bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mass transfer from and through packaging materials
Authors: Miltz J. , Passy N. , Mannheim C. H. 
Published: November 2006

AbstractThe use of polymer films for food packaging requires a knowledge of their transport properties under varying conditions. The permeability to gases and water vapour of the packaging films at the specific conditions of use, i.e. temperature, relative humidity and pressure gradient, are needed for selecting the optimum packaging system to ensure the required shelf‐life of the packed product. Migration from, and absorption by, plastic films also play an important role in their selection.The 02 and CO2 permeabilities of three plastic films at four different temperatures were evaluated and shown to follow the Arrhenius relationship in the range tested. The effects of four thicknesses of one film on its permeability are also reported.Three methods to evaluate migration from polymeric films were compared using different weight/volume ratios. The extraction method recommended by the FDA, using n‐hexane in a stirred flask, was found to be best.The shelf‐life of Matzoth (Jewish Passover bread) packed in polyethylene (stored at 25°C) was found to be longer than the shelf‐life of those packed in the higher barrier PVDC/PE. This was apparently due to the absorption of undesirable oxidation compounds, given off from the Matzoth by the PE, which were not absorbed at detectable levels by the PVDC/PE.
The effect of packaging materials and oxygen on the colour stability of sliced bologna
Authors: Grini Jorunn Aasgaard , Sørheim Oddvin , Nissen Hilde 
Published: November 2006

AbstractThe aim of the study was to determine the effect of packaging materials with different oxygen permeability, residual oxygen concentration in the package and light upon discoloration of the surface of sliced bologna.The packaging material caused significant differences in the discolouration of vacuum‐packed, sliced bologna. The surface colour of sliced bologna packed in films with an oxygen transmission rate lower than 10cm3/m2/24h/atm was not affected by illuminated storage.Packages of sliced bologna with 0% oxygen in the head space showed good colour stability after 28 days of illuminated storage at 4 C. The discolouration of bologna was almost directly proportional to oxygen concentration in the package. Bologna stored in a high oxygen concentration developed more off‐odour; 1% and 2% oxygen in the packages caused higher worst spot colour, discolouration and off‐odour scores after 3 days of storage.
The development of a strategic information system applied to packaging design
Authors: Shimada Tetsuo , Yamasaki Kiyoshi 
Published: November 2006

AbstractThis study aims to develop a strategic information system applied to packaging design. Previously, we could not computerize the whole packaging design process because:

The safety factors with respect to the various environmental conditions of distribution had not been determined accurately
The pallet loading pattern could not be found by means of computational algorithms approximating the judgment of expert operators
There were no methods for inputting data except through the keyboard
As described in this report, we derived the degradation factor concerning the actual compressive strength through various experiments and structured a rulebase using specialized deductions based on the intuition and long years of experience of our engineers. The results of this study show that it is now possible to develop a strategic information system applied to packaging design, combining the database, production‐rule‐based systems for pallet loading pattern, compressive strength analysis and barcode system.
Measuring the package shipping environment in refrigerated ocean vessels
Authors: Singh S. Paul , Burgess Gary J. , Marcondes Jorge, A , Antle John R. 
Published: November 2006

AbstractThe dynamic and climatic environments inside the cargo holds of regrigerated ships carrying bananas from Central America to destinations in Europe and the United States were measured. The same environments inside individual packages of bananas were also measured for comparison. Among the variables studied were shock and vibration G‐levels, temperature, humidity, and air velocity. Three different types of shipments were monitored: break‐bulk, palletized, and containerized. The results show that the average G‐levels are similar to those found on trailers and railcars and that the vibration levels in the packages themselves were amplified by up to as much as eight times.
Determination of water uptake and moisture sorption isotherms of PVC‐based food packaging materials: Effect of plasticizer content and temperature
Authors: Kalaouzis Panagiotis J. , Demertzis Panagiotis G. , Kontominas Michael G. 
Published: November 2006

