Search results for: Packaging machine
1314 Design Approach for the Development of Format-Flexible Packaging Machines
Authors: G. Götz, P. Stich, J. Backhaus, G. Reinhart
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The rising demand for format-flexible packaging machines is caused by current market changes. Increasing the formatflexibility is a new goal for the packaging machine manufacturers’ product development process. There are no methodical or designorientated tools for a comprehensive consideration of this target. This paper defines the term format-flexibility in the context of packaging machines and shows the state-of-the-art for improving the changeover of production machines. The requirements for a new approach and the concept itself will be introduced, and the method elements will be explained. Finally, the use of the concept and the result of the development of a format-flexible packaging machine will be shown.Keywords: Packaging machine, format-flexibility, changeover, design method.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 15391313 Shelf Life Extension of Milk Pomade Sweet – Sherbet with Crunchy Peanut Chips by MAP in Various Packaging Materials
Authors: Eva Vorma, Sandra Muizniece-Brasava, Lija Dukalska, Janis Skalbe
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The objective of the research was to evaluate the hardness stability of milk pomade sweets packed in several packaging materials (OPP, Multibarrier 60 HFP, BIALON 65 HFP, BIALON 50 HFP, ECOLEAN) by several packaging technologies – modified atmosphere (MAP) (consisting of 30% CO2+70% N2; 30% N2+70% CO2 and 100% CO2) and control – in air ambiance. Samples were stored at the room temperature +21±1 °C. The studies of the samples were carried out before packaging and after 2, 4, 6, 8, and 10 storage weeks.Keywords: packaging, shelf life, sherbet with crunchy peanutchips, hardness.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 17391312 Active Packaging Influence on Shelf Life Extension of Sliced Wheat Bread
Authors: Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Ilona Dabina-Bicka, Emils Kozlinskis, Svetlana Sarvi, Ralfs Santars, Anna Silvjane
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The research object was wheat bread. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. An active packaging in combination with modified atmosphere (MAP, CO2 60% and N2 40%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60, PP and OPP bags were used. Influence of iron based oxygen absorber in sachets of 100 cc obtained from Mitsubishi Gas Chemical Europe Ageless® was tested on the quality during the shelf of wheat bread. Samples of 40±4 g were packaged in polymer pouches (110 mm x 120 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in room temperature +21.0±0.5 °C. The physiochemical properties – weight losses, moisture content, hardness, pH, colour, changes of atmosphere content (CO2 and O2) in headspace of packs, and microbial conditions were analysed before packaging and in the 7th, 14th, 21st and 28th days of storage.Keywords: Active packaging, wheat bread, shelf life.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 35101311 Influence of Active Packaging on the Shelf Life of Apple-Black Currant Marmalade Candies
Authors: Sandra Muizniece-Brasava, Lija Dukalska, Solvita Kampuse, Irisa Murniece, Martins Sabovics, IlonaDabina-Bicka, Emils Kozlinskis, Svetlana Sarvi
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The research object was apple-black currant marmalade candies. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. An active packaging in combination with modified atmosphere (MAP, CO2 100%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60 and paper bags were used. Influence of iron based oxygen absorber in sachets of 500 cc obtained from Mitsubishi Gas Chemical Europe Ageless® was tested on the quality during the shelf of marmalade. Samples of 80±5 g were packaged in polymer pouches (110 mm x 110 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in room temperature +20.0±1.0 °C. The physiochemical properties – weight losses, moisture content, hardness, aw, pH, colour, changes of atmosphere content (CO2 and O2) in headspace of packs, and microbial conditions were analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th weeks of storage.Keywords: Active packaging, marmalade candies, shelf life
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 23581310 Influence of Active Packaging on the Quality of Pumpkin - Rowanberry Marmalade Candies
Authors: Solvita Kampuse, Elga Berna, Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Martins Sabovics, Zanda Kruma, Karina Ruse, Svetlana Sarvi, Kaspars Kampuss
