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Polyethylene packing
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These bioplastic films are applicable to the highly suitable and stable operations of packing materials in the food and medical industries.
5p
nguaconbaynhay10
29-01-2021
8
2
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The study was under taken to assess the impact of differential in-pack gaseous conditions generated through modified atmosphere packaging (MAP) using different packaging films (low density polyethylene (LDPE) and polypropylene (PP), having thickness 150 guage and bag area 0.14m2 ) with and without perforations and variable head space (HS) on the quality of broccoli stored for 10 days at 15°C and relative humidity (RH) of 75%.
14p
chauchaungayxua8
03-10-2020
13
1
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In order to identify and compare the effects of different gauges of polythene packing and ventilation levels on improving the keeping quality of banana fruits cv. Grand Naine, a study was conducted using polyethylene bags of 150, 200, 250 and 300 gauges with ventilations of 0.5 and 1% under ambient conditions.
8p
chauchaungayxua8
03-10-2020
10
2
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Quality of Vacuum packed tilapia (Oreochromis mossambicus) fillet was assessed by biochemical, microbiological and sensory parameters during storage at refrigerated temperature (3 ± 1o c). The tilapia fillet was air packed and vacuum packed in nylon laminated polyethylene pouches was treated with sodium acetate at level of 1.5% concentration.
10p
nguaconbaynhay7
15-08-2020
14
1
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Studies were carried out to find out the influence of different packaging materials on the seed quality parameters of chickpea. Freshly harvested and fully matured chickpea grains (cv. GJG-3) were cleaned, sorted, graded and dried up to 7.6 % (w.b.) moisture content for safe storage. The dried grains were packed in different packaging materials viz.
10p
quenchua6
15-06-2020
20
2
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Jackfruit is seasonal and possesses 100-400 seeds. Impact of processing on storage and microbial quality of jackfruit seed flour was investigated. Hard variety of jackfruits was procured from UAS, Dharwad campus. Seeds separated, processed employing: boiling, pressure cooking, pan roasting, microwave roasting, baking. Seeds were chopped, dried and milled to flour. Fifty grams of flour were packed in two packaging material-160 gauge polyethylene and foil-coated aluminium pouches. Samples were withdrawn at 15 days interval and assessed for infestation, colour and moisture.
9p
kequaidan4
05-05-2020
31
3
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The present study aimed at enhancing the shelf life of pear fruits. The fruits of pear varieties namely Patharnakh, Kashmirinakh and Baggugosha were stored under zero energy cool chamber (ZECC) storage using different types of packaging materials i.e. corrugated fiber board boxes (CFB), individual fruit packing and in 1 kg packing in polyethylene (PE) bags of 0.01 mm and 0.05 mm thickness. Irrespective of the treatments, a continuous decrease in specific gravity of the fruits was observed with the lapse of time. Of the three varieties, the Patharnakh fruits had maximum shelf life.
7p
quenchua4
06-04-2020
16
3
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Jasmine is one among the important commercial flower crops popular for its pleasent fragrance in domestic as well as export market. Packaging material plays an important role in retention of freshness of jasmine flowers. At present jasmine flowers are packed in bulk in wet gunny bags and sold in whole sale market. For retail market, jasmine flowers are loosely packed in polyethylene cover of jasmine flowers which is not eco-friendly.
6p
cothumenhmong4
25-03-2020
16
1
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In the last decade most of the developed countries entered into a new packaging trend called tray packaging which was unexplored in India especially for meat and meat products.
16p
trinhthamhodang3
12-02-2020
18
0
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Studies on storage behavior of primary processed leafy vegetables under different storage conditions
The present investigation was undertaken in the Post – harvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications.
24p
chauchaungayxua3
07-02-2020
20
1
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The present investigations entitled, “Studies on postharvest handling of loose flowers of chrysanthemum (Dendranthema grandiflora Tzvelve) cultivars ‘SolanShringar’ and ‘Surf’ were carried out at Department of Floriculture and Landscape Architecture, Dr Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P) during 2016- 2017.Study done to find best packaging material in different storage durations and conditions. Experiments were conducted in a Completely Randomized Design (factorial).
17p
chauchaungayxua3
07-02-2020
8
0
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The experiment aim to evaluate the packaging material for extending the shelf life of pomegranate with retaining better fruit quality attributes. Freshly harvested pomegranate fruits packed in low density polyethylene (LDPE) (25 micron), polypropylene (PP) (25 micron), cling film and cellophane paper film. Among all these packaging materials, the pomegranate fruits packed in LDPE 25 micron film had the least reduction in physiological loss in weight, minimal decay loss and highest ascorbic acid content.
9p
nguathienthan2
19-12-2019
18
0
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Experiments were conducted to development, quality evaluation and storage stability of multi- flour noodles made from wheat flour, soya bean flour, carrot powder, mushroom flour and apple pomace powder. The noodles were formulated by taking different proportion of multi-flours in the ratio of (T100) 100:0:0:0:0, (T90) 90:2.5:2.5:2.5:2.5, (T80) 80:5.0:5.0:5.0:5.0, (T70) 70:7.5:7.5:7.5:7.5, (T60) 60:10:10:10:10 and (T50) 50:12.5:12.5:12.5:12.5 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control.
6p
kethamoi2
15-12-2019
21
1
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Pumpkin belongs to cucurbitaceae family grown widely in tropical and sub-tropical countries. Pumpkins are the sources of various functional compounds such as carotenoids, vitamins, minerals, dietary fibres, etc. Therefore, an attempt was made by drying of pumpkin for production of flour and its quality evaluation during storage. Different pre-treatments were applied to pumpkin shreds to standardize the method for preparation of pumpkin flour on the basis of chemical quality.
12p
cothumenhmong1
11-12-2019
13
0
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