bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evaluation of the ethylene permeability of polyvinyl chloride (PVC)
Authors: Savoie E. , Gagnon J. C. , Doyon G. J. , Brunet F. 
Published: November 2006

AbstractThe aim of this study was to evaluate ethylene permeation through a food packaging‐grade polyvinyl chloride at 3,10,17 and 25°C. The transmission rates were calculated to estimate the permeability (P) at these temperatures. This permeability is influenced by the temperature, giving values from 120 000cm3 μm/m2. d atm at 3°C to 367000cm3 μm/m2. d atm at 25°C. Other parameters, such as the selectivity factor (p), the temperature coefficient (Q10) and the activation energy (Ea). were compared to values obtained for other gases (O2 and CO2) using the same film and supplier.
Proposed method to test the relative seal strength of plastic bottles and its use in optimizing sealing parameters
Authors: Singh S. Paul , Burgess Gary J. , Lockhart Hugh E. 
Published: November 2006

AbstractA test method for measuring the strength of the seal on a flexible bottle is proposed. The method measures seal strength as the compression force applied to the side of the bottle required to make the seal fail. The technique has the advantage of using standard equipment and reproduced failure conditions as closely as possible. The method was used to compare the seal strengths of a foil laminate heat‐seal on a retortable gamma bottle under various sealing conditions. The results for various sealing pressures, temperatures and times are reported and optimum conditions are identified.
Modified atmosphere packaging for green chili peppers
Authors: Lee Kwang Soo , Woo Kang Lyung , Lee Dong Sun 
Published: November 2006

AbstractModified atmosphere packages were designed and used for the packaging of green chili peppers. Respiration of green peppers at 10°C was characterized by the closed‐system method as a function of O2 and CO2 concentrations, and was incorporated into mass balance equations of O2 and CO2 gases in order to predict the gas composition inside the package over time. From the prediction of atmospheres inside packages constructed of the available plastic films, three retail packages (110‐g peppers) were designed and studied experimentally for their ability to modify the package atmosphere and to retain quality (moisture, ascorbic acid and chlorophyll). Pepper packages using 25 μm low‐density polyethylene and 30 μm cast polypropylene could attain modified atmosphere close to the optimal gas concentrations (3% O2 and 5% CO2), and therefore provided better quality retention compared with unpackaged controls.
Effect of nitrogen flushing on shelf‐life of packaged potato chips
Authors: Paik James S. , Shint Jae Ik , Kimt Ji Iii , Choit Pung Kil 
Published: November 2006

AbstractCommercially prepared potato chips were packaged in laminated polymer film bags flushed with nitrogen. Head‐space oxygen concentration of nitrogen‐flushed packages was initially 0.015 atm and increased to 0.02atm after 80 days of storage at 23°C. Oxygen concentration of control packages not flushed with nitrogen remained constant at 0.2atm. Very little difference was observed in lipid oxidation rate of potato chips between the nitrogen flushed and the control packages. It seems that an oxygen concentration below 0.01 atm needs to be maintained to achieve substantial reduction in lipid oxidation rate. In spite of the little difference in lipid oxidation rate, the sensory evaluation by a trained panel showed improvement in the quality of potato chips in nitrogen flushed packages. An empirical equation obtained by Quest et al. may be useful in predicting the shelf‐life of packaged potato chips.
Environmental assessment of food packaging: Impact and improvement
Authors: Kooijman Jan M. 
Published: November 2006

AbstractFood packaging plays an important role in carrying food and drink from production sites to the consumers, and environmental aspects of this packaging receive considerable attention. As the functions of packaging are derived from the actual food requirements, environmental aspects of packaging should be compared with those of the food for a balanced optimization of environmental impact. The outcome of such combined analysis is illustrated with a macroscale analysis of the actual food supply situation in The Netherlands. An ‘overall’ survey of this system is used to indicate important interrelations between the subsystems and to estimate the order of magnitude of the environmental impact of each part of the system. The major environmental effects of the total food supply system and both impact and influence of the packaging subsystem are quantified in mass and energy terms. It is concluded that more attention should be given to matching the actual and varied demand of different size consumption groups, and suggestions are given for effective incorporation of environmental constraints into product development and packaging design.
The migration of plastic components: The quantification of influences from mechanical stresses and vibrations
Authors: Choudhryt S. , Lox F. , Decroly P. 
Published: November 2006

AbstractPlastics materials are increasingly used in the packaging of foods, and migrational behaviour has attracted considerable legislative attention. It was not clear whether vibration occurring in transport could influence the migration of plastics components from package to food, and this study examined this effect. Global migration from PVC was found to be affected, and a study of specific migration is now in progress.
Reliability and error estimations of mechanical shock recorders and impact indicators
Authors: Singh S. Paul , Stapleton Robert , Burgess Gary 
Published: November 2006

