Industrial Design

Active Food Packaging by M.L. Rooney

By M.L. Rooney

Foodstuff packaging fabrics have typically been selected to keep away from undesirable interactions with the foodstuff. up to now a long time a good selection of packaging fabrics were devised or constructed to have interaction with the nutrients. those packaging fabrics, which are designed to accomplish a few wanted function except to supply an inert barrier to outdoor affects, are termed 'active packaging'. the advantages of lively packaging are in keeping with either chemical and actual results. lively packaging recommendations have frequently been provided to the foodstuff with few helping result of history examine. This demeanour of advent has ended in big uncertainty via strength clients simply because claims have occasionally been in keeping with extrapolation from what little confirmed info is to be had. The different types of energetic packaging were selected to reply to numerous nutrients homes that are frequently unrelated to each other. for example many packaging standards for publish harvest horticultural produce are relatively assorted from these for many processed meals. the thing of this publication is to introduce and consolidate details upon which lively packaging techniques are dependent. Scientists, technologists, scholars and regulators will locate the following the foundation of these energetic packaging fabrics, that are both advertisement or proposed. The ebook may still support the inquirer to know how different recommendations should be utilized or the place they need to be rejected.

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Additional resources for Active Food Packaging

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Proceedings 'Interactions: Foods Food Packaging Material'. Lund, 8-10 June, SIK, Gothenberg, in press. Ernst, B. and Ernst, R. (1992) Oxygen absorbent for keeping food fresh - contains porous pptd. silica, water, glucose and glucose oxidase. European Patent Application 359925. Ernst, R. and Vonraffay, V. (1991) Oxygen absorbent for keeping food fresh - contains porous pptd. silica, water, glucose and glucose oxidase. US Patent 5028578. Fujishima, T. and Fujishima, S. (1985) Oxygen-removing agents.

The Maillard reaction seems to be the basis of a patent in which reducing sugars and amino acids are brought together under moist conditions in a plastic film (Goyo Shiko KK, 1993). The products are claimed to reduce oxygen permeation but may also migrate into packaged liquid food to act as antioxidants. 5. L14 Enzymic catalysis. One of the earliest attempts at producing a sachet-based oxygen-scavenging system was based on the reaction of glucose with oxygen, catalysed by glucose oxidase in the presence of catalase (Scott and Hammer, 1961).

H. (1993) The effect of FreshPax oxygen-absorbing packets on the shelf-life of foods. Technical Report, Dept. , NY, pp. 1-7. Andersen, HJ. A. (1992) Interactive packaging as protection against photoreduction of the colour of pasteurised, sliced ham. Intl. J. Food Sci. Technol. 27, 1-8. Anico (undated) Chemically active substance containing divalent ions, in the form of solid or aqueous solutions. Technical Pamphlet, Anico Co. , Yokohama-shi, Japan. Anon. (1994) Use of a new container requiring no deoxidizer.

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