scholarly journals Injection Molded PP Foams Using Food Ingredients for Food Packaging Applications

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 288
Author(s):  
Artemis Tsagdi ◽  
Ioannis Drossos ◽  
Despoina Georgiou ◽  
Stylianos Exarhopoulos ◽  
Georgios Karasiotas ◽  
...  
Keyword(s):  
Sodium Bicarbonate ◽  
Food Packaging ◽  
Molding Machine ◽  
Melt Mixing ◽  
Food Ingredients ◽  
New Approach ◽  
Foaming Agents ◽  
Direct Foaming ◽  
Injection Parameters ◽  
Injection Molded

A new approach to the creation of polypropylene (PP) based foaming materials was developed using food grade foaming agents that were coated on the PP pellets. More specifically, sodium bicarbonate and organic acids were used to coat PP pellets using either polyethyleneoxide (PEO) or lipid esters as coating stabilizers. In order to overcome the problem of the thermal decomposition of sodium bicarbonate at temperatures lower than the PP melting temperature, which makes the direct foaming during melt mixing impossible, the proposed methodology was proved quite efficient. Thus, new PP masterbatches were prepared, where the foaming agents were incorporated as coating at PP pellets at contents up to 10%, and initially used in Lab scale injection machines in order to find the best combination of materials that resulted in the production of foamed articles. Subsequently selected material combinations were tested in an industrial scale injection molding machine, where an optimization of the injection parameters was attempted. The outcome of this was the production of PP articles with significantly increased void fraction, up to 14%, decreased thermal conductivity, up to 20%, and various pore sizes as was observed via microscopic examination using SEM and CLSM.

scholarly journals Effects of Injection Molding Screw Tips on Polymer Mixing

2018 ◽  
Vol 62 (3) ◽  
pp. 241-246 ◽  
Author(s):  
Dániel Török ◽  
József Gábor Kovács
Keyword(s):  
Injection Molding ◽  
Processing Parameters ◽  
Raw Material ◽  
Molding Machine ◽  
Surface Color ◽  
Melt Temperature ◽  
Injection Molding Machine ◽  
Aesthetic Appearance ◽  
Molded Parts ◽  
Injection Molded

In all fields of industry it is important to produce parts with good quality. Injection molded parts usually have to meet strict requirements technically and aesthetically. The aim of the measurements presented in our paper is to investigate the aesthetic appearance, such as surface color homogeneity, of injection molded parts. It depends on several factors, the raw material, the colorants, the injection molding machine and the processing parameters. In this project we investigated the effects of the injection molding machine on surface color homogeneity. We focused on injection molding screw tips and investigated five screw tips with different geometries. We produced flat specimens colored with a masterbatch and investigated color homogeneity. To evaluate the color homogeneity of the specimens, we used digital image analysis software developed by us. After that we measured the plastication rate and the melt temperature of the polymer melt because mixing depends on these factors. Our results showed that the screw tips (dynamic mixers) can improve surface color homogeneity but they cause an increase in melt temperature and a decrease in the plastication rate.

Geographical indications, “Food Fraud” and the Fight Against “Italian sounding” Products

2016 ◽  
Vol 7 (2) ◽  
pp. 416-420 ◽  
Author(s):  
Ignacio Carreño ◽  
Paolo R. Vergano
Keyword(s):  
Economic Impact ◽  
Food Packaging ◽  
Product Information ◽  
Food Product ◽  
Geographical Indications ◽  
Legal Action ◽  
Food Fraud ◽  
Food Ingredients ◽  
The World ◽  
The Eu

Food producers and consumers are confronted with ever-growing choices and increasing competition within the EU and around the world. This has already led to various cases of food fraud and a call for political and legal action. Food fraud can be defined as ‘‘the deliberate and intentional substitution, addition tampering or misrepresentation of food, food ingredients or food packaging, labelling, product information, or false or misleading statements made about a food product’’. Meanwhile, the issue of “food fraud”, by means of employing names, symbols and images of third countries and thereby inducing a false impression on the consumer, appears to have been neglected despite its increasing economic impact. While the EU recently approved two new Geographical Indications (hereinafter, GIs) from third countries, the issue of the protection of Italian products against “rip–off Italian products” with Italian sounding names has taken centre–stage again.

Processing of Sustainable Polymer with Thermoplastics by Injection Moulding

2015 ◽  
Vol 799-800 ◽  
pp. 57-61
Author(s):  
Anika Zafiah Mohd Rus ◽  
Nurul Syamimi M. Salim ◽  
M.F. Idaris
Keyword(s):  
High Density Polyethylene ◽  
Food Preparation ◽  
Low Density Polyethylene ◽  
Polyol Synthesis ◽  
Molding Machine ◽  
Melt Mixing ◽  
Surface Fracture ◽  
Elongation At Break ◽  
Natural Oils ◽  
Cross Linker

