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1、Chapter-3Chapter-3活性包装活性包装3.1 Definition3.2 Problems addressed by active packaging3.3 Goals of active packaging3.4 Forms of active packaging3.5 Research and development3.6 Summary Packagingisdescribedasactivewhenitperformssomedesiredroleotherthantoprovideaninertbarrierbetweentheproductandtheoutsidee
2、nvironment.Activepackagingdiffersfromconventionalpassivepackaginginthatoneormoreformsofinteractionareplanned,usuallytooffsetadeficiencyinanotherwisesuitablepackage.3.1 DefinitionTheactivecomponentmaybepartofthepackagingmaterialormaybeaninsertorattachmenttotheinsideofthepack.Fromthe1980s,althoughther
3、eareexamplesthathavebeeninuseforoveracentury.TinplatecanAntioxidantreleasefromwaxed-paperpacksExamples,nextpage.EthyleneabsorbingproductBeFreshComparisonoforangesstoredwithandwithoutBeFreshfor14daysat77oF（=25）ComparisonofbroccolistoredwithandwithoutBeFreshfor5daysat77oFComparisonofbananasstoredwitha
4、ndwithoutBeFreshfor5daysat77oFMSteam Are you interested in promoting Convenient & Healthy Microwavable Food Products?Msteamisourlatestactivepackagingdevelopment.ItoffersaneasytouseandsafesolutionforliddingapplicationsandalsoforuseinFFSpacksforen-papillote(inparchment)stylemicrowavecooking.Wecanoffer
5、arangeofsealinglayersinordertousematerialswithPP,PS,CPETtrays.ThefilmhasthebenefitofbeingSelfVentingandPeelablemakingthematerialsafeandeasytousefortheendcustomeri.e.thefilmavoidstheneedforacustomertopiercefilm.Key Benefits of using Alert Packaging MSteam:CooksfoodfromfrozenMaintains&preservesvitamin
6、s&mineralsinfoodNoneedtopiercefilmresultingincookingconsistencyPacksonexistingProductionlinesHermeticallysealed,maintainingthebarrieryourequireActivepackagingcanbeusedtominimizethedeteriorationofthepackagedproduct,whichcanoccurthroughbiologicalorphysicochemicalreactionmechanisms.3.2 Problems address
7、ed by active packagingTwo main kinds of deteriorationBiological deterioration: may resultfrom insect attack, may cause bymicrobial growth and fresh producessenescence.Chemical deterioration : foodcomponentshydrolysis,industrialchemical oxidation Industrial chemicalsuch as amines, and particularly so
8、meprinting inks, are oxidized on storage，friedsnacksoxidationandsoon.Biologicaldeteriorationresultfrominsectattack:Elevatedtemperaturesandhumiditiesen-hance the rate of activity at variousstagesinthelifecyclesofinsects.Chemical fumigation is becoming moretightlycontrolledwithfoods.Modified-atmospher
9、e packaging(MAP) isnowcommonlyusedinmanymarkets.Biological deterioration result from microbialgrowth:Grow at very low oxygen levels or in theabsenceofoxygen.Antimicrobialtreatmentssuchasthereleaseofcarbondioxide,ethanol,otherpreservatives,orfungicidescanplayaroleinreducingmicrobialgrowth.Desiccantsc
10、anassistinreducingwateractivity.Condensationcontrolfilms.Biologicaldeteriorationoffreshproduce:Reductionintherateofsenescencecanbeachievedinmanycasesbyreductionoftherespirationratebyreducingequilibriumoxygenconcentrationsto2%.Ethylenereleasebyoneormoredamagedorripefruitcancauserapidripeningofothers.
