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.     

Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

The impact of different packaging methods [vacuum, modified atmosphere packaging (MAP) (60% CO₂ and 40% N₂) and MAP + CO₂ emitter] on the quality of fresh reindeer meat (M. semimembranosus) stored at 4°C for 21 days was investigated. Colour and odour of the meat, drip loss, pH, microbial content, antioxidant capacity and cooking loss were measured. The MAP + CO₂ emitter resulted in prolonged microbial shelf life compared with vacuum and MAP without CO₂ emitter as lower level of total viable counts was detected after 13 and 17 days. Samples stored with CO₂ emitter also had lower drip loss. Samples stored in vacuum had significant lower L*‐value, higher a*‐value and lower intensity of freshness (odour and colour) compared with those stored in MAP and MAP with CO₂ emitter. However, MAP with a gas‐to‐product volume ratio of 1 : 1 seems to be too low in quality preserving. Increased partial pressure by adding a CO₂ emitter improved bacterial inhibition compared with vacuum and traditional MAP. Copyright © 2014 John Wiley & Sons, Ltd.     

A simplified life cycle assessment of re‐usable and single‐use bulk transit packaging

A streamlined (simplified) life cycle assessment of a conventional wooden pallet and an all‐weather, washable, re‐usable and fully recyclable plastic bulk transit packaging system used to transport empty yoghurt pottles, has been conducted using surrogate/proxy data from the Environmental Priorities Strategy (EPS) 2000 Default Method. This paper accounts for the life cycle inventory for each material used in the two transit packaging systems and their associated fabrication processes. The life cycle assessment was simplified by ignoring common factors such as the common nylon strap of both packaging systems, the common in‐house transportation, and the manufacture and maintenance of capital equipment. The system boundaries and assumptions made are also discussed. The functional unit adopted was the Environmental Load Units (ELU) of the EPS 2000 Default Method. The grand overall ELU for the wooden pallet and plastic packaging system are computed by considering the weight of the material, the volume of inventory and the distance travelled. The ELU of the wooden pallet was 18.455, while that for the plastic packaging was 4.574 at a 96.5% level of certainty. In the case of the wooden pallet, truck transport, the corrugated cardboard boxes and the LDPE liner and shrinkwrap impacted the environment most, while for the plastic packaging system truck transport and the LDPE liner were significant. The plastic packaging has a lower environmental impact than the wooden pallet for various reasons. It is lighter in weight, has more re‐usable parts and can transport more yoghurt pottles per trip. It has a long service life and is virtually fully recyclable. Copyright © 2004 John Wiley & Sons, Ltd.     

Effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

Insulated food containers of different sizes are commonly used to preserve the quality of perishable fresh fish products during transport and storage. The aim of the study was to explore the effects of packaging solutions with various depths on the quality of iced and superchilled farmed Atlantic salmon (Salmo salar). Insulated containers of different depths (32, 42, and 60 cm) and 17-cm deep expanded polystyrene (EPS) boxes were used to simulate transport and storage of the fish. The fish quality was evaluated after 4, 10, and 14 days of storage, where measurements on drip loss, texture, cooking yield, sensory evaluation, water and lipid distribution, and characteristics analysis in the fish muscle by nuclear magnetic resonance (NMR) spectroscopy were performed. Increased container depth from 32 to 42 cm increased the drip loss of superchilled salmon from 2.4% to 3.1% after 10 days of storage at −1°C. Iced storage of salmon for 10 days in EPS boxes resulted in less drip loss (0.5%) compared with superchilled salmon (1.5%) stored in EPS. The NMR analysis, sensory evaluation, texture analysis, and cooking yield did not reveal any major differences between salmon stored in containers of different depths. Iced storage increased pressure marks as compared with non-iced, superchilled storage in insulated containers. The results indicate that transport of whole salmon in reusable insulated plastic containers with a depth of 60 cm is possible without major quality changes observed for up to 10 days.     