AbstractSorption isotherms of three polymeric mixtures were constructed with the use of a computerized inverse gas chromatographic technique at temperatures of 32°C and 50°C. It was observed that the water uptake increases with decreasing temperature and increasing amount of plasticizer in the polymeric mixtures. The sorption data were applied to the BET and GAB isotherm models. It was found that the two‐parameter BET equation fits the sorption data up to a water activity value of 0.6 and the three‐parameter GAB equation fits the sorption data up to a water activity value of 0.7. The thermodynamics of the above interaction were studied further by application of the Zimm‐Lundberg cluster theory. Results indicate a strong tendency for water molecules to cluster even at low water activity values.
Finite element computer simulation of oxygen diffusion in packaged liquids
Authors: Barront F. H. , Harte B. , Giacin J. , Hernandez R. , Segerlind L. 
Published: November 2006

AbstractThe objectives of this study were to apply the finite element method (FEM) to the computer simulation of oxygen diffusion in a liquid food system contained in a permeable package, and to apply a mathematical lumped method to evaluate the integrity of a permeable package. The cylindrical package (2.425cm radius) was made of polyethylene (2 mil) with solid acrylic at the top and base. A micro‐oxygen electrode was introduced from the top surface, 1.37 cm from the radial wall. Changes in dissolved oxygen were recorded using a data acquisition system. Experimental data were compared to predicted values obtained using a finite element technique computer model (Engineering Analysis Systems Verification and Theoretical Manuals, Swanson Analysis Systems, Inc., Houston, PA). Acceptable predictions were obtained for two systems: a cylindrical permeable package and a semi‐infinite impermeable container. The model can be modified to simulate other geometrical configurations, packaging materials and liquid food systems.
A proposal to establish ‘packaging science’
Authors: Sasaki Haruo 
Published: November 2006

AbstractTo make packaging truly beneficial to human beings, it is important to help people learn more about the great variety of packaging materials and packaging techniques. In applying that knowledge, certain ethics should be observed by those engaged in packaging activities. The first step in achieving this task is to recognize what constitutes the packaging sciences, and from the results of various investigations a system of packaging sciences has been produced. Packaging science, as we have organized it, consists of the three major fields of packaging sociology, packaging materials science and packaging technology. With regard to the ethics that should form the backbone for the varied packaging activities, we propose that a Packaging Charter be established, incorporating the basic spirit and the ideas outlined herein.
Esr study of the migration of paramagnetic additives from rigid PVC to pure or mixed fatty esters used as food simulators
Authors: Riquet A. M. , Wolff M. , Feigenbaum A. 
Published: November 2006

AbstractThe ESR study presented here provides an insight into the behaviour of paramagnetic additives in rigid PVC before, during and after contact with methyl fatty esters and their migration from the plastic material.Before contact, diffusion processes took place in rigid PVC. The mobility of the NO group of the paramagnetic additives is directly linked to the displacement of the whole molecule.Methyl fatty esters plasticize the PVC matrix, increase the mobility of the additive in the material and enhance their migration. The increased lability is due to methyl ester penetration into the polymeric network. Penetration was greatest with short chain esters and probe migration was greater when more penetrating simulators were used. If a fast migration test is required, methyl oleate could be an interesting approach.Results describing the behaviour of binary mixtures as simulators are very complex, probably because they depend to a large extent on the type of paramagnetic additive.
Study of lateral shocks observed during fork truck and pallet jack operations for the handling of palletized loads
Authors: Rodriguez Hector , Singh S. Paul , Burgess Gary 
Published: November 2006

AbstractThis study measured the lateral impact levels that occur when fork trucks are used to handle palletized loads. The existing ASTM‐D4003 standard on pallet marshalling recommends a 40 G, 10 ms shock or a 10G. 50ms shock to simulate impacts on pallet loads due to fork truck equipment. This study investigated the validity of these levels since no previous studies documenting these levels is provided in the ASTM standards.5 A set of ten impacts were conducted in the two different scenarios using boxes, bins and drums. These scenarios represent a palletized load on a fork truck impacting a similar stationary pallet load and an empty fork truck impacting a pallet load. Results are presented for each category of impacts performed in terms of average and maximum levels measured. The average peak acceleration for the data collected was 36 G and the average duration of impact was 4.3 ms. An analysis describing the limiting conditions for the shock acceleration G and the duration T as a function of the fork truck weight, impact speed, pallet weight and impact condition was determined. This showed that the impacts should have the product of maximum shock (in G) and duration (T) mms lying between 37.2 and 368 for half‐sine shocks.
Measurement of valve oxygen diffusion for bag‐in‐box applications under three possible ambient conditions
Authors: Doyon Gilles J , Poulet Christophe , Chalifoux Luc , Pascat Bernard 
Published: November 2006

