JOURNAL OF PACKAGING SCIENCD AND TECHNIQUES
Year:2021 | Volume:11 | Issue:1 (44)|Papers Count:7

The biggest food producer challenge is loss the quality of food products during storage, and reduce the quality of packaging. The aim of present study is to identify solutions for the development of Iranian plums export, with emphasis on packaging quality. This study was conducted with the participation of 30 active experts in the field of dried fruits export. Delphi technique was used as the research method in identification and ranking of effective factors on improvement of the packaging quality. Then the interaction between effective factors on the improvement of packaging quality determined using dematel and Fuzzy ANP tests. Findings indicate that the most important factors in improving the quality of packaging to develop the plum export market are shape, size, type of materials, type of label, quality control, health and protection, cost, and design innovation which proportional solutions are provided for each one. Among the research proposals based on the findings are awareness of the environmental conditions and ecological characteristics of the target country for fitting of materials used in packaging and the distinction of the type and gender materials for the preservation of plum product. As well as close monitoring of the product quality and the quality of packaging, the role of protective packaging according to the target country, innovation in packaging design and attention to consistency and similarity in size, shape and weight in packaging and alignment with the cultural values of that country in packaging are proposed.

The purpose of this study was to investigate the effect of knowledge management processes on operational performance mediated by innovation in the production process and product packaging. The statistical population of the study included 300 people of managers and experts of companies in Farahan industrial town of Markazi province. In order to collect research data, the questionnaire was used. Cronbach's alpha method was used to determine the reliability of the questionnaire, the value of which was used for knowledge management (0. 880), product packaging innovation (0. 781), production process innovation (0. 815) and operational performance (0. 767) ) were obtained. In this study, data analysis was performed through path analysis and structural equations modeling using LISREL software. The results showed that knowledge management processes have a positive effect on product packaging innovation, production process innovation and operational performance, and product packaging innovation and production process innovation have a positive effect on operational performance. Therefore, in today's dynamic and competitive environment, managers can work diligently to support and accelerate innovation levels to increase the level of operational performance of their companies by directly managing knowledge processes.

In recent years, the packaging industry has received a lot of attention due to the increasing demand of consumers to maintain quality and increase the shelf life of food products. These days, many food products lose their marketability due to poor storage and packaging conditions, which can lead to many losses. The electrospinning process by applying high electric field in polymer solution and forming nano fibers by suitable molecular properties and high surface area known as the common methods. In addition, nanofibers have received a lot of attention in food packaging due to the protection of quality and the promotion of protective properties. The usage of inorganic and metal nano particles as functional materials caused improvement of nanofiber properties in food packaging. In this study, the electrospinning process is introduced. Then, the usage of nanoparticles in food packaging are demonstrated. The usage of these nanoparticles has also been investigated to increase functional properties and improve the quality of food by using the electrospinning process.

Increasing consumers awareness, changing their food priorities, and moving toward safe food items have led to new innovations in food packaging technologies. This article reviews various intelligent packaging systems and their applications in food packaging with the latest technologies. Active and intelligent packaging systems include packaging technologies that lead to safer and higher quality delivery of products to the consumer. Active packaging refers to the combination of various additives in packaging in order to maintain or increase the shelf life of the product and its quality. Smart packaging is also the packaging that monitors the condition of food and provides useful information about the quality of packaged food during transportation and storage. These technologies are designed in response to increase demand for safer and more durable food. Although this type of packaging has not been produced in the country in recent years, but the market advantages of these products, the demand potential for their consumption in domestic and global markets and the future of this industry to produce smart packaging is very bright.

In recent years, attention has been paid to active packaging in food production, which is due to the fact that this type of package is not only responsible for wrapping and protection of food against external factors, but also other benefits, such as helping to increase the shelf life of food using absorbent agents (moisture, oxygen, etc. ), releasing the various compounds agents (ethanol, chlorine dioxide, . . . ), heating and cooling the food and the possibility of determining food shelf life using various sensors and reagents, such as freshness reagents, etc. Antimicrobial packaging is one of the types of active packaging. In addition to protecting food from environmental conditions, antimicrobial packaging is able to inhibit or reduce the growth of microorganisms and increase the shelf life of food. The use of antimicrobial compounds in packaging materials in the food industry has also attracted the attention of researchers. Using antimicrobials in food products, in addition to reduce the microbial population and increase the quality and safety of products, it can greatly reduce the usage of synthetic and carcinogenic preservatives. Compounds with antimicrobial activity can be used in a mixed, stabilized or modified forms on the surface of edible coatings. Dairy products are highly susceptible to spoilage due to their high susceptibility to bacterial and fungal contamination. According to researches, the use of antimicrobial compounds in the packaging of these products, especially in cheeses, can be very helpful.

New food packaging technologies are developing as a response to consumer demands or industrial production trends towards mildly preserved, fresh, tasty, and convenient food products with prolonged shelf-life and controlled quality. In addition, changes in retailing practice (such as market globalization resulting in a longer distribution of food), or consumers way of life (resulting in less time spent shopping fresh food at the market and cooking), present major challenges to the food packaging industry and act as driving forces for the development of new and improved packaging concepts that extend shelf-life while maintaining and monitoring food safety and quality. Traditional food packaging is meant for mechanical support of otherwise non-solid food, and protecting food from external influences, like microorganisms, oxygen, off-odors, light, etc. and, by doing so, guaranteeing convenience in food handling and preserving the food quality for an extended time period. The key safety objective for these traditional materials in contact with foods is to be as inert as possible, i. e., there should be a minimum of interaction between food and packaging. In the past decades, however, one of the most innovative developments in the area of food packaging is the active packaging, based on deliberate interactions with the food or the food environment. The purpose of the 'active packaging' is an extension of the shelf-life of the food and the maintenance or even improvement of its quality.