonic scale results, consumers preferred the appearance of both packaging types. Both microwavable tray systems, thus, can help to prolong the shelf life of fresh-cut asparagus and can be eaten directly from the package.     

包装设计中的图案和色彩探析

目的探究包装设计中图案和色彩的重要性及其应用方式。方法从包装设计的最初作用及其形式入手,结合图案与色彩元素进行深入探析,总结两者在包装设计中的视知觉度、美化功能、象征性等方面的重要作用,接着进入具体的探索领域,分别从食品包装、化妆品包装、旅游产品包装、茶叶包装等方面展开详细论述,并列举出相关的创新案例进行逐一论证,最后站在宏观角度对包装设计中的图案与色彩元素的应用进行展望,总结未来的发展趋势。结论从包装的实际需求出发,选择恰当的图案与色彩创造形式和内容,能够更加直观地突出产品的形象和功能,增强产品包装在消费者心中的形象特征,最大限度地吸引消费者的注意力,刺激购买行为的产生。     

Active packaging as an opportunity to create package design that reflects the communicational,functional and logistical requirements of food products

The packaging of industrial food products is the most important means of transmitting a product's image and taste value. When the nature of its interface and its contents are the product of carefully planned imaging, the product has notable advantages in defining its image and product identity. Modern food trends dictate an ever‐increasing amount of services: The so‐called ‘functional packaging’ and ‘active packaging’ are prime examples of this service. The greatest innovation within this category of products consists literally of their interaction with food. These features create numerous fallbacks within all stages of the life‐cycle of a product, requiring a complex and multidisciplinary evaluation. The evaluation strategy of services which this packaging will offer to the consumer is still to be defined, and still to be identified within the key applications are the interests of the intermediary links of the production process. This requires the evaluation of the semantic and communicative aspects of the packaging which tend to be confused with the foodstuffs, the individualization of appropriate user profiles, control of logistical and location aspect of production, and a careful analysis of a comprehensive environmental balance, all issues that are parts of the objectives of the European project, Actipak. It is hoped, therefore, that the elaboration of these packaging systems will become a motive to try out a more knowledgeable and systematic design process for foodstuffs, in which innovative technology is used to provide effective benefits to the consumer. Copyright © 2000 John Wiley & Sons, Ltd.     

A framework for affective customer needs in product design

A systematic framework is proposed to conceptualize customer needs in product design. Customer needs were derived for current and future electronic devices in automobiles. Subjects rated their preferences for 15 product attributes on 10-point semantic differential scales. Using factor analysis, three generic factors were extracted, namely holistic attributes, styling and functional design. Depending upon the familiarity of the device, there were clear differences among potential customers. Unknown devices such as a navigation map were assessed first hand by using holistic attributes. Familiar designs such as car radio and cell phone were assessed using styling and functionality attributes. Customer reactions and preferences may be caused by product design parameters that operate either through their perceptual attributes or from the experience they acquire in using the artifacts or interfaces. There are both functional and affective needs. Functional (or cognitive) customer needs can be derived top-down, using product design features. Affective customer needs are difficult to derive top-down—typically they are evaluated by looking at several design propositions.     

Chitosan‐based nanofibers as bioactive meat packaging materials

Shelf life and safety of minimally processed food are crucial for both consumers and the food industry. This study investigates the in vitro and in situ efficiency of electrospun chitosan‐based nanofibers (CNFs) as inner part of a multilayer packaging in maintaining the quality of unprocessed red meat. Activated CNF‐based packaging (CNFP) were obtained by direct electrospinning of chitosan/poly(ethylene oxide) solutions on top of a conventional multilayer food packaging. The electrospinning solutions were firstly characterized at the molecular level, mainly in terms of zeta potential and viscoelastic properties, and the evolution of the conformational structure was correlated to the nanofiber formation process. The oxygen and water vapor barrier properties of CNF‐based (CNFP) meat packaging were also investigated. The in vitro antibacterial activity of CNFs was determined against Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria innocua, bacteria commonly incriminated in the alteration of food products. The efficiency of the CNFP materials against meat spoilage by E. coli was also assessed. Our results indicate that the electrospinning of CS is a multifactorial process and fiber formation requires the choice of a good solvent, high electrical conductivity, moderate surface tension, optimum viscoelastic properties, and sufficient chain flexibility and entanglement. The results also indicate that all the tested bacterial strains were significantly sensitive to the action of CNFs. The in situ bioactivity against E. coli showed the potential of CNFP as bioactive nanomaterial barriers to meat contamination by extending the shelf life of fresh meat up to 1 week.     

