| 1. |
- Wessling, C., et al.
(författare)
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Influence of ?-tocopherol concentration on the stability of linoleic acid and the properties of low-density polyethylene
- 2000
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Ingår i: Packaging technology & science. - 0894-3214 .- 1099-1522. ; 13:1, s. 19-28
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Tidskriftsartikel (refereegranskat)abstract
- In food packaging applications where low-density polyethylene (LDPE) film containing ?-tocopherol is used, the antioxidant may have a dual function, i.e. to protect the polymer from oxidative degradation during processing, and to delay the onset of oxidation of the packaged foodstuff during storage. Incorporation of high levels of ?-tocopherol into LDPE film was found to inhibit oxidation of a linoleic acid emulsion stored in contact with the film at 6°C. However, the presence of 360 ppm caused changes in mechanical properties and an increase in oxygen transmission. Levels as high as 3400 ppm ?-tocopherol also caused yellowing and reduction in crystallinity of the material. Thus, the use of high amounts of ?-tocopherol in LDPE, which might be needed in active packaging applications, requires careful consideration of the protective requirements for each specific food and the maintenance of the desired properties of the packaging material.
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| 2. |
- Andersson, C, et al.
(författare)
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Barrier properties and heat sealability/failure mechanisms of dispersion coated paperboard
- 2002
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Ingår i: Packaging technology & science. - 0894-3214 .- 1099-1522. ; 15, s. 209-224
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Tidskriftsartikel (refereegranskat)abstract
- Plate-like fillers are often added to improve barrier properties and to prevent blocking of dispersion coatings on paper and board. We have studied the effects of clay addition, neutralizing agent and drying conditions on water vapour permeability, water absorption, oxygen permeability and heat sealability of carboxylated styrene/butyl acrylate dispersion coatings on a pilot scale. The barrier dispersions were applied on a pre-coated side of a three-ply board, using a pre-metering roll coater. Coated strips were sealed under specified conditions of temperature, time and pressure and the sealability was assessed by measuring the peak load necessary to break the joints. The surface composition of the barrier-coated board was analysed and the mode of failure was characterized by ESCA. The occurrence of pinholes in the barrier coatings was assessed by both staining tests and ESEM/EDX analysis of the surface topography. The resulting barrier properties were satisfactory as far as resistance to water transport in both liquid and vapour form is concerned. The oxygen permeability was similar to that of similar amorphous polymers. Heat-sealing tests showed that the mode of failure was mainly cohesive in nature, as fibre tear occurred when sealed strips were separated. Neutralization with sodium hydroxide gave poor adhesion and had a negative effect on the seal strength. Barrier measurements and ESEM/EDX analysis both showed that the pinholes present extended only through the barrier coating
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| 3. |
- Flodberg, G., et al.
(författare)
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Liquid Crystalline Polymer Pouches for Local Anaesthetic Emulsion
- 2001
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Ingår i: Packaging technology & science. - : Wiley. - 0894-3214 .- 1099-1522. ; 14:4, s. 159-170
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Tidskriftsartikel (refereegranskat)abstract
- In order to enhance the long-term properties of a high-pH local anaesthetic drug, emulsion tests were conducted where the emulsion was stored in pouches made of a compression moulded high-barrier liquid-crystalline polymer, Vectra A950. The oxygen permeability of the pouch materia I was too low to be detected at 23 degreesC and 0% relative humidity with the instrument used. The water vapour transmission rate was 0.135 (g.mm/m(2).day) at 38 degreesC and 100% relative humidity. The emulsion, containing prilocain and lidocain as active substances, was stored in pouches which were sealed by the thermal impulse technique at 260 degreesC for 1.08 s. It was possible to obtain good quality films and good quality seals by optimization of the compression moulding and sealing operations. The concentrations of prilocain and lidocain in the emulsion were studied for 14 weeks at two different temperatures, 40 degreesC and 60 degreesC, and at 100% relative humidity. The decrease in concentration was higher for prilocain (5.4-8.3%) than for lidocain (3.4-3.6%). The loss of the substances from the emulsion was due mainly to adsorption onto the polar surface of the liquid crystalline polymer.
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| 4. |
- Jansson, S. E. A., et al.
