Готові списки джерел за темами / Intelligent food packaging

Добірка наукової літератури з теми "Intelligent food packaging"

Автор: Grafiati
Опубліковано: 13 вересня 2021
Оновлено: 10 березня 2023

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Зміст

  1. Статті в журналах
  2. Дисертації
  3. Книги
  4. Частини книг
  5. Тези доповідей конференцій

Статті в журналах з теми "Intelligent food packaging":

1

Anetta, Barska, and Wyrwa Joanna. "Innovations in the food packaging market – intelligent packaging – a review." Czech Journal of Food Sciences 35, No. 1 (March 3, 2017): 1–6. http://dx.doi.org/10.17221/268/2016-cjfs.

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The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.
2

He, Jiating, Ray Chin Chong Yap, Siew Yee Wong, and Xu Li. "Polymer Composites for Intelligent Food Packaging." Journal of Molecular and Engineering Materials 03, no. 01n02 (March 2015): 1540005. http://dx.doi.org/10.1142/s2251237315400055.

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Over the last 50 years, remarkable improvements in mechanical and barrier properties of polymer composites have been realized. Their improved properties have been widely studied and employed for food packaging to keep food fresh, clean and suitable for consumption over sufficiently long storage period. In this paper, the current progress of science and technology development of polymer composites for intelligent food packaging will be highlighted. Future directions and perspectives for exploring polymer composites for intelligent food packaging to reveal freshness and quality of food packaged will also be put forward.
3

Kryuk, Roman, Marina Kurbanova, Anastasia Kolbina, Konstantin Plotnikov, Igor Plotnikov, Andrey Petrov, and Mohammed El Amine Khelef. "Color Sensors “In Intelligent Food Packaging”." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 321–33. http://dx.doi.org/10.21603/2074-9414-2022-2-2366.

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The quality of food products depends not only on the technological parameters of production process, but also on storage conditions. Smart packaging controls storage conditions and tracks violations. The research objective was to review the use of sensors in food storage. The study featured publically available information on sensor-equipped smart food packaging. The information was obtained from open sources published in 2016–2021. The paper describes biosensors, chemical sensors, and indicators that determine some of the characteristics of food products and provide information to the producer, retailer, and consumer. Indicators proved to be the most promising type of sensors used in smart packaging. This type of sensor indicates the presence and concentration of various analytes through color change. The best indicators are those based on radio frequency (RFID), poison identifiers, compaction/leaks indicators, indicators of freshness/ripeness, etc. All the considered indicators visualize their data by changing color, which makes it possible to assess the quality of food products on the market. Sensor-based smart packaging is a promising direction in food industry because they make it possible to monitor and control product quality. Smart packaging allows consumers to check the freshness of products by themselves.
4

Vanderroost, Mike, Peter Ragaert, Frank Devlieghere, and Bruno De Meulenaer. "Intelligent food packaging: The next generation." Trends in Food Science & Technology 39, no. 1 (September 2014): 47–62. http://dx.doi.org/10.1016/j.tifs.2014.06.009.

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5

Yan, Mary R., Sally Hsieh, and Norberto Ricacho. "Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives." Processes 10, no. 4 (April 12, 2022): 747. http://dx.doi.org/10.3390/pr10040747.

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Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.
6

Ma, Yuchen, Wei Yang, Yujie Xia, Wenshuang Xue, Haixia Wu, Zhanming Li, Fang Zhang, Bin Qiu, and Caili Fu. "Properties and Applications of Intelligent Packaging Indicators for Food Spoilage." Membranes 12, no. 5 (April 28, 2022): 477. http://dx.doi.org/10.3390/membranes12050477.

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Food packaging plays a vital role in the food supply chain by acting as an additional layer to protect against food contamination, but the main function of traditional conventional packaging is only to isolate food from the outside environment, and cannot provide related information about food spoilage. Intelligent packaging can feel, inspect, and record external or internal changes in food products to provide further information about food quality. Importantly, intelligent packaging indicators will account for a significant proportion of the food industry’s production, with promising application potential. In this review, we mainly summarize and review the upcoming progress in the classification, preparation, and application of food packaging indicators. Equally, the feasibility of 3D printing in the preparation of intelligent food packaging indicators is also discussed in detail, as well as the limitations and future directions of smart food packaging. Taken together, the information supported in this paper provides new insights into monitoring food spoilage and food quality.
7

Azeredo, Henriette M. C., and Daniel Souza Correa. "Smart choices: Mechanisms of intelligent food packaging." Current Research in Food Science 4 (2021): 932–36. http://dx.doi.org/10.1016/j.crfs.2021.11.016.

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8

Vasile, Cornelia, and Mihaela Baican. "Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging." Molecules 26, no. 5 (February 26, 2021): 1263. http://dx.doi.org/10.3390/molecules26051263.

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Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
9

Fuertes, Guillermo, Ismael Soto, Raúl Carrasco, Manuel Vargas, Jorge Sabattin, and Carolina Lagos. "Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety." Journal of Sensors 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/4046061.

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The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.
10

Grubor, Aleksandar, Jelena Končar, Radenko Marić, Goran Vukmirović, and Nikola Milićević. "The Use of Intelligent Packaging in Supply Chain of Food Products." Promet - Traffic&Transportation 32, no. 5 (September 22, 2020): 639–53. http://dx.doi.org/10.7307/ptt.v32i5.3388.