基于眼动分析的白酒外包装导向设计的差异化体现

目的 随着生活质量的提高,消费群体逐步追求品质化的生活,消费所带来的不仅是一种物质上的填补,更是一种心理上的满足。然而,如今白酒外包装一成不变的视觉刺激已经使购买者麻木,无法满足其消费需求,且同质化严重的外包装,也无法突显品牌特点。因此,面对消费者日益增长的心理需求和文化需求,有必要在实现包装的主要功能时,对其进行再设计。方法 从消费者的视角出发,利用格式塔理论对白酒外包装现有产品外形进行提取分析,采用眼动实验探究,分析消费者对白酒外包装品牌品名的重视,以及不同白酒包装外形对消费者的视觉引导趋势。结果 得出白酒外包装对消费者视觉引导的3个规律性特征。结论 针对目前同质化严重的外包装设计,基于品牌文化、消费者心理需求等感性视角,与用户视觉流向特点等理性因素,总结白酒外包装形态对视觉引导的基本规律,并通过该规律对白酒外包装进行差异化设计,达到白酒外在品牌品名优先识别与内在文化突显的最终目的。     

中式快餐产品包装设计的定位分析

分析了中式快餐的内容特征以及快餐产品包装的设计要求,结合当前中国中式快餐企业及其产品包装现状,论述了中式快餐产品包装设计定位的重要性,进而分析了包装设计定位的可行性。提出了从传统文化、品牌内涵、消费者、包装容器和材料等几方面着手中式快餐产品包装设计的定位,探析了中式快餐产品包装和品牌建设发展的重要方法。     

色彩在包装设计中的应用

目的 包装设计对色彩的创造性应用策略。方法 基于色彩在包装设计中的重要地位,探讨色彩在现代包装设计中记忆性、象征性和广告性等语言特性,并以此为基础分析包装设计中的色彩元素对消费者的综合性作用,提出包装设计中的色彩必须要符合消费者的审美需求、促进消费者对产品的联想以及深化消费者对包装的印象等方面的具体要求,最后深入包装设计内部,就其中的几个代表性方面,如儿童食品包装、饮料包装、茶叶包装等领域的具体应用展开探究,总结成功的设计经验和路径,探索色彩元素的个性化应用方法。结论 色彩是一种独特的设计语言,之于包装设计中更是一种灵魂的存在,有着极强的视觉冲击力,能够直接带给消费者不同的情感体验,是产品能否成功出售的关键一环。     

基于人性化理念的食品包装无障碍设计

目的 探析食品包装无障碍设计的人性化意义及策略。方法 通过归纳、梳理人性化设计和无障碍设计的相关概念,以食品包装设计为落脚点,多维度探究人性化设计理念下的食品包装无障碍设计思路。结果 食品包装无障碍设计要考虑弱势群体的行为机能、感知机能等生理障碍,探索更加合理的包装开封方式和视觉语言应用方法,挖掘弱势群体的心理接受程度,通过食品包装设计实现交互,引导消费者对食品包装形成积极的情感,真正实现设计服务于人的目的。结论 人性化设计与无障碍设计具有共通性,在食品包装设计中融入相关理念,能够协调产品与人的关系,使设计符合更多消费者（特别是弱势群体消费者）的需求,对促进人类平等包容、关怀尊重具有重要意义。     

产品信息图表在销售包装设计中的视觉表述

目的探讨在信息可视化前提下,信息识别的有效方式,从而引发业界对视觉图表设计的关注和实践,推进当今对包装设计新观念、新趋势的价值与意义探究。方法通过探讨销售包装中产品信息图表化表达的内涵、形式和作用,对产品信息图表的类别与视觉设计表达进行梳理分析和总结。结论当今产品信息图表在销售包装设计中有着独特的价值和优势,良好的信息图表设计不仅可以使消费者快速了解产品的功能属性、特点优势、使用方法和相关禁忌等信息,还可以成为品牌形象构建的有效工具。     

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O₂ in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O₂). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS, LeADH, and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.     