11、onerottenappleinthebarrelAerobic Aerobic RespirationRespirationAnaerobic Anaerobic RespirationRespirationRespirationRespiratory enzymeRespiratory enzymeOO2 2COCO2 2, H, H2 2OOEnergyEnergyAerobic RespirationAnaerobic ConditionAnaerobic ConditionCOCO2 2, Alcohol, AlcoholEnergyEnergyEnzymeEnzymeo o2 2A
12、naerobic RespirationChemicaldeterioration:Especiallyfoodsandbeverages(lipidandnutrientloss,off-flavorgeneration),butalsopharmaceuticals.Activepackagingcanbeusefulforoptimizingtheshelflife,whichoftenincludechemicallyandbiochemicallyactivecompoundsthatmaybesubjecttohydrolyticoroxidativedegradation.Che
13、micaldeterioration:Industrialchemicalssuchasamines,andparticularlysomeprintinginks,areoxidizedonstorage.Oftentherateoflosscanbereducedadequatelybyinert-gasflushingandbarrierpackaging.Chemicalformsofin-packoxygenscavenginghavebeenintroducedtoreduceChemicaldeterioration:Friedsnacksareparticularlysusce
14、ptibletooxidation,dependingontheirmoisturecontent.Thepresenceofoxygeninglassbottlesisusuallyoffsetbyadditionofsulfurdioxidetothebeverage.Thepresenceofanoxygenscavengerisrequired.(beerandWhiteWine)Chemicaldeterioration:Theflavorofsomefoodschangesonstoragebecauseofeffectsotherthanoxidation.Taintingisa
15、recurrentproblem.Theseincludeaminesformedrapidlyinfishorrancidodorsinoil-containingfoods.Suchcompoundscanbepresentintraceamountsthataresignificantorganolepticallybutmaynotconstituteahealthhazard.Activepackagingischosentoenhancetheabilityofconventionalpackagingtohelpdelivertheproducttotheuserinadesir
16、edstate.Thedecisiontousesomeformofactivepackagingwilloftenbebasedononeormoreofthefollowingconsiderations:3.3 Goals of active packaginga)Extension of Shelf Life.Thisextension may exceed the presentlyacceptedlimits as with sea shipmentofsomefreshproduce.b)Less Expensive Packaging Materials. Packaging
17、of limited-shelf-lifeproductsmayrequireenhancementofonlyonepropertyforafixedperiod.Thiscanincludebakeryproducts, metal components shippedbysea,orchilledmeats.c)Simpler Processing. Introductionofadditionalmicrobiological“hurdles”canallowMAPtobeachievedwithoutuseexpensiveequipment.d)Reduction or Remov
18、al of Preservatives from Food Formulations. Thisisdonetomeetconsumerdemandsfor“fresher”foodscontainingfeweradditivesbytransferringpreservativesfromthefoodtothepackaging.e)Difficult-to-Handle Products.Oxygencanberemovedfromtightlypackagedproductssuchascheesesthataresubjecttomoldgrowth.f)Allowing Part
19、icular Types of Packages to be Used.Thiscouldinclude(a)retortableplasticpackagesforproductswithmultiyearshelflivesor(b)PETwinebottles.g)Presentation.Heatingbymicrowavesusceptorsandotheradjunctshasallowedpackaginginnovationforconveniencefoods.Themajorforminuseatpresentistheinsertionofsachetsofvarious
20、scavengersoremitters.Thesehavebeenfollowedmorerecentlybyplasticsblendsorcompoundsand,toalesserextent,bycompositepackagesofvariousforms.3.4 Forms of active packaging 3.4.1 Sachets and Other Inserts(Desiccants,OxygenScavengers,Ethanolemitters,Sulfurdioxideemitters,EthyleneAbsorbers) 3.4.2 Plastic-Base
