Search results for "packaging"
showing 10 items of 256 documents
The effect of modified atmosphere packaging on the physical and chemical quality of fresh yellow plum cultivars
2013
The aim of this work was to store fresh yellow plums (cvs. Sanacore and Ariddo di Core) for a maximum of 20 days at 1°C±1 and 90–95% relative humidity (RH) using modified atmosphere (MA) technology (flowpack system). Fruits of both cultivars were sealed in baskets with six films and compared with fruit stored under a normal atmosphere (NA). The effect of several packaging materials and several gas concentrations in modified atmosphere packaging (MAP) were evaluated on the postharvest quality of plums considering the weight loss, flesh texture, total soluble solids (TSS) and titratable acidity (TA). Samples were monitored at 0, 5, 10, 15 and 20 days. All continuous plastic films used have ox…
Characterization and development of different methods to extend shelf life of fresh cut fruit. Case study: novel controlled release system by layer-b…
2016
The research project aimed at the investigation of different methods for the storage of fresh-cut fruit. This case study relates to the proposal of an innovative controlled release system to improve the shelf life of ready-to-eat fruit. The methods applied during three research years included the application of active molecules from natural substances, some widely used in commerce and other tested for the first time; first analyzed in vitro and then applied in vivo. The under consideration methods concerned dipping, coating and the layer-by-layer assembly. The analysis carried out on the fruit have monitored pomological traits performances (soluble solids content, titratable acidity, pH, co…
Integrated Strategies to Improve the Quality of Wheat End-Products: Optimization of Processes and Development of Functional Food
Strategie integrate per il miglioramento qualitativo di prodotti da forno a base di grano: ottimizzazione dei processi produttivi e sviluppo di alimenti funzionali. Sono state sviluppate tecnologie applicate ai prodotti da forno per il miglioramento dei processi produttivi e lo studio di alimenti funzionali. In particolare è stato condotto uno studio su trattamenti sanitizzanti al fine di ridurre le contaminazioni microbiche (soprattutto lieviti) sul prodotto finito. E’ stata proposta una soluzione a base di perossido e argento colloidale in confronto con soluzioni fenoliche OPP. Il monitoraggio, biennale, è stato svolto nelle celle di lievitazione e raffreddamento del prodotto finito (pane…
Valutazione della shelf-life e dei parametri di qualità della Vastedda della valle del Bélice sottoposta a quattro differenti packaging
Negli ultimi anni si è diffuso un interesse crescente verso la qualità e la sicurezza alimentare, cosi come è aumentata la richiesta di prodotti naturali, in particolare quelli certificati da un marchio di qualità [Denominazione di Origine Protetta (DOP), Indicazione Geografica Protetta (IGP), Specialità Tradizionale Garantita (STG)] e quelli insigniti del riconoscimento di indicazione geografica e specialità garantita conferiti dalla Comunità Europea per promuovere e proteggere la qualità delle produzioni agroalimentari. La stretta correlazione di questi prodotti con il territorio e l’utilizzo di strumenti e tecniche di produzione tradizionali conferiscono al prodotto finale caratteristich…
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum
2015
The aim of this study was to evaluate the effect of different packaging systems alternatives to vacuum that is commonly applied for PDO Vastedda della Valle del Belice (VdB) cheese, a tipical pasta filata cheese, made with raw ewes’ milk. After production following the traditional cheesemaking protocol, VdB cheeses were packaged as follows: vacuum, paraffin wax and two different Modified Atmosphere Packaging (MAP) consisting of a gas mixture of 70% CO2-30% N2 (MAP1) and 100% N2 (MAP2). Cheeses were stored at 4°C and analyzed (25 g) at time 0 and after 15, 30, 60, 90, 120 and 180 days. All the samples were subjected to microbiological analyses for the evaluation of total mesophilic aerobic b…
The combination of freezing and modified atmosphere packaging inhibits melanosis in giant red shrimp
2014
PLASTICS RECOVERY FROM MUNICIPAL WASTE: MAINSTREAMS AND BY-PRODUCTS IN A CASE STUDY IN NORTHERN ITALY.
2014
In the case study dealt with here, the factory treatments of dry Municipal Solid Waste are aimed primarily at materials recovery; restraining energy recovery to the hardly recyclable by-products. The main input consists of the so-called multipak from MSW source-sorted collection; plus packaging waste, paper and cardboard and other similar waste from curb-side collection. The principal fractions produced by the selection plant, own and operated by the Public Company in charge of MSW management, in the Year 2012 were 27 064 tonnes of plastics, 5 066 of paper, 3 014 of tin coated steel and 4 886 tonnes of extraneous fraction to dispose of. A minor – though valuable – product was aluminium. The…
Packaging and plastic are synonymous with waste: But is that really the case?
2022
The paper presents the value of packaging and misconceptions about plastic. In addition to shedding light on clichés and fake news about plastic and packaging, it outlines opportunities to consider the use and management of packaging for responsible waste collection; and new forms of consumption and supply chains to facilitate the transition from the current linear consumption model to one that is more responsible and open to a circular economy.
Ri. Pack Design. Progettare in carta e cartone : buone pratiche e nuovi modelli di consumo contro lo spreco alimentare
2015
Il volume analizza i ruoli, le funzioni e le qualità del packaging, per riassumere i suoi punti di forza e integrarlo nel sistema naturale, trasformandolo in una risorsa. Le riflessioni esposte hanno l’obiettivo di esaminare il ruolo del design nella progettazione del packaging alimentare responsabile e di riconsiderare la concezione negativa, mettendo in risalto il compito essenziale dei materiali e delle tecnologie utilizzati per ridurre lo spreco alimentare.
progetto pubblicato in Anna Cottone, Strategie del design per lo sviluppo sostenibile del parco dell'oreto. Eco-packaging dei prodotti dell'agro-alim…
2008
Progetti di design sostenibili per la valle dell'oreto.