Chapter-3Chapter-3活性包装活性包装3.1 Definition3.2 Problems addressed by active packaging3.3 Goals of active packaging3.4 Forms of active packaging3.5 Research and development3.6 Summary Packagingisdescribedasactivewhenitperformssomedesiredroleotherthantoprovideaninertbarrierbetweentheproductandtheoutsideenvironment.Activepackagingdiffersfromconventionalpassivepackaginginthatoneormoreformsofinteractionareplanned,usuallytooffsetadeficiencyinanotherwisesuitablepackage.3.1 DefinitionTheactivecomponentmaybepartofthepackagingmaterialormaybeaninsertorattachmenttotheinsideofthepack.Fromthe1980s,althoughthereareexamplesthathavebeeninuseforoveracentury.TinplatecanAntioxidantreleasefromwaxed-paperpacksExamples,nextpage.EthyleneabsorbingproductBeFreshComparisonoforangesstoredwithandwithoutBeFreshfor14daysat77oF（=25）ComparisonofbroccolistoredwithandwithoutBeFreshfor5daysat77oFComparisonofbananasstoredwithandwithoutBeFreshfor5daysat77oFMSteam Are you interested in promoting Convenient & Healthy Microwavable Food Products?Msteamisourlatestactivepackagingdevelopment.ItoffersaneasytouseandsafesolutionforliddingapplicationsandalsoforuseinFFSpacksforen-papillote(inparchment)stylemicrowavecooking.WecanofferarangeofsealinglayersinordertousematerialswithPP,PS,CPETtrays.ThefilmhasthebenefitofbeingSelfVentingandPeelablemakingthematerialsafeandeasytousefortheendcustomeri.e.thefilmavoidstheneedforacustomertopiercefilm.Key Benefits of using Alert Packaging MSteam:CooksfoodfromfrozenMaintains&preservesvitamins&mineralsinfoodNoneedtopiercefilmresultingincookingconsistencyPacksonexistingProductionlinesHermeticallysealed,maintainingthebarrieryourequireActivepackagingcanbeusedtominimizethedeteriorationofthepackagedproduct,whichcanoccurthroughbiologicalorphysicochemicalreactionmechanisms.3.2 Problems addressed by active packagingTwo main kinds of deteriorationBiological deterioration: may resultfrom insect attack, may cause bymicrobial growth and fresh producessenescence.Chemical deterioration : foodcomponentshydrolysis,industrialchemical oxidation Industrial chemicalsuch as amines, and particularly someprinting inks, are oxidized on storage，friedsnacksoxidationandsoon.Biologicaldeteriorationresultfrominsectattack:Elevatedtemperaturesandhumiditiesen-hance the rate of activity at variousstagesinthelifecyclesofinsects.Chemical fumigation is becoming moretightlycontrolledwithfoods.Modified-atmosphere packaging(MAP) isnowcommonlyusedinmanymarkets.Biological deterioration result from microbialgrowth:Grow at very low oxygen levels or in theabsenceofoxygen.Antimicrobialtreatmentssuchasthereleaseofcarbondioxide,ethanol,otherpreservatives,orfungicidescanplayaroleinreducingmicrobialgrowth.Desiccantscanassistinreducingwateractivity.Condensationcontrolfilms.Biologicaldeteriorationoffreshproduce:Reductionintherateofsenescencecanbeachievedinmanycasesbyreductionoftherespirationratebyreducingequilibriumoxygenconcentrationsto2%.Ethylenereleasebyoneormoredamagedorripefruitcancauserapidripeningofothers.onerottenappleinthebarrelAerobic