AbstractThe shelf life of wine is often markedly reduced by the ingress of atmospheric oxygen through the valve or spout. The principal objective of this study was to evaluate various types of valves by means of a capture cell which provides the flexibility to evaluate performance under three possible ambient conditions (23, 30 and 38°C). With the basic statistics obtained we were able to estimate a data confidence interval (95%) and suggest predictive equations useful to buyers in the industry.
The removal torque increment on metal cans containing an asphaltic pruning seal compound
Authors: Greenway Gerald , Pramsaneh Sarunyapong 
Published: November 2006

AbstractA study of cap removal torque of a 16 fl.oz. electrolytic tin plate (ETP) container and closure with continuous threads as well as a 0.04 inch polyethylene (PE) liner was conducted. These packages contain a solvent asphaltic pruning seal product. At room temperature the removal torque behaviour was investigated using ETP cans with and without the product at intervals of logarithmic decades of time in days. A SWAN‐MATIC capping machine was utilized to provide predetermined application torques of 20, 30 and 40 in. lbs at 90d̀, 80d̀ and 70d̀ angles of application. The removal torque of each experimental test was measured by hand using the SECURE PAK tester machine, which provided a maximum torque reading accuracy of up to a tenth of a unit. The study revealed that ETP containers with PE‐lined ETP caps, uncontaminated with the product, exhibited logarithmic removal torque decay. However, the ETP container with the asphaltic pruning seal product spilled on the top and threads of the closure showed an increasing trend of removal torque. This occurrence was probably caused by the adhesive effect of the product at the closure.
Effect of the gas/product ratio and CO2 concentration on the shelf‐life of MA packed fish
Authors: Randell Kati , Ahvenainen Raija , Hattula Tapani 
Published: November 2006

AbstractRainbow trout and Baltic herring fillets were gas packed at two different gas/product ratios and two different CO2 concentrations. Two reference samples were used; one frozen and one vacuum packed. Changes in gas composition in the gas packages, microbial and sensory quality, K values and drip formation of the fillets were investigated during storage at 2°C. A gas/product ratio of 100 ml/100g gas package was as effective as a vacuum package in preserving the microbial quality of fish and a gas/product ratio of 40ml/100g gas package was as effective as a vacuum package in preserving the sensory quality of fish.
Cause and detection of off‐odours in unprinted paperboard
Authors: Stojacic G. Ziegleder , Lustenberger M. 
Published: November 2006

AbstractShort‐chain fatty acids are frequently responsible for off‐odours in unprinted paperboard. They are formed as microbiological metabolic products in the circuit water of the paper mill and are absorbed on the paperboard. A gas chromatographic method for detecting these organic acids is described which seems to be suitable for quality control of unprinted paperboards. The various off‐odours associated with paperboard can be explained via the specific composition of the fatty acids.
A highly modular and extensible architecture for an integrated IMS‐based authoring system: the <e‐Aula> experience
Authors: Sierra José Luis , Moreno‐Ger Pablo , Martínez‐Ortiz Iván , Fernández‐Manjón Baltasar 
Published: November 2006

AbstractThe <e‐Aula> platform is a new experimental e‐learning environment that adheres closely to IMS Global Learning Consortium, Inc. e‐learning standards in order to facilitate their applicability in different learning scenarios. <e‐Aula> is equipped with an integrated modular and extensible architecture for the authoring of IMS‐compliant learning materials focused on the IMS manifest. This manifest‐driven architecture facilitates maintenance and promotes the evolution of the authoring system in <e‐Aula>, both of which are mandatory requirements in the successful production and maintenance of content for many different specialized learning domains. In this paper, we describe this authoring system, its manifest‐driven architecture and its implementation using well‐known and robust Java‐based Web technologies. Copyright © 2006 John Wiley & Sons, Ltd.
Nitratability of Dextrans
Authors: Mustafa Ahmed , Dawoud Abdel Fattah , Marawan Ashraf 
Published: November 2006