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The research aims to identify the limitations and expectations of producers, transport companies, distributors and retailers in introducing intelligent packaging into supply chains of food products on the market of the Western Balkans. The limitations and benefits from the use of intelligent packaging have been identified in transportation, storage, operations of physical handling and display of food products at the place of their final purchase. The results have shown that there are significant differences in terms of limitations affecting the implementation of intelligent packaging into business operations of supply chains, bearing in mind the business type, number of employees, available capital and integrated standards into business operations. In contrast to this, the results point that there are no significant differences in terms of benefits that the analysed entities expect from introducing intelligent packaging into their systems. A set of measures and incentives have been defined for the competent institutions and food supply chain management to take, in order to minimize the restrictions and advance the implementation of intelligent packaging. The proposals and suggestions for further research are stated in the paper.
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Дисертації з теми "Intelligent food packaging":

1

Silva, Mariana Rodrigues Ferreira da. "Active and intelligent bionanocomposites for food packaging." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22400.

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Mestrado em Biotecnologia
A produção de plásticos, baseados no uso de combustíveis fósseis, está a aumentar e estima-se que esta tendência continuará no futuro com impactos ambientais consideráveis. Os bioplásticos são uma alternativa amiga do ambiente. Biopolímeros como quitosana já foram adotados com sucesso para produzir bioplásticos que agem como substitutos do plástico em embalagem. A quitosana foi selecionada devido às suas numerosas vantagens para embalagem alimentar, principalmente devido às suas atividades antioxidantes e antimicrobiana. Por outro lado, o dióxido de titânio foi selecionado como aditivo devido à sua capacidade de retirar oxigénio do ambiente e devido à possibilidade de poder ser facilmente funcionalizado para a formação de um sensor. Isto permitiria a formação de uma embalagem ativa e inteligente na proteção do alimento. Assim, nanopartículas homogéneas arredondadas e monofásicas de anatase de dióxido de titânio (TiO2) foram usadas para melhorar os filmes de quitosana, criando um bionanocompósito. Estas nanopartículas de TiO2 foram produzidas por síntese hidrotermal, tendo sido otimizadas as condições de síntese, como a temperatura e tempo, para selecionar as condições que originam as nanopartículas com as caraterísticas desejadas. As condições escolhidas para a produção do TiO2 foram 200 ºC e 2,5 h devido ao tamanho, dispersão e tipo de nanoparticulas de TiO2 produzidas. Os filmes de quitosana foram preparados com cerca de 9 mg de nanopartículas de TiO2. Para criar uma embalagem ativa e inteligente compostos fenólicos (principalmente antocianinas) de arroz preto (Oryza sativa L. Indica) foram adicionados para funcionalizar o TiO2 (4,1 mg de extrato por filme). Os filmes foram caracterizados em relação à sua atividade antioxidante, humidade, solubilidade, hidrofobicidade da superfície e propriedades mecânicas. Os melhores resultados foram obtidos nos filmes com nanopartículas e compostos fenólicos e foi demonstrado que a forma como cada componente é adicionado altera as suas propriedades. Os melhores resultados foram o aumento da atividade antioxidante, diminuição da solubilidade e da elasticidade, elongação e resistência à tração no filme composto por pigmento e TiO2,. No entanto nestes últimos três parâmetros, a sua diminuição pode ser um aspeto positivo ou negativo dependendo das propriedades desejadas para o filme e o produto alimentar a embalar
Plastic production based in fossil fuels is rising, and predictions supports it continuous and enhanced use, with consequent environmental damage. Bioplastics are an environmentally friendly alternative. Biopolymers as chitosan have already been successfully used to produce bioplastics that act as plastic substitutes in packaging. Chitosan was chosen for its numerous advantages for food packaging namely due to its antioxidant and antimicrobial activities. On the other hand, TiO2 was selected due to its oxygen scavenging ability and due to its possibility to be easily functionalised to create a sensor. This would allow the construction of an active and intelligent packaging for food protection. Thus, monophasic anatase homogeneous round-shaped nanoparticles of titanium dioxide (TiO2) were used as filler to improve the chitosan films, creating a bionanocomposite. These TiO2 nanoparticles were produced via a hydrothermal method and its synthesis was optimized testing various reaction times and temperatures to find the conditions that create TiO2 nanoparticles with the desired features. The conditions used for the chosen TiO2 were 200 ºC and 2.5 h due to the size, dispersion and TiO2 of the nanoparticles produced. The chitosan films were prepared with about 9 mg of TiO2 nanoparticles. To develop an active and intelligent food packaging, phenolic compounds (mainly anthocyanins) from black rice (Oryza sativa L. Indica) were used to functionalise the TiO2 (4.1 mg of extract in each film). The films were characterised regarding its antioxidant activity, humidity, solubility, surface hydrophilicity and mechanical properties. The best results were from films with both nanoparticles and phenolic compounds, and it was established that the order in which they are added alters its properties. The more notable improvements are an increase in antioxidant activity and a decrease in solubility, elasticity, elongation and tensile strength in the film containing pigment and TiO2. However, the reduction of the later three properties can either be positive or negative, it depends on desired properties for the film for a chosen food product
2

Lawrie, Katherine Mary. "Novel, UV-activated intelligent inks for food packaging." Thesis, Queen's University Belfast, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.579762.

