The Experts below are selected from a list of 15240 Experts worldwide ranked by ideXlab platform
Yasuyoshi Hayata - One of the best experts on this subject based on the ideXlab platform.
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development of tio2 powder coated food Packaging Film and its ability to inactivate escherichia coli in vitro and in actual tests
International Journal of Food Microbiology, 2008Co-Authors: Chamorn Chawengkijwanich, Yasuyoshi HayataAbstract:Titanium dioxide (TiO2) has attracted a great deal of attention as a photocatalytic disinfecting material in the food and environmental industry. TiO2 has been used to inactivate a wide variety of microorganisms in many applications. In the present study, we aimed to develop a TiO2 powder-coated Packaging Film and clarify its ability to inactivate Escherichia coli both in vitro and in actual tests, using two different particle sizes and two types of illumination at different intensities. No inhibition effect of the testing method itself on the growth of E. coli was observed. The cells of E. coli were found to have decreased 3 log CFU/ml after 180 min of illumination by two 20 W black-light bulbs (wavelength of 300-400 nm) on TiO2-coated oriented-polypropylene (OPP) Film, while E. coli decreased 1 log CFU/m with black-light illumination of uncoated OPP Film. The results showed that both ultraviolet A (UVA; wavelength of 315-400 nm) alone and TiO2-coated OPP Film combined with UVA reduced the number of E. coli cell in vitro, but that the reduction of E. coli cell numbers was greater by TiO2-coated OPP Film combined with UVA. The antimicrobial effect of TiO2-coated Film is dependent on the UVA light intensity (0, <0.05 and 1 mW/cm2) and the kind of artificial light (black-light and daylight fluorescent bulbs), but it is independent of the particle size of TiO2 coating on the surface of OPP Film. The surviving cell numbers of E. coli on TiO2-coated Film decreased 3 log and 0.35 log CFU/ml after 180 min of illumination by two 20 W black bulbs and two 20 W daylight fluorescent bulbs, respectively. Despite the lesser efficacy of the photocatalytic method with fluorescent lights, the survival of E. coli cells using this method was 50% of that using fluorescent lights alone. In the actual test, the number of E. coli cells from cut lettuce stored in a TiO2-coated Film bag irradiated with UVA light decreased from 6.4 on Day 0 to 4.9 log CFU/g on Day 1, while that of an uncoated Film bag irradiated with UVA light decreased from 6.4 to 6.1 log CFU/g after 1 day of storage. The result shows that the TiO2-coated Film could reduce the microbial contamination on the surface of solid food products and thus reduce the risks of microbial growth on fresh-cut produce.
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development of tio2 powder coated food Packaging Film and its ability to inactivate escherichia coli in vitro and in actual tests
International Journal of Food Microbiology, 2008Co-Authors: Chamorn Chawengkijwanich, Yasuyoshi HayataAbstract:Abstract Titanium dioxide (TiO2) has attracted a great deal of attention as a photocatalytic disinfecting material in the food and environmental industry. TiO2 has been used to inactivate a wide variety of microorganisms in many applications. In the present study, we aimed to develop a TiO2 powder-coated Packaging Film and clarify its ability to inactivate Escherichia coli both in vitro and in actual tests, using two different particle sizes and two types of illumination at different intensities. No inhibition effect of the testing method itself on the growth of E. coli was observed. The cells of E. coli were found to have decreased 3 log CFU/ml after 180 min of illumination by two 20 W black-light bulbs (wavelength of 300–400 nm) on TiO2-coated oriented-polypropylene (OPP) Film, while E. coli decreased 1 log CFU/m with black-light illumination of uncoated OPP Film. The results showed that both ultraviolet A (UVA; wavelength of 315–400 nm) alone and TiO2-coated OPP Film combined with UVA reduced the number of E. coli cell in vitro, but that the reduction of E. coli cell numbers was greater by TiO2-coated OPP Film combined with UVA. The antimicrobial effect of TiO2-coated Film is dependent on the UVA light intensity (0,
Chamorn Chawengkijwanich - One of the best experts on this subject based on the ideXlab platform.
