Nano Technology in Food Packaging
•Download as PPTX, PDF•
14 likes•3,620 views
Nano technology is in emerging technology having vast scope of growth in food industries. Packaging of food products is an important application of Nano technology which is discussed in this presentation.
Report
Share
Report
Share
Recommended
Nanotechnology in Food packaging
Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
nanotechnology in food packaging
Nanotechnology involves manipulating matter at the nanoscale of 1 to 100 nanometers. It has various applications in food processing and packaging to improve properties, functionality, and food safety. In food packaging, nanomaterials can be added to polymers to create nanocomposites with improved barrier, mechanical, and thermal properties. Specifically, nanoparticles of clay, silver, zinc oxide, titanium dioxide, and fibers are used in food packaging materials. These nanocomposites can provide oxygen barriers, carbon dioxide barriers, antimicrobial properties, UV protection, and improved strength. Nanotechnology also enables active and intelligent packaging through use of nanosensors, nanoreservoirs, and nanoencapsulation.
Applications of Nanotechnology in Food Packaging and Food Safety (Barrier ma...
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Active and intelligent packaging
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
Applications of nanotechnology in food packaging
applications of nanotechnology (nanoparticles) in food packaging, mainly focusing on enhancement of barrier properties, antimicrobial food packaging, active packaging, quality monitoring through intelligent packaging, etc.
Nanotechnology in food processing and food packaging
Nanotechnology involves studying and manipulating materials at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing including nanoencapsulation, nanoemulsions, and nanocoatings for food packaging. Nanoencapsulation uses structures like liposomes, nanocochleates, and nanofibers to encapsulate nutrients, vitamins, and other compounds to improve their absorption, stability, and bioavailability. Nanoemulsions and nanocoatings can also be used to improve food packaging through increased barrier properties and antimicrobial effects. While nanotechnology offers benefits to food processing and safety, more research is still needed to fully understand potential health risks from nanomaterials.
Nanotechnology for safe food packaging
This document provides an overview of nanotechnology applications in food packaging. It discusses how nanomaterials can be incorporated into polymer packaging materials and coatings to improve barrier and antimicrobial properties. Key applications mentioned include polymer nanocomposites to enhance oxygen and moisture barrier properties, nano-coatings on packaging surfaces for improved barrier performance, and surface biocides using nanomaterials like silver, zinc oxide and titanium dioxide for their antimicrobial effects. The document also reviews the history of nanotechnology and various synthesis methods for nanomaterials.
Applications of nanotechnology in food packaging and food safety
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Recommended
Nanotechnology in Food packaging
Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
nanotechnology in food packaging
Nanotechnology involves manipulating matter at the nanoscale of 1 to 100 nanometers. It has various applications in food processing and packaging to improve properties, functionality, and food safety. In food packaging, nanomaterials can be added to polymers to create nanocomposites with improved barrier, mechanical, and thermal properties. Specifically, nanoparticles of clay, silver, zinc oxide, titanium dioxide, and fibers are used in food packaging materials. These nanocomposites can provide oxygen barriers, carbon dioxide barriers, antimicrobial properties, UV protection, and improved strength. Nanotechnology also enables active and intelligent packaging through use of nanosensors, nanoreservoirs, and nanoencapsulation.
Applications of Nanotechnology in Food Packaging and Food Safety (Barrier ma...
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
Active and intelligent packaging
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
Applications of nanotechnology in food packaging
applications of nanotechnology (nanoparticles) in food packaging, mainly focusing on enhancement of barrier properties, antimicrobial food packaging, active packaging, quality monitoring through intelligent packaging, etc.
Nanotechnology in food processing and food packaging
Nanotechnology involves studying and manipulating materials at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing including nanoencapsulation, nanoemulsions, and nanocoatings for food packaging. Nanoencapsulation uses structures like liposomes, nanocochleates, and nanofibers to encapsulate nutrients, vitamins, and other compounds to improve their absorption, stability, and bioavailability. Nanoemulsions and nanocoatings can also be used to improve food packaging through increased barrier properties and antimicrobial effects. While nanotechnology offers benefits to food processing and safety, more research is still needed to fully understand potential health risks from nanomaterials.