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This thesis explores novel DV -activated, oxygen-sensitive systems. Thus, photochemical versions of the thermal blue-bottle experiment are used to illustrate the kinetics of PET reactions in homogeneous and heterogeneous photochemistry; the former via the visible light photobleaching of a MB/TEOA solution, and fast recovery in air, and the latter via the DV photobleaching of MB in a Ti02/glucose aqueous dispersion, with slow recovery, but which can be catalysed by Pt. A novel, acetone-based, water-proof Ti02/MB/glycerol/SPS colorimetric oxygen indicating film that coats on hydrophobic polymers is prepared, and is readily photobl~ached but recovers slowly. The rate of photobleaching is dependent upon DV A irradiance, [glycerol], [Ti02] and [MB]. The kinetics of the dark recovery were dependent upon T, %02, and RH. Ethanol replaced acetone, and a Pt catalyst was introduced - i.e. a Pt-Ti02/MB/glycerol/SPS colorimetric oxygen indicator, printable by flexo printing, resulted. The indicator is readily photobleached and recovery times reduced, with linear dependence upon %Pt loading. The recovery kinetics are zero order with respect to [LMB](, moderately dependent upon temperature, and sensitive to relative humidity. Pigment particles (MB and DL-threitol coated onto Ti02) are prepared and extruded in LDPE, to create a water-proof, solvent-based O2 smart plastic film. The blue-coloured indicator is readily photobleached and recovers in ~2.5 days. The rate of photobleaching is dependent upon the irradiance of UV A light. The rate of recovery is dependent upon %02, relative humidity and temperature. A Ti02 colloid is prepared for use with MB in a colorimetric oxygen indicating ink. This ink is suitable for printing onto polyester film by a DOD PU printer. The blue-coloured indicator is readily photobleached and recovers in - 12 hours in ambient air. The rate of recovery is linearly dependent upon the %02, moderately dependent upon relative humidity at 21 "C, and reduced upon reducing temperature.
3

ZIA, JASIM. "Functional Materials for Active and Intelligent Food Packaging Applications." Doctoral thesis, Università degli studi di Genova, 2020. http://hdl.handle.net/11567/1018414.

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Food products undergo numerous spoilage processes due to their highly perishable nature. Decreased food quality causes food borne diseases that affect the public health and well-being of the society. Therefore, manufacturers, retailers, consumers and regulatory agencies demand higher quality standards, and the adoption of strategies that enable the real time monitoring/traceability of the food quality throughout the supply chain. Recently the advances in the food packaging led to the development of active, intelligent and smart packaging materials able to improve the food quality, to increase the shelf life and to provide real time information about the condition of the food products. Although in the field numerous studies are continuously reported, there is still the need for the development of biocompatible, cost effective and highly performant systems easily scalable and applicable in everyday life. This thesis is focused on the development of active, and intelligent packaging biocomposite materials by utilizing functional fillers of natural origin, following cost effective, and easily scalable methods. Specifically, the first part of this study is focused on the modification of an already widely used polymer in food packaging, the low-density polyethylene, in order to improve its water vapor barrier properties and to transform it to a functional material with antioxidant properties, expanding thus its use in active packaging. This is succeeded by introducing into the polymer curcumin powder as filler, following the most common method for polyethylene processing used in industry, the melt processing. The developed composite shows excellent water vapor barrier and antioxidant properties making thus possible its use in active packaging for the shelf life increase of food products. In the second part of this study, an intelligent packaging porous indicator is developed by the combination of polyvinyl alcohol, microcrystalline cellulose and anthocyanins extracted from red cabbage. The specific material is able to indicate the food spoilage through a distinct color change that can be perceived by the naked eye and by non-expert users. In the third part of the present study, an smart packaging material is developed based on red cabbage powder and chitosan that combines the properties of both the active and intelligent packaging materials in a single system. The developed bioplastic presents excellent antioxidant activity, biodegradability and rapid color changes to the food’s pH fluctuations during the spoilage process indicating thus its quality deterioration.
4

CAMMARELLE, ANTONELLA. "The adoption of health and eco-innovations to improve quality, food safety and sustainability." Doctoral thesis, Università di Foggia, 2021. https://hdl.handle.net/11369/425189.

