包装装潢中的图形创意

图形创意在商品包装装潢设计中起着重要的作用,图形的传统和现代的构成形式使产品更具风格,独创性是其生命力所在,而联想和想象又是创造力的主要源泉,这种联想和想象力通过自然形、抽象形和寓意图形来体现.所以包装设计需要突破,通过图形创意的不断完善,促销产品,使其为市场接受,被顾客赞誉.     

Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations

The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.     

Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg^?1 oil) and yoghurts (1–30 g kg^?1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg^?1 for the emulsions and from 36 to 171 g kg^?1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg^?1 indicating that perception of styrene for oil-in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg^?1, much lower then the TRTC reported.     

卫星包装箱的随机隔振优化分析

用钢丝绳隔振器将卫星包装箱支承在运输车上,将卫星与车辆简化为二自由度体系,优化分析了在随机路面上行驶时使包装箱响应最小之隔振参数,对实测得到的钢丝绳减振器的非线性迟滞性能作了描述,提出了统计线性化分析的方法。     

饮料包装的计算机控制和管理

着重介绍计算机技术在饮料包装方面应用的发展情况,灌装生产流水线的计算机控制和管理,自动装卸搬运系统和计算机仓库管理系统等。     

Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.     

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO₂,) 8% and (0²) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.     

Storage Changes of Fresh and Pasteurized Blue Crab Meat in Different Types of Packaging

We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro-pylene cups, Saran® over-wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen-barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat.     

A copper/polyimide Metal-base packaging technology

A unique substrate MCPM (Mitsubishi Copper Polyimide Metal-base) technology has been developed by applying our basic copper/polyimide technology.¹ This new substrate technology MCPM is suited for a high-density, multi-layer, multi-chip, high-power module/package, such as used for a computer. The new MCPM was processed using a copper metal base (110 × 110 mm), full copper system (all layers) with 50-μm fine lines. As for pad metallizations for the IC assembly, we evaluated both Ni/Au for chip and wire ICs and solder for TAB ICs. The total number of assembled ICs is 25. To improve the thermal dispersion, copper thermal vias are simultaneously formed by electro-plating. This thermal via is located between the IC chip and copper metal base, and promotes heat dispersion. We employed one large thermal via (4.5 mm^?) and four small vias (1.0 mm^?) for each IC pad. The effect of thermal vias and/or base metal is simulated by a computer analysis and compared with an alumina base substrate. The results show that the thermal vias are effective at lowering the temperature difference between the IC and base substrate, and also lowering the temperature rise of the IC chip. We also evaluated the substrate’s reliability by adhesion test, pressure cooker test, etc.     

Shear strength and aging characteristics of 63Sn−37Pb solder bumps with various solder ball and pad sizes

The shear strength and aging characteristics of 63Sn–37Pb solder bumps were characterized with variation in solder ball and UBM pad sizes. The shear strength increased with shorter effective crack size,a _effs which was determined with the solder ball and pad sizes. The shear strength of the solder bumps on Au/Ni/Cu and Ni/Cu did not change significantly with reflow time. Substantial decrease in the shear strength occurred for the solder bumps formed on Au/Ni/Cu with aging treatment, and the shear strength after aging was also related to the bump shape which was determined with the solder ball and pad sizes.