Aerobic RespirationRespirationAnaerobic Anaerobic RespirationRespirationRespirationRespiratory enzymeRespiratory enzymeOO2 2COCO2 2, H, H2 2OOEnergyEnergyAerobic RespirationAnaerobic ConditionAnaerobic ConditionCOCO2 2, Alcohol, AlcoholEnergyEnergyEnzymeEnzymeo o2 2Anaerobic RespirationChemicaldeterioration:Especiallyfoodsandbeverages(lipidandnutrientloss,off-flavorgeneration),butalsopharmaceuticals.Activepackagingcanbeusefulforoptimizingtheshelflife,whichoftenincludechemicallyandbiochemicallyactivecompoundsthatmaybesubjecttohydrolyticoroxidativedegradation.Chemicaldeterioration:Industrialchemicalssuchasamines,andparticularlysomeprintinginks,areoxidizedonstorage.Oftentherateoflosscanbereducedadequatelybyinert-gasflushingandbarrierpackaging.Chemicalformsofin-packoxygenscavenginghavebeenintroducedtoreduceChemicaldeterioration:Friedsnacksareparticularlysusceptibletooxidation,dependingontheirmoisturecontent.Thepresenceofoxygeninglassbottlesisusuallyoffsetbyadditionofsulfurdioxidetothebeverage.Thepresenceofanoxygenscavengerisrequired.(beerandWhiteWine)Chemicaldeterioration:Theflavorofsomefoodschangesonstoragebecauseofeffectsotherthanoxidation.Taintingisarecurrentproblem.Theseincludeaminesformedrapidlyinfishorrancidodorsinoil-containingfoods.Suchcompoundscanbepresentintraceamountsthataresignificantorganolepticallybutmaynotconstituteahealthhazard.Activepackagingischosentoenhancetheabilityofconventionalpackagingtohelpdelivertheproducttotheuserinadesiredstate.Thedecisiontousesomeformofactivepackagingwilloftenbebasedononeormoreofthefollowingconsiderations:3.3 Goals of active packaginga)Extension of Shelf Life.Thisextension may exceed the presentlyacceptedlimits as with sea shipmentofsomefreshproduce.b)Less Expensive Packaging Materials. Packaging of limited-shelf-lifeproductsmayrequireenhancementofonlyonepropertyforafixedperiod.Thiscanincludebakeryproducts, metal components shippedbysea,orchilledmeats.c)Simpler Processing. Introductionofadditionalmicrobiological“hurdles”canallowMAPtobeachievedwithoutuseexpensiveequipment.d)Reduction or Removal of Preservatives from Food Formulations. Thisisdonetomeetconsumerdemandsfor“fresher”foodscontainingfeweradditivesbytransferringpreservativesfromthefoodtothepackaging.e)Difficult-to-Handle Products.Oxygencanberemovedfromtightlypackagedproductssuchascheesesthataresubjecttomoldgrowth.f)Allowing Particular Types of Packages to be Used.Thiscouldinclude(a)retortableplasticpackagesforproductswithmultiyearshelflivesor(b)PETwinebottles.g)Presentation.Heatingbymicrowavesusceptorsandotheradjunctshasallowedpackaginginnovationforconveniencefoods.Themajorforminuseatpresentistheinsertionofsachetsofvariousscavengersoremitters.Thesehavebeenfollowedmorerecentlybyplasticsblendsorcompoundsand,toalesserextent,bycompositepackagesofvariousforms.3.4 Forms of active packaging 3.4.1 Sachets and Other Inserts(Desiccants,OxygenScavengers,Ethanolemitters,Sulfurdioxideemitters,EthyleneAbsorbers) 