Among different natural oils, recycling of waste vegetable oils from palm oil is widely explored for polyol synthesis to prevent pollution of waterways and clogging private and municipal drain systems, restaurants and other food preparation. The polyol is solidifying using cross linker and known as Sustainable Polymer (SP). SP is compounded with High-Density Polyethylene (HDPE) and Low-Density Polyethylene (LDPE) by melt-mixing using an injection molding machine. The effect of polymer compounding ratio on the mechanical properties was studied by tensile test. The result indicated that increasing the SP content in LDPE or HDPE was responsible to the reduction of tensile strength and elongation at break of the samples, if compared to pure thermoplastic LDPE and HDPE. This can be verified by increased in SP amount which gave a significant increase in density of the polymer compounds. Morphological of tensile specimens’ surface fracture is revealed the homogenous characteristic with high compatibility properties of sustainable polymer with its compounded polymers.

scholarly journals Production of Pectin-Cellulose Biofilms: A New Approach for Citrus Waste Recycling

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Veronika Bátori ◽  
Mostafa Jabbari ◽  
Dan Åkesson ◽  
Patrik R. Lennartsson ◽  
Mohammad J. Taherzadeh ◽  
...  
Keyword(s):  
Food Packaging ◽  
Waste Recycling ◽  
Drying Methods ◽  
Sem Images ◽  
New Approach ◽  
Environmentally Safe ◽  
Orange Waste ◽  
Citrus Waste ◽  
Cellulosic Fibres ◽  
Safe Approach

While citrus waste is abundantly generated, the disposal methods used today remain unsatisfactory: they can be deleterious for ruminants, can cause soil salinity, or are not economically feasible; yet citrus waste consists of various valuable polymers. This paper introduces a novel environmentally safe approach that utilizes citrus waste polymers as a biobased and biodegradable film, for example, for food packaging. Orange waste has been investigated for biofilm production, using the gelling ability of pectin and the strength of cellulosic fibres. A casting method was used to form a film from the previously washed, dried, and milled orange waste. Two film-drying methods, a laboratory oven and an incubator shaker, were compared. FE-SEM images confirmed a smoother film morphology when the incubator shaker was used for drying. The tensile strength of the films was 31.67 ± 4.21 and 34.76 ± 2.64 MPa, respectively, for the oven-dried and incubator-dried films, which is within the range of different commodity plastics. Additionally, biodegradability of the films was confirmed under anaerobic conditions. Films showed an opaque appearance with yellowish colour.

Space Shuttle Food Processing and Packaging

1981 ◽  
Vol 44 (4) ◽  
pp. 313-319 ◽  
Author(s):  
C. T. BOURLAND ◽  
M. F. FOHEY ◽  
R. M. RAPP ◽  
R. L. SAUER
Keyword(s):  
Food Packaging ◽  
Food System ◽  
Space Shuttle ◽  
Automated Production ◽  
Convection Oven ◽  
Quality Testing ◽  
Injection Molded ◽  
New Space ◽  
Time Required ◽  
The Cost

A new space food system will be introduced on the fifth Shuttle mission. The change includes redesign of the package for rehydratable foods and a new galley. The package will be an injection molded base with a thermoformed flexible lid and a needle-septum concept for rehydration. One package will be used for both rehydratable foods and beverages. Automated production and more readily available materials reduce the cost of space food packaging. The galley system has a food preparation area, a semi-automatic rehydration unit and a convection oven. The time required to add water to the packages has been reduced to 3–5 min. Foods for space flight are purchased in lots and held at 40 F until 1 to 2 months before a scheduled flight. Most of the safety and quality testing are done while the foods are in storage. Foods which pass the tests, i.e. microbiological, sensory, rehydration, storage, and oxygen headspace, are transferred to flight packages in a Class 10,000 clean booth, using clean room techniques. The menu for the Shuttle food system is derived from a variety of foods that are preserved by dehydration, thermostabilization, irradiation and moisture control.

Research on Hygrothermal Aging of Dynamic Injection Molded Polypropylene Products

2010 ◽  
Vol 447-448 ◽  
pp. 391-395
Author(s):  
Bin Liu ◽  
Sheng Jin Wu ◽  
Qing Hui Liu ◽  
Jin Ping Qu
Keyword(s):  
Injection Molding ◽  
Test Chamber ◽  
Accelerated Aging ◽  
Molding Machine ◽  
Hygrothermal Aging ◽  
Accelerated Aging Test ◽  
Aging Test ◽  
Aging Properties ◽  
Before And After ◽  
Injection Molded

The polypropylene products are injection molded by the dynamic injection molding machine. The performance characteristics of polypropylene products under steady and dynamic injection molding are gained by the DSC indicating methods. Accelerated aging test with hygrothermal test chamber (the aging temperature is 90°C, and the humidity is 95%) is conducted in the study. The regularity for impact strength property of polypropylene is studied during the test in contrast. The change of carbonyl content in the polypropylene products is analyzed both before and after aging by FTIR. The results show that the dynamic injection molding could significantly improve the anti-hygrothermal aging properties of the polypropylene products.