21、d Active Packaging Materials(Moisture Control, Oxygen Scavenging,Active Oxygen Barriers, Antimicrobial Films, OdorAbsorption,ThermalControl)*3.4.3 Microwave Susceptors*3.4.4 Humidity Indicator Cards 3.4.1 Sachets and Other InsertsDesiccants:Commonlyuseddesiccantaresilicagelandlime(calciumoxide).Sili
22、cagelhasacapacitywhendriedfortakingup40%ofitsownweightofwatervapor.Lime (calcium oxide) takes up 28%. Both are usedlargely in the shipment of goods through humidatmospherestoprotectagainstcorrosion(steel),caking(pharmaceuticals), or mold growth (foods). DesiccantSachetsaremarked“Do not eat”andareoft
23、enbetweentheprimaryandsecondarypackage.Oxygen Scavengers:The contents ofoxygenscavengingsachetsdiffer,dependingontherelativehumidityoftheproduct,usuallyfood. 3.4.1 Sachets and Other InsertsEthanol emitters:Lowconcentrationsofethanol,1-2%inbakeryproducts,havebeenshowntosuppressthegrowthofarangeofcomm
24、onmolds.Higherlevelsarenecessarytosuppressbacteriaandyeasts,andtheeffectivenessisdependenttothewateractivityoftheproduct. 3.4.1 Sachets and Other InsertsFreundCorp.(Japan)hasdevelopedtwoethanolemittingsachets,Antimold-mildTM(alsoknownasEthicap)andNegamoldTM,whichreleaseethanolvaporinresponsetotheabs
25、orptionofwatervaporfromthefoodheadspace.Antimold-mildTMsachetscontainfood-gradeethanol(55%)adsorbedinsilicapowder(85%).Ethicaphasbeeninvestigatedwithpitabread,appleturnovers,strawberrylayercakes,andMadeiraandcherrycreamcake.ItisusedwidelyinJapanwithsemimoistordryfishproducts.NegamoldTMsachetisnotwid
26、elyused.Sulfur dioxide emittersSulfur-dioxide-releasingpadsareavailableforuseinthetransportationofcartonsoftablegrapes. 3.4.1 Sachets and Other InsertsEthylene Absorbers Ethylene-absorbingsachets,sometimesmadeofsteelmesh,areavailableandfollowfromthevarietyofporousslabsandblanketsdevelopedforethylene
27、removalincoolstoresandshippingcontainers. 3.4.1 Sachets and Other InsertsEthylene AbsorbersSeveralmineralsareusedtocontainpotassiumpermanganateintheformofpurplebeadsorinothershapes.Typicalinertsubstratesincludeperlite,alumina,silicagel,andvermiculitecontaining4-6%potassiumpermanganate. 3.4.1 Sachets
28、 and Other InsertsThereactionisasfollows:1.3CH2CH2+2KMnO4+H2O=2MnO2+3CH3CHO+2KOH2.3CH3CHO+2KMnO4+H2O=3CH3COOH+2MnO2+2KOH3.3CH3COOH+8KMnO4=6CO2+8MnO2+8KOH+2H2OCombiningequations1-3,weget:4.3CH2CH2+12KMnO4=12MnO2+12KOH+6CO2ietheethyleneisoxidisedtocarbondioxide.Evenifthereactiondoesnotgoallthewaythrou
29、ghtothecarbondioxide-producingstep,manyoftheintermediateproductsformedeitherbecomeirreversiblyboundtothemediaoractasreactantsthemselves.Suchisthecaseofthepotassiumhydroxide(KOH)formedinequation1and2.TheKOHwillreactwiththeaceticacidformedinequation2toproducethepotassiumacetatesalt(KCOOCH3)throughasim
30、pleacid-baseneutralizationreaction.Thisisshownbelow.5.CH3COOH+KOH=KCOCH3+H2OCombiningequations1,2,and5weget:6.3CH2CH2+4KMnO4=3KCOOCH3+4MnO2+KOH+H2OOneapplicationtocomefromtheaboveistheuseofzeolitecoatedwithpotassiumpermanganateindomesticrefrigeratorstocontrolethylenebuild-upinvegetable.Ethylene Abso