3.4.2 Plastic-Based Active Packaging Materials(Moisture Control, Oxygen Scavenging,Active Oxygen Barriers, Antimicrobial Films, OdorAbsorption,ThermalControl)*3.4.3 Microwave Susceptors*3.4.4 Humidity Indicator Cards 3.4.1 Sachets and Other InsertsDesiccants:Commonlyuseddesiccantaresilicagelandlime(calciumoxide).Silicagelhasacapacitywhendriedfortakingup40%ofitsownweightofwatervapor.Lime (calcium oxide) takes up 28%. Both are usedlargely in the shipment of goods through humidatmospherestoprotectagainstcorrosion(steel),caking(pharmaceuticals), or mold growth (foods). DesiccantSachetsaremarked“Do not eat”andareoftenbetweentheprimaryandsecondarypackage.Oxygen Scavengers:The contents ofoxygenscavengingsachetsdiffer,dependingontherelativehumidityoftheproduct,usuallyfood. 3.4.1 Sachets and Other InsertsEthanol emitters:Lowconcentrationsofethanol,1-2%inbakeryproducts,havebeenshowntosuppressthegrowthofarangeofcommonmolds.Higherlevelsarenecessarytosuppressbacteriaandyeasts,andtheeffectivenessisdependenttothewateractivityoftheproduct. 3.4.1 Sachets and Other InsertsFreundCorp.(Japan)hasdevelopedtwoethanolemittingsachets,Antimold-mildTM(alsoknownasEthicap)andNegamoldTM,whichreleaseethanolvaporinresponsetotheabsorptionofwatervaporfromthefoodheadspace.Antimold-mildTMsachetscontainfood-gradeethanol(55%)adsorbedinsilicapowder(85%).Ethicaphasbeeninvestigatedwithpitabread,appleturnovers,strawberrylayercakes,andMadeiraandcherrycreamcake.ItisusedwidelyinJapanwithsemimoistordryfishproducts.NegamoldTMsachetisnotwidelyused.Sulfur dioxide emittersSulfur-dioxide-releasingpadsareavailableforuseinthetransportationofcartonsoftablegrapes. 3.4.1 Sachets and Other InsertsEthylene Absorbers Ethylene-absorbingsachets,sometimesmadeofsteelmesh,areavailableandfollowfromthevarietyofporousslabsandblanketsdevelopedforethyleneremovalincoolstoresandshippingcontainers. 3.4.1 Sachets and Other InsertsEthylene AbsorbersSeveralmineralsareusedtocontainpotassiumpermanganateintheformofpurplebeadsorinothershapes.Typicalinertsubstratesincludeperlite,alumina,silicagel,andvermiculitecontaining4-6%potassiumpermanganate. 3.4.1 Sachets and Other InsertsThereactionisasfollows:1.3CH2CH2+2KMnO4+H2O=2MnO2+3CH3CHO+2KOH2.3CH3CHO+2KMnO4+H2O=3CH3COOH+2MnO2+2KOH3.3CH3COOH+8KMnO4=6CO2+8MnO2+8KOH+2H2OCombiningequations1-3,weget:4.3CH2CH2+12KMnO4=12MnO2+12KOH+6CO2ietheethyleneisoxidisedtocarbondioxide.Evenifthereactiondoesnotgoallthewaythroughtothecarbondioxide-producingstep,manyoftheintermediateproductsformedeitherbecomeirreversiblyboundtothemediaoractasreactantsthemselves.Suchisthecaseofthepotassiumhydroxide(KOH)formedinequation1and2.TheKOHwillreactwiththeaceticacidformedinequation2toproducethepotassiumacetatesalt(KCOOCH3)throughasimpleacid-baseneutralizationreaction.Thisisshownbelow.5.CH3COOH+KOH=KCOCH3+H2OCombiningequations1,2,and5weget:6.3CH2CH2+4KMnO4=3KCOOCH3+4MnO2+KOH+H2OOneapplicationtocomefromtheaboveistheuseofzeolitecoatedwithpotassiumpermanganateindomesticrefrigeratorstocontrolethylenebuild-upinvegetable.Ethylene AbsorbersEthylene-absorbingsachetsbasedonotherprinciplesfordestructionoftheethylene,suchastheuseofcarbonactivatedwithapalladiumcatalyst,havealsobeenreported. 