(författare)
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Packaging materials for fermented milk : Effects of material crystallinity and polarity on food quality
- 2001
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Ingår i: Packaging technology & science. - : Wiley. - 0894-3214 .- 1099-1522. ; 14:3, s. 119-127
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Tidskriftsartikel (refereegranskat)abstract
- The ability of a packaging material to protect the food product and extend its shelf-life depends on several material properties. In this work the effects of material crystallinity and polarity on the quality of fermented milk were studied. The fermented milk is a high-quality Swedish product, similar to yoghurt. The quality of the food product was determined as a function of storage time by containing the liquid in pouches of different materials. The material crystallinity was varied by using very low-density polyethylene, high-density polyethylene and aluminium laminate as packaging materials. Aluminium was used on account of its '100%' gas-tightness. The polarity was varied by comparing an aliphatic polyketone with polyethylene of similar crystallinity. The carbon dioxide (CO2) and oxygen (O-2) contents in the headspace of the pouches were determined. The food quality was determined by measuring whey syneresis, viscosity and the content of desired Bifidobacteria, as well as of undesired yeast and mould. A trained taste panel determined the degree of acidity and of the sparkling taste. It was found that the content of CO2 increased and that of O-2 decreased in the pouches with increasing degree of crystallinity and increasing polarity. The sparkling taste of fermented milk was a clear function of the headspace CO2 content. The data presented here could thus be used to 'design' a package for a desired sparkling taste of the fermented milk by selecting a certain material crystallinity. Whey syneresis, viscosity and content of Bifidobacteria were found to be independent of pouch material. While the degree of whey syneresis and the viscosity increased with increasing storage time, the content of Bifidobacteria slowly decreased. The content of yeast and mould in the liquid was below the existing limit values for foodstuffs. The degrees of acidity and sparkling taste were highest for the liquids contained in aluminium and polyketone pouches, although the differences in acidulous taste between the various pouch materials were small.
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| 5. |
- Jansson, S. E. A., et al.
(författare)
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Packaging materials for fermented milk Part 2 : Solute-induced changes and effects of material polarity and thickness on food quality
- 2002
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Ingår i: Packaging technology & science. - : Wiley. - 0894-3214 .- 1099-1522. ; 15:6, s. 287-300
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Tidskriftsartikel (refereegranskat)abstract
- This work is a continuation of the application of a developed methodology for the selection of packaging material for a specific food product, in this case the 'demanding' food product. fermented milk. The effects of different packaging material parameters on the quality of fermented milk were studied. Food quality after storage was determined as a function of material polarity and pouch thickness by storing the liquid in pouches of different materials. The material polarity was varied by using laminates with polyethylene, poly(ethylene-co-vinyl alcohol) with two different ethylene contents and an aliphatic polyketone. The effects of pouch thickness were studied using high-density polyethylene films of different thicknesses between 25 mum and 200 mum. The interactions between the milk product and the pouch material were analysed by oxygen and water permeability, gas chromatography-mass spectrometry and tensile testing. The CO2 and O-2 contents in the headspace of the pouches were determined. The food quality was determined by measuring whey syneresis and the contents of Bifidobacteria, Enterobacteriaceae, yeast and mould. A trained taste panel determined the sensory properties. The content of CO2, and consequently the sparkling taste, increased with increasing polarity and/or pouch thickness. The CO2 content was affected more easily by changes in material polarity than by changes in pouch thickness. The increase in whey syneresis and the decrease in Bifidobacteria content with time were independent Of material polarity and pouch thickness. The contents Of Enterobacteriaceae, yeast and mould in the liquid were always below existing limits for foodstuffs. A newly developed method was used by which the CO2 and 02 permeabilities of the pouch/packaging could be estimated, using the kinetics of the gas composition in the pouch headspace. Permeability values, as estimated by the method, revealed that the CO2 production and the O-2 consumption rates of the fermented milk were dependent on the CO2 and O-2 headspace concentrations. An increase in permeability, determined by conventional methods, suggested that both the non-polar and the polar polymers were plasticized by fermented milk. The plasticization was, however, modest and undetectable when the polyethylene tensile test data were analysed.
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| 6. |
- Olsmats, Carl, et al.
(författare)
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Packaging Scorecard - A Packaging Performance Evaluation Method
- 2003
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Ingår i: Packaging Technology and Science. - : Wiley. - 0894-3214 .- 1099-1522. ; 16, s. 9-14
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Tidskriftsartikel (refereegranskat)abstract
- To support a more holistic approach to the contribution of packaging to efficiency and value creation in the product supply chain, a systematic evaluation method Packaging Scorecard - has been developed and tested in two case studies. The Packaging Scorecard is based on research of functional criteria of packaging and the theories of Balanced Scorecard, a general management approach to evaluating organisational performance using different perspectives. The results of the case studies indicate that the method can be very useful to get a systematic overview of packaging performance throughout the product supply chain.