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Experiments with pumpkin-rowanberry marmalade candies were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The objective of this investigation was to evaluate the quality changes of pumpkin-rowanberry marmalade candies packed in different packaging materials during the storage of 15 weeks, and to find the most suitable packaging material for prolongation of low sugar marmalade candies shelf-life. An active packaging in combination with modified atmosphere (MAP, CO2 100%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60 and paper bags were used. Influence of iron based oxygen absorber in sachets of 500 cc obtained from Mitsubishi Gas Chemical Europe Ageless® on the marmalade candies’ quality was tested during shelf life. Samples of 80±5 g were packaged in polymer pouches (110 mm x 110 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in a room temperature +21±0.5 °C. The physiochemical properties –moisture content, hardness, aw, pH, changes of atmosphere content (CO2 and O2), ascorbic acid, total carotenoids, total phenols in headspace of packs, and microbial conditions were analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th weeks of storage.Keywords: Active packaging, marmalade candies, shelf life
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 27661309 Packaging Improvement for Unit Cell Vanadium Redox Flow Battery (V-RFB)
Authors: A. C. Khor, M. R. Mohamed, M. H. Sulaiman, M. R. Daud
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Packaging for vanadium redox flow battery is one of the key elements for successful implementation of flow battery in the electrical energy storage system. Usually the bulky battery size and low energy densities make this technology not available for mobility application. ThereforeRFB with improved packaging size and energy capacity are highly desirable. This paper focuses on the study of packaging improvement for unit cell V-RFB to the application on Series Hybrid Electric Vehicle. Two different designs of 25cm2 and 100cm2 unit cell V-RFB at same current density are used for the sample in this investigation. Further suggestions on packaging improvement are highlighted.
Keywords: Electric vehicle, Redox flow battery, Packaging, Vanadium.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 29131308 Active Packaging Influence on the Shelf Life of Milk Pomade Sweet – Sherbet
Authors: Eva Ungure, Sandra Muizniece-Brasava, Lija Dukalska, Vita Levkane
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The objective of the research was to evaluate the quality of milk pomade sweet – sherbet packed in different packaging materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several packaging technologies – active and modified atmosphere (MAP) (consisting of 100% CO2), and control – in air ambiance. Experiments were carried out at the Faculty of Food Technology of Latvia University of Agriculture. Samples were stored at the room temperature +21±1 °C. The physiochemical properties – weight losses, moisture, hardening, colour and changes in headspace atmosphere concentration (CO2 and O2) of packs were analysed before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks.Keywords: packaging, shelf life, sherbet with crunchy peanut chip's
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 21891307 Food Package Design to Preserve Food Temperature
Authors: Sugiono, W. Ardiatna, H. Firdaus, N. Kusnandar, B. Utomo, J. A. Kadar
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It is desirable that most human food is warm when eaten, including when food is obtained by taking it away from the point of sale in disposable food packaging. However, such packaging does not retain heat for a long time, which is necessary to ensure the food remains warm when eaten. The study looked for single-use food packaging that could retain the heat of the food for a long time. The methodology for obtaining such packaging is either by modifying available packages on the market or by making new ones with materials that are easily obtained locally, then testing by loading the local food and measuring its temperature and the length of time until it reaches the lowest acceptable temperature for hot food (56°C). Packages made of plastic boxes lined with thin aluminum foil on the inside are the best way to keep food warm for up to 44 minutes from the time it is put in the package to the time the required temperature is reached. Moreover, packaging made of local common food paper, where the food was put in a transparent plastic bag inside the package, was found to be the simplest package that could retain heat for 82.31% as long as the best packaging could, in this study. Plastic boxes with thin aluminum foil inside were the best single-use food packaging in this study that served to keep hot food warm and fit for consumption.
