Packaging is a medium between product manufacturers and consumers aiding the maintenance of original quality of the packaged products and providing information and characteristics of the packaged products to the consumers. Packaging has a significant role in the food supply chain because it is an integral part of food processes and food supply. The most important functions of packaging are retarding the deterioration of the value of food products, extend the shelf life, and maintain the quality and safety of the packaged foods. To increase the effectiveness of these functions of packaging, some active agents is incorporated into the packaging system. Active packaging creates a series of interactions between packaging materials, intrinsic atmosphere
It is used as an Adsorbent, suspending agent, tablet and capsule diluent, tablet disintegrant. . It is Microcrystalline cellulose is purified, partially depolymerized cellulose that occurs as a white, odorless, tasteless, crystalline powder composed of porous particles. It is commercially available in different particle sizes and moisture grades that have different properties and applications. Microcrystalline cellulose remains stable though it is a hygroscopic material.
Introduction Food preservation is defined as an action or method of maintaining foods at is desired level of properties or nature of their maximum effects (Handbook of Food Preservation, Second Edition,2007).It also prefents food from spoilage. Food preservatives are used principally in the prevention of food spoilage throughout times such as food storage, throughout distribution, retailing and use by that consumer.Using food preservatives ensures that foods shelf life is desirable to the consumer and is desirable to the cosumer in their home (Food Preservatives, First Edition,1991).Food preservation was the prerequisite to man settling down in the one place (Food Preservation Techniques,First Edition,2003).This saved people from moving from
2.7. The importance of food product appearance and packaging Packaging plays an important role of protecting food products from outside influences and damage. The packaging does not only ensure that the food contains and maintains the amount and form of the required ingredient and nutrients, but also improves the sensory quality and color stability (Balev et al., 2011). It has been demonstrated that food packaging can retard product deterioration, retain the beneficial effects of processing, extend shelf-life and maintain or increase the quality and safety of food (Marsh & Bugusu, 2007; Singh & Goyal, 2011). Consumer demand for food products with high quality is on the forward trend.
Packaging is part the end of a production process food or other products. Packaging useful to increase the consumer revenue, also reduce degrees damage during the transport of products. Packaging is also one of a way to protect or adding power savings food products and non-food. Packaging is not only aimed to preserve, but also be a means of supporting in transportation, distribution, and forms an important part of an effort to overcome competition product marketing. Packaging industry mostly dominated by plastic materials and it has resulted in an increase of plastic waste which directly destroying the environment.
Most of the time a standard of food labels can be noticed among many items labels. Most common information are serving size , number of calories ,grams of fat ,and other kinds of ingredients. The purpose of food labeling is to enhance consumer choice, as well as to give consumers the ability to compare and understand what suites their preference best. Consumers are exposed to a lot of variety of choices and often these choices are narrowed down because of price sensitivity and health concern for example some products cannot be suitable for someone with high blood pressure, diabetes, heart diseases or allergies but food labeling can help to compare the content. Most of the food labeling state that an average intake of calories for women is 2,000 and 2,200 intake for men.
When we talk about the food industry, repair and recycle work hand-in-hand. When a product is returned due to some defects, the material can be separated integrally to identify which of the resources can be reused. In case of food industry, product life cycle matters a lot. If the life cycle of the product is not over, the product can be used for remanufacturing. It extends the lifetime of the product and decreases demand for new products to be manufactured.
TBHQ does have some benefits but it is up to the consumer to see if the benefits outweigh the negative side effects for them. A food additive a product consumed/produced by the producer of the food which allow the food to stay on the shelf’s of the stores longer which will allow greater sales ("TBHQ Food Grade Antioxidant, Kosher."). An anti-oxidant, such as TBHQ, works by donating cells to unstable cells which might harm the food. TBHQ can instead of prevent unstable cells from harming the host, it can repair damaged cells to some degree (Breene, Sophia.). Anti-oxidative compounds/preservatives
It is also abrasion and ultraviolet resistant and smooth. It weakens when it absorbs water. Polyester Rope- Does not float. it is not stretchy and it retains its strength when it’s wet. It is rot and Ultraviolet resistant and it retains strength when wet or dry and abrasion resistance.
This makes the installation and fitting of the PVC non-metallic conduit very easy, quick and less expensive since it requires fewer couplers and bends. PVC conduit is the most common type for residential and commercial installations. It is usually available in three main wall thickness or gauges. The lightest wall is suitable for embedding in the walls or above the ceilings during construction or upgrades. Applications such as underground cabling and others that require more strength may use the medium or heavy duty PVCs depending on the amount of pressure they exert on the conduits.