scholarly journals Packaging Design Alternatives for Meat Products

2020 ◽  
Author(s):  
Nícolas Mazzola ◽  
Claire I.G.L. Sarantopoulos
Keyword(s):  
Meat Products ◽  
Packaging Design ◽  
Design Alternatives

Automated Design Tool for Examining Microelectronic Packaging Design Alternatives

1993 ◽  
Author(s):  
Siew-Wei Chin ◽  
Subramaniam D. Rajan ◽  
Ben K. Nagaraj ◽  
Mali Mahalingam
Keyword(s):  
Finite Element Analysis ◽  
Automated Design ◽  
Design Tool ◽  
Microelectronic Packaging ◽  
Element Analysis ◽  
Packaging Design ◽  
Design Alternatives ◽  
Programming Techniques ◽  
Design Requirements ◽  
Semiconductor Chips

Abstract Microelectronic packaging design issues have been given greater attention mainly because the performance, reliability and cost of semiconductor chips are increasingly dictated by the choice and design of the package. The task of integrating the requirements imposed by different disciplines such as mechanical and thermal issues in an automated design tool, is discussed in this paper. Finite element analysis and nonlinear programming techniques are used in an iterative fashion to progress from an initial design concept to a design that satisfies all design requirements or one that is superior to other design alternatives. Two packaging design examples serve to illustrate the functionalities of the automated design optimization tool.

scholarly journals Inovasi Desain Kemasan Ayam Betutu Sebagai Ikon Oleh – Oleh Khas Bali di Kota Denpasar

2018 ◽  
Vol 33 (1) ◽  
pp. 17
Author(s):  
Ni Luh Desi In Diana Sari ◽  
Ni Ketut Pande Sarjani
Keyword(s):  
Actual Condition ◽  
Design Stage ◽  
First Year ◽  
Second Phase ◽  
Packaging Design ◽  
Food Grade ◽  
Alternative Design ◽  
Design Alternatives ◽  
Alternative Designs ◽  
Material Studies

Tujuan khusus yang ingin dicapai pada tahap ke-dua penelitian ini adalah studi pembuatan desain terdiri dari : 1). Studi grafis kemasan (studi bahan, studi bentuk, studi warna, studi huruf dan teks; 2). Pembuatan alternatif desain kemasan kuliner ayam betutu, 3). Perwujudan prototype alternatif desain kemasan kuliner ayam betutu. Konsep yang dipilih adalah nuansa tradisional Bali dengan mengacu pada kriteria desain menurut Dameria (2014;53), terdiri dari Stands Out (menonjol), Contents (isi), Distinctive (unik), Suitable (sesuai) yang telah ditetapkan pada penelitian tahun pertama. Wujud desain kemasan pada tahapan perancangan dibuat ke dalam dua alternatif desain. Bahan yang digunakan kertas food grade, melalui tiga tahapan yaitu; 1). Tahapan ide 2). Tahapan desain terdiri dari perancangann kemasan, elemen grafis kemasan pada panel display utama (PDU). Kemudian dilanjutkan ke tahap 3). Feasibility Phase yang merupakan tahapan pembuatan prototype menggunakan bahan dan peralatan yang mirip dengan kondisi aktual desain kemasan kuliner Ayam Betutu. Hasil yang diperoleh adalah prototype desain kemasan berbahan dasar kertas untuk mengemas kuliner Ayam Betutu.Specific objectives to be achieved in this second phase of research is a design study that consists of: 1). researching graphic packaging (material studies, form studies, color studies, study letters and text, 2). Making alternative design culinary packaging for Ayam Betutu, 3). Embodiments prototype alternative design culinary of Ayam Betutu packaging. The selected concept has a traditional Balinese feel, with reference to design criteria consisting of Stands Out, Contents, Distinctive and Suitable that have been established in the first year of research. The form of packaging at the design stage is made into two design alternatives. Material used food grade paper. Two alternative designs are designed through three stages: 1). Stage Idea 2). Stages of design consisting of packaging design, graphic packaging elements on the main display panel. Then proceed to stage 3). Feasibility Phase which is the stage of making prototype using materials and equipment that is similar to the actual condition of culinary packaging design  of Ayam Betutu. The results to be obtained is a prototype packaging design to pack the culinary Ayam Betutu.

scholarly journals Affective Design of Food Delivery Order Packaging

2020 ◽  
Vol 10 (2) ◽  
pp. 6-11
Keyword(s):  
Association Rule ◽  
Association Rule Mining ◽  
Food Delivery ◽  
Engineering Method ◽  
Kansei Engineering ◽  
Rule Mining ◽  
Packaging Design ◽  
Online Purchases ◽  
Design Alternatives ◽  
Selection Of

Advances in technology encourage Small and Medium Enterprises (UKM) owners to develop their businesses by making online purchases, one of which is Pak Dede's Soto Mie inn. An attractive packaging design can encourage positive perceptions from customers when making online purchases. Therefore, the aim of this research is to design Pak Dede's Soto Mie packaging that involves feelings, emotions, or consumer orientation using the Kansei engineering method. The first stage of the Kansei engineering method in this study is the collection of Kansei words by distributing questionnaires to Pak Dede's Soto Mie customers. The second stage is grouping the Kansei words using the Principal Component Analysis (PCA). The third stage is the formulation of Pak Dede's Soto Mie packaging design concept that will be designed using the Association Rule Mining (ARM). The fourth stage is designing an alternative packaging design for Pak Dede's Soto Mie. Then the last stage is the selection of design alternatives. Based on the results of the Association Rule Mining (ARM), there are two design concepts that are considered, namely simple and eco-friendly. In the selection of design alternatives, the eco-friendly design on the packaging of Pak Dede's Soto Mie is preferred by customers.