Keywords: Aluminum foil, hot food, local food, packaging.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 8621306 Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging
Authors: A. Hematian Sourki, F. Tabatabaei Yazdi, M. Ghiafeh Davoodi, S.A. Mortazavi, M. Karimi, S.H. Razavizadegan Jahromi, A. Pourfarzad
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This study investigated the use of modified atmosphere packaging (MAP) and different packaging to extend the shelf life of Barbari flat bread. Three atmospheres including 70%CO2 and 30%N2, 50% CO2 and 50%N2 and a normal air as control were used. The bread samples were packaged in three type pouches. The shelf life was determined by appearance of mold and yeast (M +Y) in Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative humidity. The results showed that it is possible to prolong the shelf life of Barbari bread from four days to about 21 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated and vacuum bags packages. However, the hardness of samples kept in MAP increase significantly by increase of carbon dioxide concentration. The correlation coefficient (r) between headspace CO2 concentration and hardness was 0.997, 0.997 and 0.599 for A, B and C packaging respectively. High negative correlation coefficients were found between the crumb moisture and the hardness values in various packaging. There were significant negative correlation coefficients between sensory parameters and hardness of texture.Keywords: modified atmosphere packaging, flat bread, Iranian bread, staling, correlation.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 27131305 Packaging and Interconnection Technologies of Power Devices, Challenges and Future Trends
Authors: Raed A. Amro
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Standard packaging and interconnection technologies of power devices have difficulties meeting the increasing thermal demands of new application fields of power electronics devices. Main restrictions are the decreasing reliability of bond-wires and solder layers with increasing junction temperature. In the last few years intensive efforts have been invested in developing new packaging and interconnection solutions which may open a path to future application of power devices. In this paper, the main failure mechanisms of power devices are described and principle of new packaging and interconnection concepts and their power cycling reliability are presented.Keywords: Power electronics devices, Reliability, Power Cycling, Low-temperature joining technique (LTJT)
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 25701304 Analyzing the Performance of Phase Change Material Insulation Layer on Food Packaging
Authors: Kasra Ghaemi, Syeda Tasnim, Shohel Mahmud
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One of the main issues affecting the quality and shelf life of food products is temperature fluctuation during transportation and storage. Packaging plays an important role in protecting food from environmental conditions, especially thermal variations. In this study, the performance of using microencapsulated Phase Change Material (PCM) as a promising thermal buffer layer in smart food packaging is investigated. The considered insulation layer is evaluated for different thicknesses and the absorbed heat from the environment. The results are presented in terms of the melting time of PCM or provided thermal protection period.
Keywords: Food packaging, phase change material, thermal buffer, protection time.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 4361303 Comparative Life Cycle Assessment of High Barrier Polymer Packaging for Selecting Resource Efficient and Environmentally Low-Impact Materials
Authors: D. Kliaugaitė, J. K, Staniškis
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In this study tree types of multilayer gas barrier plastic packaging films were compared using life cycle assessment as a tool for resource efficient and environmentally low-impact materials selection. The first type of multilayer packaging film (PET-AlOx/LDPE) consists of polyethylene terephthalate with barrier layer AlOx (PET-AlOx) and low density polyethylene (LDPE). The second type of polymer film (PET/PE-EVOH-PE) is made of polyethylene terephthalate (PET) and co-extrusion film PE-EVOH-PE as barrier layer. And the third one type of multilayer packaging film (PET-PVOH/LDPE) is formed from polyethylene terephthalate with barrier layer PVOH (PET-PVOH) and low density polyethylene (LDPE).
All of analyzed packaging has significant impact to resource depletion, because of raw materials extraction and energy use and production of different kind of plastics. Nevertheless the impact generated during life cycle of functional unit of II type of packaging (PET/PE-EVOH-PE) was about 25% lower than impact generated by I type (PET-AlOx/LDPE) and III type (PET-PVOH/LDPE) of packaging.
Result revealed that the contribution of different gas barrier type to the overall environmental problem of packaging is not significant. The impact are mostly generated by using energy and materials during raw material extraction and production of different plastic materials as plastic polymers material as PE, LDPE and PET, but not gas barrier materials as AlOx, PVOH and EVOH.