AbstractNitratability of three different polymeric dextrans with predominantly α‐1,6‐linked anhydro‐D‐glucopyranose units was studied in different nitrating agents. The degree of substitution (D. S.) increases with increase of the absolute nitric acid/dextran ratio. Due to gelatinization of dextrans in this medium, this nitrating agent is comparatively less effective for dextran nitration than for starch with predominantly α‐1,4‐D‐glycosidic linkages; the latter has great affinity to dissolution in this medium. Nearly complete nitrations (D. S., 2.96) were readily obtained from dextrans by nitration in presence of 25% each of acetic acid and acetic anhydride.In nitric‐sulphuric acids mixtures the nitratability of dextran is mainly a function of acids composition. Gelatinization occurred in mixed acids containing up to 20% H2SO4. Successful nitrations (D. S., ca. 2.6) were always obtained, however, from mixed acids containing 38% or more sulphuric acid, but the use of 62% sulphuric acid is more economic for industry. The sulphate content is greatly dependent on the acids composition and it is, as well, affected by the chemical nature of the corresponding dextran.
Scanning Electron Microscopy of Wheat Starch II. Structure of Granules Modified by Alpha‐Amylolysis – Preliminary report
Authors: Evers A. O. , McDermott E. E. 
Published: November 2006

AbstractWheat starch granules were subjected to alpha‐amylolysis after which they were examined in the Scanning electron microscope.Much variation exists among starch granules; thus conclusions based on the observation of the precise mode of α‐amylase attack on a few individual granules may not be generally applicable. It has been found, however, that where a groove is present in a granule, α‐amylase attack generally occurs here, complete penetration either occurring exclusively at this feature or accompanying penetration at apparently randomly located sites on the major surfaces.This preliminary investigation of starch granules attacked by amylase has provided new information which augments the results of studies by other microscopical methods. Observation of the detailed structure of the equatorial groove in modified granules is particularly relevant to a better understanding of this feature in starch granules.
Neue Erfahrungen mit Dorr‐Oliver Multizyklonen und D‐O DSM‐Bogensieben in der Kartoffelstärke‐Industrie
Authors: Caransa A. 
Published: November 2006

AbstractRecent Experiences with Dorr‐Oliver Multicyclones and D‐O DSM Screens in the Potato Starch Industry. Potato starch flowsheets are described i. e. one from 1958, one from 1962 and the most up‐to‐date one (1968) showing a combined D‐O DSM‐Screening system for coarseand fine pulp together and separate Dorr Clone washing systems for optimal refining of coarseand fine granule starch.Tables are given, showing results obtained during recent campaigns. Finally data are disclosed regarding power consumption and water saving.
Studies on Dextrinization. Part I. Pyrodextrinization of Corn Starch in the Absence of Any Added Catalyst
Authors: Srivastava H. C. , Parmar R. S. , Dave G. B. 
Published: November 2006

AbstractCorn starch has been dextrinized at a bath temperature of 125°–213°C. In certain cases, the moisture content of the starch was reduced to 2% before it was subjected to dextrinization. Under the various conditions of dextrinization, the changes that take place in the properties of starch such as solubility, reducing power, alkali lability, intrinsic viscosity and β‐amylolysis have been recorded. These results show that at lower temperatures of 125° and 150°C hardly any reaction is perceptible, the dextrinization reaction taking place at 200°C or thereabouts. Decreasing the moisture content of starch increases the rate of dextrinization reaction. Various theories of pyrodextrinization of starch are discussed.
Zum Stand der Kenntnisse über die Vorgänge bei der Alterung der Stärke in Backwaren
Authors: Augustat S. , Schierbaum F. , Richter M. 
Published: November 2006