scholarly journals Biocompatible Materials Based on Plasticized Poly(lactic acid), Chitosan and Rosemary Ethanolic Extract I. Effect of Chitosan on the Properties of Plasticized Poly(lactic acid) Materials

Polymers ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 941 ◽  
Author(s):  
Cornelia Vasile ◽  
Elena Stoleru ◽  
Raluca Nicoleta Darie-Niţa ◽  
Raluca Petronela Dumitriu ◽  
Daniela Pamfil ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Packaging ◽  
Polymeric Materials ◽  
Poly Lactic Acid ◽  
Rosemary Extract ◽  
Antioxidant Compounds ◽  
Innovative Drug ◽  
Melt Mixing

The purpose of the present study is to develop new multifunctional environmentally friendly materials having applications both in medical and food packaging fields. New poly(lactic acid) (PLA)-based multifunctional materials containing additives derived from natural resources like chitosan (CS) and rosemary extract (R) were obtained by melt mixing. Each of the selected components has its own specific properties such as: PLA is a biodegradable thermoplastic aliphatic polyester derived from renewable biomass, heat-resistant, with mechanical properties close to those of polystyrene and polyethylene terephthalate, and CS offers good antimicrobial activity and biological functions, while R significantly improves antioxidative action necessary in all applications. A synergy of their combination, an optimum choice of their ratio, and processing parameters led to high performance antimicrobial/antioxidant/biocompatible/environmentally degradable materials. The polyethylene glycol (PEG)-plasticized PLA/chitosan/powdered rosemary extract biocomposites of various compositions were characterized in respect to their mechanical and rheological properties, structure by spectroscopy, antioxidant and antimicrobial activities, and in vitro and in vivo biocompatibility. Scanning electron microscopy images evidence the morphology features added by rosemary powder presence in polymeric materials. Incorporation of additives improved elongation at break, antibacterial and antioxidant activity and also biocompatibility. Migration of bioactive components into D1 simulant is slower for PEG-plasticized PLA containing 6 wt % chitosan and 0.5 wt % rosemary extract (PLA/PEG/6CS/0.5 R) biocomposite and it occurred by a diffusion-controlled mechanism. The biocomposites show high hydrophilicity and good in vitro and in vivo biocompatibility. No hematological, biochemical and immunological modifications are induced by subcutaneous implantation of biocomposites. All characteristics of the PEG-plasticized PLA-based biocomposites recommend them as valuable materials for biomedical implants, and as well as for the design of innovative drug delivery systems. Also, the developed biocomposites could be a potential nature-derived active packaging with controlled release of antimicrobial/antioxidant compounds.

scholarly journals ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS

2021 ◽  
Vol 4 (1) ◽  
pp. 43
Author(s):  
Reno Susanto ◽  
W Revika ◽  
Irdoni Irdoni
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Microbial Growth ◽  
Raw Materials ◽  
Extraction Process ◽  
Edible Films ◽  
Edible Film ◽  
Food Ingredients

Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.

scholarly journals A Review on Biosurfactant Applications in the Petroleum Industry

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Wei Xi ◽  
Yuanye Ping ◽  
Masoome Agha Alikhani
Keyword(s):  
Oil Recovery ◽  
Alternative Energy ◽  
Petroleum Industry ◽  
Ex Situ ◽  
Food Ingredients ◽  
Foaming Agents ◽  
Energy Demands ◽  
Surface Active Agents ◽  
Low Toxicity ◽  
Alternative Energy Resources

The inadequacy of worldwide fossil fuel resources, combined with increasing energy demands, encourages global attention to either using alternative energy resources or improving the recovery factor and produce larger quantities from present reservoirs. Among all enhanced oil recovery (EOR) methods, surfactant injection is a well-known technique that reduces the interfacial tension (IFT) between oil and water and increases oil production. Despite numerous advantages of using surfactants, there are also a few obstacles like environmental impacts, high cost, effect on humans and other organisms due to toxicological potential, and availability from nonrenewable resources. Biosurfactants are microbial surface-active agents that decrease the surface tension (ST) of a liquid phase and the IFT of two diverse phases. They are biotechnological products of high value owing to their widespread applications, low toxicity, relatively easy preparation, and specific performance, applied in different industries like organic chemicals and fertilizers, agrochemicals, metallurgy and mining, cosmetics, foods, medical and pharmaceuticals, beverages, environmental management, and petroleum and petrochemical applications in emulsifying and demulsifying wetting agents, detergent spreading and foaming agents, and functional food ingredients. Biosurfactants are synthesized by microbes; therefore, various genetic diversities of microorganisms provide the considerable capability to produce new types of biosurfactants, which can develop EOR technology. Biosurfactants are classified into ex situ and in situ MEOR processes. The genera Pseudomonas, Bacillus, Sphingomonas, and Actinobacteria are the foremost biosurfactant-producing bacteria. This paper reviews relevant reports and results from various presented papers by researchers and companies on applications of microorganisms and biosurfactant technology with specific emphasis on EOR and MEOR processes, based on recently published articles since 2010 until now.

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