كثر حديث الناس عن أخطار تلوث السلع الغذائية والمشروبات ببعض مكونات المواد البلاستيكية بسبب كثرة استخدامها في صناعة عبواتها وتغليف الكثير منها، ويعزى ذلك إلى
التركيب الكيماوي المعقد للبلاستيك
تنوع المركبات المستعملة في صناعته واستخدام المركبات المضافة Additives المستعملة في تحسين صفاته
تأثير طول فترة تخزين الأغذية فيه وتاثير درجة الحرارة ورقم حموضة على لونه ودرجة تسرب بعض مكوناتها إلى السلع الغذائية والأدوية المعبأة فيه
ويؤثر بلا شك نوع البوليمر المستعمل في البلاستيك وطريقة تحضير عبواته ودرجة فاذيته للضوء على سلامة استخدامه
This is an assignment prepared on Can Defects.
Canned foods are the safest food processed today. Approximately 40% of food consumed
worldwide is thermally processed and packaged in hermetically sealed containers. However,
regardless of the safety assured in canned foods, any damage or defective canned products
are a potential public health problem. Defective cans may leak and allow microorganisms to
enter that may cause food poisoning or other significant health problems. The deadly food
poisoning, botulism, is always a significant threat and a potential public health problem to
consider when dealing with serious defective/damaged canned food containers requiring
inspection, evaluation and sampling. It is imperative that canned food products with visual
and/or external defects be recognized. Those containers with “significant defects” should not
be sold, distributed or consumed. However, canned foods with “insignificant defects”
(Aesthetic Defects) normal represent no public health hazard, i.e., if the hermetic seal on the
can has not been jeopardized, these products are generally considered safe and when
properly labeled, such products are acceptable for distribution and sale.
Snack foods are commonly packaged in various materials depending on the type of snack. Composite containers made of paper and plastic or aluminum foil are often used for chips and nuts. These containers have resealable lids to keep snacks fresh. Rigid metal tins with resealable lids are used for roasted nuts packed under gas like nitrogen for longer shelf life. Flexible pouches made of plastic or foil are widely used for snacks like chips, crackers, and candies. Materials like greaseproof paper and glassine paper are used to wrap snacks but are being replaced by plastic films which provide better barriers to moisture and gases.
The document summarizes current research and advancements in packaging technology, with a special focus on applications for food packaging. It discusses trends toward more sophisticated consumers and demands for packaging technologies. Several key packaging technologies are described for beverages, food, toiletry/cosmetics, household chemicals, and healthcare. Emerging functional packaging materials and research areas are also outlined, including oxygen and ethylene scavenging, antimicrobial films, and improving food quality through food-film interactions. Specific current research projects on susceptor packaging and colloidal silver nanoparticles are summarized.
The document discusses different types of closures and packaging materials used for food products. It describes threaded screw caps, lug caps, crown caps, roll-on closures, and heat seal bottle closures. Heat seal closures can be one-piece or two-piece liners and come in different styles like disc cut, tri-tab, lift 'n peel, and top tab designs. The closures are used to seal containers, prevent contamination, and allow resealing of food packages.
This document provides an overview of metal cans used in the food industry. It discusses the main requirements for metal food containers, including preserving and protecting the product, withstanding processing and storage conditions, and being constructed from recyclable materials. It also describes common can designs, raw materials like steel and aluminum, coatings and printing, processing methods like filling, sealing and heat treatment, and factors that influence the shelf life of canned foods, such as interactions between the can and contents. The document serves as an introduction to the use of metal cans in food packaging.
Composite containers are made from more than one material like paper, boards, and metal or plastic ends. This enhances properties and minimizes weaknesses. There are different types of composite containers manufactured using convolute, spiral, or linear draw methods. Composite containers have advantages like being lighter, stronger, and more impact resistant than metal alternatives. They also have better environmental properties. Composite containers are widely used for food, pharmaceutical, and industrial products.
