Packaging

30) Active Packaging, Intelligent Packaging

The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting o...

Chromatin: Packaging without Nucleosomes

Dinoflagellates are unique among eukaryotes in their unusual 'dinokaryons' - nuclei that lack bulk histones. A new study finds that acquisition of a novel dinoflagellate chromatin protein was an early step in the transition to a nucleus lacking detectable nucleosomes.

High Temperature Electronics Packaging

Materials and processes are being developed for packaging of low and medium power, high temperature electronics (up to 500). Ceramic (Al2O3 and AlN) hermetic packages are being used. Die attach techniques based on patterned Au bumps, Au-Si and off-eutectic Au-Sn have been demonstrated. Au thermosonic wire bonding provides a monometallic interconnect system between the die and the package pads. ...

Information Packaging Revisited

Active Packaging Coatings

Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. ...