3.4.1 Sachets and Other InsertsMoisture Control：Moistureinpackagesmaybeintheformofliquid(condensateordrip/weep)orasthevapor.Desiccantsremovebothformsofwater,althoughtheyaredesignedtoremovethevapor. 3.4.2 Plastic-Based Active Packaging MaterialsMoisture Control：Thesimpleformofliquidmoisturesorptionhasbeenprovidedbydrip-absorbentsheetsconsistingoftwolayersofnonwovenpolyolefin,dividedbyheatsealsintopouchescontainingpolyacrylatesuperabsorbentpolymers.Thesesheetsareusedunderchickenorturkeypiecesandsometimesunderredmeatstoabsorbdripduringdisplay.Otherusesaretoabsorbdripfromseafood,especiallywhenair-freightedtoavoidcorrosionofairframescausedbyspilling. 3.4.2 Plastic-Based Active Packaging MaterialsMoisture ControlSuperabsorbentpolymerscanabsorbupto500timestheirownweightofwater,theydontfunctionassuchrapidabsorbentsforwatervapor.Awatervaporabsorbentsheet,knownasPichit,consistedofanenvelopeofpolyvinylalcoholfilmsandwichingaglycolandcarbohydrateinastrongwatervaporabsorber. 3.4.2 Plastic-Based Active Packaging MaterialsOxygen ScavengingOxygen-scavengingfilmsorotherplasticmaterialsoffertheopportunitytopreventoxygeningresstothepackagebypermeationaswellasremovingthatoriginallypresentinsidethepackage.Theyalsoofferthepotentialforpackagefabrication,filling,andsealingwithouttheneedforinsertionorattachmentofasachet. 3.4.2 Plastic-Based Active Packaging MaterialsOxygen ScavengingOnlyafewoxygen-scavengingfilmtechnologieshavebeencommercialized,suchasSealedAirslight-activatedCryovacOSSystem,whichisbasedonthetransitionmetal-catalyzedoxidationofrubber-likeunsaturatedpolymericcomponents. 3.4.2 Plastic-Based Active Packaging MaterialsOxygen ScavengingThefirstthermoformableoxygen-scavengingsheet(Oxyguard)wascommercializedin1994byToyoSeikanKaishaLtd.foruseinretortableplasticstrays.TheoxygenscavenginglayerisbetweentheEVOH(ethylenevinylalcohol)oxygen-barrierlayerandtheinner,permeablepolypropylenelayer.(p7,Figure4) 3.4.2 Plastic-Based Active Packaging MaterialsActive Oxygen BarriersMorerecently,oxygen-scavenginghasbeenusedtoimprovethebarrierperformanceofPETcontainers.PETbottleshavingenhancedoxygenbarrierpropertiesinclude:OxbarTM,AmosorbTM,ValORTM,Oxyblock(basedontheuseoftransition-metal-catalyzedoxidation)andActiTUF(basedoninvolvingincorporationofironparticlesintothePET). 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobial Films Antimicrobialagents,fungicides,andnaturalantagonistsareappliedtoharvestedproduceintheformofaqueousdipsoraswaxesorotherediblecoatings.Besidesproduce,foodswithcutsurfacesaresubjecttolargelysuperficialmicrobialattackandsomecheesesarepackagedwithwrappingsorseparatingfilmscontainingsorbicacid. 