Nanotechnology for safe food packaging
This document provides an overview of nanotechnology applications in food packaging. It discusses how nanomaterials can be incorporated into polymer packaging materials and coatings to improve barrier and antimicrobial properties. Key applications mentioned include polymer nanocomposites to enhance oxygen and moisture barrier properties, nano-coatings on packaging surfaces for improved barrier performance, and surface biocides using nanomaterials like silver, zinc oxide and titanium dioxide for their antimicrobial effects. The document also reviews the history of nanotechnology and various synthesis methods for nanomaterials.
Applications of nanotechnology in food packaging and food safety
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
ACTIVE PACKAGING
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.
Antimicrobial packaging - An Introduction
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
Antimicrobial packaging in food
antimicrobial packaging a type of active packaging in which antimicrobial agents are added to a conventional packaging or it maybe a inheriant just like chitosan. its is considered third type of packaging to prevent microbial decay and hence enhance selflife of package
active & intelligent packaging
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Edible films and coatings
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
MAP
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Active packaging
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
Bio degradable films for food packaging
Its about biodegradable polymers, their classification, application of bio-polymer in food packaging, nanotechnoogy etc
Aseptic packaging
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
Nanocomposites in food packaging
This presentation deals with the usage of Nanocomposites in food packaging and different types of Nanocomposites used for coating to manufacturing of films.
Biodegradable films for Food Packaging
This document summarizes a presentation on biodegradable films used in food packaging. The presentation covers:
- The objectives of understanding the importance of biodegradable films and reviewing related studies
- An introduction to biodegradable polymers, the biodegradation process, sources of biodegradable polymers, and their classification
- Applications of biopolymers in food packaging and companies involved in bioplastics for food packaging
- Advantages and disadvantages of biodegradable polymers as well as the use of nanotechnology to improve their properties
- Two case studies on using biodegradable films for beef steak packaging and improving the properties of soy protein isolate films with polylactic acid coating
Packaging - flavour interaction
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
Intelligent packaging
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Bio nanocomposites for food packaging applications
In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most
important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are
interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier
properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the
globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon
international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties,
mechanical and thermal properties for food packaging applications.
Active Packaging
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
Edible packaging
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Introduction to food packaging sir ppt)
The document discusses various topics related to food packaging including:
1. The packaging sector represents 2% of GDP in developed countries and packaging ensures delivery of goods in the best condition for use.
2. Packaging performs functions of containment, protection, convenience, and communication in physical, ambient, and human environments.
3. Smart packaging includes active packaging that enhances performance and intelligent packaging that provides information on package history and food quality.
Intelligent packaging
Intelligent packaging systems exist to monitor aspects of food products and provide information to consumers. They include time-temperature indicators that change color to indicate temperature abuse, gas indicators that change color based on gas levels, and thermochromic inks that change color based on temperature. Biosensors can detect pathogens or toxins in food by attaching antibodies to packaging to display a visual cue. Radio frequency identification tags can identify and trace products throughout the supply chain. The goal of intelligent packaging is to help consumers make decisions to extend shelf life, enhance safety, and improve quality.
Edible coatings ppt
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
Nanotechnology in Food Industries
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
Nanotech fermentation seminar
Nanotechnology deals with manipulating and controlling matter at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing, packaging, and production. For food processing, nanomaterials are used to fortify foods with nutrients and modify properties like taste and texture. In packaging, nanomaterials enhance barrier properties and can release antimicrobials to increase shelf life. Nanoparticles are also used as biosensors and indicators in smart and intelligent packaging. While nanotechnology provides benefits, the toxicity of nanoparticles used in food needs further evaluation to ensure safety.
NANOTECHNOLOGY IN FOOD MICROBIOLOGY
This document discusses the applications of nanotechnology in food microbiology. It begins with an introduction to nanotechnology and how it can be applied to food through top-down or bottom-up approaches. It then discusses how nanotechnology can be used in various aspects of the food chain including storage, quality monitoring, processing, and packaging. Specific applications mentioned include using nanoparticles as anticaking agents, additives, gelating agents, and for nanoencapsulation. The document also discusses how nanoparticles can be used for their antimicrobial effects and in improved food packaging for pathogen detection and security. Both benefits and risks of using nanotechnology in the food sector are summarized.
