Active Barrier Technology for Plastic Packaging
نویسندگان
چکیده
منابع مشابه
Active Packaging for Food Applications - A Review
The purpose of food packaging is to preserve the quality and safety of the food it contains from the time of manufacture to the time it is used by the consumer. Recently, the demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. One such development is the active food packag...
متن کاملActive Packaging for Food Applications - A Review
The purpose of food packaging is to preserve the quality and safety of the food it contains from the time of manufacture to the time it is used by the consumer. Recently, the demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. One such development is the active food packag...
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This Laboratory Directed Research & Development (LDRD) project conducted in fiscal years 1996 and 1997 under case 3526.030 was devoted to the development of test structures and associated measurement methodology for assessing the reliability of plastic encapsulated microelectronic devices. The end goal was the conceptual specification of one or more Assembly Test Chips (ATCs) which could be use...
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This paper will detail the design and manufacturing elements of near hermetic air cavity packages produced by injection molding of low moisture diffusivity polymers. The R-Pak process uses a patented sealing methodology to take maximum advantage of the properties of the starting polymeric material. The material properties and advantages will be presented. The very low moisture diffusivity of th...
متن کامل30) Active Packaging, Intelligent Packaging
The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting o...
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ژورنال
عنوان ژورنال: Seikei-Kakou
سال: 2014
ISSN: 0915-4027,1883-7417
DOI: 10.4325/seikeikakou.26.382