This document discusses various packaging film materials and their barrier properties, including their applications. It provides details on aluminum foil, biaxially oriented polypropylene, polyester, and polyamide films. It also discusses coated materials like ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVdC), acrylonitrile copolymers (BAREX), and metallized films. The key parameters for the metallization process are a stable vacuum, temperature control, and accurate winding control to produce an aluminum barrier layer of approximately 30 nm thickness. Alternative barrier layers discussed are silicon oxide and aluminum oxide deposited using thermal evaporation, electron beam, or plasma enhanced
This document discusses packaging materials for bread, comparing paper and plastics. It begins by outlining the bread baking process and describing bread's properties that require certain packaging, such as being hygroscopic with a greasy surface and sensitive to light and oxidation. It then discusses different packaging structures like paper, plastic, and cardboard in more detail, comparing their thickness, storage lifespan, manufacturing techniques, and properties as suitable materials for bread packaging. In the conclusion, it notes that paper and propylene can be compared by laminating.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
This document provides information about printing and lamination processes at Packages Limited. It discusses two main printing techniques used: flexography and gravure printing. For flexography, it describes the flexographic printing process and components involved. For gravure printing, it outlines the rotogravure process. It also covers wet bond and dry bond lamination processes and the materials that can be laminated. Finally, it discusses common materials used for flexible packaging films like PET, PP, PS, PVC, HDPE, LDPE, BOPP, and nylon films along with their properties.
This document discusses experimental design techniques for studying the effects of multiple factors on a response. It provides examples of one-factor-at-a-time experiments and multi-factor experiments. For a study examining the effects of temperature and pH on bacterial growth, a multi-factor design would be necessary to detect any interaction between the two factors. The document also describes 2k factorial designs, coding factors, design matrices, calculating effects estimates, and fitting models to experimental data.
This document discusses principles of experimental design. It covers the aims of experiments including developing new products or processes or improving existing ones. It discusses types of experiments and defines DOE (design of experiments). It outlines the phases of experimental design including treatment design, experiment design, and analysis design. It provides examples of treatment design objectives like screening, quantifying, optimization, and theory. It also discusses concepts like one-variable and two-way factorial experiments, experimental units, replicates, randomization, and analysis of variance.
كثر حديث الناس عن أخطار تلوث السلع الغذائية والمشروبات ببعض مكونات المواد البلاستيكية بسبب كثرة استخدامها في صناعة عبواتها وتغليف الكثير منها، ويعزى ذلك إلى
التركيب الكيماوي المعقد للبلاستيك
تنوع المركبات المستعملة في صناعته واستخدام المركبات المضافة Additives المستعملة في تحسين صفاته
تأثير طول فترة تخزين الأغذية فيه وتاثير درجة الحرارة ورقم حموضة على لونه ودرجة تسرب بعض مكوناتها إلى السلع الغذائية والأدوية المعبأة فيه
ويؤثر بلا شك نوع البوليمر المستعمل في البلاستيك وطريقة تحضير عبواته ودرجة فاذيته للضوء على سلامة استخدامه
This is an assignment prepared on Can Defects.
Canned foods are the safest food processed today. Approximately 40% of food consumed
worldwide is thermally processed and packaged in hermetically sealed containers. However,
regardless of the safety assured in canned foods, any damage or defective canned products
are a potential public health problem. Defective cans may leak and allow microorganisms to
enter that may cause food poisoning or other significant health problems. The deadly food
poisoning, botulism, is always a significant threat and a potential public health problem to
consider when dealing with serious defective/damaged canned food containers requiring
inspection, evaluation and sampling. It is imperative that canned food products with visual
and/or external defects be recognized. Those containers with “significant defects” should not
be sold, distributed or consumed. However, canned foods with “insignificant defects”
(Aesthetic Defects) normal represent no public health hazard, i.e., if the hermetic seal on the
can has not been jeopardized, these products are generally considered safe and when
properly labeled, such products are acceptable for distribution and sale.