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development of tio2 powder coated food Packaging Film and its ability to inactivate escherichia coli in vitro and in actual tests
International Journal of Food Microbiology, 2008Co-Authors: Chamorn Chawengkijwanich, Yasuyoshi HayataAbstract:Titanium dioxide (TiO2) has attracted a great deal of attention as a photocatalytic disinfecting material in the food and environmental industry. TiO2 has been used to inactivate a wide variety of microorganisms in many applications. In the present study, we aimed to develop a TiO2 powder-coated Packaging Film and clarify its ability to inactivate Escherichia coli both in vitro and in actual tests, using two different particle sizes and two types of illumination at different intensities. No inhibition effect of the testing method itself on the growth of E. coli was observed. The cells of E. coli were found to have decreased 3 log CFU/ml after 180 min of illumination by two 20 W black-light bulbs (wavelength of 300-400 nm) on TiO2-coated oriented-polypropylene (OPP) Film, while E. coli decreased 1 log CFU/m with black-light illumination of uncoated OPP Film. The results showed that both ultraviolet A (UVA; wavelength of 315-400 nm) alone and TiO2-coated OPP Film combined with UVA reduced the number of E. coli cell in vitro, but that the reduction of E. coli cell numbers was greater by TiO2-coated OPP Film combined with UVA. The antimicrobial effect of TiO2-coated Film is dependent on the UVA light intensity (0, <0.05 and 1 mW/cm2) and the kind of artificial light (black-light and daylight fluorescent bulbs), but it is independent of the particle size of TiO2 coating on the surface of OPP Film. The surviving cell numbers of E. coli on TiO2-coated Film decreased 3 log and 0.35 log CFU/ml after 180 min of illumination by two 20 W black bulbs and two 20 W daylight fluorescent bulbs, respectively. Despite the lesser efficacy of the photocatalytic method with fluorescent lights, the survival of E. coli cells using this method was 50% of that using fluorescent lights alone. In the actual test, the number of E. coli cells from cut lettuce stored in a TiO2-coated Film bag irradiated with UVA light decreased from 6.4 on Day 0 to 4.9 log CFU/g on Day 1, while that of an uncoated Film bag irradiated with UVA light decreased from 6.4 to 6.1 log CFU/g after 1 day of storage. The result shows that the TiO2-coated Film could reduce the microbial contamination on the surface of solid food products and thus reduce the risks of microbial growth on fresh-cut produce.
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development of tio2 powder coated food Packaging Film and its ability to inactivate escherichia coli in vitro and in actual tests
International Journal of Food Microbiology, 2008Co-Authors: Chamorn Chawengkijwanich, Yasuyoshi HayataAbstract:Abstract Titanium dioxide (TiO2) has attracted a great deal of attention as a photocatalytic disinfecting material in the food and environmental industry. TiO2 has been used to inactivate a wide variety of microorganisms in many applications. In the present study, we aimed to develop a TiO2 powder-coated Packaging Film and clarify its ability to inactivate Escherichia coli both in vitro and in actual tests, using two different particle sizes and two types of illumination at different intensities. No inhibition effect of the testing method itself on the growth of E. coli was observed. The cells of E. coli were found to have decreased 3 log CFU/ml after 180 min of illumination by two 20 W black-light bulbs (wavelength of 300–400 nm) on TiO2-coated oriented-polypropylene (OPP) Film, while E. coli decreased 1 log CFU/m with black-light illumination of uncoated OPP Film. The results showed that both ultraviolet A (UVA; wavelength of 315–400 nm) alone and TiO2-coated OPP Film combined with UVA reduced the number of E. coli cell in vitro, but that the reduction of E. coli cell numbers was greater by TiO2-coated OPP Film combined with UVA. The antimicrobial effect of TiO2-coated Film is dependent on the UVA light intensity (0,
Han Yong-sheng - One of the best experts on this subject based on the ideXlab platform.
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Optical Design of Transparent UV-Shielding LDPE Packaging Film
Packaging Engineering, 2009Co-Authors: Han Yong-shengAbstract:Transparent UV-shielding LDPE Packaging Film was developed and studied through experiments of adding different types and ratio of UV stabilizer.Spectral characteristics of transparent Film were analyzed.It was found that the transparent Film blended with UV stabilizer and antioxidant is very effective of shielding 200nm～400nm ultraviolet light.
