Analysis of Active and Intelligent in Bakery Packaging
By
Acknowledgement
My thanks go out to all who have helped me complete this study and with whom this project may have not been possible. In particular, my gratitude goes out to friends, facilitator and family for extensive and helpful comments on early drafts. I am also deeply indebted to the authors who have shared my interest and preceded me. Their works provided me with a host of information to learn from and build upon, also served as examples to emulate.
Declaration
I, [type your full first names and surname here], declare that the contents of this dissertation/thesis represent my own unaided work, and that the dissertation/thesis has not previously been submitted for academic examination towards any qualification. Furthermore, it represents my own opinions and not necessarily those of the University.
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Abstract
Packaging has to protect food from different undesirable influences and positively contribute to shelf-life. Major functions that packaging materials and packing for bakery products should be expected to satisfy are the same as the demands that suit to all food products but there are also some specific ones. Specific considerations for choosing a particular type of packaging material for bakery products like low moisture, gases, aroma, fat and light (visible and UV) barrier and good mechanical properties are highly appreciated in order to ensure complete protection of a product. The aim of this study is to analyse the active and intelligent packaging of bakery products. This research is founded on the secondary data. The research encompasses the publications, articles and similar studies accessible on the internet. Keeping in view the approach taken in earlier studies the research began with a broad analysis of the existing literature. The findings & conclusions are based on the secondary data. The methodology used for the purpose of this research is based on the secondary data. This research is more or less based on the literature review & the conclusions are drawn on the basis of actual resources listed in the references
Table of Contents
ACKNOWLEDGEMENTII
DECLARATIONIII
ABSTRACTIV
CHAPTER 1: INTRODUCTION1
Background of the Study1
Research Aims and Objectives4
Research Questions4
CHAPTER 2: LITERATURE REVIEW6
History of Packaging6
Packaging Sustainability8
Definition of Sustainability9
Principles and Functions of Sustainable Packaging10
Active Packaging Systems11
Active Packaging Technologies12
Intelligent Packaging13
Safety Concerns in Bakery Products15
CHAPTER 3: FINDINGS AND DISCUSSION16
Characteristics of Active Packaging16
Oxygen Scavengers16
Recent Technologies in Oxygen Scavengers17
Ethylene Scavengers19
Moisture Control19
Releasing Systems20
Antimicrobial Packaging20
Characteristics of Intelligent Packaging21
Time-Temperature Indicators (TTI)22
Freshness Spoil age Indicators23
Pathogen Indicators24
Other Intelligent Systems24
Packaging Design25
Information about Packaging25
Cost of Packaging26
Major Factors in Packaging Design27
Regulatory Impact29
Communication Benefits of Packaging29
Green Packaging30
CHAPTER 4: CONCLUSION32
Bakery Industry32
Possible Illnesses Caused by Bakery Products33
Hazardous Products and/Or Ingredients34
Active Packaging Technique35
Intelligent Packaging35
CHAPTER 5: METHODOLOGY37
Research Design37
Qualitative Research38
Literature Search39
Search Technique40
Inclusion and exclusion criteria40
Search terms - key terms41
REFERENCES42
CHAPTER 1: INTRODUCTION
Background of the Study
Packaging has to protect food from different undesirable influences and positively contribute to shelf-life. Major functions that packaging materials and packing for bakery products should be expected to satisfy are the same as the demands that suit to all food products but there are also some specific ones (Robertson, 1993, p. 550). Specific considerations for choosing a particular type of packaging material for ...