电商包装方式对水蜜桃运输缓冲防震及货架品质的影响

目的 研究常规电商包装中不同缓冲材料和包装量对水蜜桃在跌落、随机振动条件下的损伤防护及货架品质的影响。方法 以“华玉”水蜜桃为试材，分别采用瓦楞纸隔板+单盒包装、聚乙烯发泡棉(EPE)内衬+单盒包装、瓦楞纸隔板+两盒包装及EPE内衬+两盒包装等4种形式包装后，依据ISTA 3A标准开展模拟公路运输实验，分析水蜜桃货架期品质变化。结果 瓦楞纸隔板+两盒包装在面跌落时的加速度仅为90.306 m/s²，缓冲性能比单盒包装更好，但其在随机振动中响应较大，而EPE内衬+单盒包装处理受随机振动影响最小，一阶共振响应和二阶共振响应分别为0.012 2 g²/Hz和0.014 3 g²/Hz。模拟运输后在常温货架条件下，瓦楞纸隔板+两盒包装的水蜜桃在货架期内始终保持较低的呼吸强度和乙烯释放量，维持较好的外观品质。相较于单盒包装，两盒包装对维持水蜜桃质地、可溶性固形物、总酸含量及外观品质具有积极作用。结论 综合来看，以瓦楞纸隔板为缓冲材料，两盒包装更有利于水蜜桃电商物流运输中的震动防护，并能较好地保持货架品质，为适宜水蜜桃的电商物流包装...     

Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten‐Free Sliced Bread

This paper presents a complete study and comparison of the efficiency of three types of packaging system: active packaging, modified atmosphere packaging (MAP) and combinations of both. To choose the best option, we must take into account microbiological results as well as sensory quality; therefore, a complete sensory study and an in‐depth statistical study were carried out, in order to evaluate each option and their interactions. The results showed that active packaging considerably increases the shelf life of packaged food, so it could be an attractive option to extend the shelf life. The active packaging provided better sensorial properties than the MAP option. Positive factors like characteristic flavour and spongy texture had higher values in the absence of MAP, and negative properties like cinnamon flavour, crumbly texture and hardness reached higher values when MAP was present in the packaged food. So when microbiological and sensorial properties are taken into account, the active packaging is a better option than MAP to increase shelf life because it inhibits microbial growth while maintaining the high quality of sensorial properties for gluten‐free breads. Copyright © 2011 John Wiley & Sons, Ltd.     

Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork

The effects of chitosan coating and vacuum packaging on the quality and shelf‐life of retail packaged grilled pork in a PVDC/nylon pouch during refrigerated storage at 2 ± 1°C were investigated. Grilled pork without chitosan coating and packaged in 100% air was used as the control sample. Firmness, pH, colour, peroxide values, microbial population and shelf‐life (as determined by sensory characteristics) of the samples were determined during the storage. The results showed that colour, peroxide values and microbial population coincided with sensory characteristics. The delayed growth of microbes in vacuum packaging can be attributed to inhibition by low levels of O₂. Chitosan coating was shown to minimize oxidation, as reflected by the peroxide values, colour changes and microbial counts of the samples. Vacuum‐packaged chitosan‐coated grilled pork showed negligible microbial growth and was found to be organoleptically acceptable throughout the storage period. Chitosan coating along with vacuum packaging provided a type of active packaging to maintain quality and extend the shelf‐life of grilled pork. Copyright © 2006 John Wiley & Sons, Ltd.     

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

This paper gives in detail the changes occurring in vacuum‐packed seer fish ( Scomberomorus guttatus ) during ice storage. Seer fish steaks were packed in laminated pouches to study the effect of vacuum packaging with and without sodium acetate treatment, in comparison with air‐packed samples. All these samples were stored in ice and were subjected to biochemical, microbiological and sensory evaluation at regular intervals. The shelf life of seer fish steaks packed without vacuum and treatment was 21 days, whereas sodium acetate‐treated steaks without vacuum and untreated vacuum‐packed steaks had a shelf life of 31 days. Steaks with sodium acetate treatment and vacuum packing had a shelf life of 34 days. Based on the results, it is observed that a combination of vacuum packaging and treatment with sodium acetate significantly increases the storage life of seer fish in ice. Copyright © 2002 John Wiley & Sons, Ltd.     