The LCA results could be useful in different decision-making processes, for selecting resource efficient and environmentally low-impact materials.
Keywords: Polymer packaging, life cycle assessment, resource efficiency.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 44721302 Effect of Passive Modified Atmosphere in Different Packaging Materials on Fresh-Cut Mixed Fruit Salad Quality during Storage
Authors: I. Krasnova, L. Dukalska, D. Seglina, K. Juhnevica, E. Sne, D. Karklina
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Experiments were carried out at the Latvia State Institute of Fruit-Growing in 2011. Fresh-cut minimally processed apple and pear mixed salad were packed by passive modified atmosphere (MAP) in PP containers, which were hermetically sealed by breathable conventional BOPP PropafreshTM P2GAF, and Amcor Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films and VC999 BioPack PLA films coated with a barrier of pure silicon oxide (SiOx) were used to compare the fresh-cut produce quality with this packed in conventional packaging films. Samples were cold stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad was evaluated by physicochemical properties – weight losses, moisture, firmness, the effect of packaging modes on the colour, dynamics in headspace atmosphere concentration (CO2 and O2), titratable acidity values, as well as by microbiological contamination (yeasts, moulds and total bacteria count) of salads, analyzing before packaging and after 2, 4, 6, 8, and 10 storage days.Keywords: Biodegradable packaging, conventional, fresh-cut fruit salad
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 39371301 Quality Evaluation of Ready to Eat Potatoes’ Produce in Flexible Packaging
Authors: Sandra Muizniece-Brasava, Aija Ruzaike, Lija Dukalska, Ilze Stokmane, Liene Strauta
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Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of this work was to assess the effect of thermal treatment in flexible retort pouch packaging on the quality of potatoes’ produce during the storage time. Samples were evaluated immediately after retort thermal treatment; and following 1; 2; 3 and 4 storage months at the ambient temperature of +18±2ºC in vacuum packaging from polyamide/polyethylene (PA/PE) and aluminum/polyethylene (Al/PE) film pouches with barrier properties. Experimentally the quality of the potatoes’ produce in dry butter and mushroom dressings was characterized by measuring pH, hardness, color, microbiological properties and sensory evaluation. The sterilization was effective in protecting the produce from physical, chemical, and microbial quality degradation. According to the study of obtained data, it can be argued that the selected product processing technology and packaging materials could be applied to provide the safety and security during four-month storage period.
Keywords: Potatoes’ produce, shelf life, retort thermal treatment and packaging.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 31011300 Sous Vide Packaging Technology Application for Salad with Meat in Mayonnaise Shelf Life Extension
Authors: Vita Levkane, Sandra Muizniece-Brasava, Lija Dukalska
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Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of this work was to assess the effect of sous vide packaging during the storage time of salad with meat in mayonnaise at different storage temperature. Samples were evaluated at 0, 1, 3, 7, 10, 15, 18, 25, 29, 42, and 52 storage days at the storage temperature of +4±0.5 ºC and +10±0.5 ºC. Experimentally the quality of the salad with meat in mayonnaise was characterized by measuring colour, pH and microbiological properties. The sous vide packaging was effective in protecting the product from physical, chemical, and microbial quality degradation. The sous vide packaging significantly reduces microbial growth at storage temperature of +4±0.5 ºC and +10±0.5 ºC. Moreover, it is possible to extend the product shelf life to 52 days even when stored at +10±0.5 ºC.Keywords: salad with meat in mayonnaise, shelf life, sous videpackaging.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 23091299 Investigation on Polymer Based Nano-Silver as Food Packaging Materials
Authors: A. M. Metak, T. T. Ajaal
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Commercial nanocomposite food packaging type nano-silver containers were characterised using scanning electron microscopy (SEM) and energy-dispersive X-ray spectroscopy (EDX). The presence of nanoparticles consistent with the incorporation of 1% nano-silver (Ag) and 0.1% titanium dioxide (TiO2) nanoparticle into polymeric materials formed into food containers was confirmed. Both nanomaterials used in this type of packaging appear to be embedded in a layered configuration within the bulk polymer. The dimensions of the incorporated nanoparticles were investigated using X-ray diffraction (XRD) and determined by calculation using the Scherrer Formula; these were consistent with Ag and TiO2 nanoparticles in the size range 20-70nm both were spherical shape nanoparticles. Antimicrobial assessment of the nanocomposite container has also been performed and the results confirm the antimicrobial activity of Ag and TiO2 nanoparticles in food packaging containers. Migration assessments were performed in a wide range of food matrices to determine the migration of nanoparticles from the packages. The analysis was based upon the relevant European safety Directives and involved the application of inductively coupled plasma mass spectrometry (ICP-MS) to identify the range of migration risk. The data pertain to insignificance levels of migration of Ag and TiO2 nanoparticles into the selected food matrices.
