bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of load history on the performance of corrugated fibreboard boxes
Authors: Marcondes Jorge A. 
Published: November 2006

AbstractThis paper investigates the effect of load histories (static and dynamic) on the compression strength and shock absorption properties of corrugated fibreboard boxes. Experiments were set up in the laboratory to simulate compressive forces and drops that occur during normal transportation of packaged products. The results show that static compression forces (not to failure) do not have significant influence on the compressive strength or shock absorption of corrugated boxes, and that dynamic compression forces do have a significant influence on these performance factors. This study was limited to one box size and style and suggests that more extensive research be undertaken to determine the effects of previous loading histories on a broad range of box configurations.
Polystyrene sheet composition and temperature as parameters for migration of styrene monomer into corn oil
Authors: Linssen J. P. H. , Reitsma J. C. E. , Roozen J. P. 
Published: November 2006

AbstractDifferent types of polystyrene used in packaging were tested for styrene monomer migration into corn oil. Several blends of general‐purpose polystyrene with different amounts of high‐impact polystyrene demonstrated a linear increase of migration of styrene with increasing amount of high‐impact polystyrene in the polymer. Faster migration was found for higher exposure temperatures. Migration depended linearly on the content of residual styrene monomer in the polymer.
Trends in food processing and packaging technologies
Authors: Pré Gérard 
Published: November 2006

AbstractDuring the past 10 years, quite a number of new technologies, both in processing and packaging, have emerged and made an impact on shelf‐life of food products. These technologies have also matched some consumer trends, such as concerns regarding freshness and health. This evolution will continue but with a new element built in, i.e. the environmental issue.
Prediction of overpressure required for seal integrity during sterilization of semirigid food and drug packages
Authors: Zhang J. , Mannheim C. H. , Gilbert S. G. , Zheng C. 
Published: November 2006

AbstractHeat processing semi‐rigid packages with a steam/air mixture requires an overpressure to ensure seal integrity. A method was developed to calculate the overpressure needed to ensure seal integrity, during thermal processing, of semi‐rigid packages that contain a liquid food or drug. An equation was derived relating total retort pressure (steam and air) required during sterilization to retort temperature, product water activity and tensile seal stress at the sterilization temperature. The proposed method was tested, under commercial sterilization conditions (123–127°C for 30min), with individual packages containing a dilute saline solution. The method was found useful for predicting the total retort pressure (steam and air overpressure) needed to ensure seal integrity and to prevent leakage of packages.
Bag‐in‐box packaging for wine: Analysis of transport stress in barrier films
Authors: Sundell Hans A. , Holen Borge , Nicolaysen Frithjof , Hilton Cato , Løkkeberg Øistein 
Published: November 2006

AbstractThis study was conducted on bag‐in‐box packages for wine to show how the transport stress changes the oxygen permeability of the bags and the possible consequences for the wine's shelf‐life. Bags from five leading bag suppliers/film producers were tested.The bags were subjected to two types of transport stress–simulated vibration testing in the laboratory and actual road transport (1000 km) and the same type of corrugated fibreboard box was used throughout. During road transport a red French table wine was used. Emphasis was placed on leakage and O2 permeability in the investigation of the bags. The study showed no visible bag leakage. Measurement of the O2 permeability revealed that the bag with an Al‐laminated barrier film had the lowest permeability. The ethylene vinyl alcohol (EVOH) bags were more permeable than the Al‐laminated bags, while metallized polyester (Met. PET) had the highest O2 permeability.Chemical analysis of the wine included the measurement of free and total SO2, oxygen and colour, carried out 1, 4.5 and 9 months after filling. Sensory analysis was carried out as a series of rank order tests performed 5 and 9 months after filling.The chemical and sensory measurements showed small differences between the various bag types. Regarding wine quality, none of the tested bag types distinguished themselves either in a positive or a negative direction in relation to similar table wine stored in glass bottles. The analysis after 9 months of storage showed that none of the wines were oxidized to an unacceptable quality compared to the quality of the same wine stored in glass bottles (not transported) for the same period.The shelf‐life of wine is often calculated on the basis of the measured values for oxygen permeability. The theoretical shelf‐life of wine is 130‐450 days for new bags of Met. PET and 30‐130 days for worn (transported) bags. The analysis of the wine showed a longer shelf‐life than the theoretical calculations. This is because phenolics, which prevent oxidation, are not accounted for in the formula. The formula is therefore probably best suited for white wines.The selection of barrier material for bag‐in‐box bags (Met. PET, EVOH or Al‐lami‐nates) does not seem to be critical for the shelf‐life of a red table wine with a rather high content of phenolic components if the wine is stored for less than 9 months.
Development of plastic bottles resistant to lateral deformation
Authors: Tsiourvas Dimitri , Pagidas John , Stassinopoulos Alexis 
Published: November 2006