More Related Content
What's hot
ACTIVE PACKAGING
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.
Antimicrobial packaging - An Introduction
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
Antimicrobial packaging in food
antimicrobial packaging a type of active packaging in which antimicrobial agents are added to a conventional packaging or it maybe a inheriant just like chitosan. its is considered third type of packaging to prevent microbial decay and hence enhance selflife of package
active & intelligent packaging
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Edible films and coatings
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
MAP
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
Active packaging
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
Bio degradable films for food packaging
Its about biodegradable polymers, their classification, application of bio-polymer in food packaging, nanotechnoogy etc
Aseptic packaging
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
Nanocomposites in food packaging
This presentation deals with the usage of Nanocomposites in food packaging and different types of Nanocomposites used for coating to manufacturing of films.
Biodegradable films for Food Packaging
This document summarizes a presentation on biodegradable films used in food packaging. The presentation covers:
- The objectives of understanding the importance of biodegradable films and reviewing related studies
- An introduction to biodegradable polymers, the biodegradation process, sources of biodegradable polymers, and their classification
- Applications of biopolymers in food packaging and companies involved in bioplastics for food packaging
- Advantages and disadvantages of biodegradable polymers as well as the use of nanotechnology to improve their properties
- Two case studies on using biodegradable films for beef steak packaging and improving the properties of soy protein isolate films with polylactic acid coating
Packaging - flavour interaction
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
Intelligent packaging
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Bio nanocomposites for food packaging applications
In recent years the innovation of novel nanomaterials plays a vital role in many areas. Among those areas, the most
important factor of bio-nanocomposites is in food packaging industry by having the reason that these advances are
interested in improvement of food quality and safety. In food packaging, a major interest is on development of high barrier
properties against the diffusion of oxygen, carbon dioxide, flavor compounds, and water vapor. Day by day in the
globalization, food packaging requires a long shelf life, along with monitoring the safety and quality based upon
international standards. This chapter inculcates biodegradability of bio-nanocomposite, antimicrobial properties,
mechanical and thermal properties for food packaging applications.
Active Packaging
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
Edible packaging
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Introduction to food packaging sir ppt)
The document discusses various topics related to food packaging including:
1. The packaging sector represents 2% of GDP in developed countries and packaging ensures delivery of goods in the best condition for use.
2. Packaging performs functions of containment, protection, convenience, and communication in physical, ambient, and human environments.
3. Smart packaging includes active packaging that enhances performance and intelligent packaging that provides information on package history and food quality.
Intelligent packaging
Intelligent packaging systems exist to monitor aspects of food products and provide information to consumers. They include time-temperature indicators that change color to indicate temperature abuse, gas indicators that change color based on gas levels, and thermochromic inks that change color based on temperature. Biosensors can detect pathogens or toxins in food by attaching antibodies to packaging to display a visual cue. Radio frequency identification tags can identify and trace products throughout the supply chain. The goal of intelligent packaging is to help consumers make decisions to extend shelf life, enhance safety, and improve quality.
Edible coatings ppt
1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
Nanotechnology in Food Industries
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
What's hot (20)
Bio nanocomposites for food packaging applications
Bio nanocomposites for food packaging applications
Similar to Nano Technology in Food Packaging
Nanotech fermentation seminar
Nanotechnology deals with manipulating and controlling matter at the nanoscale, between 1 to 100 nanometers. It has many applications in food processing, packaging, and production. For food processing, nanomaterials are used to fortify foods with nutrients and modify properties like taste and texture. In packaging, nanomaterials enhance barrier properties and can release antimicrobials to increase shelf life. Nanoparticles are also used as biosensors and indicators in smart and intelligent packaging. While nanotechnology provides benefits, the toxicity of nanoparticles used in food needs further evaluation to ensure safety.