食品包装设计的魅力研究

目的 研究食品包装设计中提升包装魅力的方法。方法 将“魅力”引入食品包装设计的范畴,拓宽魅力的专属范围。通过阐述魅力的概念以及魅力与食品包装的关系、分析食品包装中魅力的构成元素,结合具体食品包装设计案例探讨魅力在食品包装设计中的表现形式,分析魅力食品包装对消费者产生的影响。同时,提出魅力包装必须依据食品的内容与形式,归纳提升现代食品包装魅力的设计方法。结论 将食品包装设计与魅力结合,突破以往分析与评价食品包装设计的角度,能为食品包装设计提供有意义的参考。优秀的食品包装不但具备极高的审美价值,给消费者带来美的享受与乐趣,而且可提升产品的品牌价值与企业形象,食品包装的魅力营造决定着产品的销售功能,它是最具说服力的食品广告。     

基于多感官体验的产品包装设计视觉空间研究

由于现代科技的不断进步,社会各行业的经济发展也得到迅猛提升,人们生活水平日益提高,对产品包装设计的视觉舒适性、实用性以及观赏性要求也越来越严格,同时,对于产品包装设计中的视觉空间设计也更加关注。产品包装设计是一项复杂的创作过程,而基于多感官体验的产品包装设计视觉空间的研究也是重要环节,产品包装设计过程主要涉及产品完整的信息、产品包装创作的方案以及产品包装外形美观度、视觉舒适度的展示,产品包装设计直接影响产品的展示效果,提高产品包装设计的创作质量是保证包装应用价值的关键。因此,探究基于多感官体验的产品包装设计视觉空间研究过程,分析与总结产品包装设计的创作要点意义重大。     

基于交互理念的食品包装设计探究

目的 改善食品包装交互体验,解决食品包装缺乏人本意识,忽视消费者多重需求的问题。方法 通过分析食品包装设计现状,利用交互设计的可用性理念和用户体验理念,将以人为本的理念引入食品包装设计中。结论 在食品包装中引入交互设计理念,不仅保证了食品包装基本功能的实现,更能够促进消费者与包装的良好互动,满足消费者的精神需求,使其产生情感共鸣。坚持以消费者为核心,优化包装交互体验,注重用户多重需求,紧密结合新型技术,才能设计出真正赢得消费者支持与认可的食品包装。     

Attributes of packaging and influences on waste

An important area of focus for the reduction of domestic waste is packaging and food packaging specifically. At some point in the life of packaging in the consumers' home, the packaging goes through a transition from something of use, of value and of worth to the consumer to something that is no longer any of these. Being able to indentify attributes of packaging that might have an impact on this transitional point to change the use or value so that the packaging is re‐used, recycled or composted rather than being landfilled is very important in successfully diverting packaging waste from landfill. This research aimed to conduct a variety of tests to indentify attributes of packaging that have an influence on the eventual waste route and to determine what that influence was. The research included an extensive literature study looking at consumer test methods, current waste and packaging waste studies, and packaging design literature. This was followed by a series of four tests: ‘bin raids’, ‘digital diary’, ‘visual survey’ and ‘ethnography’. These tests were designed to determine how consumers would treat specific examples of packaging in an end‐of‐life scenario and what influences those decisions. Copyright © 2011 John Wiley & Sons, Ltd.     

电商时代体验消费行为下的包装设计形式分析

当下各类品牌文化拥有着差异性,但其生产的产品属性却越来越相近。改变这种现象的唯一方式是通过包装设计给消费者创造惊喜,创造新的消费体验。包装作为产品的产品,包装设计正向着体验消费和社交互动属性发展。立足用户及用户需求的角度探讨体验消费对包装设计发展新趋势的指引,探讨体验消费与包装设计的内在逻辑,如何为电商时代包装设计提供解决方案及新思路是该文的初衷。     

Unfolding the impacts of metaverse aspects on telepresence,product knowledge,and purchase intentions in the metaverse stores

