Mechanical design and performance testing of corrugated paperboard packaging for the postharvest handling of horticultural produce

Fadiji, Tobi; Berry, Tarl; Coetzee, C.J.; Opara, Umezuruike Linus

doi:10.1016/j.biosystemseng.2018.05.004

Cited by 58 publications

(57 citation statements)

References 112 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In transport packaging and industrial packaging, compressive strength is one of the important indexes to check the quality of corrugated cartons. [1][2][3][4][5] The compressive strength of corrugated cartons refers to the maximum load and deformation of the damaged cartons under uniform dynamic pressure exerted by the pressure testing machine. [6][7][8] For the theoretical analysis of the compressive strength of corrugated cartons, scholars have deduced many empirical formulas from different directions, such as Kellicutt's formula, Mckee's formula, and Woff's formula.…”

Section: Introductionmentioning

confidence: 99%

Deformation and compressive strength of corrugated cartons under different indentation shapes: Experimental and simulation study

et al. 2020

View full text Add to dashboard Cite

A new method to enhance the compressive strength of corrugated cartons is proposed in this study. The work aims to carry out compression tests on the corrugated carton to analyze the deformation and compressive capacity of the carton under the indentation condition of different shapes. First, compression tests are carried out on nonindentation cartons, one-line indentation cartons, unclosed rhombus indentation cartons, rhombus indentation cartons, and cross-indentation cartons to record their maximum compressive force. Second, by comparing the deformation of different cartons, it is found that rhombus indentation and cross-indentation have the greatest influence on the compressive strength of cartons. Rhombus indentation will enhance the compressive strength of the carton, while cross-indentation will reduce it. Third, ANSYS Workbench is used to analyze the buckling of cartons, and the maximum compressive force of nonindentation cartons and rhombus indentation cartons is obtained. Finally, through the comparison of the finite element method and experiments, it is concluded that rhombus indentation can improve the compressive strength of cartons, which is of great significance to the industrial production of cartons.

show abstract

Section: Introductionmentioning

confidence: 99%

Deformation and compressive strength of corrugated cartons under different indentation shapes: Experimental and simulation study

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The packaging properties and storage time are of high importance in preserving the original characteristics of food from environmental conditions (Ahmed et al., 2018; Fadiji, Berry, Coetzee, & Opara, 2018). Moreover, it is through the packaging that the first contact of the consumer with the product occurs, which is decisive for purchase intention (Kobayashi & Benassi, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Vimercati

Macedo

Araújo

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

This study aimed to evaluate the changes throughout storage of pasta formulations enriched with basil, beet, cheese, chocolate, coffee, dried tomato, ginger, pepper, rosemary, socol, spinach, and wine in metallic and transparent packages. Pasta color, moisture content, water activity (aw), pH, total titratable acidity, cooking time, water absorption, and cooking loss were evaluated for 120 days. The packages used were efficient throughout storage in preserving moisture, aw, pH, total titratable acidity, cooking time, and water absorption for all formulations. Cooking loss and kinetics of the total color difference (ΔE) of some pasta were significantly (p < .05) affected. Beet pasta was the only one that showed a significant difference in cooking loss (p < .05) and ΔE was not influenced by packaging and storage time. Spinach pasta presented the largest ΔE between the two packaging types after 120 days. The metallic packaging was better at preservation of the pasta color throughout storage. Practical applications Adding ingredients in pasta formulations is a good alternative for the manufacture of products with attractive consumer features. Storage time and packaging are factors that can influence the quality of pasta, generating characteristics that may affect the product. Therefore, the study of these factors for different types of pasta provides relevant information for the food industries, since it is possible to identify the storage conditions that promote the lower change in quality. The results indicated that storage time and packaging are factors that influenced mainly the preservation of color characteristics of pasta containing added nontraditional ingredients. Metallic packaging can be considered an efficient alternative to reduce color change throughout the storage.

show abstract

“…According to the data shown in Table 1, PS, ECS, and FCS of all the coated cardboard decreased by about 3%, 28% and 20%, respectively, compared with control. This might be attributed to the increased moisture content, which softened the cardboards [24]. As a result, BCS of the coated box, which mainly depended on ECS of the cardboard, was reduced by 35%~38% compared with that of control.…”

Section: Physical Properties Of Corrugated Cardboard and Boxmentioning

confidence: 97%

Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation

Ren

2020

Coatings

View full text Add to dashboard Cite

Chlorine dioxide (ClO2) has received great attention as a nontoxic and efficient antimicrobial agent for the preservation of fresh fruits and vegetables. A novel two-layer coated corrugated box was developed to release gaseous ClO2 under the trigger of moisture in this study. The inner surface of the box was firstly coated with a mixture of polyvinyl alcohol-NaClO2-diatomite and then with chitosan acetic acid solution. Results showed that ClO2 was successfully released under high humidity due to the reaction of NaClO2, water vapor and acid. The concentration of released ClO2 increased with the increasing NaClO2 content in the coating, while the addition of diatomite stabilized and extended the release. To evaluate the preservation effect, strawberries were packed in the coated box and stored at room temperature. Compared with the control, the decay rate and weight loss of the strawberries packed in the coated box (9 g/L NaClO2) were reduced up to 21.88% and 6.84%, respectively. The surface color, firmness and nutrients content were also better maintained. Therefore, this coated corrugated box with the capability to release ClO2 under the trigger of moisture has great potential to be applied as an antimicrobial packaging for fresh fruits and vegetables.

show abstract

Mechanical design and performance testing of corrugated paperboard packaging for the postharvest handling of horticultural produce

Cited by 58 publications

References 112 publications

Deformation and compressive strength of corrugated cartons under different indentation shapes: Experimental and simulation study

Deformation and compressive strength of corrugated cartons under different indentation shapes: Experimental and simulation study

Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients

Preparation of Coated Corrugated Box for Controlled-Release of Chlorine Dioxide and Its Application in Strawberry Preservation

Contact Info

Product

Resources

About