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.     

Experimental and numerical modelling comparison of thermal performance of expanded polystyrene and corrugated plastic packaging for fresh fish

Experiments were carried out to compare the thermal performance of wholesale fresh fish boxes made of corrugated plastic (CP) and expanded polystyrene (EPS). Free standing boxes containing whole, fresh fillets were exposed to dynamic thermal loads. The chilling effect of frozen ice packs was studied by including them in some of the boxes. The frozen ice packs proved efficient for protecting fresh fish fillets against temperature abuse. Furthermore, the results show that the insulating performance of EPS is significantly better than the insulating capacity of CP. Maximum fish temperature of 16.1 °C (CP) and 11.0 °C (EPS) were recorded inside the thermally abused boxes without ice packs, initially at 1.9 to 2.1 °C and stored for 6.1 h at a mean ambient temperature of 19.4 °C. The fish temperature distributions during thermal abuse were studied with a numerical model for both packaging types, applying effective thermal properties of the sandwich-structured CP box. The purpose of the model was to cost effectively improve the packaging design. A satisfactory agreement between numerical results and experimental results was obtained.     

瓦楞纸展示架结构的创新设计方法

目的研究瓦楞纸展示架结构创新设计的方法,总结结构设计原则。方法从多角度、多工况出发,运用设计思维,通过文献调研、资料分析、样品生产分析等方法,对瓦楞纸展示架结构的创新设计进行研究归纳。结果通过总结瓦楞纸展示架的设计原则发现,B,C楞纸板适合于中小型展示架,BE楞适合于大型展示架;承重纸板的楞向要垂直地面;展示架最低展示高度为40 cm左右,黄金展示高度为120 cm,形态上要考虑传递给消费者的信息和感受。瓦楞纸展示架的插合结构可以使用直插式、对插式、异型式,瓦楞纸展示架结构中的尺寸配合要考虑折叠尺寸设计,考虑纸厚和误差;在折角处设计一段圆滑突出结构,以不露截面、多条折线汇聚处开槽以改善集中应力。结论通过对瓦楞纸展示架的结构进行研究,掌握了一些可遵循的结构规律。在追求新颖结构的同时兼顾其结构上的科学性和合理性是设计的重点。     

大平面液晶显示器的缓冲包装结构设计与研究

利用缓冲包装设计"六步法",研究某大平面液晶显示器的缓冲保护包装结构设计问题.提出了瓦楞纸板、EPS、EPE和纸浆模塑缓冲保护设计方案,并制作了EPS(保利龙)缓冲保护的样品.实验发现了底部右侧衬垫破损以及显示器面板翘起的新问题,根源在于缓冲衬垫厚度过大、EPE发泡颗粒不均匀以及变形过大等.对缓冲包装结构进行改进设计,最终满足了产品缓冲保护要求.为大平面电子产品的缓冲保护结构设计进行有益的探索,提供了成功的案例.     

Effects of PP‐based Nanopackaging on the Overall Quality and Shelf Life of Ready‐to‐eat Salami

A total of 1% nanoclay containing polypropylene (PP)‐nanocomposite and 1% nanoclay plus 5% poly‐beta‐pinene (PβP) containing PP‐active‐nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/EVOH/PE under vacuum, modified atmosphere packaging under 50% CO₂ and 50% N₂ and air and stored at 4 °C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of PβP containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a* value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO₂. Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO₂ using the multilayer material. PβP containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. Copyright © 2017 John Wiley & Sons, Ltd.     