AbstractOn the State of Knowledges Concerning the Processes During Staling of Starch in Baked Goods. 1. The present level of knowledge on staling of baked goods is discussed shortly on the example of most essential theories. 2. Research into the problem of staling of gels of wheat starch or wheat flour was performed viscographically and ridgelimetrically. 3. The photometric titration with iodine and the paper elution analysis with perchloric acid are recommended as new methods for a separated characterization of the starch constituents during staling. 4. In the staling of baked goods, the changes of starch play a predominate role, the swelling condition of the starch granule and the chemo‐physical and chemo‐colloidal behavior of the two starch constituents being decisive factors. 5. The natural fat content of flour or the addition of saccharose monostearate counteract the hardening of the corresponding gels, caused by staling, by inhibiting the swelling process of the starch granules and the effect of amylose on the formation of structure.
New Varieties of Sorghum Grain Suitable for Starch Production
Authors: Mustafa A. I. , Macmasters M. M. 
Published: November 2006

AbstractThirty‐one samples of sorghum grain produced experimentally were processed by a laboratory wet‐milling procedure. Twelve gave acceptable white starches because there was no nucellar tissue remaining in the mature grain. Paste viscosity and gel strength of all starches were determined and organoleptic evaluation was made of each starch in the form of asidah, a Sudanese food. Some differences in paste viscosity and gel strength were found. Some of the samples were waxy and some nonwaxy. All the white nonwaxy starches were rated highly acceptable as asidah. The experimental lines provide germ plasm from which commercial varieties suitable for wet milling can readily be developed.
Studies on New Starches. Part 2. A Study of the Properties of Four Varieties of Mucuna Bean (Stizolobium)
Authors: Tolmasquim E. , Corrêa A. M. N. , Nakamura T. 
Published: November 2006

AbstractThe starches of the four varieties of Mucuna that have been studied are formed by granules of different sizes and rounded shapes. The average affinity for iodine is 5.60% and the amylose content is not very high. The values of the restricted swelling power and solubility and the slow and progressive solubilization in DMSO suggest a very homogeneous structure, with strong linking forces and a high degree of association inside the granules. The Brabender viscosity curves are very similar to those of the starches with artificially crossed linkages. These properties give the Mucuna bean starches very useful technological applications.
Die spezifische Drehung des Sorbits und des Sorbit‐Molybdat‐Komplexes
Authors: Lippke G. , Thaler H. 
Published: November 2006

The Specific Rotation of Sorbitol and of the Sorbitol Molybdate Complex.
The specific rotation of the hexite at 365, 405, 436, 546 and 578 nm has been determined in solutions of different concentration with a commercial sorbitol preparation as well as with a self‐produced sorbitol. Contents of both preparations had been determined enzymatically and by means of periodate. The specific rotation [α]D was obtained mathematically from these data as well as by graphic extrapolation.
Conditions, under which the sorbitol molybdate complex shows its maximum of specific rotation were defined by systematic experiments at varying sorbitol, molybdate and hydrogen‐ion concentration.
From these results a diagram was set up, which shows the molybdate and acid doses in order to determine sorbitol polarimetrically in the widest possible range.
The specific rotation of the sorbitol molybdate complex was determined at the same wavelengths as that of the sorbitol. It was also mathematically and graphically extrapolated for [α]D.
Die Auswirkungen der Verordnung über die Verwendung von Schwefeldioxid vom 13.8.1969 auf Stärkeverzuckerungserzeugnisse
Authors: Schroeter K. A. 
Published: November 2006

Influence of the Ordinance (13. 8. 1968) on the Use of Sulfur Dioxide on Starch Derived Sweeteners.An information is given on the ordinance concerning the use of sulfur dioxide in foodstuff and on its legal effects on starch derived sweeteners:1. In general starch and starch derived sweeteners may contain a maximum residue of 50 ppm SO2 being a residue of a so‐called technical aid. Dextrose may contain only a residue of 10 ppm SO2. Label declaration of these residues is not necessary.2. Starch derived sweeteners which are destined to be used in the manufacturing of foodstuff mentioned in Annex 2 of the ordinance, may have a higher SO2‐content. A maximum content has not been fixed, a SO2‐content, however, being higher than 50 ppm is to be labelled as „sulfured.3. As far as, according to para 2 above, a declaration of the SO2‐content is necessary the declaration has to be indicated on the package itself. In case of products being sold in bulk, the declaration has to be mentioned on the accompanying papers.