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L'imballaggio svolge un ruolo fondamentale nel preservare la qualità, l'integrità e la sicurezza degli alimenti lungo l'intera filiera alimentare. La sua importanza è legata anche alla possibile riduzione delle perdite e degli sprechi alimentari finalizzata a promuovere modelli di produzione e consumo più sostenibili. In effetti, al termine dell'utilizzo del prodotto alimentare, una grande quantità di imballaggi viene sprecata e spesso sfugge ai sistemi di raccolta e riciclaggio formali e finisce per inquinare l'ambiente. Esiste quindi la necessità di innovazioni di packaging in grado di ridurre al minimo le perdite e gli sprechi alimentari ottimizzando l'utilizzo di materiali come il packaging attivo, intelligente e sostenibile (es., biodegradabile e compostabile). In questo contesto, c'è un ampio spazio di innovazioni nel settore del packaging capaci di migliorare la sicurezza alimentare e mantenere la qualità dei prodotti. Inoltre, il packaging innovativo può avere maggiori possibilità di soddisfare i bisogni dei consumatori aumentando la sostenibilità nelle scelte individuali, raggiungendo gli Obiettivi di Sviluppo Sostenibile indicati dall'Agenda 2030 delle Nazioni Unite. Alla luce di queste premesse, lo scopo di questa tesi è duplice. In primo luogo, l’obiettivo è quello di esplorare se i consumatori sono disposti ad acquistare prodotti alimentari confezionati con soluzioni innovative come imballaggi attivi, intelligenti e sostenibili, nonché di definire le determinanti delle loro intenzioni di acquisto. In secondo luogo, di indagare se i produttori di alimenti e bevande sono disposti ad investire per tali innovazioni di packaging. Quindi, a seguito dell’introduzione generale di queste innovazioni di packaging e della loro applicazione nel settore alimentare e delle bevande, la prima parte del lavoro si concentra sull'investigazione dell'accettazione e della disponibilità a pagare dei consumatori per imballaggi attivi, intelligenti e sostenibili raccogliendo prove presenti in letteratura e pubblicate tra il 2005 e il 2018. Inoltre, per raggiungere i suddetti obiettivi, sono stati intervistati 260 consumatori italiani e 20 imprese italiane di micro e medio-piccola dimensione. I risultati preliminari mostrano che l'accettazione da parte del consumatore e la disponibilità a pagare per gli imballaggi attivi ed intelligenti sono influenzate dalla conoscenza del consumatore di queste tecnologie. Inoltre, la maggior parte dei consumatori è interessata all'acquisto di prodotti alimentari confezionati con imballaggi intelligenti piuttosto che attivi per ridurre i propri rifiuti domestici, grazie alla capacità di questo pacchetto di fornire dati sulla freschezza degli alimenti in tempo reale. Gli intervistati sono anche disposti ad acquistare alimenti (es. latte) confezionati in imballaggi sostenibili (es. biodegradabili) per migliorare il benessere ambientale. Inoltre, le statistiche descrittive mostrano che gli intervistati preferiscono maggiormente acquistare prodotti confezionati utilizzando materiale biodegradabile di origine vegetale (es. mais, canna da zucchero ecc.) piuttosto che l'uso di materie prime organiche di scarto (es. siero del latte), così come la maggior parte dei consumatori si dice disposta a pagare dall'1% al 5% in più per il latte confezionato in imballaggi biodegradabili, indipendentemente dalla materia prima utilizzata. Infine, la maggior parte dei produttori intervistati è disposta a investire in almeno un'innovazione di packaging, preferendo principalmente tra il packaging attivo e quello sostenibile (es. packaging compostabile).
Packaging plays a pivotal role in preserving food quality, integrity and safety along the whole food supply chain. Its importance is also linked to the possible reduction of food loss and waste aimed at promoting more sustainable production and consumption patterns. Actually, at the end of food product use, a large amount of packaging is wasted and often it escapes formal collection and recycling systems and eventually it end-ups polluting our environment. Hence, there is the need to contribute to packaging innovations able to minimize food loss and waste by optimizing the use of the materials such as, active, intelligent and sustainable packaging (e.g., biodegradable and compostable one). In this context, there is a large room for innovation in the packaging sector in the attempt to enhance food safety and to maintain the quality of products. Also, innovative packaging may have higher chances to satisfy the social needs in increasing the sustainability of individual choices, reaching the Sustainable Development Goals indicated by the 2030 UN Agenda. In the light of these premises, the aim of this thesis is twofold. First, it is to explore whether consumers are willing to purchase food products packaged with innovative solutions such as active, intelligent and sustainable packaging, as well as to define the determinants of their intentions. Secondly, it is to investigate if the food and drink manufacturers are willing to invest in such packaging innovations. Then, after a general introduction of these packaging innovations and their application in the food and drink sector, the first part of the work is focused to investigate the consumers acceptance and willingness to pay (WTP) for active, intelligent and sustainable packaging by collecting evidence available in the literature and published between 2005 to 2018. Moreover, in order to reach the aforementioned objectives, 260 Italian consumers were surveyed and 20 Italian micro and smallmedium entrepreneurs interviewed. Preliminary results show that consumer’s acceptance and WTP for smart packaging are influenced by the consumer's knowledge about these technologies. Furthermore, most of the consumers are interested in buying food products packed with intelligent packaging rather than the active one to reduce their wastes at home, thanks to the ability of this package to provide real-time use-by or expiration data. Respondents are also willing to purchase foods (e.g., milk) packaged in sustainable packaging (e.g., biodegradable packaging) to improve the environmental wellbeing. Moreover, descriptive statistics show that respondents slightly prefer to purchase products packaged using plant-based (e.g., corn, sugarcane etc.) biodegradable material, rather than the use of organic waste feedstocks (e.g., whey), as well most of the respondents are willing to pay from 1% to 5% more for milk packed in biodegradable packaging, regardless of the raw material used. Finally, most of the interviewed manufacturers are willing to invest in at least one packaging innovation, mainly preferring between the active packaging and the sustainable one (e.g., compostable packaging).
5

Teixeira, Silva Fernando. "Emballage intelligent : faisabilité de l’utilisation d’un biocapteur couplé à un tag RFID UHF pour le suivi de la température." Thesis, Montpellier, 2017. http://www.theses.fr/2017MONTT124/document.