31、rbersEthylene-absorbingsachetsbasedonotherprinciplesfordestructionoftheethylene,suchastheuseofcarbonactivatedwithapalladiumcatalyst,havealsobeenreported. 3.4.1 Sachets and Other InsertsMoisture Control：Moistureinpackagesmaybeintheformofliquid(condensateordrip/weep)orasthevapor.Desiccantsremovebothfo
32、rmsofwater,althoughtheyaredesignedtoremovethevapor. 3.4.2 Plastic-Based Active Packaging MaterialsMoisture Control：Thesimpleformofliquidmoisturesorptionhasbeenprovidedbydrip-absorbentsheetsconsistingoftwolayersofnonwovenpolyolefin,dividedbyheatsealsintopouchescontainingpolyacrylatesuperabsorbentpoly
33、mers.Thesesheetsareusedunderchickenorturkeypiecesandsometimesunderredmeatstoabsorbdripduringdisplay.Otherusesaretoabsorbdripfromseafood,especiallywhenair-freightedtoavoidcorrosionofairframescausedbyspilling. 3.4.2 Plastic-Based Active Packaging MaterialsMoisture ControlSuperabsorbentpolymerscanabsor
34、bupto500timestheirownweightofwater,theydontfunctionassuchrapidabsorbentsforwatervapor.Awatervaporabsorbentsheet,knownasPichit,consistedofanenvelopeofpolyvinylalcoholfilmsandwichingaglycolandcarbohydrateinastrongwatervaporabsorber. 3.4.2 Plastic-Based Active Packaging MaterialsOxygen ScavengingOxygen
35、-scavengingfilmsorotherplasticmaterialsoffertheopportunitytopreventoxygeningresstothepackagebypermeationaswellasremovingthatoriginallypresentinsidethepackage.Theyalsoofferthepotentialforpackagefabrication,filling,andsealingwithouttheneedforinsertionorattachmentofasachet. 3.4.2 Plastic-Based Active P
36、ackaging MaterialsOxygen ScavengingOnlyafewoxygen-scavengingfilmtechnologieshavebeencommercialized,suchasSealedAirslight-activatedCryovacOSSystem,whichisbasedonthetransitionmetal-catalyzedoxidationofrubber-likeunsaturatedpolymericcomponents. 3.4.2 Plastic-Based Active Packaging MaterialsOxygen Scave
37、ngingThefirstthermoformableoxygen-scavengingsheet(Oxyguard)wascommercializedin1994byToyoSeikanKaishaLtd.foruseinretortableplasticstrays.TheoxygenscavenginglayerisbetweentheEVOH(ethylenevinylalcohol)oxygen-barrierlayerandtheinner,permeablepolypropylenelayer.(p7,Figure4) 3.4.2 Plastic-Based Active Pac
38、kaging MaterialsActive Oxygen BarriersMorerecently,oxygen-scavenginghasbeenusedtoimprovethebarrierperformanceofPETcontainers.PETbottleshavingenhancedoxygenbarrierpropertiesinclude:OxbarTM,AmosorbTM,ValORTM,Oxyblock(basedontheuseoftransition-metal-catalyzedoxidation)andActiTUF(basedoninvolvingincorpo
39、rationofironparticlesintothePET). 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobial Films Antimicrobialagents,fungicides,andnaturalantagonistsareappliedtoharvestedproduceintheformofaqueousdipsoraswaxesorotherediblecoatings.Besidesproduce,foodswithcutsurfacesaresubjecttolargelysuperficialmi
40、crobialattackandsomecheesesarepackagedwithwrappingsorseparatingfilmscontainingsorbicacid. 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobial Films SinanenZeomicCo.Ltd.inJapanproducesasyntheticzeolite,Zeomic,whichhassilverionsbondedintothesurfacelayersofthepores.Thezeolitehasbeenfoundtohighl