Keywords: Nano-silver, antimicrobial food packaging, migration, titanium dioxide.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 63311298 Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage
Authors: Vladimir M. Tomović, Branislav V. Šojić, Predrag M. Ikonić, Ljiljana S. Petrović, Anamarija I. Mandić, Natalija R. Džinić, Snežana B. Škaljac, Tatjana A. Tasić, Marija R. Jokanović
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In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.
Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 22871297 Starch Based Biofilms for Green Packaging
Authors: Roshafima R. Ali, W. A. Wan Abdul Rahman, Rafiziana M. Kasmani, N. Ibrahim
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This current research focused on development of degradable starch based packaging film with enhanced mechanical properties. A series of low density polyethylene (LDPE)/tapioca starch compounds with various tapioca starch contents were prepared by twin screw extrusion with the addition of maleic anhydride grafted polyethylene as compatibilizer. Palm cooking oil was used as processing aid to ease the blown film process, thus, degradable film can be processed via conventional blown film machine. Studies on their characteristics, mechanical properties and biodegradation were carried out by Fourier Transform Infrared (FTIR) spectroscopy and optical properties, tensile test and exposure to fungi environment respectively. The presence of high starch contents had an adverse effect on the tensile properties of LDPE/tapioca starch blends. However, the addition of compatibilizer to the blends improved the interfacial adhesion between the two materials, hence, improved the tensile properties of the films. High content of starch amount also was found to increase the rate of biodegradability of LDPE/tapioca starch films. It can be proved by exposure of the film to fungi environment. A growth of microbes colony can be seen on the surface of LDPE/tapioca starch film indicates that the granular starch present on the surface of the polymer film is attacked by microorganisms, until most of it is assimilated as a carbon source.
Keywords: Degradable polymer, starch based biofilms, blown film extrusion, green food packaging.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 52101296 Application of Tacit Knowledge from Professional Packaging Designer for Teaching Packaging Design
Authors: Somsri Binraman, Boonliang Kaewnapan, Krittika Tanprasert
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In the package design industry, there are a lot of tacit knowledge resided within each designer. The objectives are to capture them and compile it to be used as a teaching resource and to create a video clip of package design process as well as to evaluate its quality and learning effectiveness. Interview were used as a technique for capturing knowledge in brand design concept, differentiation, recognition, rank of recognition factor, consumer survey, knowledge about marketing, research, graphic design, the effect of color, and law and regulation. Video clip about package design were created. The clip consisted of both the speech and clip of actual process. The quality of the video in term of media was ranked as good while the content was ranked as excellent. The students- score on post-test was significantly greater than that of pretest (p>0.001).