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L’emballage intelligent (EI) est une technologie émergente basée sur la fonction communicative des emballages. La radio-identification (RFID) est considérée comme le concept le plus prometteur de l’EI. La RFID fait référence aux technologies et systèmes qui utilisent les ondes radio (sans fil) pour transmettre et identifier de manière exclusive et/ou suivre des objets avec une information précise en temps réel.Cette thèse est basée sur une recherche innovante des propriétés électriques (capacité, permittivité réelle et perte) de la protéine de soja isolée, de la gélatine et du caséinate de sodium, et vise leur utilisation comme capteurs de température, associés à l’étiquette RFID. Les variables étaient la température (20°C jusqu’à 80°C) et l’humidité (90% HR) qui sont normalement utilisées pour la cuisson de la viande. La gélatine s’est révélée être le capteur le plus sensible. Après cette partie, plusieurs étapes ont été menées :• L’analyse de l’impact de l’épaisseur du film de gélatine sur la capacité et la détermination de plusieurs paramètres tels que la sensibilité, l’hystérésis et la répétabilité;• La couverture de gélatine sur l’étiquette RFID, testée à 90% HR et à température variable (de 20°C à 80°C) en condition pilote. L’impact sur la bande de lecture a été analysé.Le potentiel de la gélatine en tant que capteur a été démontré à une épaisseur de 38 µm à laquelle la capacité était stable de 20°C à 80°C et à Ultra-Haute Fréquence (300-900 MHz). L’échantillon de 125 µm a subi une dégradation électrothermique entre 60°C et 80°C. Pour surmonter ce phénomène, 600 MHz ont été appliqués. Un équilibre entre l’épaisseur et la fréquence devrait être considéré pour augmenter la sensibilité qui était de 0,14 pF/°C (125 µm à 600 MHz) et 0,045 pf/°C (38 µm à 868 MHz), influençant les résultats lors de la simulation de cuisson de la viande. La réutilisation du même capteur a conduit à une perte de masse réduisant la sensibilité. L'étiquette RFID couverte d’un film de gélatine sur l'antenne a pu donner de différence significative (p <0,05) dans la bande de lecture théorique (BLT) à 868, 915 et 960 MHz. Également dans cette layout, la BLT a été la même pour la même température croissante et décroissante (pas de hystérésis) dans la zone critique (60°C-80°C et 60°C-20°C) à 915 MHz. Ces résultats prometteurs ouvrent une porte à une nouvelle conception de capteurs de température basés sur les biomatériaux, renouvelable at à faible coût, couplé avec des étiquettes RFID passives pour l’emballage intelligent
Intelligent packaging (IP) is an emerging technology based on the communication function of packages. Radio frequency Identification (RFID) is considered the most promising concept of IP. RFID refers to technologies and systems that use radio waves (wireless) to transmit and uniquely identify and/or track objects with accurate information in a real time.The present thesis is based on an innovative study of the electrical (capacitance) and dielectric properties (real permittivity and loss factor) of soybean isolated protein, gelatin and sodium caseinate aiming at their use as a sensor of temperature coupled with RFID tags. The environmental variables were temperature (range from 20°C up to 80°C) and humidity (90% RH) that are normally used for meat cooking. Gelatin was the most sensitive sensor. After this first part, several steps have been set up:• Analysing the impact of gelatin film thickness on electrical capacitance and the determination of several parameters such as sensitivity, hysteresis and repeatability;• The coating of gelatin on a RFID tag tested at 90% RH and variation of temperature (20°C up to 80°C) in a pilot condition. The impact on the reading range was analysed.The potential of gelatin as a sensor was demonstrated at thickness of 38 µm and 125 µm. For the first case, the capacitance was stable at 20°C up to 80°C and at Ultra High Frequency band (300-900 MHz). Sample with 125 µm has suffered the electro-thermal breakdown between 60-80°C. To overcome this phenomenon, 600 MHz was applied. A balance between thickness and frequency should be consider to increase the sensitivity that was 0.14 pF/°C (125 m at 600 MHz); this value was higher than 0.045 pF/°C (38 m at 868 MHz) influencing the results in the simulation of meat cooking. Reuse of the same sensor has led to mass loss reducing the sensitivity. The feasibility of gelatin sensor-enable RFID tag was demonstrated. The tag covered by gelatin film in the whole antenna was suitable because it was able to deliver different Theoretical Reading Range (TRR) (p<0.05) for 868 MHz, 915 MHz and 960 MHz. At this layout also, the TRR was the same (without hysteresis) for the rising and descending temperature at the critical zone (60°C- 80°C and 60°C-20°C) at 915 MHz. These promisor results open a window for new conception of temperature sensor based on biomaterial that confers advantages, such as low cost and eco-friendly property sought to be interfaced to passive RFID tags for intelligent packaging
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De, Donno Serena. "Development of a colorimetric indicator label for food oxidation based on hexanal detection." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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In this work, a colorimetric indicator for food oxidation based on the detection of hexanal in gas-phase, has been developed. In fact, in recent years, the food packaging industry has evolved towards new generation of packaging, like active and intelligent. According to literature (Pangloli P. et al. 2002), hexanal is the main product of a fatty acid oxidation: the linoleic acid. So, it was chosen to analyse two kinds of potato chips, fried in two different oils with high concentration of linoleic acid: olive oil and sunflower oil. Five different formulas were prepared and their colour change when exposed to hexanal in gas phase was evaluated. The formulas evaluations were first conducted on filter paper labels. The next step was to select the thickener to add to the formula, in order to coat a polypropylene film, more appropriate than the filter paper for a production at industrial scale. Three kinds of thickeners were tested: a cellulose derivative, an ethylene vinyl-alcohol and a polyvinyl alcohol. To obtain the final labels with the autoadhesive layer, the polypropylene film with the selected formula and thickener was coat with a water based adhesive. For both filter paper and polypropylene labels, with and without autoadhesive layer, the detection limit and the detection time were measured. For the selected formula on filter paper labels, the stability was evaluated, when conserved on the dark or on the light, in order to determine the storage time. Both potato chips samples, stocked at the same conditions, were analysed using an optimised Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method, in order to determine the concentration of volatilized hexanal. With the aim to establish if the hexanal can be considered as an indicator of the end of potato chips shelf life, sensory evaluation was conducted each day of HS-SPME-GC-MS analysis.
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Dobiáš, Vojtěch. "Senzor kvality prostředí potravinového obalu." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449725.