41、yeffectiveagainstseveralvegetativebacteria,especiallydispersedinwater,salinesolution,oroolongtea.ZeomicisapprovedasaFoodContactSubstancebytheUSFDAandcanbeusedinanytypeoffoodpackagingresinproduct. 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobial Films 3.4.2 Plastic-Based Active Packaging M
42、aterialsAntimicrobialreleasingfilmsThePlatypus,anotherflexible“nylon/polyethylenefilm”bag-bottle,hasbeenaroundforyears,directedattheoutdoorandexercisecrowd,makingfornaturallymoreruggedconsiderations.Italsohasastandardpop-topspout,butalsoboastsanall-natural,silver-ion-basedSlimeGuardantimicrobialfilm
43、tostaveoffbacteria.Itcanwithstandfreezingtoboilingtemps,butitsnotrecommendedfordishwashers.ThePlatypusalsohasareinforcedloopforattachingtoabeltorrope,andcomesinseveralsizeoptions,from.5Lto2L.Itscollapsibilitymakesit80%lighterandmorecompactthananemptyhardbottleofequalvolume.Odor Absorption :Molecular
44、sievesandotheragentsareabletoabsorbodorousvolatilecompounds.Packagingtechnologiescapableofremovingspecificclassesofodorouscompoundsthroughchemicalreactionhavealsobeeninvestigated.AdifferentapproachhasbeenpatentedbyMinatoSangyoCo.Ltd.,basedonascorbicacidandanironsaltdispersedintheplastic,andisaimedat
45、removingamineorsulfurcompoundsfromfishindomesticrefrigerators. 3.4.2 Plastic-Based Active Packaging MaterialsThermal Control Microwavablepackagescontainingfoodswithdifferingreheatingrequirementscanbemadetocrisporbrownsomecomponentsbyuseofsusceptorsandreducetheheatingofothercomponentsbyuseoffoilshiel
46、ds.Susceptorsnormallyconsistofavacuum-depositedlayerofaluminum,typicallywithalighttransmissionof50-60%,ora12-m-thickfilmofbiaxiallyorientedPET. 3.4.2 Plastic-Based Active Packaging MaterialsMachine Direction OrientationCross Direction OrientationThermal Control (another form)Beveragecanscanbemadeeit
47、her“self-heating”or“self-cooling”bymeansofchemicalreactionsincompartmentsseparatedfromthebeverage.Sakeisheatedbytheexothermicreactionoflimewithwaterinaluminumcans.Coolingisachievedbytheendothermicdissolutionofammoniumnitrateandammoniumchlorideaboutbyshakingandthusareunsuitableforusewithcarbonatedbev
48、erages.Thermal Control self-heating canisanenhancementofthecommonfoodcan.Self-heatingcanshavedualchambers,onesurroundingtheother.Theinnerchamberholdsthefoodordrink,andtheouterchamberhouseschemicalsthatundergoanexothermicreactionwhencombined.Whentheuserwantstoheatthecontentsofthecan,theypullaringonth
49、ecanthatbreaksthebarrierseparatingthechemicalsintheouterchamber.Aftertheheatfromthereactionhasbeenabsorbedbythefood,theusercanenjoyahotmealordrink.Thermal Control Currentversionsoftheself-heatingcanworkinmuchthesameway,buthavethechemicalsintheinnerchamberandthebeveragesurroundingitintheouterchamber.
50、Thisdesignhastheadvantagesofbeingmoreefficient(lessheatislosttothesurroundingair)aswellasreducingexcessiveheatingoftheproductsexterior,causingpossiblediscomforttotheuser.Self-heatingcansofferbenefitstocampersandpeoplewithoutaccesstoamicrowaveoven,stoveorcamp-fire,butthetechnologyisnotyetcommon.Thisi