Snack foods are commonly packaged in various materials depending on the type of snack. Composite containers made of paper and plastic or aluminum foil are often used for chips and nuts. These containers have resealable lids to keep snacks fresh. Rigid metal tins with resealable lids are used for roasted nuts packed under gas like nitrogen for longer shelf life. Flexible pouches made of plastic or foil are widely used for snacks like chips, crackers, and candies. Materials like greaseproof paper and glassine paper are used to wrap snacks but are being replaced by plastic films which provide better barriers to moisture and gases.
The document summarizes current research and advancements in packaging technology, with a special focus on applications for food packaging. It discusses trends toward more sophisticated consumers and demands for packaging technologies. Several key packaging technologies are described for beverages, food, toiletry/cosmetics, household chemicals, and healthcare. Emerging functional packaging materials and research areas are also outlined, including oxygen and ethylene scavenging, antimicrobial films, and improving food quality through food-film interactions. Specific current research projects on susceptor packaging and colloidal silver nanoparticles are summarized.
The document discusses different types of closures and packaging materials used for food products. It describes threaded screw caps, lug caps, crown caps, roll-on closures, and heat seal bottle closures. Heat seal closures can be one-piece or two-piece liners and come in different styles like disc cut, tri-tab, lift 'n peel, and top tab designs. The closures are used to seal containers, prevent contamination, and allow resealing of food packages.
This document provides an overview of metal cans used in the food industry. It discusses the main requirements for metal food containers, including preserving and protecting the product, withstanding processing and storage conditions, and being constructed from recyclable materials. It also describes common can designs, raw materials like steel and aluminum, coatings and printing, processing methods like filling, sealing and heat treatment, and factors that influence the shelf life of canned foods, such as interactions between the can and contents. The document serves as an introduction to the use of metal cans in food packaging.
Composite containers are made from more than one material like paper, boards, and metal or plastic ends. This enhances properties and minimizes weaknesses. There are different types of composite containers manufactured using convolute, spiral, or linear draw methods. Composite containers have advantages like being lighter, stronger, and more impact resistant than metal alternatives. They also have better environmental properties. Composite containers are widely used for food, pharmaceutical, and industrial products.
This document discusses various packaging film materials and their barrier properties, including their applications. It provides details on aluminum foil, biaxially oriented polypropylene, polyester, and polyamide films. It also discusses coated materials like ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVdC), acrylonitrile copolymers (BAREX), and metallized films. The key parameters for the metallization process are a stable vacuum, temperature control, and accurate winding control to produce an aluminum barrier layer of approximately 30 nm thickness. Alternative barrier layers discussed are silicon oxide and aluminum oxide deposited using thermal evaporation, electron beam, or plasma enhanced
This document discusses packaging materials for bread, comparing paper and plastics. It begins by outlining the bread baking process and describing bread's properties that require certain packaging, such as being hygroscopic with a greasy surface and sensitive to light and oxidation. It then discusses different packaging structures like paper, plastic, and cardboard in more detail, comparing their thickness, storage lifespan, manufacturing techniques, and properties as suitable materials for bread packaging. In the conclusion, it notes that paper and propylene can be compared by laminating.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
This document provides information about printing and lamination processes at Packages Limited. It discusses two main printing techniques used: flexography and gravure printing. For flexography, it describes the flexographic printing process and components involved. For gravure printing, it outlines the rotogravure process. It also covers wet bond and dry bond lamination processes and the materials that can be laminated. Finally, it discusses common materials used for flexible packaging films like PET, PP, PS, PVC, HDPE, LDPE, BOPP, and nylon films along with their properties.
This document discusses experimental design techniques for studying the effects of multiple factors on a response. It provides examples of one-factor-at-a-time experiments and multi-factor experiments. For a study examining the effects of temperature and pH on bacterial growth, a multi-factor design would be necessary to detect any interaction between the two factors. The document also describes 2k factorial designs, coding factors, design matrices, calculating effects estimates, and fitting models to experimental data.