Preserving the strength of corrugated cardboard under high humidity condition using nano-sized mists

The paper evaluates the adsorption of water vapor and compression strength of three types of commercially made corrugated cardboard boxes for packing strawberry, mizuna and broccoli. The experiments were conducted on the specimens and empty cardboard boxes at constant temperature and 95% relative humidity (RH). The samples were stored under the environments of two types of mists, namely nanomist and ultrasonic-mist over a period of 7 days. Nano-sized mist, which are called nanomists and defined as particles of about 60 nm in diameter, easily evaporate and are considered not to damp the corrugated boxes in comparison with the larger size ultrasonic-mists. The change in moisture content of the samples was first measured at intervals of 6, 12 and 24 h and then daily over 7 days. Compressive strength test was measured by the means of using a tensile and compression testing machine. The results revealed that moisture content of both specimen and cardboard box tests exposed to the nanomist and ultrasonic-mist at the end of experiments was 19.9% d.b. and 30.4% d.b., respectively (dry basis: g-water in material/ g-dry weight) although temperature and relative humidity were almost the same for both cases. Furthermore, the strength of cardboard specimens conditioned with nanomist after 7 days at 5.8 °C and 94.2% RH decreased by 44.3–56.9% whilst under ultrasonic-mist condition it reduced by 66.5–70% depending on the types of cardboards. Similarly, maximum compressive load of corrugated cardboard boxes exposed to nanomist and ultrasonic-mist decreased gradually over the time. It was analytically predicted that the boxes exposed to nanomist maintained its maximum compressive load at 28%, whereas those exposed to ultrasonic-mist remained at 14% after 7 days. The maximum compressive load of corrugated cardboards exponentially decreased with an increase in moisture content.     

Use of Sodium Lactate and Modified Atmosphere Packaging for Extending the Shelf Life of Ready‐to‐Cook Fresh Meal

In this work, the combined effects of sodium lactate and modified atmosphere packaging (MAP) in extending the shelf life of a ready‐to‐cook fresh skewer, made up of raw pork chops and semi‐dried vegetable mix (i.e. zucchini, peppers and tomatoes), were investigated. In the first experimental step, a sodium lactate solution was used to dip pork chops at three different concentrations: 20, 40 and 60% w/w. The second part of the work was focused on the use of MAP. In particular, the following MAPs were tested: MA1 (50%O₂/30%CO₂/20%N₂), MA2 (70%O₂/30%CO₂), MA3 (30%O₂/70%CO₂) and MA4 (30%O₂/30%CO₂/40%N₂). Finally, the optimal concentration of sodium lactate and the best gas composition were combined. The samples were stored at 4 °C; their microbial and sensory qualities were monitored along the entire observation period. The results indicate that the shelf life of the investigated ready‐to‐cook meal can be extended by approximately 83%, if compared with the control skewer packaged in air. The best preservation strategy is the combination of dipping of meat pieces in 40% sodium lactate solution and packaging under MA1. Copyright © 2014 John Wiley & Sons, Ltd.     

中散包装与危险品包装生命周期评价比较研究

对中散包装与危险品包装生命周期进行了评价研究。利用Simapro 软件对2 种固体危险货物包装形式———一般包装(瓦楞纸箱)和中型散装容器(纤维板箱IBC)进行了生命周期分析,并将结果进行了对比。可以看出中型散装容器与一般包装相比优势明显,在分析所涉及的11 个环境类别的影响上均小于一般包装,其中,差距最大的为臭氧层耗竭损害,仅为一般包装的60%,最小的为酸化/ 富营养化,为一般包装的90%。结果显示IBC 优势明显,在大量货物运输的过程中,若2 种包装类型均能达到运输效果,应选取对环境影响较小的IBC 进行运输。     

Combined effect of chill storage and modified atmosphere packaging on mussels (Mytilus galloprovincialis) preservation