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The aim of this study was to prepare thin polymer layers able to give a color change response to oxygen. Thin layers were prepared with different polymers and dyes. The rate of photocatalytic reduction of a dye and the rate of the color change response to oxygen were studied. To verify oxygen sensitivity of a prepared layer, oxygen absorbers were used to create anaerobic conditions. The effect of visible light irradiation on a prepared layer was examined as well. Influence of glycerol content on the kinetics of the photocatalytic reduction and the color change response was studied. Considering both reactions, the glycerol content of 1 % was found to be the most suitable. Methylene blue in prepared layer was reduced 48 s after previous UVA irradiation with intensity of 0,1 mWcm-2. The color change response to oxygen is readily distinguished by the naked eye within 20 minutes.
8

Chen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.

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The major objective of this project was to evaluate the feasibility of artificial neural networks (ANNs) and genetic algorithms (GAs) for modeling and optimization of food thermal processing. The specific objectives were: (1) to develop a comprehensive computer simulation program for thermal processing, (2) to apply ANNs and GAs for modeling and optimization of constant retort temperature (CRT) thermal processing and variable retort temperature (VRT) thermal processing, (3) to develop dynamic models for thermal processing using ANNs, and (4) to explore ANN-model-based analysis of critical control points for deviant thermal processes.
As a preliminary research, neural network models were successfully developed for modeling of residence time distribution (RTD) under aseptic processing conditions. The main configuration parameters of neural networks such as the number of hidden layers and their neurons, learning runs, choice of transfer functions and learning rules were optimized.
In order to provide experimental data needed for developing and testing of ANN models and GA optimization, a comprehensive finite difference computer simulation program for thermal processing was first developed in MS Visual Basic language, which could be used for simulating different thermal processes such as constant retort temperature (CRT) and variable retort temperature (VRT) thermal processing.
The second objective was focused on developing modeling and optimization methods for CRT thermal processing using ANNs and GAs. The ANN models were developed for predicting process time, average quality retention, surface cook value, final temperature difference, lethality ratio, and equivalent energy consumption. Using this optimization program, the effects of process variables on the optimal retort temperature and the maximum average quality retention were investigated.
The final part of the thesis research was focused on applying ANN methods for the analysis of critical control points (CCPs) for deviant thermal processes, one of the important steps required for developing hazard analysis of critical control points (HACCP) program. The results indicated that ANN models could be efficiently used for the analysis of CCPs of thermal processing. Such a concept can be expanded for developing an ANN based HACCP expert system for thermal processing. (Abstract shortened by UMI.)
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Banús, Paradell Núria. "New solutions to control robotic environments: quality control in food packaging." Doctoral thesis, Universitat de Girona, 2021. http://hdl.handle.net/10803/673469.

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Machine vision systems and artificial intelligence techniques are two active research areas in the context of Industry 4.0. Their combination allows the reproduction of human procedures while improving the performance of the processes. However, to achieve the desired full automation, there is a need for new applications able to cover as many industrial scenarios and processes as possible. One of the areas that needs further research and development is the quality control of food packaging, and more specifically in the closure and sealing control of thermoforming packages. The shortcomings in this area were detected by TAVIL who, in collaboration with GILAB, proposed an Industrial Doctorate to investigate, develop and integrate in real scenarios new methods to improve the packaging stage of the food industry by using machine vision systems and artificial intelligence techniques. In the context of this Industrial Doctorate, two focuses of research were defined that differ at the level at which the problem is studied. The first focused on the quality control of food packages, and the second on the efficient management of machine vision systems in industrial scenarios
Els sistemes de visió per computador i les tècniques d’intel·ligència artificial són dues àrees de recerca actives en el context de la Indústria 4.0. La seva combinació permet la reproducció de procediments humans millorant al mateix temps el rendiment dels processos. Malgrat això, per aconseguir l’automatització completa desitjada, hi ha la necessitat de noves aplicacions capaces de cobrir el màxim d’escenaris i processos industrials possibles. Una de les àrees que necessita més investigació i desenvolupament és el control de qualitat dels envasos d’aliments, i més concretament, el control del tancament i del segellat d’envasos termoformats. Les necessitats en aquesta àrea van ser identificades per TAVIL que, amb col·laboració amb GILAB, van proposar un Doctorat Industrial per investigar, desenvolupar i integrar en escenaris reals nous mètodes per millorar l’etapa d’envasat de la indústria alimentària mitjançant sistemes de visió per computador i tècniques d’intel·ligència artificial. En el context d’aquest Doctorat Industrial, s’han seguit dues línies d’investigació que es diferencien en el nivell en el qual estudien el problema. La primera línia es basa en el control de qualitat d’envasos d’aliments, mentre que la segona es basa en el control eficient de sistemes de visió per computador en escenaris industrials
Programa de Doctorat en Tecnologia