AbstractPlastic bottles are sensitive to lateral wall deformation (panelling) owing to the pressure difference between the inside and the outside. Parameters involved in plastic bottle deformation have been reviewed. A quick laboratory test for measuring bottle resistance to deformation was set up and evaluated vs. real life conditions. Round 1–l bottles with various geometries and wall thickness distributions were designed, produced and tested.
Factors affecting the suitability of glass jars for heating in microwave ovens. Comparison with plastic jars and paper board tubs
Authors: Ahvenainen R. , Heiniö R.‐L. 
Published: November 2006

AbstractThe suitability of glass jars for heating in microwave ovens was studied. The aim of the study was to determine the effects of the type of foodstuff, the shape and the volume of the jars and the heating conditions (e.g. the type of microwave oven and the initial temperature) on the functionality and durability of glass jars heated in microwave ovens and on the heating result. Moreover, the behaviour of glass jars was compared with that of paperboard and plastic containers.A total of 243 glass jars were heated during the the tests. None of the jars were broken, even when the contents were initially frozen or when all the jars were placed on a cold surface immediately after heating. However, splashing of the contents and/or jumping of the jar with a resulting loud clatter represented a major problem. Jumping of the jars and splashing of the contents depended on both the recipe and the consistency of the food and the shape of the jar, but less on the packaging material, the initial temperature or the heating time. The plastic and board containers also jumped and food splashed out of them. If glass jars or cylindrical/jar‐like packages are to be used for the packaging of microwaveable foods, both the recipe of the foodstuffs and the shape of the jars need to be developed further.
Sealing of packaging sheets using high‐frequency techniques
Authors: Ernst U. 
Published: November 2006

AbstractThe packging industry seals mainly with heat‐contact (HC) techniques, but is using ultrasonic (US) techniques more and more. Less widely practiced are high‐frequency (HF), which are used in only a few cases.High‐frequency techniques have two different working principles: the dielectric principle and the inductive principle. The dielectric principle was first applied in manufacturing plastic (particularly PVC) clothing, while the inductive principle is used in the heating of metals in a high‐frequency electric field, for instance in hardening and refining steel. Nowadays, these techniques are often used in the automobile, clothing, and pharmaceutical industries, and in manufacturing office equipment and sports articles.The Swiss Packaging Institute (SVI) and EMPA have recently started a research project on this subject that will study potential examples of the application of these techniques in modern packaging. The preliminary study of the literature is now completed and is reported here.
Changes in oxygen concentration and volume of gas‐flushed plastic pouches during storage
Authors: Ishitani Takasuke , Inoue Toshio 
Published: November 2006

AbstractA new calculation model for estimating changes in gas composition and volume of gas‐flushed pouches was proposed and discussed.Changes in the gas composition and volume of polyethylene pouches filled with oxygen or nitrogen were successfully demonstrated by the postulated calculation model during storage. The simple method for measuring oxygen and nitrogen permeabilities of plastic film by calculation from the change in oxygen partial pressure of a nitrogen‐flushed pouch was also proposed. The method was found to be useful through comparison with data by the Ox‐tran method.
Permeation of volatile organic compounds across polymer films—Part I: Development of a sensitive test method suitable for high‐barrier packaging films at very low permeant vapour pressures
Authors: Franz R. 
Published: November 2006

AbstractThe development of a permeation measurement cell based on the classical principle of permanent gas permeation testing, according to Barrer, and application of a practical procedure for permeant adsorption and subsequent gas chromatographic determination is described. For validation of the method, the permeation of d‐limonene across a biaxially oriented polypropylene film (BOPP) was measured and the results were compared with those obtained according to the pouch method and with permeation data from the literature. The applicability and high sensitivity of the test method was demonstrated by measuring limonene permeation through an acrylic‐coated BOPP film and a polyethylene terephthalate (PET) film and using permeants of different polarity and volatility, i.e. menthol and citronellol. From the results obtained from the uncoated and from the acrylic‐coated OPP films, the permeation and diffusion coefficients of the acrylic barrier layer were calculated and shown to be three to four logarithmic orders of magnitude smaller than those of BOPP.
Intelligent packaging in pursuit of customer needs
Authors: Braley Alan J. 
Published: November 2006

AbstractCustomer needs during the 1990s and beyond will focus upon quality, low cost and increased variety against the background of a faster rate of technological innovation. The intelligent packaging stakeholders will need to balance these drives with the fundamental need to protect consumers and the brands they enjoy from criminal attack. A systematic approach to evaluation, development and implementation of intelligent packaging is required together with a willingness to balance competitive behaviour with industry sector needs.
Effect of plastic coating on the sensory properties of fibreboard‐based packaging materials in microwave oven heating
Authors: Heiniö R.‐L. , Sipiläinen‐Malm T. , Ahvenainen R. 
Published: November 2006