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Optical Design of Transparent UV Shielding LDPE Packaging Film and Application in Fatty Foods Packaging
Packaging Engineering, 2007Co-Authors: Han Yong-shengAbstract:Transparent UV shielding LDPE Packaging Film was developed and studied through transmission spectra.The effects of transparency of Packaging materials on fry-salted peanuts were analyzed and the mathematics models of shelf life were established.
J G Loukas - One of the best experts on this subject based on the ideXlab platform.
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effect of the ripening time under vacuum and Packaging Film permeability on processing and quality characteristics of low fat fermented sausages
Meat Science, 2009Co-Authors: N G Liaros, Eugenios Katsanidis, J G LoukasAbstract:Abstract The effect of vacuum ripening of low-fat fermented sausages packaged in Films with different permeabilities on their microbiological, physicochemical and sensorial characteristics was studied. High-fat control sausages were produced with 30% initial fat and low-fat sausages with 10% initial fat. The low-fat sausages were separated into: (a) non-packaged (control) and (b) packaged under vacuum on 7th, 12th and 17th day of processing, remaining under vacuum during the ripening period for 21, 16 and 11 days, respectively, in three different oxygen (100, 38 and ⩽ 5 cm 3 /m 2 /24 h/1 atm) and water vapour (4.5, 2 24 h) permeability plastic bags. Vacuum Packaging reduced ( p p p > 0.05) on the redness, compared to the control sausages. Packaging low-fat fermented sausages under vacuum for the last 11 days of ripening in Packaging Film with high permeability increased ( p p p > 0.05) hardness and overall acceptability as the high-fat control sausages. A ripening time of 11 days and the medium Packaging Film permeability were the most appropriate conditions for the vacuum Packaging of low-fat fermented sausages.
Wencai Xu - One of the best experts on this subject based on the ideXlab platform.
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Development of New Plastic Packaging Film for Food Packaging
Lecture Notes in Electrical Engineering, 2018Co-Authors: Hui Liu, Wencai Xu, Dong Li LiAbstract:In view of the problems existing in the field of food Packaging safety in China, this paper introduces the research progress of new plastic Packaging Films for food Packaging in recent years. The research results have important practical significance for promoting the function of food Packaging and the effective application of new plastic flexible Packaging Film in the whole process of food production, circulation and consumption in china.
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Influence of Glycerol on Potato Starch-Based Biodegradable Packaging Films
Advanced Graphic Communications Packaging Technology and Materials, 2016Co-Authors: Xinlin Zhang, Shiyong Luo, Wenyu Zhang, Wencai XuAbstract:Low price of potato starch as a wide range of sources of biodegradable Packaging Film substrate, glycerol as a plasticizer, polyvinyl alcohol as a Film-forming agent, potato starch-based biodegradable Packaging Films were prepared by solution casting. Tests were run on potato starch-based biodegradable Packaging Films to determine mechanical properties, transparency, and color evaluation. It was observed that the increase of the glycerol content in the Films increased the macromolecular mobility, and the potato starch Films became less stiff and more flexible. Meanwhile, the transparency was decreased obviously.
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Preparation and Properties of Edible Packaging Film Based on Potato Starch
Applied Mechanics and Materials, 2015Co-Authors: Xinlin Zhang, Wenyu Zhang, Wencai XuAbstract:Low price of potato starch as a wide range of sources of edible Film substrate, glycerol as a plasticizer, pullulan as a Film-forming agent, prepared by solution casting of potato starch-based edible environment-friendly Packaging materials. Tests were run on potato starch-based edible Films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the Films increased the macromolecular mobility, the potato starch Films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.
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The Effect of Active Packaging Film on the Quality of Dashehari Mango Fruits
Advanced Materials Research, 2011Co-Authors: Wencai Xu, Dong Li Li, Ya Bo Fu, Ya Jun WangAbstract:This paper describes method for extending shelf time of Dashehari mango fruit using a active Packaging Film (APF) which can release SO2 fungicide. Mango fruits were assessed for weight loss (water loss), firmness, percent of decay, total soluble solids (TSS) over a storage period of 21 days at room condition. APF was efficient to reduce the decreasing firmness and TSS, maintain water of whole mango with any decay during 21days of storage