Книги з теми "Intelligent food packaging":

1

Annu, Tanima Bhattacharya, and Shakeel Ahmed, eds. Nanotechnology in Intelligent Food Packaging. Wiley, 2022. http://dx.doi.org/10.1002/9781119819011.

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Ahmed, Shakeel, Annu, and Tanima Bhattacharya. Nanotechnology in Intelligent Food Packaging. Wiley & Sons, Incorporated, John, 2022.

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3

Ahmed, Shakeel, Annu, and Tanima Bhattacharya. Nanotechnology in Intelligent Food Packaging. Wiley & Sons, Incorporated, John, 2022.

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4

Ahmed, Shakeel, Annu, and Tanima Bhattacharya. Nanotechnology in Intelligent Food Packaging. Wiley & Sons, Incorporated, John, 2022.

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5

Ahmed, Shakeel, Annu, and Tanima Bhattacharya. Nanotechnology in Intelligent Food Packaging. Wiley & Sons, Limited, John, 2022.

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6

Singh, Preeti, Horst-Christian Langowski, Ali A. Wani, and Sven Sangerlaub. Modified Atmosphere, Intelligent and Active Packaging: Science and Technology. Wiley & Sons, Limited, John, 2012.

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Частини книг з теми "Intelligent food packaging":

1

Özdemir, İbrahim Sani. "Intelligent Packaging." In Handbook of Food Safety Engineering, 693–705. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444355321.ch29.

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2

Siró, István. "Intelligent Packaging and Food Safety." In Practical Food Safety, 375–94. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118474563.ch19.

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3

Cristina, Nerin, Vera Paula, and Canellas Elena. "Active and Intelligent Food Packaging." In Food Safety and Protection, 459–91. Boca Raton : CRC Press, [2017]: CRC Press, 2017. http://dx.doi.org/10.1201/9781315153414-14.

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4

Veeraiyan, Sivapriya, Abdul Azeez Nazeer, Dhandapani Saravanan, and Sudarshana Deepa Vijaykumar. "Surface Chemistry for Intelligent Food Packaging." In Biomaterials in Food Packaging, 83–104. New York: Jenny Stanford Publishing, 2022. http://dx.doi.org/10.1201/9781003256786-3.

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5

Siró, István. "Active and Intelligent Packaging of Food." In Progress in Food Preservation, 23–48. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.ch2.

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Vibha, C., Jyotishkumar Parameswaranpillai, Suchart Siengchin, K. Senthilkumar, G. L. Praveen, Nisa Salim, and Nishar Hameed. "Intelligent/Smart Nanocomposite Packaging: Functions and Applications." In Nano-Innovations in Food Packaging, 143–63. Boca Raton: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003277422-7.

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7

Aliabbasi, Neda, Babak Faraji, Zahra Emam-Djomeh, Maryam Salami, and Gholamreza Askari. "Biopolymer-Based Active and Intelligent Packaging for Food Applications." In Biodegradable Polymer-Based Food Packaging, 245–75. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-5743-7_13.

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8

Awuchi, Chinaza Godswill, and Terwase Abraham Dendegh. "Active, Smart, Intelligent, and Improved Packaging." In Application of Nanotechnology in Food Science, Processing and Packaging, 189–202. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98820-3_12.

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Li, Ya, and Fulun He. "Network Intelligent Application Technology in Food Outer Packaging Design." In Advances in Intelligent Systems and Computing, 192–98. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53980-1_29.

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10

Khan, Abdul Waheed, Ume Roobab, Kainat Shehzadi, Muhammad Inam-Ur-Raheem, and Rana Muhammad Aadil. "Clean Label Interventions in Active and Intelligent Food Packaging." In The Age of Clean Label Foods, 161–208. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_6.

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Тези доповідей конференцій з теми "Intelligent food packaging":

1

Beyler Çiğil, Aslı. "Biobased intelligent packaging application." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p40.

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Changes in consumer preferences in order to reach safe food have led to innovations in packaging technologies. Intelligent and active packaging is a constantly developed packaging technology that plans to offer safer and higher quality products. Active packaging refers to the inclusion of additives in the package in order to maintain and / or extend shelf life and product quality. Intelligent systems, on the other hand, are systems that monitor the status of packaged food during this entire period to provide information about the quality of the packaged during storage and transportation. The aim of this study is to produce a completely natural intelligent packaging material using rosehip extract and biopolymer, which is a substance that naturally changes color with pH. In this study, cellulose acetate butyrate biobased films containing different rates (1, 2.5, 5, 10 wt%) of rosehip extract were produced by solvent casting method. The chemical structure the rosehip containing biobased film and blank biobased film were characterized by ATR-FTIR. The transparency of prepared five different films were determined by UV spectroscopy. The color characteristic of blank and rosehip containing films measured with spectrophotometer. Surface energy of all films and contact angles were determined with goniometer. Biobased films were printed and printability parameters such as color, gloss, contact angle, surface tension were examined. It is concluded that blank biobased film is colorless, transparent and all biobased films have good printability. It was determined that the amount of rosehip extract increased the color change visibly. The biobased films obtained are pink in acidic medium and yellow-green in alkaline medium. The results prove that biobased film produced with rosehip extract and cellulose acetate butyrate can be used in intelligent packaging applications.
2