AbstractThe effects of the type and thickness of plastic coating on the migration of off‐odours and off‐flavours from fibreboard materials to certain model foodstuffs were studied in microwave oven heating. Correlations between sensory, physical and chemical properties of fibreboard materials were also determined. The plastic coating served as a very good barrier to the transfer of off‐flavours into foodstuffs. Polyester coating prevented the migration of off‐flavours, whereas polyethylene and polypropylene were effective only in certain cases. With the last two plastics, the thickness of the coating layer also affected the amount of off‐flavours migrating. Generally, the sensory properties of the materials did not correlate with either the melting behaviour of the plastic coating or the amount of volatile compounds generated.
Method for deriving the correlation between free fall and shock machine drop height
Authors: Li Fanfu , Twede Diana , Goff James W. 
Published: November 2006

AbstractThe purpose of this research was to investigate the correlation between shock machine drop height and free‐fall drop height based on equivalent transmitted shock velocity change.The transmitted shock velocity change of shock machine impacts (using plastic 2 ms half‐sine programmers) was measured with a waveform analyser, which is a part of the shock machine system. The transmitted shock velocity change of free‐fall drops was measured using the same waveform analyser in conjunction with a trigger device developed specifically for this study. The data were then analysed and a correlation between free‐fall drop height and shock machine drop height was derived, for a specific product/package system.For the shock machine and product/package used, the shock machine drop height was found to be equal to 1.31 + (0.74 × shock machine height). This equation will vary due to the dynamics of different product/package systems, different drop surfaces and the type of shock machine used.
Microbiological quality and shelf‐life of chilled cod fillets in vacuum‐skin and modified atmosphere packaging
Authors: Galli Antonietta , Franzetti Laura , Carelli Stefania , Piergiovanni Luciano , Fava Patrizia 
Published: November 2006

AbstractThe microbiological quality and shelf‐life of fresh cod fillets (Gadus morhua) packed under modified atmospheres (CO2/N2/O2, 40:20:40) were compared to air and vacuum‐skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram‐negative bacteria, H2S‐producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum‐skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we‐e always better than fillets maintained in air.
Use of dielectric constants in the prediction of ‚flavour scalping’︁
Authors: Tigani Michael A , Paik James S. 
Published: November 2006

AbstractThe use of the dielectric constants of various polymers and flavour compounds was investigated to develop a practical relationship for the prediction of ‚flavour scalping’︁. A plot of equilibrium sorption vs. the dielectric constant (DEC) showed little correlation. However, the correlation improved significantly when a plot of equilibrium sorption vs. DEC was made for each individual polymer. Insignificant R2 values for polar and non‐polar polymers indicate that the DEC may not encompass all of the factors for an accurate prediction of sorption by flavour compounds.
After‐ripening of fruits adjusted by ethylene‐generating agents
Authors: Futura Michio , Asano Satoshi , Imai Seiichi 
Published: November 2006

AbstractA simple way of after‐ripening for pears and kiwi fruits was studied using ethylene‐generating agents and films for packaging. A method that requires no special facility or apparatus.For the generation of ethylene, two agents were used with different gas‐generating characteristics (A, zeolite; B, powder ethanol with catalyser), and the fruits were packaged either in a 20‐kg harvesting container or a unit pack of 3.5 kg each.In the combination of agent A and the harvesting container, pears were treated with ethylene for 2 days (C2H4, 3250 or 1700 ppm), and kiwi fruits for one day (C2H4. 2050 or 750 ppm). Thus the treated fruits were ripened faster than those untreated, i.e. about 10 days earlier for the pears and 40–50 days earlier for the kiwi fruits.Using Agent B, kiwi fruits were stored/packaged in EVA30 and PE30 films (C2H4, 350 or 30 ppm). The fruits were ripened in several days, but gas damage was evident in the PE30 packagings.In addition, changes in fruit respiration were studied, and the effects of treatment with ethylene also were confirmed from the physiological point of view.
Study of static cushioning properties: Automated data input and reliability test of static cushioning properties
Authors: Teragishi Yoshiharu , Takada Toshio , Nakajima Takamasa , Nogami Ryosuke 
Published: November 2006

AbstractA computer‐controlled compression testing machine is used to compile a database of the static cushioning properties of package cushioning materials. Through research into automated data input procedures, so far not developed, a direct transfer program (ZABCON) has been devised, which allows direct access to the disk in which compression test data are stored. Elimination of manual data input has led to simplified and easy construction of a database, and the applied laboratory tests, such as that for determining the relationship between static cushioning properties and compression rate, can be performed quite readily. Also in this report, the application of the static cushioning characteristics of foamed polystyrene in the cushioning package design of dummy goods and the evaluation of its reliability by drop testing are discussed.
Relationship between seal strength and burst pressure for pouches
Authors: Yam Kit L. , Wu Xuan‐Fei , Rossen Jack 
Published: November 2006

