Sorption of Fatty Acids into Low Density Polyethylene and Its Effect on Adhesion with Aluminum Foil in Laminated Packaging Material

1995 ◽  
Vol 43 (2) ◽  
pp. 306-312 ◽  
Author(s):  
Grimur Olafsson ◽  
Ingemar Hildingsson
Keyword(s):  
Fatty Acids ◽  
Aluminum Foil ◽  
Packaging Material ◽  
Low Density Polyethylene ◽  
Low Density

PRIMARY PACKAGING SELECTION AND VALUE ADDED ANALYSIS FOR BELEDANG FISH CRACKER

2013 ◽  
Vol 3 (1) ◽  
pp. 14-22
Author(s):  
Nanang Sumiyarto ◽  
Evanila Silvia ◽  
Yessy Rosalina
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Value Added ◽  
Aluminum Foil ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Oriented Polypropylene ◽  
Fish Industry

The research objective is to examine the best materials of primary packaging for beledang fish crackers and measure its value added. The packaging used in the research are plastic PP (Polypropylene) with a thickness of 0.09 mm, rigid LDPE (Low Density Polyethylene) plastic with a thickness of 0.36 mm, OPP multilayer (Oriented Polypropylene) with a thickness of 0.06 mm, aluminum foil packaging with a thickness of 0.04 mm and plastic vacuum with a thickness of 0.02 mm. Respondents in the study were experts respondents consist of one academic person in food packaging subject, one practitioners in food industry (owners of the fish industry beledang chips) and three person of BPPOM practitioners in Bengkulu. The results showed that rigid LDPE plastic is considered to be the best packaging. The value-added on beledang fish crackers for using rigid LDPE plastic is 51504.48 USD / kg or increase of 49.05%.

scholarly journals Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin

2019 ◽  
Vol 8 (2) ◽  
pp. 240
Author(s):  
I Kadek Puja Harta Hadi ◽  
Ida Ayu Rina Pratiwi Pudja ◽  
Gede Arda
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Packaging Material ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
And Storage

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan  percobaan  yang  digunakan  adalah  Rancangan  Acak  Lengkap  (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari.     One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

scholarly journals Effect of electrochemically activated anolyte on the shelf life of cold stored rainbow trout

2018 ◽  
Vol 1 (1) ◽  
pp. 1 ◽  
Author(s):  
Vladimir Dimche Kitanovski ◽  
Dessislava Borislavova Vlahova-Vangelova ◽  
Stefan Georgiev Dragoev ◽  
Hristo Nikolov Nikolov ◽  
Desislav Kostadinov Balev
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Amino Nitrogen ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Total Volatile ◽  
Lower Peroxide ◽  
Microbiological Properties

The sensory, physicochemical and microbiological properties of electrochemically activated anolyte and flake ice chilled rainbow trout (Oncorcynchus mykiss) packed in low-density polyethylene/polyamide bags were studied during storage for 20 days at 0-4°C. Significant reduction of the sensory assessed scores was found. The fish treated with ECA was assessed as satisfactory fresh to 15 days of storage. On this day, their sensory scores of the state of the eyes were higher (p* < 0.05) with 27.78%, skin appearance with 22.22% and taste of grilled trout with 18.75% respectively in comparison with flack ice chilled fish. After 20 days of storage the electrochemically activated anolyte treated rainbow trout characterised by 4.38% lower pH, 20.00% lower free fatty acids, 9.22 % lower peroxide value, 17.65% lower TBARS, 5.85% lower free α-Amino nitrogen, 19.66% lower total volatile based-nitrogen, 4.28% lower total viable counts on the skin and 2.90% in the muscle tissue, and 2.82% lower psychrotrophic count on the skin and 2.86% in the muscle tissue.The conclusion was made that the chilling of the rainbow trout with electrochemically activated ‎anolyte could contribute to prolong the shelf life by maintaining satisfactory organoleptic and ‎physicochemical properties to the 15th day at 0-4 °C.

scholarly journals Characterization of low-density polyethylene (LDPE)/carbon black (CB) nanocomposite-based packaging material

2018 ◽  
Vol 1120 ◽  
pp. 012066 ◽  
Author(s):  
Zikri Noer ◽  
Nasruddin MN ◽  
Nurdin Bukit ◽  
Juwairiah ◽  
Susilawati ◽  
...  
Keyword(s):  
Carbon Black ◽  
Packaging Material ◽  
Low Density Polyethylene ◽  
Low Density

Tensile Properties of Linear Low Density Polyethylene/Rambutan Peels (Nephelium chryseum Blum.) Flour Blends

2014 ◽  
Vol 803 ◽  
pp. 348-352
Author(s):  
A. Ainatun Nadhirah ◽  
S.T. Sam ◽  
N.Z. Noriman ◽  
C.H. Voon ◽  
S.S. Samera
Keyword(s):  
Tensile Strength ◽  
Tensile Properties ◽  
Testing Machine ◽  
Packaging Material ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Linear Low Density Polyethylene ◽  
Universal Testing ◽  
Flour Blends ◽  
Internal Mixer

Polyethylene (PE) has found well-known use as a packaging material. The effect of rambutan peels flour (RPF) content on the tensile properties of linear low density polyethylene filled with rambutan peel flour was studied. RPF was melt blended with linear low–density polyethylene (LLDPE). LLDPE/RPF blends were prepared by using internal mixer (brabender) at 160 °C with the flour content ranged from 0 to 15 wt%. The tensile properties were tested by using a universal testing machine (UTM) according to ASTM D638. The tensile strength of LLDPE/RPF decreased gradually with the addition of rambutan peels flour content from 0% to 15%. The Young’s modulus of LLDPE/RPF increased with increasing the RPF size and content.

scholarly journals Fracture Toughness Analysis of Aluminum (Al) Foil and Its Adhesion with Low-Density Polyethylene (LPDE) in the Packing Industry

Coatings ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1079
Author(s):  
Umer Sharif ◽  
Beibei Sun ◽  
Md Shafiqul Islam ◽  
Kashif Majeed ◽  
Dauda Sh. Ibrahim ◽  
...  
Keyword(s):  
Fracture Toughness ◽  
Aluminum Foil ◽  
Material Model ◽  
Extensive Study ◽  
Low Density Polyethylene ◽  
Model Parameters ◽  
Fe Model ◽  
Low Density ◽  
Yield Model ◽  
Damage Initiation

Liquid food packages consist of various polymers films, which are bonded together with Aluminum foil (Al-foil) using adhesion or by direct heat. The main aim of this research was to define important material properties such as fracture toughness and some FE-simulation material model parameters such as damage initiation, damage evolution, and the adhesion between Al-foil and low-density polyethylene (LDPE) film. This investigation is based on both physical experiments and FE simulations in ABAQUS with and without initial cracks of different lengths for comparison purposes. The final FE model in ABAQUS was used to compare the numerical input parameters in an extensive study with the ambition to investigate the materials’ parameters in cases with or without adhesion between laminates. Finally, the relation between the theoretical and experimental results for Al-foil using linear elastic fracture mechanics and modified strip yield model were shown, and the fracture toughness was calculated for two different thicknesses of Al-foil.

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