McEvoy, Aisling K., Christoph Von Bueltzingsloewen, Colette M. McDonagh, Brian D. MacCraith, Ingo Klimant, and Otto S. Wolfbeis. "Optical sensors for application in intelligent food-packaging technology." In OPTO Ireland, edited by Thomas J. Glynn. SPIE, 2003. http://dx.doi.org/10.1117/12.464210.

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3

Kocetkovs, Vjaceslavs, and Sandra Muizniece-Brasava. "Consumer awareness and attitudes towards active and intelligent packaging systems in the Latvian market." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.025.

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4

Liu, Lin, and Mengying Chen. "The application of interactive concept in food packaging." In International Conference on Intelligent and Human-Computer Interaction Technology (IHCIT 2022), edited by Wei Wei. SPIE, 2022. http://dx.doi.org/10.1117/12.2655191.

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5

Ozcan, Arif. "New approaches in smart packaging technologies." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p1.

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Customer expectations have changed due to the developing technology and changing and improving product variety. This has led the printing industry, the packaging sector in particular, to grow considerably. The food industry along with the increasing need to preserve food long periods of time have led to the need to develop methods that preserve the freshness and safety of food products during their shelf-life. For this reason, attention was paid to packaging systems to facilitate food processing, preserve food quality, extend shelf-life, and prevent the food from spoiling. Thanks to these systems, packaging went beyond being a simple barrier outside the food, and has also taken upon roles of releasing protective agents or removing unwanted matter. Microbial growth is one of the most important factors that cause food to spoil. Although the problem has previously been tried to be solved by heating, drying, fermentation, freezing and adding antimicrobial agents, there are limitations, especially when used with fresh food. Today, a new generation of technologies have been introduced to monitor the condition of products with a tiny sensor or label placed onto the packaging. Smart packaging is a packaging material that not only improves the basic functions of a product, but also responds to stimuli around this product. Smart packaging in general, has two main categories, namely intelligent packaging and active packaging. This study will examine the concept of smart packaging that has emerged due to increased competitiveness, digital interaction and consumer awareness, changes in consumer behaviour and expectations, and improved interest in product safety. As a result, it is obvious that state-of-the-art smart packaging, which can connect to the Internet and has many channels of interaction, will bring about new business models and create new customer experiences and will replace conventional packaging, which has no interactions, in the near future.
6

Ryspayeva, Assel, Thomas D. A. Jones, Paul A. Hughes, Mohammadreza Nekouie Esfahani, Matthew P. Shuttleworth, Russell A. Harris, Robert W. Kay, Marc P. Y. Desmulliez, and Jose Marques-Hueso. "PEI/Ag as an Optical Gas Nano-Sensor for Intelligent Food Packaging." In 2018 IEEE 18th International Conference on Nanotechnology (IEEE-NANO). IEEE, 2018. http://dx.doi.org/10.1109/nano.2018.8626269.

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7

Fadhilah, Hamid, Esmeralda C. Djamal, Ridwan Ilyas, and Asep Najmurrokhman. "Non-Halal Ingredients Detection of Food Packaging Image Using Convolutional Neural Networks." In 2018 International Symposium on Advanced Intelligent Informatics (SAIN). IEEE, 2018. http://dx.doi.org/10.1109/sain.2018.8673376.

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8

De Sousa Ribeiro, Fabio, Francesco Caliva, Mark Swainson, Kjartan Gudmundsson, Georgios Leontidis, and Stefanos Kollias. "An adaptable deep learning system for optical character verification in retail food packaging." In 2018 IEEE Conference on Evolving and Adaptive Intelligent Systems (EAIS). IEEE, 2018. http://dx.doi.org/10.1109/eais.2018.8397178.

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9

Wei, Tian, and Song Xiangbo. "Selection of Optimal Packaging Methods for Different Food Based on Big Data Analysis." In 2020 IEEE International Conference on Power, Intelligent Computing and Systems (ICPICS). IEEE, 2020. http://dx.doi.org/10.1109/icpics50287.2020.9202379.

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10

Kryuk, Roman, A. S. Kozlyakina, K. S. Napreev, and V. A. Kryuk. "BIODEGRADABLE PACKAGING IN THE MODERN WORLD." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-64.

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In today's world, one of the ways to reduce the amount of waste in landfills is the use of biodegradable films. Biodegradable food packaging refers to a type of packaging that contains substances that contribute to its degradation. Relevant is the study of existing types of intelligent (biodegradable) packaging to preserve the ecosystem in the world. In most cases, it is possible to use an additional component that promotes the rapid decomposition of polyethylene. A variety of existing biodegradable films can help clean up the ecosystem from pollution and completely switch to smart biodegradable packaging. This will help not only to determine the expiration date, expiration date, integrity, etc. packaging, but also contributes to the restoration of the environmental friendliness of the system.

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