A Shape Optimal Design Methodology for Packaging Design

1992 ◽  
Vol 114 (4) ◽  
pp. 461-466 ◽  
Author(s):  
S. D. Rajan ◽  
Ben Nagaraj ◽  
Mali Mahalingam
Keyword(s):  
Finite Element ◽  
Optimal Design ◽  
Design Methodology ◽  
Design Tool ◽  
Nonlinear Finite Element ◽  
Finite Element Analyses ◽  
Design Problems ◽  
Packaging Design ◽  
Optimal Shapes ◽  
Design Alternatives

Shape optimal design methodology has been used as a design tool in the automotive and aerospace industries for quite some time now. In the present work the hybrid natural shape optimal design approach is used along with a nonlinear programming (NLP) technique to find the optimal shapes of electronic packaging components. The design problems are formulated as min-max problems and linear and materially nonlinear finite element analyses provide the function values. The applicability of the developed methodology is illustrated using a design example that deals with the packaging design of a plastic pad array carrier digital package. The results indicate that the methodology can be used either as an effective way of evaluating different design alternatives or refining existing designs.

Scanning electron microscopy of freeze-fractured prescapular lymph node of caprine

1984 ◽  
Vol 42 ◽  
pp. 244-245
Author(s):  
O. Faroon ◽  
F. Al-Bagdadi ◽  
T. G. Snider ◽  
C. Titkemeyer
Keyword(s):  
Lymph Node ◽  
Lymph Nodes ◽  
Lymphatic System ◽  
Three Dimensional ◽  
Meat Products ◽  
The Body ◽  
Morphological Data ◽  
The World ◽  
Cellular Constituent ◽  
Scanning Electron

The lymphatic system is very important in the immunological activities of the body. Clinicians confirm the diagnosis of infectious diseases by palpating the involved cutaneous lymph node for changes in size, heat, and consistency. Clinical pathologists diagnose systemic diseases through biopsies of superficial lymph nodes. In many parts of the world the goat is considered as an important source of milk and meat products.The lymphatic system has been studied extensively. These studies lack precise information on the natural morphology of the lymph nodes and their vascular and cellular constituent. This is due to using improper technique for such studies. A few studies used the SEM, conducted by cutting the lymph node with a blade. The morphological data collected by this method are artificial and do not reflect the normal three dimensional surface of the examined area of the lymph node. SEM has been used to study the lymph vessels and lymph nodes of different animals. No information on the cutaneous lymph nodes of the goat has ever been collected using the scanning electron microscope.

Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

2004 ◽  
Vol 74 (4) ◽  
pp. 247-251 ◽  
Author(s):  
Lombardi-Boccia ◽  
Lanzi ◽  
Lucarini ◽  
Di Lullo
Keyword(s):  
Trace Elements ◽  
Daily Intake ◽  
Meat Products ◽  
Heme Iron ◽  
B Vitamins ◽  
Zinc Intake ◽  
Consumption Frequency ◽  
Iron And Zinc ◽  
Iron Heme ◽  
Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Communicating the Value of Design

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
George Edward TORRENS ◽  
Nicholas Samuel JOHNSON ◽  
Ian STORER
Keyword(s):  
Design Decision ◽  
Card Sorting ◽  
Practical Application ◽  
Product Packaging ◽  
Sorting Method ◽  
Packaging Design ◽  
Design Considerations ◽  
Modified Delphi ◽  
Fast Moving Consumer Goods ◽  
Comprehensive Framework

Product packaging design is often produced through the practical application of tacit knowledge, rule of thumb and professional connoisseurship. Stakeholders are becoming increasingly demanding that design practitioners provide clarity of reasoning and accountability for their design proposals. Therefore, a better framework for the design of fast-moving consumer goods (FMCG) is required. This paper proposes a comprehensive taxonomy of ‘design considerations’ to assist the development of low involvement FMCG packaging and aid in rationale communication for design solutions. 302 academic sources were reviewed, inductive content analysis performed to code topics and output validation with academic and industry experts (n=9) through a modified-Delphi card sorting method. The research provides movement towards a comprehensive framework and common dialogue between stakeholders, practitioners and managers to assist in more effectively communicating the value that design can offer to FMCGs. The constructed taxonomy provides a set of 156 ‘design considerations’ to support in objective and informed design decision-making.

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