جستجوی مقالات مرتبط با کلیدواژه "packaging" در نشریات گروه "مکانیزاسیون کشاورزی"

Proper management of post-harvest systems is one of the most crucial steps in reducing agricultural losses and waste. This study was aimed to find the effect of forced air pre-cooling of dill using a window air conditioner on its shelf life. For this purpose, a metal frame with dimensions of 2×1×1 m was covered with a polyethylene foam sheet and a window air conditioner (after removing its thermostat) equipped with a controller was connected to one end of this chamber. In the next step, bunches of dill without packaging and the cardboard packaging with polyethylene liner were placed in three different conditions, including without pre-cooling and keeping at ambient temperature, with pre-cooling and keeping at ambient temperature, with pre-cooling and keeping under refrigeration. The results showed that during 4 days of storage, bunches of dill kept at ambient temperature had more total loss (50-60%) but after that, packaging caused severe loss (100%) due to moisture accumulation. If cold storage and packaging was ignored after pre-cooling, total loss would increase swiftly. For this reason pre-cooled dill with proper packaging and refrigeration showed the least amount of total loss (8.95±1.03%), physiological water loss (5.16±1.78%), pH (6.16±0.16), a*(-20.29±1.45) and the highest amount of moisture content (87.60±3.76), hardness (764±50 N), ascorbic acid (2.74±0.05 mg. g-1 of dill dry weight basis), total acceptance (4.1±0.65), L* (43.44±6.39), and b* (20.09±4.31).

Due to the fact that persimmon is a pressure-sensitive fruit, and it is difficult to store this fruit in the storehouse, in this study, the effective parameters for reducing color changes and its physical properties have been investigated. These  parameters were three types of packaging (foam containers with polyolefin film, polyethylene terephthalate, and ordinary box of wood) and three coatings (polyamines with concentrations of 1 and 2 mm, distilled water). Then, characteristics such as persimmon fruit color parameters including L*, a *, and * b, chroma index, and color change index as a  percentage of changes in the pre-and post-storage stage were investigated. The response surface method was used to analyze the data. According to the obtained results, the highest percentage of changes for the percentage of changes L* is in packaging with an ordinary wooden box, and the least changes are obtained in a foam container with polyolefin film and putrescine coating of 1 mm. These results were similar for b* factors, chroma index, and total color changes. For a*, the highest percentage of changes was when polyethylene terephthalate coating was used. The use of 1 mM putrescine and a foam container with polyolefin film had the lowest percentage of changes in the studied parameters.

In this research, the effects of gas combinations, different edible coatings and storage period on the post- harvest quality of pear were investigated during storage time. The treatments were considered as two treatments of gas combinations including 10%CO2, 15%O2 (1) and 15%CO2, 10%O2 (2), five types of coating including control, propolis, 0.5 and1% chitosan and wax, and three storage time including the first, sixth and eleventh weeks. The effects of above mentioned treatments were investigated on the weight loss, firmness, soluble solids, titratable acidity and pH during 11 weeks' storage using completely randomized design with factorial test in three replicates. Analysis of variance results indicated that the effects of gas combinations, coating type and storage time, and double and triple interactions on the measured factors except pH were significant at the levels of 1 and 0.5%. At the end of the storage period, the fruit weight loss increased, which this weight loss in sample treated by the second gas combination along with wax coating and 1% chitosan coating was lower. Soluble solids and titratable acidity showed a decreasing trend over time. Total soluble solids and titratable acidity were better maintained in the samples treated by coating along with modified atmosphere 1% chitosan concentration along with the second gas combination also had a good effect on maintaining the firmness of pear fruit at 11 weeks of storage 1% chitosan coating and wax coating created a favorable atmosphere and better preserved the pear properties.  The second gas combination (and 15%CO2, 10%O2 was more suitable for pear due to higher CO2 and respiration reduction. Generally, pear coated with 1% chitosan and stored in modified atmosphere with the second gas combination 15%CO2, 10%O2 had better quality parameters than other treatments.

In this research, some methods such as chitosan coating, nanocomposite film and modified atmosphere packaging were used to preserve button mushroom quality during storage time. Harvested mushrooms were divided in 2 groups, with and without coating (1% chitosan coating), then packed in 3 types of packages (common, Nano and Nano+MAP packages). Nano+MAP packages were contain 10% O2, 10% CO2 and 80% N2. All samples were placed at 4 °C for 10 days. Physical (moisture and color indecies), chemical (pH and TSS) and mechanical properties (Emod and Fmax) were measured and calculated every other days. In the other hand, O2 and CO2 changes were also measured during storage time. The results showed that chitosan coating, type of packaging, storage time and their mutual effects had significant effects on measured and calculated parameters. Application of nanofilm due to low permeability to O2 and CO2, and also MAP condition had positive effect on control of respiration and preservation of physical, mechanical and chemical properties of mushroom.