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobial Films SinanenZeomicCo.Ltd.inJapanproducesasyntheticzeolite,Zeomic,whichhassilverionsbondedintothesurfacelayersofthepores.Thezeolitehasbeenfoundtohighlyeffectiveagainstseveralvegetativebacteria,especiallydispersedinwater,salinesolution,oroolongtea.ZeomicisapprovedasaFoodContactSubstancebytheUSFDAandcanbeusedinanytypeoffoodpackagingresinproduct. 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobial Films 3.4.2 Plastic-Based Active Packaging MaterialsAntimicrobialreleasingfilmsThePlatypus,anotherflexible“nylon/polyethylenefilm”bag-bottle,hasbeenaroundforyears,directedattheoutdoorandexercisecrowd,makingfornaturallymoreruggedconsiderations.Italsohasastandardpop-topspout,butalsoboastsanall-natural,silver-ion-basedSlimeGuardantimicrobialfilmtostaveoffbacteria.Itcanwithstandfreezingtoboilingtemps,butitsnotrecommendedfordishwashers.ThePlatypusalsohasareinforcedloopforattachingtoabeltorrope,andcomesinseveralsizeoptions,from.5Lto2L.Itscollapsibilitymakesit80%lighterandmorecompactthananemptyhardbottleofequalvolume.Odor Absorption :Molecularsievesandotheragentsareabletoabsorbodorousvolatilecompounds.Packagingtechnologiescapableofremovingspecificclassesofodorouscompoundsthroughchemicalreactionhavealsobeeninvestigated.AdifferentapproachhasbeenpatentedbyMinatoSangyoCo.Ltd.,basedonascorbicacidandanironsaltdispersedintheplastic,andisaimedatremovingamineorsulfurcompoundsfromfishindomesticrefrigerators. 3.4.2 Plastic-Based Active Packaging MaterialsThermal Control Microwavablepackagescontainingfoodswithdifferingreheatingrequirementscanbemadetocrisporbrownsomecomponentsbyuseofsusceptorsandreducetheheatingofothercomponentsbyuseoffoilshields.Susceptorsnormallyconsistofavacuum-depositedlayerofaluminum,typicallywithalighttransmissionof50-60%,ora12-m-thickfilmofbiaxiallyorientedPET. 3.4.2 Plastic-Based Active Packaging MaterialsMachine Direction OrientationCross Direction OrientationThermal Control (another form)Beveragecanscanbemadeeither“self-heating”or“self-cooling”bymeansofchemicalreactionsincompartmentsseparatedfromthebeverage.Sakeisheatedbytheexothermicreactionoflimewithwaterinaluminumcans.Coolingisachievedbytheendothermicdissolutionofammoniumnitrateandammoniumchlorideaboutbyshakingandthusareunsuitableforusewithcarbonatedbeverages.Thermal Control self-heating canisanenhancementofthecommonfoodcan.Self-heatingcanshavedualchambers,onesurroundingtheother.Theinnerchamberholdsthefoodordrink,andtheouterchamberhouseschemicalsthatundergoanexothermicreactionwhencombined.Whentheuserwantstoheatthecontentsofthecan,theypullaringonthecanthatbreaksthebarrierseparatingthechemicalsintheouterchamber.Aftertheheatfromthereactionhasbeenabsorbedbythefood,theusercanenjoyahotmealordrink.Thermal Control Currentversionsoftheself-heatingcanworkinmuchthesameway,buthavethechemicalsintheinnerchamberandthebeveragesurroundingitintheouterchamber.Thisdesignhastheadvantagesofbeingmoreefficient(lessheatislosttothesurroundingair)aswellasreducingexcessiveheatingoftheproductsexterior,causingpossiblediscomforttotheuser.Self-heatingcansofferbenefitstocampersandpeoplewithoutaccesstoamicrowaveoven,stoveorcamp-fire,butthetechnologyisnotyetcommon.Thisisbecauseself-heatingcansareconsiderablymoreexpensivethantheconventionaltype,andalsohaveproblemswithunevenheatingoftheircontents.