for companies operating in the age of convergence of the quality of the products, differentiation is inevitable. packaging as a differentiation tool can be a remedy in this way. one of the differentiating ways in packaging is to design a kind of packaging that possesses some aesthetic aspects by which the product and even the brand of it can be recognize. previous researches showed that having ...

Dynamic packaging has been introduced as an innovative technology allowing for the automated online configuration and assembling of packaged travel products for individual customers. While dynamic packaging has been widely accepted by customers in UK and US markets, the possible strategic impacts enabled by dynamic packaging technologies are still uncertain. This article provides a study of the...

in this study lemon juice were packaged at three type of packaging ( pet , pe and glass bottles ). the samples were stored ten weeks at 20 and 40 ◦c . physicochemical (ph, acidity, brix, vitamin c , so2 and formalin number ) and sensory properties of lemon juice were evaluated on every two weeks. the results showed that the two storage temperatures(20 and 40 ◦c ) had not any significant effect ...

nowadays, the use of innovative nano-technology in the food industry quality control has significantly increased and it is widely employed in numerous fields such as diagnosis of microbial toxin of foods using nano-biosensors, increasing food shelf-life with the help of nano-clay and nano-silver packaging, as well as changing some of the unpleasant organoleptic properties such as taste, color, ...

nanocomposite composed of organoclay(cloisite 20a-c20a) and poly lactic acid (pla) was prepared by solvent casting method. physical, mechanical, thermal, barrier and microstructure properties of the composite were studied. x-ray diffraction (xrd) patterns and scanning electron microscopy (sem) images revealed that the diffraction peak of nanoclay shifted to lower angles and the d-spacing betwee...

The present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of Orlando tangelo variety of tangerine. This study was conducted as a factorial experiment in a completely randomized design with three repeats. The treatments consisted of dipping in hot water at seven water levels at 53°C and 58°C each for 1, 2 and 4 minutes...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

Bacteriophage phi6 has a genome of three segments of double-stranded RNA. Each virus particle contains one each of the three segments. Packaging is effected by the acquisition, in a serially dependent manner, of the plus strands of the genomic segments into empty procapsids. The empty procapsids are compressed in shape and expand during packaging. The packaging program involves discrete steps t...

Products' packaging attributes can predispose the consumer to purchase whilst products' sensory attributes con®rm liking and may determine repeat purchases. Products should, therefore, convey their sensory character by their pack and, by doing so, consumer expectations generated by the pack will be met. In this study, a trained panel measured the packaging attributes of Cheddar cheese by descri...

Reduction of packaging waste has been a European target for more than 40 years. However, packaging is indispensable for protecting what it carries. In this study, an analysis of the European regulations on packaging and of their resulting effect on recycling performance was performed by means of a literature survey and the national results published in the European Database, Eurostat. Based on ...