Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Kajetan Müller"'
Autor:
Konstantin Schinkel, Bastian Küppers, Sven Reichenbach, Teresa Rohrmeier, Kajetan Müller, Tanja Fell, Sven Sängerlaub
Publikováno v:
Waste, Vol 1, Iss 4, Pp 901-918 (2023)
Fill product residues in packagings are equivalent to product losses. They are washed out after sorting and before commencing recycling processes. Not much data have been published about how much fill product is still present in packagings dedicated
Externí odkaz:
https://doaj.org/article/277c37e5cf8b4ecc8fe95ced4668d543
Publikováno v:
Beverages, Vol 10, Iss 2, p 25 (2024)
The influence of the bottle material (glass, PET), the reusability (reusable and disposable bottles), and the carbonization (still, medium, classic mineral water) on the filling ratio, packaging material use efficiency, cost, and shelf life were eval
Externí odkaz:
https://doaj.org/article/9f1c28300baa4f3cb61a3b05ce7c3e48
Autor:
Markus Schmid, Sven Sängerlaub, Oliver Miesbauer, Verena Jost, Johannes Werthan, Camelia Stinga, Daniel Samain, Cornelia Stramm, Klaus Noller, Kajetan Müller
Publikováno v:
Polymers, Vol 6, Iss 11, Pp 2764-2783 (2014)
This study investigates chemical grafting with fatty acid chlorides as a method for the surface modification of hydrophilic web materials. The resulting changes in the water repellence and barrier properties were studied. For this purpose, different
Externí odkaz:
https://doaj.org/article/e6b2b258d496471880f327bc391a00f1
Publikováno v:
Materials, Vol 12, Iss 14, p 2304 (2019)
Silica gel is a well-known desiccant. Through dispersion of silica gel in a polymer, films can be made that absorb and desorb water vapor. The water vapor absorption becomes reversible by exposing such films to a water vapor pressure below that of th
Externí odkaz:
https://doaj.org/article/02d16a95ccde4b9da1af3390f004d9b1
Publikováno v:
Foods, Vol 8, Iss 6, p 203 (2019)
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% twee
Externí odkaz:
https://doaj.org/article/37d806876c2a4fbda89583d9410a4dfb
Publikováno v:
Foods, Vol 7, Iss 10, p 170 (2018)
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of frui
Externí odkaz:
https://doaj.org/article/d33e5553e1b64b5b9a58ea356bf0d7e4
Publikováno v:
International Journal of Molecular Sciences, Vol 19, Iss 3, p 742 (2018)
Achieving high quality of a coated food product is mostly dependent on the characteristics of the food material to be coated, the properties of the components in the coating solution, and the obtained coating material. In the present study, usability
Externí odkaz:
https://doaj.org/article/18632f72e38f40c8aed02b2ace792a11
Publikováno v:
Coatings
Volume 13
Issue 2
Pages: 473
Volume 13
Issue 2
Pages: 473
Oxygen scavengers are used to reduce the oxygen permeation of packaging (active barrier) and to absorb oxygen from its direct environment, e.g., a headspace of packaged food. Few oxygen scavenger coatings have been developed. Therefore, in this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1213d14b6e5d5d0a83922c5708193d8
Publikováno v:
Journal of Plastic Film & Sheeting. 36:260-284
We investigated the influence of multiple extrusions of poly-(ethylene terephthalate) (PET) blended with a polymer-based oxygen scavenger. PET and PET blended with an oxygen scavenger additive were extruded up to four times to polymer strands. They w
Publikováno v:
Food Packaging and Shelf Life. 17:80-84
The water vapour transmission rate (WVTR) of packaging materials and edible coatings is one of their critical parameters for the shelf life of many food products. The water vapour transmission rates of flat bodies such as films are determined by perm