Keywords: Tacit knowledge, interview, video, packaging, design.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 14711295 Symmetrical Analysis of a Six-Phase Induction Machine Under Fault Conditions
Authors: E. K.Appiah, G. M'boungui, A. A. Jimoh, J. L. Munda, A.S.O. Ogunjuyigbe
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The operational behavior of a six-phase squirrel cage induction machine with faulted stator terminals is presented in this paper. The study is carried out using the derived mathematical model of the machine in the arbitrary reference frame. Tests are conducted on a 1 kW experimental machine. Steady-state and dynamic performance are analyzed for the machine unloaded and loaded conditions. The results shows that with one of the stator phases experiencing either an open- circuit or short circuit fault the machine still produces starting torque, albeit the running performance is significantly derated.Keywords: Performance, fault conditions, six-phase induction machine.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 28171294 Vision-based Network System for Industrial Applications
Authors: Taweepol Suesut, Arjin Numsomran, Vittaya Tipsuwanporn
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This paper presents the communication network for machine vision system to implement to control systems and logistics applications in industrial environment. The real-time distributed over the network is very important for communication among vision node, image processing and control as well as the distributed I/O node. A robust implementation both with respect to camera packaging and data transmission has been accounted. This network consists of a gigabit Ethernet network and a switch with integrated fire-wall is used to distribute the data and provide connection to the imaging control station and IEC-61131 conform signal integration comprising the Modbus TCP protocol. The real-time and delay time properties each part on the network were considered and worked out in this paper.Keywords: Distributed Real-Time Automation, Machine Visionand Ethernet.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 16541293 Design Optimization of a Double Stator Cup- Rotor Machine
Authors: E. Diryak, P. Lefley, L. Petkovska, G. Cvetkovski
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This paper presents the optimum design for a double stator, cup rotor machine; a novel type of BLDC PM Machine. The optimization approach is divided into two stages: the first stage is calculating the machine configuration using Matlab, and the second stage is the optimization of the machine using Finite Element Modeling (FEM). Under the design specifications, the machine model will be selected from three pole numbers, namely, 8, 10 and 12 with an appropriate slot number. A double stator brushless DC permanent magnet machine is designed to achieve low cogging torque; high electromagnetic torque and low ripple torque.Keywords: Permanent magnet machine, low- cogging torque, low- ripple torque, high- electromagnetic torque, design optimization.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 21541292 Brand Identity Creation for Thai Halal Brands
Authors: Pibool Waijittragum
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The purpose of this paper is to synthesize the research result of brand Identities of Thai Halal brands which related to the way of life for Thai Muslims. The results will be transforming to Thai Halal Brands packaging and label design. The expected benefit is an alternative of marketing strategy for brand building process for Halal products in Thailand. Four elements of marketing strategies which necessary for the brand identity creation is the research framework: consists of Attributes, Benefits, Values and Personality. The research methodology was applied using qualitative and quantitative; 19 marketing experts with dynamic roles in Thai consumer products were interviewed. In addition, a field survey of 122 Thai Muslims selected from 175 Muslim communities in Bangkok was studied. Data analysis will be according to 5 categories of Thai Halal product: 1) Meat 2) Vegetable and Fruits 3) Instant foods and Garnishing ingredient 4) Beverages, Desserts and Snacks 5) Hygienic daily products.
The results will explain some suitable approach for brand Identities of Thai Halal brands as are: 1) Benefit approach as the characteristics of the product with its benefit. The brand identity created transform to the packaging design should be clear and display a fresh product 2) Value approach as the value of products that affect to consumers’ perception. The brand identity created transform to the packaging design should be simply look and using a trustful image 3) Personality approach as the reflection of consumers thought. The brand identity created transform to the packaging design should be sincere, enjoyable, merry, flamboyant look and using a humoristic image.
Keywords: Marketing strategies, Brand identity, Packaging and Label Design, Thai Halal products.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 22101291 Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits
Authors: D. Scalone, R. Palmeri, F. Licciardello, G. Muratore, A. Todaro, G. Spagna
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Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during maturation. They act on the texture and shelf-life of post-harvest, packaged fruits, as a function of the the grown of microorganisms and packaging technologies used. The aim of this work is to compare the effect of different packaging technologies on the shelf life extension of ready-to-eat prickly pear fruits with regards for the enzymes activities.
