Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

● American Package Museum [1] ● DesignNewsMedia [2] -links to news web site that discuss packaging in the food, beverage, nutrition and cosmetics industries ● Dotpackaging [3] ● Materials Information Resource [4] ● Plastics Resource [5] ● PackagingBusiness.com [6] ● PackagingInfo.com [7] ● Packaging Network.com [8] ● Packaging Strategies Online [9] ● Packaging Today [10] ● Packaging Today Inter...

Integration of smaller, higher-functioning devices and use advanced high thermal chip structures present management challenges in the aerospace sector where reliability is top priority fail-safe processes/materials are standard. As power density increases rapidly, traditional die attaching technology becoming an increasingly limiting factor microelectronics packaging for next generation defense...

the purpose of food packaging is to preserve the quality and safety of the food it contains from the time of manufacture to the time it is used by the consumer. recently, the demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. one such development is the active food packag...

In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging is becoming increasingly significant. Unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Active packaging refers to the incorporation of additives into packaging systems with the aim o...

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...

six different composite packaging materials were tested with the trades’ practice of polythene bags in storing smoked catfish for a period of six months. the thickness of the packaging materials ranges from 0.23 to 046 mm with water and oil absorption rates of the packaging materials varies from 0.23 to 10.00 and 0.28 to 10.857 glcm2/mm respectively. the impact resistance weight also varies fro...