NANOTECHNOLOGY IN FOOD MICROBIOLOGY
This document discusses the applications of nanotechnology in food microbiology. It begins with an introduction to nanotechnology and how it can be applied to food through top-down or bottom-up approaches. It then discusses how nanotechnology can be used in various aspects of the food chain including storage, quality monitoring, processing, and packaging. Specific applications mentioned include using nanoparticles as anticaking agents, additives, gelating agents, and for nanoencapsulation. The document also discusses how nanoparticles can be used for their antimicrobial effects and in improved food packaging for pathogen detection and security. Both benefits and risks of using nanotechnology in the food sector are summarized.
Shraddha rj ch 1063
This document discusses the applications of nanotechnology in the food industry. It begins with an introduction and discusses the need for nanotechnology in the food sector. It then covers various applications of nanotechnology including nanoencapsulation, nanoemulsions, nanoparticles for active packaging, nanoclays for packaging, and nanosensors for packaging and processing plants. Specific examples of products that utilize these nanotechnology applications are also provided. The document concludes by noting regulatory considerations for nanotechnology in food.
Shraddha rj ch 1063
This document discusses the potential applications of nanotechnology in the food sector. It begins with an introduction to nanotechnology and its relevance to meeting future food needs. It then discusses several applications of nanotechnology in food including nanoencapsulation to enhance nutrient bioavailability, nanoemulsions to reduce fat and sugar in foods, nanoparticles for antimicrobial packaging, and nanosensors for food safety monitoring. The document concludes that nanotechnology holds promise for improving food production, processing, and storage, but its health and environmental impacts require careful regulatory oversight.
Development of food packaging based on nanomaterials
APPLICATIONS OF NANOMATERIALS IN FOOD PACKAGING AND PROCESSING INCLUDING PROTECTION, STRENTGH, SAFETY AND TRACEABILITY
Nanotechnology development in food packaging.pptx
This document discusses the use of nanotechnology in food packaging. It outlines how nanotechnology can be used to develop active and intelligent packaging systems through nanocomposites and nano-enabled carriers. Some benefits include enhanced mechanical and barrier properties as well as real-time monitoring of food quality. However, concerns exist around the risks of nanoparticle migration and toxicity as well as consumer acceptance and cost-effectiveness. Overall, nanotechnology has potential to improve food packaging but more research is still needed to address challenges.
Applications of Nanotechnology in food by Supratim Biswas
This document provides an overview of the application of nanotechnology in the food processing industry. It begins with definitions of nanotechnology and a brief history. It then discusses various types of nanomaterials like inorganic, surface functionalized, and organic nanomaterials. Applications of nanotechnology in food processing include nanoencapsulation to improve nutrient delivery and nano-based packaging materials for improved barrier properties, active oxygen scavenging, and intelligent sensing abilities. The document concludes by noting the rapid growth of the nanotechnology market but also limitations like unknown health impacts that require more research and regulation before wide incorporation in the food industry.
5
This document describes the development of an active and intelligent starch-based biodegradable food packaging system. Polyvinyl alcohol (PVA) and starch are used as the base polymers and cross-linked with glutaraldehyde to form films. Propolis extract is added as an active agent for its antimicrobial properties. Anthocyanin extracted from red cabbage is used as an intelligent agent due to its pH-responsive color change. Different film formulations are prepared by varying the concentration of propolis extract. The films are characterized through various tests to analyze their mechanical properties, water vapor transmission rate, moisture retention capability, swelling degree, biological leaching ability, colorimetric response, and antimicrobial activity. Films containing 20
Nanotechnology Applications to Dairy Industry
This document discusses potential applications of nanotechnology in the dairy industry. It begins by providing background on the origins of nanotechnology. It then discusses how nanotechnology can be used to fortify milk with nutrients through nanoencapsulation and the use of nanomaterials. Nanoparticles can also be used to improve food safety by acting as antimicrobial agents and enabling pathogen detection. Additional applications include using nanotechnology to develop low-fat and functional dairy products, as well as nanocoatings to improve packaging and extend shelf life. Overall, the document outlines how nanotechnology offers opportunities to enhance the nutritional profile, safety, and functionality of dairy products.