This document discusses principles of experimental design. It covers the aims of experiments including developing new products or processes or improving existing ones. It discusses types of experiments and defines DOE (design of experiments). It outlines the phases of experimental design including treatment design, experiment design, and analysis design. It provides examples of treatment design objectives like screening, quantifying, optimization, and theory. It also discusses concepts like one-variable and two-way factorial experiments, experimental units, replicates, randomization, and analysis of variance.
This document discusses correlation and regression analysis. It defines scatter plots as graphs of independent (X) and dependent (Y) variable pairs that can show positive, negative, or no relationships between variables. The correlation coefficient measures the strength and direction of relationships, ranging from -1 to 1. A value of 0 indicates no linear relationship. Formulas are provided to compute the sample correlation coefficient and conduct a t-test to determine if a correlation is statistically significant. Examples demonstrate these concepts using data on wheat hardness and damage starch.
This document provides an overview of chi-square procedures for testing goodness of fit and independence using categorical data. It defines chi-square tests and presents examples to test if frequency distributions fit specific patterns or if two variables are independent. The examples show calculating expected frequencies, test statistics, degrees of freedom, and making decisions to reject or fail to reject the null hypothesis based on comparing test statistics to critical values at a given significance level.
This document provides an overview of analysis of variance (ANOVA), including:
- ANOVA is used to compare means of three or more populations using an F-test. It assumes normal distributions, independence, and equal variances.
- Between-group and within-group variances are calculated to determine the F-value. If F exceeds the critical value, the null hypothesis of equal means is rejected.
- Two-way ANOVA extends the technique to analyze two independent variables and their interaction effects on a dependent variable. Graphs can show interactions like disordinal, ordinal, or no interaction.
Ch6 Testing the Difference between Means, VariancesFarhan Alfin
The document discusses various statistical tests for comparing means and variances between two populations or groups. It provides formulas and examples for:
1. Testing the difference between two means with large independent samples using the z-test. This assumes normal distributions and known or large sample sizes.
2. Testing differences between two means with small independent samples using a t-test. This allows for unknown and unequal variances between populations.
3. Testing differences between two variances using an F-test, which compares the ratio of the two sample variances to an F distribution.
4. Calculating confidence intervals for the difference between two means with large or small independent samples.
1) Hypothesis testing involves specifying a null hypothesis (H0) and an alternative hypothesis (H1). The null hypothesis states that there is no difference or relationship, while the alternative hypothesis specifies a difference or relationship.
2) A statistical test is used to determine whether to reject the null hypothesis based on sample data. There is a risk of making Type I or Type II errors.
3) The p-value represents the probability of obtaining a test statistic at least as extreme as the one that was actually observed, assuming that the null hypothesis is true.
This document discusses key concepts in statistics for engineers and scientists such as point estimates, properties of good estimators, confidence intervals, and the t-distribution. A point estimate is a single numerical value used to estimate a population parameter from a sample. A good estimator must be unbiased, consistent, and relatively efficient. A confidence interval provides a range of values that is likely to contain the true population parameter based on the sample data and confidence level. The t-distribution is similar to the normal distribution but has greater variance and depends on degrees of freedom. Examples are provided to demonstrate how to calculate confidence intervals for means using the normal and t-distributions.
Ch3 Probability and The Normal Distribution Farhan Alfin
This document provides an introduction to probability and the normal distribution. It defines probability as the chance of an event occurring, and discusses empirical probability determined by observation. It introduces the normal distribution and its key properties including that it is symmetric and bell-shaped. The document also discusses calculating probabilities and areas under the standard normal curve, including between and outside given z-values.