Nowadays the packaging of a product is considered as a symbol of its quality and has a direct effect on its consumer-satisfaction and sales. The visual inspection method is much slower and more error-prone than that of automated method which is used for mass production. Also, this method has other problems such as high labor cost, fatigue, low accuracy, and inconsistency due to various environmental conditions such as lighting, or lack of concentration as well as lack of standards and skilled worker. Machine vision has different applications in the industry. In the packaging of liquid such as cooking oils and different beverages (mineral water, soft drinks, fruit juices ...) that liquid can leak out. So, inspecting cap defects, seal ring defects and liquid level are urgent. Also, label placement plays an important role in customer satisfaction. Machine vision can be able to detect these defects; therefor its application will be effective and useful. So, the advantages of machine vision are non-destructive, accurate, and consistent. Researchers have been used the machine vision system for different area including inspection of surface and structural flaw inspection; steel strips and pharmaceutical tablets. Also, machine vision was used for online control of grading and separation of different agricultural products, such as kiwi, pomegranate, dates, cucumber, almonds, potatoes, tomato and peach. The aim of this research was to manufacture and application a system based on machine vision for inspection and classification of defects in bottles on production lines (case study: soft drink). Sample quality was included of three defects: cap defaults, liquid level and label placement. 300cc Coca Cola bottles were used as samples for this research. The research was performed to inspect the common defects, including of the cap defaults, liquid level and label placement. In this research, a bottle classification system was designed and developed which it consists of hardware and a software unit. The hardware includes of a conveyor belt, a power system and a power transmission unit, light source, a digital camera, a mechanical ejector and a computer. In this project Lab view 2011 software was used. In this online system, decision was done based on Boolean logic and the defected bottles were separated from the normal ones. For image acquisition and algorithm design the different steps were followed: Vision acquisition, image processing and programming. Clamp (Rake) function was used for inspection of liquid level. It calculated the maximum distance between the cap and liquid level and its result was compared to the edge strength and threshold level. Inspection of cap defaults and label placement was performed using pattern matching and edge detection algorithm, respectively. The appropriate time of ejector must be calculated to take defective samples out of the production line. Research results were reported at four parts including of cap defects, liquid level and label placement inspection furthermore the combination of all three groups. To find of inspection accuracy, it was repeated 100 times for each default. Accuracy of inspection of the cap, label placement and liquid level were earned as 95, 90 and 100%, respectively. The average accuracy of system was 95.6%. With regard to the conveyor belt’s speed (20cm s-1) and the distance (10cm) between the bottles, the required time to inspect each bottle was 500ms. So, program’s performance was acceptable according to process time of 150-250ms. Finally, the operational capacity of the system was 7200 bottles per hour. These findings were similar to results reported by other researchers. They reported the accuracy of 97 and 90.61% for beer bottles inspection and tomatoes separating, respectively. Average of total accuracy for this system was obtained as 95.6%. It separately was 100, 95 and 92% for inspection of liquid level, cap, and label placement, respectively. The highest and lowest accuracy were for inspection of liquid level and label placement. So, performance of the algorithm was suitable for use on production lines. Also, it will be applicable to liquid packaging in the food industry, chemical industry and so on.

Food preservation has always been a concern for mankind. Different methods have been developed to preserve food for long periods, such as cold storage, plastic covers, and modified atmosphereThis study examined the physicochemical and biological effects of a modified atmosphere on packaged Romaine lettuce at three levels (G1: 40% oxygen, 15% carbon dioxide, 45% nitrogen; G2: 70% oxygen, 15% carbon dioxide, 15% nitrogen; G3: 100% oxygen). The lettuce was packaged in 40 µm (P1) or 50 µm (P2) thick polyethylene at 4°C and stored for 16 days. The least polluted sample was G3 using P2, as assessed by the total number of microorganisms, mold and yeast. This sample was also in the best condition, as measured by pH and color. The highest percentage of weight loss was for G3 and P1; it also showed the greatest decrease in the percentage of soluble solid materials. The results showed that G3 and P1 was the best combination to preserve packaged Romaine lettuce. This combination was effective for two weeks of preservation.

The objective of this research was to design and develop an automatic device for displacing and placing the spherical-shaped fruits in the trays, with minimum damage to flesh. A planar two-degree-of-freedom tray mechanism was designed which placed the tray in the exact position when the gripper released a fruit. Two platforms with two independent linear motions, along perpendicular directions, were used. Finally, an electronic control system was developed to control the motion of the whole system and perform the motions in the pre-defined time sequences. Many tests on gripper, arm and tray performances were performed. In the tests, a spherical-shaped fruit such as apple with three different shapes, namely, oblong, conic and oblate were used. The results showed that the device had the ability to pick and release the oblong apples more effectively.

Barbari is a common Iranian flat bread that has a short shelf life. The effect of low density polyethylene/clay nanocomposite film was investigated for the package and shelf life of the flat bread when stored at different temperatures and relative humilities with different percentages of nanoparticles. Nanoclay concentrations of 2% and 6% were used for the nanocomposite and pure polyethylene was used as a control. Bread packages were stored at 10°, 25° and 40°C and 30% and 75% relative humidity for four days and then the quality of the bread and changes in the concentration of oxygen inside the packages were analyzed. The results showed that the permeability of nanocomposite films decreased as the percentage of nanoparticles increased. Increasing the temperature increased the permeability, reduced the quality of bread and the rate of oxygen penetration into the packages and removed moisture from the packages, causing hardening of the bread texture.