Presentation1packaging of food product in food industry
The document discusses food packaging requirements. It covers the functions of food packaging including containment, maintenance of hygiene, shelf life extension and product protection. It also discusses common packaging materials like plastics, design considerations, packaging systems that improve quality like modified atmosphere packaging, and classifications of packaging including active, intelligent and aseptic packaging. Food packages must be designed to match the product and inform consumers, and packaging styles deemed tamper-resistant by the FDA are also outlined.
Innovation
This document summarizes DuPont's strategic direction for science and technology. It focuses on using integrated science to develop sustainable solutions that improve lives by addressing challenges in food, energy, and protection. DuPont leverages its core technologies, enabling competencies, and external partnerships to innovate at the intersection of disciplines and markets. Recent innovations in Europe include new food ingredients, solar power for hospitals in Nigeria, and an award for an improved protective material. DuPont aims to grow its global network of innovation centers.
Trends in food packaging
This document discusses novel active and intelligent packaging technologies. It begins by explaining how components can be incorporated into packaging systems to interact with the food or surrounding environment to extend shelf life by maintaining optimal conditions and preserving sensory attributes. Several types of active packaging technologies are then described in detail, including oxygen scavengers and absorbers, moisture absorbers, ethylene absorbers, carbon dioxide absorbers and emitters, antimicrobial releasing systems, self-heating packs, and indicators and sensors. The document concludes by discussing some potential future applications of these technologies.
Applications of Nanotechnology in food science
This document discusses nanofoods and how nanotechnology is being applied in the food industry. Some key points:
- Nanotechnology can be used to cultivate, produce, process or package foods using nanoscale techniques or by adding manufactured nanomaterials. This can enhance nutrient uptake, food quality/freshness, and add new textures/flavors.
- Many existing food structures and processes occur naturally at the nanoscale level in proteins, carbohydrates, and lipids.
- Applications include nano-encapsulation to improve nutrient delivery, nano-emulsions for better nutrient dispersion, edible nano-coatings as thin as 5nm, nano-composites for improved food packaging properties.
Nanotechnology in food science note .pdf
This document discusses nanofoods and how nanotechnology is being applied in the food industry. Some key points:
- Nanotechnology can be used to cultivate, produce, process or package foods using nanoscale techniques or by adding manufactured nanomaterials. This can enhance nutrient uptake, food quality/freshness, and add new textures/flavors.
- Many existing food structures and processes occur naturally at the nanoscale level in proteins, carbohydrates, and lipids.
- Applications include nano-encapsulation to improve nutrient delivery, nano-emulsions for better nutrient dispersion, edible nano-coatings as thin as 5nm, nano-composites for improved food packaging properties.
application of nanotechnology in food and dairy products
This document presents a graduation project by Mohamed Hassanain Ibrahim El-Ganzory on applying nanotechnology in food and dairy products. The project discusses the aims of using nanotechnology to improve sensory properties and shelf life of foods, as well as food safety. It provides an overview of nanotechnology including its history, approaches, types of nanomaterials and structures. Applications discussed include active and intelligent food packaging with sensors, nano-coatings, and surface biocides. The document concludes with recommendations for further research on health effects, improving processing techniques, regulations, and increasing customer awareness.
Recent Trends in Pharmaceutical Packaging Technology
The science, art, and technology of packaging involve confining or safeguarding goods for distribution, storage, sale, and use. Pharma packaging now accounts for a sizable share of the entire Indian medication market. Earlier, it was just concerned with maintaining the integrity of the medication inside. The pharmaceutical sector is the ideal setting for packaging innovation. The majority of sectors use product packaging as a way to protect and preserve goods as well as share marketing and legal information with consumers. Efficiency and intelligence in packaging, including compliance packaging, anti-counterfeit packaging, etc., have more promise in the pharmaceutical industry than in any other sector, if not more so. One of the key goals of pharmaceutical packaging firms is to keep pharmaceuticals safe from youngsters while still being accessible to elders. Self-filling a syringe can be a laborious process that takes a lot of time and increases the risk of incorrect dosages and spills. Self administered medications become more convenient and accurate with the use of prefilled syringes. NFC tags are placed to all packaging so that a customer can touch the code with an NFC-enabled mobile phone and have the audio play back on their device. The pharmacy personnel will also speak the dosage instructions to anyone who is blind or visually challenged. Robotics are typically used to automate manual processes that already exist, such as loading cartoners, horizontal form fill seal machines, or blister machines. In these situations, the benefits include greater speed, efficiency, and equipment efficacy as a whole. Additional benefits could include cheap cost, reduced injury, and eliminating rework. Robots that are incredibly consistent and accurate work around-the-clock and include features like line tracking and vision. Today's pharmaceutical sector is undergoing a lot of changes. The government and patients put pressure on medicine manufacturers to cut costs. Due to the desire for affordable medications, the market's growth has shifted from the beginning to the mature phase. Price reduction results from this. Poor patient compliance is another issue that drives up healthcare costs, and in response, drug producers and investors want to see
significantly lower failure rates and larger returns on investment.
