ISSN:0894-3214    

DOI:10.1002/pts.2770060102

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

摘要:

AbstractThe sine sweep is a standard method of excitation used experimentally to evaluate the transmissibility characteristics of a package/product. This paper critically analyses this method, points out potential sources of error and shows the advantages of frequency domain analysis. The measurement of transmissibility of packages/products as the frequency response function (FRF) from auto‐ and cross‐spectra is demonstrated. Two ways of broadband excitation are investigated, namely white noise and impulse excitat

ISSN:0894-3214    

DOI:10.1002/pts.2770060103

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

摘要:

AbstractA brief historic overview is given of simulation research in the TNO Packaging Research Centre, starting with ideas initiated some 5 years ago and ending with those being considered today. Some of the increasing number of simulation tools available are discussed, and a few thoughts are presented for prospective users making an intelligent choice.The paper presents what the TNO Centre for Packaging Research tries to simulate at present, and then considers why and how such simulations are carried out.Developing simulation techniques is a long‐term commitment and it should be realized that only by performing such simulations is it possible to find out what is possible, affordable and practical.Sometimes the applicability of new techniques can be discussed successfully with representatives of the target group only if a few examples are shown to the

ISSN:0894-3214    

DOI:10.1002/pts.2770060104

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

摘要:

AbstractPlastic bottles are sensitive to lateral wall deformation (panelling) owing to the pressure difference between the inside and the outside. Parameters involved in plastic bottle deformation have been reviewed. A quick laboratory test for measuring bottle resistance to deformation was set up and evaluated vs. real life conditions. Round 1–l bottles with various geometries and wall thickness distributions were designed, produced and teste

ISSN:0894-3214    

DOI:10.1002/pts.2770060105

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

摘要:

AbstractHigh‐pressure (HP) technology is a novel, non‐thermal food preservation and processing technology whereby food is subjected to highisostaticpressure (100–600 MPa) at or around room temperature. This paper discusses the compatibility of HP technology with existing food packages, packaging materials and closures. Based on literature data and our own research data it is shown that:(i)Container‐lid combinations, which have sufficient flexibility to compensate the limited compression of the food and the complete compression of air at these high pressures, can be HP treated without physical damage;(ii)Mechanical properties and barrier properties of multilayer plastic and aluminium foil packaging materials are not affected;(iii)HP does not influence migration(iv)Heat‐seal strength and integrity also are not affectedIt is concluded that packaged foods can be HP treated and that HP opens up new possibilities to make plastic packaging less expensive and more environmentally

ISSN:0894-3214    

DOI:10.1002/pts.2770060106

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

摘要:

AbstractThe feasibility of using a non‐destructive ultrasonic technique for detecting defective seals was studied. It was found that ultrasonic velocity could be used to distinguish defective seals (containing wrinkles, voids, minute amounts of carrot, beef pieces, moisture or bentonite as contaminants) from a good seal. Also, there was a systematic correlation between ultrasonic velocity and the levels of contaminan

ISSN:0894-3214    

DOI:10.1002/pts.2770060107

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

摘要:

AbstractThe suitability of glass jars for heating in microwave ovens was studied. The aim of the study was to determine the effects of the type of foodstuff, the shape and the volume of the jars and the heating conditions (e.g. the type of microwave oven and the initial temperature) on the functionality and durability of glass jars heated in microwave ovens and on the heating result. Moreover, the behaviour of glass jars was compared with that of paperboard and plastic containers.A total of 243 glass jars were heated during the the tests. None of the jars were broken, even when the contents were initially frozen or when all the jars were placed on a cold surface immediately after heating. However, splashing of the contents and/or jumping of the jar with a resulting loud clatter represented a major problem. Jumping of the jars and splashing of the contents depended on both the recipe and the consistency of the food and the shape of the jar, but less on the packaging material, the initial temperature or the heating time. The plastic and board containers also jumped and food splashed out of them. If glass jars or cylindrical/jar‐like packages are to be used for the packaging of microwaveable foods, both the recipe of the foodstuffs and the shape of the jars need to be developed furthe

ISSN:0894-3214    

DOI:10.1002/pts.2770060108

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

ISSN:0894-3214    

DOI:10.1002/pts.2770060109

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

ISSN:0894-3214    

DOI:10.1002/pts.2770060110

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY

ISSN:0894-3214    

DOI:10.1002/pts.2770060101

出版商:John Wiley&Sons, Ltd    

年代:1993

数据来源: WILEY