AbstractThere have been significant developments in the electronics industry over the past decade which have led to the development of a variety of electronic measuring devices that can be placed in packages to both record and save shock and vibration data related to shipment. Most of the earlier devices were purely mechanical in nature and used a paper graph or a visual indicator to quantify shock levels. There are many of these types of mechanical devices that are still being used today because of their low cost. This study was performed to determine the reliability and error for various types of commercial mechanical shock recorders and impact indicators. The results are presented in the form of mean per cent errors in measuring shock values. The study concluded that the Impact‐O‐Graph recorder measured shock values more accurately than the Impact Register and that the Omni‐G, Mag 2000 and Shockranger were similar in accuracy and were better than the Shockwatch when used in a variety of packages judged to be typical for instrumented shipment.
Recycled and re‐used plastics for food packaging?
Authors: Castle Laurence 
Published: November 2006

AbstractThe draft European Commission directive on packaging and packaging waste sets ambitious targets for recovery and states that recycle must contribute an important part of recovery. To meet these targets, there will inevitably be pressure to recycle plastics back into food contact uses. This legislative driving force is coupled with considerable consumer pressure. However, it must be accepted that there will be many, perhaps even a majority, of food applications where recycle or re‐use of plastics is not desirable and these plastics must be put to alternative uses. Protection of the environment must not be at the expense of public health. This paper outlines the issues involved and describes a multi‐centre European project that aims to define criteria to ensure the quality and safety‐in‐use of recovered plastics for food contact.
A mathematical model for the prediction of water vapour transmission rate at different temperature and relative humidity combinations
Authors: Piergiovanni Luciano , Fava Patrizia , Siciliano Antonio 
Published: November 2006

AbstractA simple mathematical procedure for the estimation of water vapour transmission rate under different conditions is presented and discussed. The ASTM dynamic and gravimetric methods were used for measuring the water vapour transmission rate of four thin plastic films (PET 19 μm, PVC 16 μm, EVA 15 μm and LDPE 23 μm) under 38 different conditions of temperature and relative humidity and the corresponding permeance values were drawn. On the basis of the Clausius Clapeyron's relationship between temperature and water vapour pressure, a simple equation was derived for a rapid transformation of water vapour transmission rate data. The mathematical procedure was applied to the data collected for the four thin films and good agreement was found between observed and predicted values for the PET and LDPE films, while for the PVC and EVA films the equation developed led to an overestimate of water vapour transmission at the lower temperatures.
Packaging information system
Authors: Eschke K. R. 
Published: November 2006

AbstractThe Packaging Information System is a basic module concerned with the creation of the expert system Risk‐Engineering. The structure of this expert system was briefly described in Copenhagen at the IAPRI'92 symposium. It provides information about transport, handling and warehousing needs.The databank of this information system has the following components
—general regulations
—specific packaging data
—specific goods data
—goods and packaging testing methods
and is used to solve demanding problems, allowing the planner to concentrate on other important assignments.In combination with other modules of the expert system Risk‐Engineering, it has at its disposal a range of experience and knowledge of various specialist resources.
Analysis of permeability of food plastic monolayers to methylethylketone (2‐butanone) with the aromatran®
Authors: Doyon Gilles J. , Poulet Christophe , Chalifoux Luc , Cloutier Mathilde , Pascat Bernard , Loriot Catherine , Camus Pierrick 
Published: November 2006

AbstractIt is very important that measurements of the diffusion of aromas and volatile substances in trace amounts (p.p.m.) through synthetic materials, such as PVC, PE and PP monolayers, be accurate and repeatable. The primary goal of this work was to familiarize ourselves with the Aromatran®, a new, fully automated analytical instrument, for the measurement of a ketone (2‐butanone or MEK) at 23°C. A discussion of results is provided, along with comments on the system's userfriendliness and the cost of the tests.
Permeability of naphthalene in different types of polymeric food packaging materials
Authors: Lau Oi‐Wah , Wong Siu‐Kay 
Published: November 2006

AbstractThe relative permeabilities of naphthalene through different types of common polymeric food packaging materials were determined by migration studies in a controlled environment. The results illustrate that polyolefins, such as low density polyethylene (LDPE), have a higher relative permeability than other polymers, such as polyethylene terephthalate (PET) or polyvinylchloride co‐polymer (PVC). This was explained by the correlation between the permeability of the migrant and the glass transition temperature (Tg) of the different polymers, as well as their polarity.
Technology and applications of edible protective films
Authors: Guilbert S. , Gontard N. , Cuq B. 
Published: November 2006