Keywords: Enzymes, packaging, prickly pear, shelf life.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 16501290 Packaging in a Multivariate Conceptual Design Synthesis of a BWB Aircraft
Authors: Paul Okonkwo, Howard Smith
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A study to estimate the size of the cabin and major aircraft components as well as detect and avoid interference between internally placed components and the external surface, during the conceptual design synthesis and optimisation to explore the design space of a BWB, was conducted. Sizing of components follows the Bradley cabin sizing and rubber engine scaling procedures to size the cabin and engine respectively. The interference detection and avoidance algorithm relies on the ability of the Class Shape Transform parameterisation technique to generate polynomial functions of the surfaces of a BWB aircraft configuration from the sizes of the cabin and internal objects using few variables. Interference detection is essential in packaging of non-conventional configuration like the BWB because of the non-uniform airfoil-shaped sections and resultant varying internal space. The unique configuration increases the need for a methodology to prevent objects from being placed in locations that do not sufficiently enclose them within the geometry.
Keywords: Packaging, Optimisation, BWB, Parameterisation, Aircraft Conceptual Design.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 24051289 Overview of Multi-Chip Alternatives for 2.5D and 3D Integrated Circuit Packagings
Authors: Ching-Feng Chen, Ching-Chih Tsai
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With the size of the transistor gradually approaching the physical limit, it challenges the persistence of Moore’s Law due to such issues of the short channel effect and the development of the high numerical aperture (NA) lithography equipment. In the context of the ever-increasing technical requirements of portable devices and high-performance computing (HPC), relying on the law continuation to enhance the chip density will no longer support the prospects of the electronics industry. Weighing the chip’s power consumption-performance-area-cost-cycle time to market (PPACC) is an updated benchmark to drive the evolution of the advanced wafer nanometer (nm). The advent of two and half- and three-dimensional (2.5 and 3D)- Very-Large-Scale Integration (VLSI) packaging based on Through Silicon Via (TSV) technology has updated the traditional die assembly methods and provided the solution. This overview investigates the up-to-date and cutting-edge packaging technologies for 2.5D and 3D integrated circuits (IC) based on the updated transistor structure and technology nodes. We conclude that multi-chip solutions for 2.5D and 3D IC packaging can prolong Moore’s Law.
Keywords: Moore’s Law, High Numerical Aperture, Power Consumption-Performance-Area-Cost-Cycle Time to Market, PPACC, 2.5 and 3D-Very-Large-Scale Integration Packaging, Through Silicon Vi.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2041288 Biodegradable Cellulose-Based Materials for the Use in Food Packaging
Authors: Azza A. Al-Ghamdi, Abir S. Abdel-Naby
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Cellulose acetate (CA) is a natural biodegradable polymer. It forms transparent films by the casting technique. CA suffers from high degree of water permeability as well as the low thermal stability at high temperatures. To adjust the CA polymeric films to the manufacture of food packaging, its thermal and mechanical properties should be improved. The modification of CA by grafting it with N-Amino phenyl maleimide (N-APhM) led to the construction of hydrophobic branches throughout the polymeric matrix which reduced its wettability as compared to the parent CA. The branches built onto the polymeric chains had been characterized by UV/Vis, 13C-NMR and ESEM. The improvement of the thermal properties was investigated and compared to the parent CA using thermal gravimetric analysis (TGA), differential scanning calorimetry (DSC), differential thermal analysis (DTA), contact angle and mechanical testing measurements. The results revealed that the water-uptake was reduced by increasing the graft percentage. The thermal and mechanical properties were also improved.