Biodegradable active packaging(mechanism)
This document discusses biodegradable active packaging. It begins by defining biodegradable packaging and describing common materials used, such as plant oils, cellulose and starches. It then explains that active packaging incorporates additives to maintain or extend product shelf life beyond providing a barrier. Examples of active systems given are oxygen, carbon dioxide and ethylene scavengers, as well as ethanol emitters. The document concludes that active packaging can help maintain food quality and extend shelf life while ensuring safety.
Changing scenario of packaging in pharmaceutical industries
Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use.
Packaging also refers to the process of design, evaluation, and production of packages.
Pharmaceutical packaging can be defined as the economical means of providing presentation, protection, identification , information, convenience ,compliance , integrity and stability of the product .
Changing scenario of packaging in pharmaceutical industries
Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use.
Packaging also refers to the process of design, evaluation, and production of packages.
Pharmaceutical packaging can be defined as the economical means of providing presentation, protection, identification , information, convenience ,compliance , integrity and stability of the product .
Biodegradable active packaging
This document discusses biodegradable active packaging. It describes how active packaging incorporates additives into packaging materials to help preserve foods by absorbing gases like oxygen and ethylene or releasing substances like ethanol. Examples of active systems given are oxygen scavengers for bread and snacks, carbon dioxide scavengers for coffee and meats, and ethanol emitters for baked goods. The document also covers intelligent packaging that can track, sense and communicate about products. Food safety regulations and consumer acceptance of active packaging technologies are also addressed.
Similar to Nano Technology in Food Packaging (20)
Development of food packaging based on nanomaterials
Development of food packaging based on nanomaterials
Applications of Nanotechnology in food by Supratim Biswas
Applications of Nanotechnology in food by Supratim Biswas
Presentation1packaging of food product in food industry
Presentation1packaging of food product in food industry
application of nanotechnology in food and dairy products
application of nanotechnology in food and dairy products
Recent Trends in Pharmaceutical Packaging Technology
Recent Trends in Pharmaceutical Packaging Technology
Changing scenario of packaging in pharmaceutical industries
Changing scenario of packaging in pharmaceutical industries
Changing scenario of packaging in pharmaceutical industries
Changing scenario of packaging in pharmaceutical industries
More from Umer Ali
Nanocomposites preparation by Electrospinning
A basic over view on synthesis of polymer nano composites by electrospinning and electrospraying technique
Errors in Chemical Analysis and Sampling
This document discusses types of errors that can occur in chemical analysis and sampling. There are two main categories of error: determinate and indeterminate. Determinate errors can be further broken down into constant and proportional determinate errors. Indeterminate errors are random errors that occur due to unpredictable fluctuations. Various statistical analyses can be used to evaluate precision and accuracy in chemical analysis, including calculating the mean, median, standard deviation, and using control charts. Proper statistical analysis is important for understanding the reliability of results from chemical experiments.
Introduction to Analytical Chemistry
Analytical chemistry involves separating, identifying, and quantifying the components of materials. Historically, analytical chemistry developed qualitative and quantitative analysis methods using classical techniques like chemical tests and titrations. Modern instrumental methods include spectroscopy, mass spectrometry, electrochemical analysis, thermal analysis, separation techniques, and microscopy. Hyphenated techniques combine two or more analytical methods, such as gas chromatography-mass spectrometry, to detect and separate chemicals.