This document provides an overview of key concepts in statistics for engineers and scientists. It discusses parameters and statistics, which are characteristics of populations and samples respectively. It then covers various measures of central tendency (mean, median, mode) and how to calculate them. It also discusses measures of variability such as range, variance, standard deviation, and coefficient of variation. Various distribution shapes are presented. Examples are provided to demonstrate calculating statistics like the mean, median, variance and coefficient of variation. The document aims to describe fundamental statistical concepts and calculations.
This document provides an introduction to statistics. It defines key statistical concepts such as descriptive statistics, inferential statistics, populations, samples, variables, and different types of data. It also discusses methods for organizing and summarizing data, including frequency distributions, histograms, frequency polygons, ogives, time series graphs and pie charts. The goal of statistics is to collect, organize, analyze and draw conclusions from data.
أهمية تعليم البرمجة للأطفال في العصر الرقمي.pdfelmadrasah8
في العصر الرقمي الحالي، أصبحت البرمجة مهارة أساسية تتجاوز كونها مجرد أداة تقنية، بل تعد مفتاحًا لفهم العالم المتصل بالإنترنت والتفاعل معه. تعليم البرمجة للأطفال ليس مجرد تعلم لغة البرمجة، بل هو تطوير لمجموعة واسعة من المهارات الأساسية التي يمكن أن تساعدهم في المستقبل.
تعزيز التفكير المنطقي وحل المشكلات
البرمجة تتطلب التفكير المنطقي وحل المشكلات بطرق منهجية. عند تعلم البرمجة، يتعلم الأطفال كيفية تحليل المشكلات وتقسيمها إلى أجزاء أصغر يمكن إدارتها. هذه المهارات ليست مفيدة فقط في مجال التكنولوجيا، بل تمتد إلى مختلف جوانب الحياة الأكاديمية والمهنية.
تحفيز الإبداع والابتكار
من خلال البرمجة، يمكن للأطفال تحويل أفكارهم إلى واقع ملموس. سواء كان ذلك بإنشاء لعبة، أو تطوير تطبيق، أو تصميم موقع ويب، يتيح لهم البرمجة التعبير عن إبداعهم بشكل فريد. هذا يحفز الأطفال على التفكير خارج الصندوق وتطوير حلول مبتكرة للتحديات التي يواجهونها.
توفير فرص مستقبلية
مع تزايد الاعتماد على التكنولوجيا في جميع القطاعات، ستكون مهارات البرمجة من بين الأكثر طلبًا في سوق العمل المستقبلي. تعلم البرمجة من سن مبكرة يمنح الأطفال ميزة تنافسية كبيرة في سوق العمل ويزيد من فرصهم في الحصول على وظائف متميزة في المستقبل.
تنمية مهارات العمل الجماعي والتواصل
تعلم البرمجة غالبًا ما يتضمن العمل في فرق ومشاركة الأفكار والمشاريع مع الآخرين. هذا يساهم في تنمية مهارات العمل الجماعي والتواصل الفعّال لدى الأطفال. كما يساعدهم على تعلم كيفية التعاون والتفاعل مع الآخرين لتحقيق أهداف مشتركة.
فهم أفضل للتكنولوجيا
تعلم البرمجة يساعد الأطفال على فهم كيفية عمل التكنولوجيا من حولهم. بدلاً من أن يكونوا مجرد مستخدمين للتكنولوجيا، يصبحون قادرين على تحليلها وفهم الأساسيات التي تقوم عليها. هذا الفهم العميق يمنحهم القدرة على التفاعل مع التكنولوجيا بطرق أكثر فعالية وكفاءة.
تعليم البرمجة للأطفال في العصر الرقمي ليس رفاهية، بل ضرورة لتأهيلهم لمستقبل مشرق. من خلال تطوير مهارات التفكير المنطقي، الإبداع، والتواصل، يتم إعداد الأطفال ليكونوا مبتكرين وقادة في العالم الرقمي المتطور. البرمجة تفتح لهم أبوابًا واسعة من الفرص والتحديات التي يمكنهم تجاوزها بمهاراتهم ومعرفتهم المتقدمة.