Keywords: Cellulose acetate, food packaging, graft copolymerization.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 15761287 Comparative Analysis of Machine Learning Tools: A Review
Authors: S. Sarumathi, M. Vaishnavi, S. Geetha, P. Ranjetha
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Machine learning is a new and exciting area of artificial intelligence nowadays. Machine learning is the most valuable, time, supervised, and cost-effective approach. It is not a narrow learning approach; it also includes a wide range of methods and techniques that can be applied to a wide range of complex realworld problems and time domains. Biological image classification, adaptive testing, computer vision, natural language processing, object detection, cancer detection, face recognition, handwriting recognition, speech recognition, and many other applications of machine learning are widely used in research, industry, and government. Every day, more data are generated, and conventional machine learning techniques are becoming obsolete as users move to distributed and real-time operations. By providing fundamental knowledge of machine learning tools and research opportunities in the field, the aim of this article is to serve as both a comprehensive overview and a guide. A diverse set of machine learning resources is demonstrated and contrasted with the key features in this survey.Keywords: Artificial intelligence, machine learning, deep learning, machine learning algorithms, machine learning tools.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 18261286 Extended Shelf Life of Chicken Meat Using Carboxymethyl Cellulose Coated Polypropylene Films Containing Zataria multiflora Essential Oil
Authors: Z. Honarvar, M. Farhoodi, M. R. Khani, S. Shojaee-Aliabadi
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The purpose of the present study was to evaluate carboxymethyl cellulose (CMC) coated polypropylene (PP) films containing Zataria multiflora (ZEO) essential oils (4%) as an antimicrobial packaging for chicken breast stored at 4 °C. To increase PP film hydrophilicity, it was treated by atmospheric cold plasma prior to coating by CMC. Then, different films including PP, PP/CMC, PP/CMC containing 4% of ZEO were used for the chicken meat packaging in vapor phase. Total viable count and pseudomonads population and oxidative (TBA) changes of the chicken breast were analyzed during shelf life. Results showed that the shelf life of chicken meat kept in films containing ZEO improved from three to nine days compared to the control sample without any direct contact with the film. Study of oxygen barrier properties of bilayer film without essential oils (0.096 cm3 μm/m2 d kPa) in comparison with PP film (416 cm3 μm/m2 d kPa) shows that coating of PP with CMC significantly reduces oxygen permeation of the obtained packaging (P<0.05), which reduced aerobic bacteria growth. Chemical composition of ZEO was also evaluated by gas chromatography–mass spectrometry (GC–MS), and this shows that thymol was the main antimicrobial and antioxidant component of the essential oil. The results revealed that PP/CMC containing ZEO has good potential for application as active food packaging in indirect contact which would also improve sensory properties of product.
Keywords: Shelf life, chicken breast, polypropylene, carboxymethyl cellulose, essential oil.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 12701285 Physicochemical Stability of Pulse Spreads during Storage after Sous Vide Treatment and High Pressure Processing
Authors: Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava, Ruta Galoburda
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Pulses are high in plant protein and dietary fiber, and contain slowly digestible starches. Innovative products from pulses could increase their consumption and benefit consumer health. This study was conducted to evaluate physicochemical stability of processed cowpea (Vigna unguiculata (L.) Walp. cv. Fradel) and maple pea (Pisum sativum var. arvense L. cv. Bruno) spreads at 5 °C temperature during 62-day storage. Physicochemical stability of pulse spreads was compared after sous vide treatment (80 °C/15 min) and high pressure processing (700 MPa/10 min/20 °C). Pulse spreads were made by homogenizing cooked pulses in a food processor together with salt, citric acid, oil, and bruschetta seasoning. A total of four different pulse spreads were studied: Cowpea spread without and with seasoning, maple pea spread without and with seasoning. Transparent PA/PE and light proof PET/ALU/PA/PP film pouches were used for packaging of pulse spreads under vacuum. The parameters investigated were pH, water activity and mass losses. Pulse spreads were tested on days 0, 15, 29, 42, 50, 57 and 62. The results showed that sous-vide treatment and high pressure processing had an insignificant influence on pH, water activity and mass losses after processing, irrespective of packaging material did not change (p>0.1). pH and water activity of sous-vide treated and high pressure processed pulse spreads in different packaging materials proved to be stable throughout the storage. Mass losses during storage accounted to 0.1% losses. Chosen sous-vide treatment and high pressure processing regimes and packaging materials are suitable to maintain consistent physicochemical quality of the new products during 62-day storage.
Keywords: Cowpea, flexible packaging, maple pea, pH, water activity.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1274