Characteristics of Different Plastic Materials, Properties and their Role in Food Packaging

被引：3

作者：

Fasake, Vinayak ^{[1
]}

Shelake, Pramod S. ^{[2
]}

Srivastava, Ayushi ^{[3
]}

Dashora, Kavya ^{[3
]}

Bhagat, Ajit ^{[4
]}

Dhakane-Lad, Jyoti ^{[5
]}

机构：

[1] Indian Inst Technol, Ctr Rural Dev & Technol, Delhi 110016, India

[2] Indian Agr Res Inst, Agr Proc & Struct, Delhi 110012, India

[3] Indian Inst Technol, Ctr Rural Dev & Technol, Delhi 110016, India

[4] Indian Inst Technol, Dept Mat Sci & Engn, Delhi 110016, India

[5] ICAR Cent Inst Res Cotton Technol, Mumbai 400019, Maharashtra, India

来源：

CURRENT NUTRITION & FOOD SCIENCE | 2021年 / 17卷 / 09期

关键词：

Food packaging; packaging material; polymer; resin; shelf life; plastic materials; QUALITY; FRESH; NANOTECHNOLOGY; ANTIBACTERIAL; TECHNOLOGIES; COMPOSITE; MICROWAVE; ALCOHOL; SYSTEMS; WASTE;

D O I：

10.2174/1573401317666210505100139

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Synthetic polymers are widely used globally for food and other packagings playing an important role in food packaging during transportation, handling and also increasing shelf-life of product at a controlled atmospheric condition. Most of the time, plastic is preferred as a packaging material due to its inherent properties like light in weight, strength, durability, availability, convenience and relatively inexpensive. In this review, it has been tried to preface some plastic material, their sustainability, adaptability, advantages and disadvantages over the packaging of any food product and trying to clarify the different properties of plastic materials and their effect on packaged food.

引用

页码：944 / 954

页数：11

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