Changes in biochemical indices, microbial growth, headspace and sensory quality of mussels which had been packaged in two modified atmospheres [Modified atmosphere packaging (MAP) 1: 60% CO₂/20% N₂/20% O₂ and MAP 2: 60% CO₂/40% N₂] and under vacuum (VP) were studied for 14 days. The results showed better quality retention and greater shelf life of mussels packaged under MAP 1 as compared to MAP 2 and VP samples. Increase in total volatile basic nitrogen followed the order: MAP 1 < MAP 2, VP < air (control) samples while increase in trimethylamine nitrogen followed the order: MAP 1 < air < MAP 2 < VP. The 2‐thiobarbituric acid (TBA) values of MAP 1 and air samples were significantly higher (p < 0.05) than the TBA values of VP and MAP 2 samples. MAP 1 showed a greater (p < 0.05) inhibition effect on total viable count of mussel samples than all other packaging conditions. Based primarily on odour scores, the MAP 1 samples remained acceptable up to ca. 10–11 days, the MAP 2 and VP up to ca. 7–8 days while the air‐packaged samples up to ca. 5–6 days of storage. Copyright © 2007 John Wiley & Sons, Ltd.     

SiO2气凝胶改性瓦楞纸板性能研究

目的应用SiO₂气凝胶疏水隔热水性涂料对瓦楞纸板表面进行改性,探究其对瓦楞纸板力学性能、疏水性能、隔热性能的影响。方法通过机械共混和表面改性相结合的方式制备疏水隔热水性涂料,采用线棒涂布器涂布于瓦楞纸板表面,通过测试纸板表面的接触角检验疏水效果,并测试改性后纸板的边压强度、平压强度、戳穿强度和压痕强度;制备90 mm×90 mm×100 mm的隔热包装箱,通过融冰试验测试其隔热效果。结果经SiO₂气凝胶疏水隔热水性涂料改性后的纸板接触角为91.75°,提高了6.25°。改性后纸板的横向边压强度、平压强度、戳穿强度和纵向压痕强度分别提高了5.6%,0.6%,2.4%和2.7%。当SiO₂气凝胶的质量分数为2%时,改性后的纸板具有最优的隔热性能。当湿膜厚度为60μm时,与未涂布的原瓦楞纸板相比,温度可降低13.6℃结论该方法扩大了SiO₂气凝胶在包装行业的应用范围,能为未来保温包装材料提供参考。     

循环包装箱全生命周期碳足迹计算方法研究

目的 针对目前循环箱碳足迹的计算缺乏统一标准且相关研究较少，使循环箱的环保价值存疑的问题，本文对循环包装箱的碳足迹进行研究，旨在建立一种适用于循环包装的基于生命周期评价(LCA)方法的碳排放计算模型。方法 基于全生命周期评价方法，参考国内A循环包装企业B2B应用场景，采用eFootprint软件及数据库量化分析。由于聚丙烯材料具有可循环利用的特点，在快递循环包装中广泛应用，本文以聚丙烯材料的循环箱为例进行碳足迹的研究。以1 m²的循环快递包装箱为功能单位，采用“从摇篮到坟墓”的方法对其生产、运营、回收等过程的物耗、能耗及环境排放进行环境影响量化比较。结果 研究评价分析了各个单元过程中对全球变暖潜值这一环境指标的贡献值。结果显示，循环包装箱碳排放贡献主要来源于4个方面:循环使用过程运输排放，约占总排放的57.95%;其次为原材料聚丙烯，约占总排放的24.25%;电力排放包括生产、清洗2个阶段的电力，占总排放的11.71%;报废后垃圾焚烧处理过程排放，占总排放的5.33%。使用近50次的二氧化碳当量为9.854 1 kg/m²。结论 循环包装单次使用排放低于相同面积单位5层瓦楞纸箱的碳排放，说明在理想条件下循环包装具有较高的环保价值。     

瓦楞纸板工艺探讨

介绍了瓦楞纸板基本结构、楞形和形状,阐述了瓦楞纸板的生产过程及相关设备,分析了瓦楞纸板的粘合原理,在生产上具有一定的指导意义.瓦楞纸板在包装印刷行业将扮演越来越重要的角色.