The role of plastics and paper as food packaging materials is reviewed with a brief outlook on the historical background of food packages in general. The inherent properties of these food packages that should be considered by food processors are also discussed. The current efforts in meeting the needs of consumers in ensuring food’s quality with prolonged shelf life during storage and distribut...

This study undertook a critical examination of Ontario’s extended producer responsibility scheme for the residential “Blue Box” recycling program, specifically examining the relationship between packaging fee rates and material-specific recycling rates. Using data collected for each of the 23 materials found in the residential recycling program over the past decade, a regression model was devel...

Blue crab processors need packaging options for fresh and pasteurized crab meat that reduce processing and packaging costs, improve quality, safety, and shelf life, and accommodate smaller portion sizes. Traditional fresh and pasteurized crab meat containers are 16 oz polyethylene cups and 16 oz steel cans, respectively. Processors have been presented with a number of new commercial options for...

This chapter offers an overview of the biopolymer-based lightweight materials with respect to their potential for packaging applications. The biopolymer-based materials have garnered increasing attention to packaging market due to the concerns from both environmental and economical perspectives of traditional petroleum based polymers in recent years. The largely use of these traditional synthet...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

Antimicrobial additives have been used successfully for many years as direct food additives. The literature provides evidence that some of these additives may be effective as indirect food additives incorporated into food packaging materials. Antimicrobial food packaging is directed toward the reduction of surface contamination of processed, prepared foods such as sliced meats and Frankfurter s...

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.

At cure temperatures below Tg the cure shrinkage contributes significantly to residual stress build-up. Residual stresses in a flip chip package The cure shrinkage model was implemented in FE code. In figures 2 and 3 the residual stress build-up for a 2D plane strain model of an adhesively bonded flip chip is shown. A schematic representation of the model is given in the inset of figure 3. For ...

introduction: active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. in this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. in the last decade, great attenti...