AbstractBased on force analysis, the seal strength obtained from the peel test is equivalent to the product of the burst pressure and half of the plate separation obtained from the burst test. To verify this relationship peel tests and burst tests were performed using MRE pouches. Good agreement between the observed and predicted values was observed when the peeling times of the two tests were the same. This relationship is useful for comparing the performance of the two tests, as well as for establishing criteria for destructive and non‐destructive testing.
Deficiencies of polypropylene in its use as a food‐packaging material — a review
Authors: Boone J. , Lox F. , Pottie S. 
Published: November 2006

AbstractThe outstanding chemical and physical qualities of polypropylene (PP) combined with an attractive price have made it one of the protagonists in the food‐packaging industry. Like other polymers, however, PP tends to lose some of its constituents to the packed product, by migration, and when submitted to thermal, oxidative or radiation stresses PP starts to degrade. These processes are of concern when food is packed in the plastic, for they can cause PP to impart off‐odour and off‐taste to the packed product and in the worst case can give rise to toxicity of the food. This paper reviews the work that has been done on these processes and considers the recycling of PP for food‐packaging use.
Modelling of oxygen diffusion through a model permeable package and simultaneous degradation of vitamin C in apple juice
Authors: Barront F. H. , Harte B. , Giacin J. , Hernandez R. 
Published: November 2006

AbstractThe objective of this study was to apply the finite element method (FEM) to modelling the simultaneous oxygen diffusion and chemical reaction in a packaged liquid food. Cylindrical high‐density polyethylene (HDPE) packages, top and bottom insulated, were designed to contain apple juice or water containing vitamin C. Oxygen consumption was monitored by a micro‐oxygen electrode. A first‐order chemical reaction and its reaction rate constant 7.3 ± 10‐3/min (in terms of O2 consumption) was determined in apple juice with added vitamin C. The simultaneous permeation‐diffusion reaction process was modelled by finite element block types developed by Swanson Analysis Systems. Inc. Houston, PA (Engineering Analysis Systems User's and Theoretical Manuals). Results indicate that the model generates acceptable predictions for a cylindrical, permeable package and a semi‐infinite system (oxygen‐saturated liquid surface).
Changes in thin‐layer susceptors during microwave heating
Authors: Zuckerman Hadasa , Miltz Joseph 
Published: November 2006

AbstractThe dielectric and morphological changes of susceptors during heating in a microwave oven were studied. It was found that during the course of heating, cracks and holes were formed in the susceptors' surface and the degree of crystallinity of the polyethylene terephthalate (PET) film used was reduced, thus reducing the heat stability and heating capability of the susceptors.
Cushioning properties of moulded pulp
Authors: Eagleton Danny G. , Marcondes Jorge A. 
Published: November 2006

AbstractCushion curves for a moulded pulp material were constructed and compared with cushion curves for an expanded polystyrene (EPS) foam. The ability of the moulded pulp material to provide some shock absorption resulted from a number of ‘dimples’ moulded into the pulp sheet. As an impact was applied to the moulded pulp, these dimples crushed and thereby mitigated the shock. Results showed that the moulded‐pulp test samples had good cushioning characteristics for low static loadings, low drop heights, and single impacts. However, the cushioning characteristics of the material were inferior to those of EPS foam at static loadings above about 5kPa, and where higher drop heights or multiple impacts occurred. These properties were improved by using two samples with interlocking dimples. It was concluded that the material had the potential to replace EPS foam in a limited number of situations, and several recommendations for future research were given.
Evaluation of a small‐scale cushion tester
Authors: Marcondes Jorge A. , Naganathan Prabakaran 
Published: November 2006

AbstractA small‐scale cushion tester using small‐area test pieces was constructed primarily to evaluate the shock absorbing properties of corrugated fibreboard. Experiments were set up to compare results between the small‐area tester and a commercially available model, using samples of cross‐linked polyethylene foam from 2 to 4.2cm thick, and thus validate the results obtained with the former. A regression equation was developed to correlate the two testers. The findings indicate that there is a strong correlation between the results obtained by the two testers and that the small‐scale tester may be used when experimental design requires that the samples be exposed to extreme conditions of humidity and temperature and when there is a large number of samples of thin cushioning materials to evaluate. This paper does not suggest a replacement to commercially available testers but offers an option for handling experiments involving samples of thin cushioning materials that will be exposed to extreme environmental conditions.