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Full-Text Articles in Engineering Science and Materials
Parameters That Influence The Performance Of Dispersion Barrier Coatings, Randy Raditya
Parameters That Influence The Performance Of Dispersion Barrier Coatings, Randy Raditya
Electronic Theses and Dissertations
Barrier coating layers are important in many paper grades used in food packaging and have the potential to help reduce our use of plastics in some situations. Barrier layers to produce water proof packaging such as milk or juice cartons or coffee cups are common. Water based dispersion barrier coatings have the potential to be a low-cost alternative to extrusion coated layers. Water borne coatings are reported to be easy to recycle and break down in the environment. However, barrier properties are often less than what is desired and expected for these water borne coatings. The reason for this poor …
Effects Of Transportation Hazards On Package Performance And Food Product Shelf Life, Kyle Dunno
Effects Of Transportation Hazards On Package Performance And Food Product Shelf Life, Kyle Dunno
All Dissertations
This research studied the effect of transportation hazards on food product shelf life and package performance. Studies were conducted to determine the effect of package headspace volume, product viscosity and storage temperature on package integrity. Finally, accelerated shelf life testing (ASLT) was utilized to determine how simulated transportation hazards affected the shelf life of a specific food product. Institutional retort pouches containing either water or 5% starch solution were filled with varying amounts of headspace volume to determine if package headspace volume could aid in package performance during simulated engineering tests for packaged products. Fixed displacement vibration testing and compression …
Microanalysis Of Polymer Chain Diffusion In Heat Seals, Russell Cooper
Microanalysis Of Polymer Chain Diffusion In Heat Seals, Russell Cooper
All Theses
Heat sealing is an integral method for the closure and protection of packaging. Previous work has shown that seal strength is developed by the interdiffusion of polymer chains within heat seals. Heat seals were made between two dissimilar materials. Poly(ethylene-co-acrylic acid) (EAA) was heat sealed to ionomer. Diffusion within the EAA-ionomer heat seals was estimated. The diffusion estimates were then related to resulting seal strength in the EAA-ionomer sealant system. Heated tooling sealing was utilized to make heat seals at 40 psi (275.79 kPa), 0.5 seconds, and a range of temperatures between 180˚F (82.22˚C) and 300˚F (148.89˚C). Scanning electron microscopy …
The Effect Of Applying Established Color Theory To Packaging When Visible Product And External Labels Exist Simultaneously, Rachel Randall
The Effect Of Applying Established Color Theory To Packaging When Visible Product And External Labels Exist Simultaneously, Rachel Randall
All Theses
Color is affected by what is around it. A color doesn't necessarily look the same when its placed against two different colored backgrounds (Ryan, William, and Theodore Conover, 2004) Oftentimes, designers are given a blank package and given the task of creating a label or package for the product. What is missing is the product, which can be an integral part of this design process. What is not yet to be determined by current packaging research is how colors work together through the product and package. One way to determine this would be through transparent bottled packages that contain external …
The Effect Of Packaging Material Properties On Consumer Food Quality Perception In Quick-Service Restaurants, Emily Thackston
The Effect Of Packaging Material Properties On Consumer Food Quality Perception In Quick-Service Restaurants, Emily Thackston
All Theses
The majority of menu items available in quick-service restaurants (QSR) are consumed directly from a container or package. The main reasons consumers choose to eat fast food are because it is convenient, prepared quickly, a good value, and inexpensive. Therefore, the packaging becomes an integral part of the food product and from a consumer perspective must be consistent with their expectations and motives for choosing to eat fast food. Prior research has directly linked characteristics of consumer food packaging experience to their perception of its contents. The purpose of this research is to determine if consumer quality perception of food …
Measuring Arousal Through Physiological Responses To Packaging Designs: Investigating The Validity Of Electrodermal Activity As A Measure Of Arousal In A Realistic Shopping Environment, Daniel Hutcherson
All Theses
The validity of electrodermal activity is investigated in the context of packaging design evaluation as a sensitive measure of arousal. Analysts agree that purchasing decisions are subconscious and emotional decisions, contrasted against the popular belief that consumers make purely rational decisions. To understand the personal and rapid character of a consumer's purchasing decisions we must find methods of which to measure and interpret consumer reactions to various packaging designs. Focus groups are discussed as antiquated research methods and new, advanced technologies are outlined as physiological responses. Past literature displays methodological approaches to using electrodermal activity measures in consumer studies, however …
Product Display Versus Graphical Representation On Packaging, Joshua Galvarino
Product Display Versus Graphical Representation On Packaging, Joshua Galvarino
All Theses
ABSTRACT
Previous research conducted (Hurley, et al., 2012) concerning physical and graphical product visibility from the primary display panel (PDP) is limited to one product category. This research expands previous peer-reviewed research, which indicates that there is a significant difference between consumer preferences of graphical display vs. physical product display on packaging.