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| 7. |
- Saghir, Mazen
(författare)
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Packaging information needed for evaluation in the supply chain: The case of the Swedish grocery retail industry
- 2002
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Ingår i: Packaging Technology & Science. - : Wiley. - 0894-3214 .- 1099-1522. ; 15:1, s. 37-46
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Tidskriftsartikel (refereegranskat)abstract
- The proper use and exchange of the right packaging-related information in a grocery supply chain is critical to achieve an efficient and responsive packaging logistics system. The use of well-defined packaging-related information that is available for all actors in the supply chain also facilitates an integrated and supply chain-orientated packaging development. The objective of this paper is to describe and identify the packaging-related information used in the grocery retail industry. The paper also describes and analyses how the information is used in the supply chain, with focus on the packaging evaluation process. Case and field studies involving six companies from the Swedish grocery industry were conducted to identify the parameters used and shared among them. The paper discusses what kind of information is required to properly evaluate a packaging concept, what parameters are missing and how the information should be used in the supply chain. Finally, the paper suggests a procedure for packaging logistics performance with required parameters. Copyright (C) 2002 John Wiley Sons, Ltd.
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| 8. |
- Beldie, Liliana, et al.
(författare)
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Paperboard packages exposed to static loads–finite element modelling and experiments
- 2001
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Ingår i: Packaging Technology & Science. - : Wiley. - 0894-3214. ; 14:4, s. 171-178
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to analyse the mechanical behaviour of paperboard packages subjected to static compressive loads. The study was divided in three parts and experiments and finite element analysis conducted for each part. First, a panel of paperboard was subjected to edge compressive loading as a means of checking the material model. Second, the package was cut into segments and each segment was subjected to compression in order to determine the contribution of the different parts to the overall behaviour of the package. Third, a whole package loaded in compression was studied. In the finite element simulations, the paperboard was modelled as an orthotropic, linear, elastic–plastic laminate. The study utilized a non-linear finite element analysis, based on the plasticity of the material and large displacements. The results show that the middle segment of the package exhibits a higher stiffness than that of the upper and lower package segments and that of the whole package, which leads to the conclusion that the low initial stiffness of the package is a consequence of the low stiffness of the upper and lower corners, i.e. of the horizontal creases. Copyright © 2001 John Wiley & Sons, Ltd.
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| 9. |
- Larson, Mia
(författare)
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A political approach to relationship marketing : case study of the Storsjöyran festival
- 2002
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Ingår i: The international journal of tourism research. - : John Wiley & Sons. - 1099-2340 .- 1522-1970. ; 4:2, s. 119-143
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Tidskriftsartikel (refereegranskat)abstract
- This study is concerned with interorganisational aspects of relationship marketing, which, in turn, has led to a focus on political aspects, i.e. on interests, conflicts and power in a project network consisting of actors marketing a festival. A metaphor of a project network, the political market square (PSQ), is introduced and used in the analysis of a case study of the Storsjöyran Festival in Sweden. In order to understand the politics and the dynamics in the PSQ, actors' access is discussed. Moreover, interactions between actors, which are to be regarded as cooperative or characterised by power games, and the degree of change dynamics, contribute to understanding dynamic political processes. Identified political processes were gatekeeping, negotiations, coalition building, building of trust and identify building. These processes, and actors' entries and exits between the PSQ and a wider network, caused turbulence and changed the power structure of the PSQ. The turbulence fostered change and innovations that resulted in product development. However, actors' shared identities and a stable, positive image of the festival moderated the turbulence.
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| 10. |
- Olsson, Annika, et al.
(författare)
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Packaging throughout the value chain in the customer perspective marketing mix
- 2002
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Ingår i: Packaging Technology and Science. - : Wiley. - 0894-3214. ; 15:5, s. 231-239
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Tidskriftsartikel (refereegranskat)abstract
- Lauterborn has suggested that McCarthy's 4 P marketing mix classification be viewed by suppliers as the customers' four Cs, i.e. customer value, cost to satisfy, convenience and communication (the 4C perspective).[1] This paper seeks to illustrate the impacts of the four Cs on packaging value in the area of fast-moving consumer goods throughout the whole value chain from the packaging producer to the end-user, the consumer. Findings from two separate studies regarding trade-offs in package values between different actors in the value chain, created through development of value-adding package solutions, are presented and elaborated on. The positive effects of brand advertising can be acknowledged, but they cannot compensate for less efficient packaging. The market need will easily be affected and turned into a higher demand chain pull when creating packaging solutions that will attract retail business. Dynamics in values and trade-offs were identified, even though requirements from the whole value chain were considered. The packaging solutions created gave the majority of stakeholders in the value chain great advantages, but the lack of dynamism in available infrastructure demanded adaptation that diminished value addition for all actors in the value chain. The contribution of this article is to theorize the 4C concept in the process of package design, taking value chain actor needs and value optimisation into consideration. Furthermore, a suggestion of an evaluation model from the 4C perspective on all value chain actors is presented and elaborated on.
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