AbstractEdible films or coatings have provided an interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film‐forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions of the film (relative humidity, temperature) can also substantially modify the ultimate properties of the film.
A translator system for the MATLAB language
Authors: Joisha Pramod G. , Banerjee Prithviraj 
Published: November 2006

AbstractA whole‐program MATLAB to C translation system is presented. The paper outlines the motivation for the problem, discusses the system's architecture, its features and limitations. The translator's operation is explained using an example input program. Details are given on how the system implements and specializes some of the language's built‐in primitives. Finally, the paper reports measurements evaluating the execution time and memory usage of the translated sources, and the compilation time required for the translations. Copyright © 2006 John Wiley & Sons, Ltd.
Stack virtualization for source level debugging
Authors: Ciabrini Damien 
Published: November 2006

AbstractThe compilation of high‐level languages to general‐purpose execution platforms poses some challenges when it comes to debugging. Typically, abstractions that are not natively supported by the execution platform must be emulated with intermediate data structures and function calls. Unfortunately, the details of the emulation are visible in the execution stack, and this unwanted information greatly reduces the effectiveness of debuggers. This paper presents a general method for constructing a virtual view of the stack, in order to mask intermediate function calls that were generated to emulate high‐level abstractions, or even to recover logical frame information that was lost during the compilation process. In particular, virtual views enable the visualization of two disjoint code representations (e.g. native code and interpreted code) as a single unified stack. We illustrate this method by showing how to handle the compilation of Bigloo, a dialect of the Scheme programming language. Copyright © 2006 John Wiley & Sons, Ltd.
A portable AWT/Swing architecture for Java game development
Authors: Wang Yi‐Hsien , Wu I‐Chen , Jiang Jyh‐Yaw 
Published: November 2006

AbstractRecently, the performance of Java platforms has been greatly improved to satisfy the requirements for game development. However, the rendering performance of Java 1.1, which is still used by about one‐third of current Web browser users, is not sufficient for high‐profile games. Therefore, practically, Java game developers, especially those who use applets, have to take this into consideration in most environments. In order to solve the above problems, this paper proposes a portable window toolkit architecture called the CYC Window Toolkit (CWT) with the ability to: (1) reach high rendering performance particularly in Java 1.1 applications and applets when using DirectX to render widgets in CWT; (2) support AWT/Swing compatible widgets, so hence the CWT can be easily applied to existing Java games; (3) define a general architecture that supports multiple graphics libraries such as AWT, DirectX and OpenGL, multiple virtual machines such as Java VM and .NET CLR, and multiple operating systems (OSs) such as Microsoft Windows, Mac OS and UNIX‐based OSs; (4) provide programmers with one‐to‐one mapping APIs to directly manipulate DirectX objects and other game‐related properties. The CWT has also been applied to an online Java game system to demonstrate the proposed architecture. Copyright © 2006 John Wiley & Sons, Ltd.
Evolution de quelques caractéristiques des amidons extraits de grains de maïs normal et d'amylomaïs au cours de leur formation,
Authors: Mercier Ch. , Charbonnière R. , Gallant D. , Guilbot A. 
Published: November 2006

AbstractThe Development of Some Characteristics of Starches extracted from Normal Corn and Amylomaize Grains during their Formation. Within the research work on the evolution of corn grains constituents with different amylose contents, during their development, a study has been carried on the starch content of corn grains, amylose content of starch grains, microscopical and submicroscopical aspects of starch grains and their crystalline organization marked by X rays diffraction.The quantity of starch synthetized for one corn grain is stated as all the more important as the amylose content of grain is lower.For amylomaizes, it is pointed out that the determination of amylose content of starch carried on at 2°C leads to higher values than at 20°C. The difference between the results might be ascribed to the presence of a glucidic fraction reacting as amylose and synthetized in a relatively important proportion at the beginning of corn grain formation, and later on becoming diluted with the other amylaceous components.The increasing stability of amylomaize starches when thermically treated might correlate with their amylose content.
Die direkte Untersuchung der Bruchfläche des Kartoffel‐Stärkekornes
Authors: Richter L‐E. 
Published: November 2006

AbstractDirect Investigations of the Surface of of Fractured Potato Starch Grains. The section‐plane after preparing ultrathin sections as well as the surface of fractures of pieces of potatoes, embedded in Vestopal were studied, using a scanning‐electron‐microscope. The surface of fractures of starch grains demonstrates a smooth circular part outside, the center shows a radial structure.
Thermal Conductivity of Starch Granules
Authors: Roth Douglas D. , Tsao George T. , Lancaster Earl B. 
Published: November 2006