The shelf presence of packages showing actual product visibility versus packages showing only a graphical representation of the product was evaluated. Both shopping results and quantitative data using eye-tracking technology were collected and cross-referenced with a qualitative, post-experiment survey.
Specifically, variables of packaging within pasta, snacks, prepared frozen …
Determining The Proper Point Size For Display Type On Packaging, Joanna Fischer
Determining The Proper Point Size For Display Type On Packaging, Joanna Fischer
All Theses
Through the use of a preference test, the proper point size of display text on a package was evaluated in relation to a package's proportions. The test involved the examination of packaging images displaying the product or brand name in various point sizes by 150 participants who were then asked to choose the option they most preferred. The participants were then provided with a post-survey intended to gather additional information regarding potential preference motives.
The primary purpose of this study was to determine the most preferred display type size of a package based on its relationship with the package's proportions. …
The Effect Of Food Ingredients On The Oxygen Barrier Properties Of Retort Materials, Amanda Ward
The Effect Of Food Ingredients On The Oxygen Barrier Properties Of Retort Materials, Amanda Ward
All Theses
An unexplored area in research is addressing how retorted food ingredients interact with retort packaging's oxygen barrier. Ten common food ingredients (whey protein isolate, soy protein isolate, bovine gelatin, fish gelatin, high molecular weight fish gelatin, water, air, oil, potato starch, and hydroxypropyl methylcellulose) were assessed to find their effect on the barrier properties of CPP, PET, and high barrier commercial retort pouches. OxySense Gen III 300 and Mocon OxTran 2/21 were used to evaluate the samples. CPP pouches were first assessed with the OxTran 2/21 and indicated that treatments affected the OTR's of the film materials. However, results from …
Effect Of Different Oxygen Barrier Pouches On The Quality Of Retorted Carrots, Sarah Khor
Effect Of Different Oxygen Barrier Pouches On The Quality Of Retorted Carrots, Sarah Khor
All Theses
Thermally processed (TP) baby carrots were packaged in pouches with varying oxygen transmission rate (OTR) pouches. The pouches were four layer laminate (PET-Nylon-Barrier-CPP) with barrier layer being foil, aluminum oxide (AlOx), ethylene vinyl alcohol (EVOH), and nylon. Retort pouches were placed in boxes that were stored in an environmental chamber (43 °C, 50%RH). The objective of the study was to determine an alternative barrier retort pouch that is microwavable and still had similar barrier functions to foil for baby carrots and determine how the alternative compare with regard to shelf life. Instrumental analysis of color (L*, a*, b*) and texture …
Cushop: A Simulated Shopping Environment Fostering Consumer-Centric Packaging Design & Testing, Charles Tonkin
Cushop: A Simulated Shopping Environment Fostering Consumer-Centric Packaging Design & Testing, Charles Tonkin
All Dissertations
Consumer product packaging provides product damage protection, extends product shelf life, and communicates product usage instructions to the consumer. Its collective contribution to the waste stream is notorious, but its role in product salability is much less understood. Consumers now make the majority of product purchase decisions while present at the shelf, and since they do it very quickly (within 5-8 seconds), and do not appear to adhere to strong brand loyalty as was once more common, packaging (and more specifically, its aesthetics and contrast with its competitors) plays a dominant role in the decision-making process. It is difficult, however, …