The metaverse is a confluence of several technical breakthroughs that promotes social and economic engagement, resulting in a novel and immersive online purchasing experience. The main objective of this study is to investigate how metaverse attributes affect users' sense of telepresence, product knowledge and purchase intentions in the metaverse stores. This research provides a theoretical basis for understanding customer behavior in virtual stores by adapting the Stimulus Organism Response (S–O-R) model. The Partial Least Square Structural Equations Modelling (PLS-SEM) approach was applied to analyze the data collected from 258 respondents via an online survey. Respondents were consumers who have actively engaged in the metaverse applications. Metaverse stimuli attributes (i.e., effectiveness, vividness, and interactivity) have a positive significant influence on metaverse organismic experience (i.e., telepresence). Additionally, metaverse telepresence has a significant positive influence on customers responses (i.e., perceived product knowledge, and purchase intentions). This study offers cutting-edge recommendations for tech giants and metaverse developers to facilitate consumers’ buying behavior in metaverse stores.     

怀化市食品包装用箬叶所属物种调查和7种元素含量测定

目的 对怀化市食品包装用箬叶所属物种开展调查,测定其中铜、锌、铅、镉、铬、汞和砷7种金属元素的含量,为制定食品包装用箬叶的安全标准提供基础数据。方法 以民间走访和标本采集的方法,调查怀化市13个行政县市区的食品包装用箬竹叶所属物种;以茶叶标准物质成分测定为质量控制方式,用原子吸收光谱法和氢化物发生原子荧光光谱法测定箬叶中铜、锌、铅、镉、铬、汞和砷7种金属元素含量。结果 通过调查和物种鉴定发现,怀化市食品包装用箬叶所属物种主要有5个,分别是阔叶箬竹、箬竹、美丽箬竹、广东箬竹和硬毛箬竹。箬叶中7种元素的含量差别较大,且与物种没有关联,锌含量为12.93～47.10 mg/kg,汞含量为0.012～0.94 mg/kg,铜含量为3.02～9.39 mg/kg,铬含量为2.10～15.96 mg/kg,铅含量为0.33～2.55 mg/kg,镉含量为0.015～0.37 mg/kg,砷含量为0.044～0.44 mg/kg。结论 怀化市食品包装用箬叶所属物种主要有5个,其中以阔叶箬竹分布最广,阔叶箬竹叶使用最广泛,箬叶中7种元素含量差别较大,该研究结果为箬竹栽培的物种选择和箬叶安全标准制定提供...     

基于机器视觉的食品包装检测系统设计

目的为提高食品外包装美观性,确保食品包装质量,基于机器视觉设计一种食品包装检测系统。方法食品包装检测系统主要包括图像获取模块、图像处理和分析模块、输出执行模块等部分。讨论图像处理的关键技术,在传统小波变换的基础上,提出一种改进算法以增强图像特征信息,提高识别率,实现食品包装边缘检测。以污染、飞墨等典型缺陷为例,论述其特征提取方法,包括圆形度、长宽比、灰度标准差等。最后进行实验研究。结果实验结果表明,所述食品包装检测系统的检测精度在99%以上,具有较高的检测准确性。结论基于机器视觉的食品包装检测系统能够满足食品包装需求。     

基于Kano需求模型的户外茶具设计研究

目的 为增添消费群体在户外活动中的饮茶乐趣,在满足实用性的前提下,构建基于Kano模型的户外茶具设计开发流程,以快速定位用户需求。方法 采用抽样调查和案例分析法对目前户外茶具的问题进行深入剖析,明确用户对产品的使用感受;为进一步挖掘设计目标,通过建立用户体验旅程图将饮茶体验过程进行可视化表达;以功能属性、外观属性和安全属性3个设计维度为导向,基于Kano模型和用户满意度系数（SI）与不满意度系数（DSI）,实现需求的层次性分类与重点改良方向;借助3D打印技术和用户测评验证产品方案的可用性,对用户测评的反馈期望进行设计修正与完善。结果 在前期基础性研究之上,通过用户研究方法、Kano模型与3D打印的结合,构建以用户魅力型质量需求、期望型质量需求和必备型质量需求为主的茶具设计模式。结论 通过Kano模型的拓展研究,在户外茶具设计分析中,可实现茶具设计的整体构思,有利于推动概念产品的市场转化。