51、sbecauseself-heatingcansareconsiderablymoreexpensivethantheconventionaltype,andalsohaveproblemswithunevenheatingoftheircontents.这种速热包装技术是以化学反应中产生的氧化热来实现升温发热的。其中主要成分为铁粉，它与硅化合物或硫化合物及其含水盐配置成发热剂，再将这种发热剂与透气性材料胶结成片状，密闭保存，使用时使其与空气中的氧气接触从而发热。主要的化学反应方程式：4Fe+3O2=2Fe2O3+热量透气性材料的制作该透气性材料用于包装发热剂，靠材料的透气量来控制发热效果。透
52、气量不同，其发热体发热量也不同。透气量小则发热温度就低，持续时间就长，反之亦然。具体制作时，取厚度为100um的聚乙烯薄膜，在9cm9cm的面积上开9个直径4mm的圆孔。将此有孔的聚乙烯薄膜和聚酯、尼龙、聚丙烯热压制成厚度为250um的无纺布，然后调整圆孔的数量和大小，使之成为氧气透气量为0.6mm2(cmmin101kPa)的透气材料。透气量(气体透过量)是在恒定温度和单位压力差下，在气体稳定透过时，单位时间内透过试样单位面积的气体的体积，文中所提到的氧气透过量是指：在大气压为101kPa下，一分钟内，透过1cm2面积的氧气为6mm3。单位互相抵消，就成为透气量为0.6mm2(cmmin10
53、1kPa)。Thermal Control TheI.Ccanisaboutthesizeofanormal500mlcanandholdsjustover300mlofdrink.Thecanconsistsoftwocompartmentsandcoolingisactivatedbyturningthebaseofthecanwhichbreaksthesealbetweenbothcompartments.Thermal Control Thetoppartcontainsanevaporatorthathasalayerofwatergelsealedinsideavacuumoni
54、tsinnersurface.Thebottomcompartmentisanabsorbercontainingaclaydryingagentandaheatablesinkchamber.Uponactivationthenaturaldesiccantwithinthevacuumdrawstheheatfromthebeveragethroughtheevaporatorandisabsorbedintotheinsulatedheat-sinkcontainer.TheI.Ccanreducesitscontentsbyaminimumof16.7degreesCelsiusint
55、hreeminutes. 3.4.3 Microwave Susceptors微波食品包装材料种类微波食品包装材料种类按材料与微波作用的机理, 可分为以下三类:微波穿透材料微波穿透材料 微波钝性材料(陶瓷、玻璃、纸张和塑料)。微波的大部分能量将穿过它们被食品吸收, 而材料本身不发热。虽然纸张中含有的水分和离子会产生一定温升, 但上升速度非常低, 可忽略不计；微波吸收材料微波吸收材料( Microwave Susceptors)( Microwave Susceptors) 微波感受材料。这类材料可吸收微波能量并以热能的形式释放。主要被用来对食品进行脆化和烘烤加工；微波反射材料微波反射材料 金属
56、材料反射微波且不产生热量,材料表面的金属涂层达到一定厚度时, 微波不能穿透, 也不能被吸收而发热, 只能被反射回去。目前该类材料一般用于微波屏蔽。PET12m(16m)CPP40m60mONy15m(25m)CPP40m60mPET12m(16m)LLDPE40m60mPET12m(16m)ONy15mCPP40m60mONy15m(25m)LLDPE40m60m沉积有SiOx或AlOx的阻隔中间层Printing layerAdhesive layerMicrowave package materialMicrowave package material微波感受材料(Susceptor)解决
57、“焦黄焦黄酥脆酥脆”的问题原理：吸收电磁能转化为热能； 把某种金属粒子(如铝薄片)以热蒸镀或喷镀法沉积于塑料薄膜(如PET)表面(厚度仅10nm左右,因而显示为灰色)； 当金属涂层厚度非常大时，传到涂层表面的微波能量全被反射回去。随着涂层厚度的减小，吸收的微波量也逐渐增加，在金属箔层中产生涡流电流，这种涡流电流使此类感受材料在微波场中几秒钟内可达到120的高温，形成第二加热源，使食物表面产生焦黄的色泽。Microwavepopcornp两种加热过程：p传导型较少的褐变 食物与susceptor直接接触，susceptor升温不太高；p红外辐射型较多的褐变 食物与susceptor间有空气间隙，
58、susceptor由于较小的比热容，快速升至高温，并产生强烈的红外辐射，在食物表面形成“炙烤”的效果。与微波相比，红外辐射对食物的渗透能力较低，对于表面需要大面积褐变的食物（如冷冻的pie，pizza），将部分微波转变为红外辐射的形式是尤其必要的。3.4.4HumidityIndicatorCardsHumidityIndicatorCardsaresmall,paperinstrumentsdesignedtomonitorrelativehumiditylevels.Availableinnumerousconfigurations,HIcardsindicaterelativehumid
59、itiesaslowas5percentandashighas95percent,dependingontheapplicationandneed.Therearetwomaintypesofhumidityindicatorcards:reversibleandirreversible.Reversiblehumidityindicatorcardsworkmuchlikeathermometer,fluctuatingtoindicatethecurrentrelativehumiditylevel.Maximum,orirreversiblecardsaredesignedtoindic
60、atethehighestrelativehumidityleveltowhichgoodshavebeenexposed.CDFHumidityIndicatorCardsarefreeofCobalt-Dichloride(CoCl2),achemicalwhichhasclassificationandlabelingrequirementsundertheEuropeanChemicalBureaus(ECB)REACHdirectives.ColorChangeIndication:Blue-to-PinkCobalt-DichlorideFree(CDF) Activepackag