AbstractData were obtained at 25°C on thermal conductivities of slurries of starch in a carbon tetrachloride‐ethyl benzene mixture having a density equal to that of the starch. The thermal conductivity of granular ordinary corn starch was estimated to be 0.125 B.t.u.‐foot per hour‐foot2‐0 F by calculation and by extrapolation from the slurry data. The thermal conductivities of granular corn starches decreased with increasing amylose content.
Zur quantitativen Bestimmung von Sorbitol durch Spaltungsoxydation mittels Perjodsäure
Authors: Tegge G. , Bergthller W. 
Published: November 2006

AbstractOn the Quantitative Determination of Sorbitol by Oxydative Splitting by Means of Periodic Acid. The oxydative splitting reaction of polyhydroxy compounds with vicinal hydroxyl groups by means of periodic acid or periodates can be applied with advantage to the determination of sorbitol concentration, especially in case of working with simple equipment.The oxydative splitting reaction leads to three reactive substances which can be determined by iodometric or acidimetric titration, i.e. a) remaining periodate, b) formaldehyde, and c) formic acid. The practicability of the three resulting methods of determination has been examined with three different commercial samples of sorbitol.The mathematic‐statistical interpreted data show that only the determination of remaining periodate leads to results which are in accordance with the theoretical sorbitol concentration.
De la rhéologie des systèmes aqueux à base de gommes
Authors: Schutz R. A. 
Published: November 2006

AbstractOn the Rheology of Aqueous Systems on the Basis of Gums. The water „solutions”︁ of macromolecular carbohydrates (arabic gum, alginate, guaran, starches) often show a non‐Newtonian behaviour. Therefore it is impossible to give only one viscosity value for the definition of the rheological behaviour; viscosity changes with the different rheological conditions. But it is possible to speak of an „apparent viscosity”︁ for a given shear rate Di or stress ri. To characterize the rheological behaviour it is necessary to establish the relationship between shear rate and shear stress. Sometimes, for limited decades of shear rates, the behaviour may be described by a power law = τ = K Da: sometimes the Cross relation \documentclass{article}\pagestyle{empty}\begin{document}$ \overline \eta = \eta _\infty + \frac{{\eta _0 - \eta _\infty}}{{1 + \alpha D^{2/3}}} $\end{document} has to be applied; but it may also occur, that one can only give the curve log τ = f (log D). To obtain absolute values it is necessary to apply a correcting factor at the actual values given by Newtonian approximation. Thus it is possible to study the influence of temperature, concentration and ageing on the rheological parameters K, a, η or the graph log τ = f (log D).From the results it seems that the behaviour of this kind of systems is rather like the behaviour of emulsions, than like that of true solutions.Perhaps that is the reason why, the process for the preparation of these systems has to be well defined and rigorously followed in order to obtain reproducible results.To give a sense to rheological studies in the laboratory, it is important to simulate the exact industrial conditions of preparations and of the rheological stresses of these systems. This calls for an exact knowledge of the industrial rheological stress; up to now this knowledge is very rare in most cases.
Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming
Authors: Anderson R. A. , Conway H. F. , Peplinski A. J. 
Published: November 2006

AbstractA large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods.Roll‐cooking should be better than extrusion‐cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion‐cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll‐ or extrusion‐cooking, but it appears that heating time must be held to a minimum.
Determination of Carbonyl Groups in Starches by Polarographic Techniques Using o‐Phenylenediamine. V. Reactions of Periodate Oxidized Starches with o‐Phenylenediamine.
Authors: Takagi M. , Mizutani M. , Nishio T. , Ono S. 
Published: November 2006

AbstractThe reaction of oxyamylose with o‐phenylenediamine (OPD) in alkaline media produces quinoxalines which can be followed by polarographic method and the dialdehyde content can easily be determined polarographically. The lower limit of the determination of dialdehyde content may be 0.01 in the ratio of NaIO4/AGU.Quinoxalines produced from oxyamylose were studied chromatographically and spectrophotometrically and compared with those from D‐glucose. Three quinoxalines were identified with quinoxaline, 2‐methylquinoxaline and 2‐hydroxyethylquinoxaline.Mechanism of the reaction of oxyamylose with OPD is discussed.
New Starches VI. The Structure of the Starch Chunks from Amaranthus retroflexus
Authors: Goering K. J. , Rao P. V. Subba , Fritts D. H. , Carroll Thomas 
Published: November 2006

AbstractThe structure of the starch chunks from „Amaranthus retroflexus”︁ have been examined by light and electron microscopy. It has been established that these chunks exist as such in the seed and that they are not artifacts of the method of preparation. Treatment with crystalline a‐amylase suggests that the chunks are made up of small granules cemented together with amorphous starch. Electron micrographs suggest that the chunks result from the filling of an endosperm cell with starch.