Adsorption of textile dyes by bio mass
This document discusses the adsorption of textile waste using biomass. Adsorption is the adhesion of atoms, ions, or molecules from a gas, liquid, or dissolved solid onto a surface. Certain methods are being introduced to adsorb materials through plant biomasses like mosses, leaves, and fruit waste or seeds. The parameters that affect adsorption include pH, adsorbent dose, contact time, initial concentration, temperature, and adsorbent size. Characterization techniques like SAM, FTIR, and XRD are used. Experiments are conducted to prepare synthetic dyes and measure their interaction and removal percentage with adsorbents. This process uses waste biomass, making it cost effective
Nanoparticles of silver
A green approach is used to prepare Nano-Ag in laboratory at room temperature, which is beneficial to eliminate the toxic effects of nano-Ag.
Ship That Never Sunk
This short document discusses different ships and their maintenance but does not provide enough context to determine which specific ships are being referred to. It mentions that this ship is not Titan and asks which ship it is, along with referencing Hawke and Olympic colliding and Titanic and Olympic undergoing maintenance.
More from Umer Ali (6)
Recently uploaded
Plant Power: Why You Should Consider Switching to Plant-Based Proteins
In a world where dietary choices impact both our health and the environment, the rise of plant-based proteins is a welcome shift but Ang Chong Yi-the top reasons to switch to Plant-Based Proteins because these green warriors not only nourish our bodies but also contribute to the restoration of our planet. Let’s explore the science, benefits, and delicious possibilities of embracing plant power.
Food Processing and Preservation Presentation.pptx
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Keynote presentation at the MS Wine Day conference.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Recently uploaded (7)
Plant Power: Why You Should Consider Switching to Plant-Based Proteins
Plant Power: Why You Should Consider Switching to Plant-Based Proteins
Food Processing and Preservation Presentation.pptx
Food Processing and Preservation Presentation.pptx
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...
Nano Technology in Food Packaging
- 1. NANO TECHNOLOGY IN FOOD PACKAGING PRESENTED BY: SYED MUHAMMAD UMER ALI IC-044
- 2. NANO TECHNOLOGY IN FOOD INDUSTRY
- 3. Food packaging is the earliest application of nano technology in food industries. About 400-500 nano-packaging products are estimated to be in commercial use at the moment. The annual growth rate is estimated to be 11.6%. NANO TECHNOLOGY IN FOOD PACKAGING INTRODUCTION:
- 4. Applications in Food Packaging Polymer Nano composites packaging Active packaging Intelligent/smart packaging Biodegradable and Edible packaging Nano Coatings 4
- 5. Polymer nano composites Polymers used in packaging: 1. Poly olefins Polypropylene (PP) Polyethylene (HDPE, LDPE) 2. Poly ethylene terephthalate (PET) 3. Polystyrene (PS) 4. Polyvinyl chloride (PVC) Polymer matrix + Nano materials = PNCs
- 6. Preparation Solution method 6 In-situ/inter lamellar polymerisation
- 7. Functions: 1. Provides barrier against 2. Provides excellent mechanical properties 3. Thermal stability 4. Flammability reduction 5. Lighter in weight 7
- 8. “Active” refers to the packaging which has the ability to remove undesirable tastes and flavor, and improve the color or smell of the packed food by interacting with internal gas environment. 8 ACTIVE PACKAGING
- 9. Functions: Oxygen scavenging Ethylene removal Ethanol release Temperature regulator Antimicrobial nanocomposites 9
- 10. intelligent packaging Incorporating nano-sensors to monitor and report on the condition of the food.
- 12. NANO COATINGS Incorporating Nano materials onto the packaging surface (either the inside or the outside surface, or as a layer in a laminate) to improve especially the barrier properties.
- 13. Biodegradable polymers which meet all criteria of scientifically recognized norms for biodegradability. Renewable biomass source such as vegetable oil, corn-starch, potato- starch or microbes, rather than fossil fuel plastics which are derived from petroleum. BIO DEGRADABLE/EDIBLE PACKAGING
- 14. Nano technology is an active area of research and rapid commercialization. Food packaging has been targeted as a potential recipient of nanotechnology. As developments in nanotechnology continue to emerge, its applicability to the food industry will increase potentially. CONCLUSION