61、ingmaterialshavebeenevolvingsincethelate1980s,withmanyhundredsofprimarypatentapplicationshavingbeenfiledforbothchemicalprinciplesandpackagedesignsrelatingtooxygenscavengingalone.Sofarveryfewoftheseinnovationshaveledtocommercialproducts.Thereisasubstantialamountofinnovationinprogress,especiallyinthea
62、reaofactiveplastic-basedpackagingincorporatinginpolymerchemistry.3.5 Research and developmentMethodsofactivatingchemicalsystemsthatarestableduringthermalprocessingareparticularlyinteresting.Thebenefitsofusingactivepackagingneedtobeestablishedclearly,andperformanceclaimsforthesetechnologiesneedtobesu
63、pportedbyunambiguous,independentresearchresultsdemonstratingtheireffectiveness.3.5 Research and developmentBio Fresh resealable zipper bagsJustpackyourfruitorvegetablesinthebag,sealitclosedandyouwillseeamazingresults.Yourfreshproducewilllastlongerandstayfresher.Whats the secret? BioFreshModifiedAtmo
64、spherePackagingsystem(MAP)absorbsgasessuchasEthylene,AmmoniaandHydrogenSulfidewhicharethemaincatalystgasesintheripeningprocessoffruitsandvegetables.BycontrollingEthyleneweareabletoslowdowntheripeningprocess.IncreasingtheshelflifeoffreshproduceisnowassimpleaspackagingyourproduceinourBioFreshbagsTheem
65、ergenceofactivepackaginghasrequiredreappraisalofthenormalrequirementthatthepackageshouldnotinteractwiththepackagedproduct.Forexample,theintroductionofanewEURegulation(1934/2004)repealingtheearlierrelevantEUDirectivesforfoodcontactmaterials(89/109/EECand80/590/EEC)attemptstoreconciletheEUsphilosophyt
66、hatfoodcontactmaterialsshouldnotgiverisetochemicalreactionsthataltertheinitialcompositionororganolepticpropertiesofthefood,whilerecognizingthepotentialbenefitsofactivepackagingtechnologiestoenhancethepreservationofpackagedfood.3.6 SummaryTheintroductionofthisnewEURegulationpavesthewayformorerapidupt
67、akeofthesenewpackagingmaterials.Activepackagingintroducedsofarrepresentssubstantialfine-tuninginthematchingofpackagingpropertiestotherequirementsoftheproduct.Accordingly,itwillbeseenincreasinglyinnichemarketsandinwiderapplicationsinwhichspecificproblemsareinhibitingthemarketingoftheproduct.Furtherre
68、adingRegulation1.COMMISSIONREGULATION(EC)No4502.REGULATION(EC)No19353.Actipakprojectarticle4.newEUregulationaspectsandglobalmarketofactiveandintelligentpackagingforfoodindustryapplicationsFurtherreadingRelatingarticle：1.Actipakprojectarticle2.newEUregulationaspectsandglobalmarketofactiveandintellige
69、ntpackagingforfoodindustryapplications3.中华人民共和国出入境检验检疫行业标准食品接触材料检验规程活性及智能材料类，2008FurtherreadingRelatingbooks：1.Activepackagingforfoodapplications2.SmartPackagingTechnologiesforFastMovingConsumerGoods3.FoodandBeveragePackagingechnology4.The Wiley Encyclopedia of Packaging Technology, 3rd EditionAntim
70、icrobialreleasingSilicagelOxygenscavengersPotassiumpermanganateMoistureabsorbingSorbatesEthyleneabsorbingUVblockingagentsLightabsorbingCompressionrolledorientedHDPEAnti-foggingPowderedironoxide1.WhatisaFunction/Environmentstable?Whatisthemainfunctionofthistable?2.Whatisthemajorreasonfortheuseofcomputersinshelf-lifemodeling?3.WhatisQ10?4.Translateparagraph6(from“Themodeoffailure)inP1104.结束结束