这种速热包装技术是以化学反应中产生的氧化热来实现升温发热的。其中主要成分为铁粉，它与硅化合物或硫化合物及其含水盐配置成发热剂，再将这种发热剂与透气性材料胶结成片状，密闭保存，使用时使其与空气中的氧气接触从而发热。主要的化学反应方程式：4Fe+3O2=2Fe2O3+热量透气性材料的制作该透气性材料用于包装发热剂，靠材料的透气量来控制发热效果。透气量不同，其发热体发热量也不同。透气量小则发热温度就低，持续时间就长，反之亦然。具体制作时，取厚度为100um的聚乙烯薄膜，在9cm9cm的面积上开9个直径4mm的圆孔。将此有孔的聚乙烯薄膜和聚酯、尼龙、聚丙烯热压制成厚度为250um的无纺布，然后调整圆孔的数量和大小，使之成为氧气透气量为0.6mm2(cmmin101kPa)的透气材料。透气量(气体透过量)是在恒定温度和单位压力差下，在气体稳定透过时，单位时间内透过试样单位面积的气体的体积，文中所提到的氧气透过量是指：在大气压为101kPa下，一分钟内，透过1cm2面积的氧气为6mm3。单位互相抵消，就成为透气量为0.6mm2(cmmin101kPa)。Thermal Control TheI.Ccanisaboutthesizeofanormal500mlcanandholdsjustover300mlofdrink.Thecanconsistsoftwocompartmentsandcoolingisactivatedbyturningthebaseofthecanwhichbreaksthesealbetweenbothcompartments.Thermal Control Thetoppartcontainsanevaporatorthathasalayerofwatergelsealedinsideavacuumonitsinnersurface.Thebottomcompartmentisanabsorbercontainingaclaydryingagentandaheatablesinkchamber.Uponactivationthenaturaldesiccantwithinthevacuumdrawstheheatfromthebeveragethroughtheevaporatorandisabsorbedintotheinsulatedheat-sinkcontainer.TheI.Ccanreducesitscontentsbyaminimumof16.7degreesCelsiusinthreeminutes. 3.4.3 Microwave Susceptors微波食品包装材料种类微波食品包装材料种类按材料与微波作用的机理, 可分为以下三类:微波穿透材料微波穿透材料 微波钝性材料(陶瓷、玻璃、纸张和塑料)。微波的大部分能量将穿过它们被食品吸收, 而材料本身不发热。虽然纸张中含有的水分和离子会产生一定温升, 但上升速度非常低, 可忽略不计；微波吸收材料微波吸收材料( Microwave Susceptors)( Microwave Susceptors) 微波感受材料。这类材料可吸收微波能量并以热能的形式释放。主要被用来对食品进行脆化和烘烤加工；微波反射材料微波反射材料 金属材料反射微波且不产生热量,材料表面的金属涂层达到一定厚度时, 微波不能穿透, 也不能被吸收而发热, 只能被反射回去。目前该类材料一般用于微波屏蔽。PET12m(16m)CPP40m60mONy15m(25m)CPP40m60mPET12m(16m)LLDPE40m60mPET12m(16m)ONy15mCPP40m60mONy15m(25m)LLDPE40m60m沉积有SiOx或AlOx的阻隔中间层Printing layerAdhesive layerMicrowave package materialMicrowave package material微波感受材料(Susceptor)解决“焦黄焦黄酥脆酥脆”的问题原理：吸收电磁能转化为热能； 把某种金属粒子(如铝薄片)以热蒸镀或喷镀法沉积于塑料薄膜(如PET)表面(厚度仅10nm左右,因而显示为灰色)； 当金属涂层厚度非常大时，传到涂层表面的微波能量全被反射回去。随着涂层厚度的减小，吸收的微波量也逐渐增加，在金属箔层中产生涡流电流，这种涡流电流使此类感受材料在微波场中几秒钟内可达到120的高温，形成第二加热源，使食物表面产生焦黄的色泽。Microwavepopcornp两种加热过程：p传导型较少的褐变 食物与susceptor直接接触，susceptor升温不太高；p红外辐射型较多的褐变 食物与susceptor间有空气间隙，susceptor由于较小的比热容，快速升至高温，并产生强烈的红外辐射，在食物表面形成“炙烤”的效果。与微波相比，红外辐射对食物的渗透能力较低，对于表面需要大面积褐变的食物（如冷冻的pie，pizza），将部分微波转变为红外辐射的形式是尤其必要的。3.4.4HumidityIndicatorCardsHumidityIndicatorCardsaresmall,paperinstrumentsdesignedtomonitorrelativehumiditylevels.Availableinnumerousconfigurations,HIcardsindicaterelativehumiditiesaslowas5percentandashighas95percent,dependingontheapplicationandneed.Therearetwomaintypesofhumidityindicatorcards:reversibleandirreversible.Reversiblehumidityindicatorcardsworkmuchlikeathermometer,fluctuatingtoindicatethecurrentrelativehumiditylevel.Maximum,orirreversiblecardsaredesignedtoindicatethehighestrelativehumidityleveltowhichgoodshavebeenexposed.CDFHumidityIndicatorCardsarefreeofCobalt-Dichloride(CoCl2),achemicalwhichhasclassificationandlabelingrequirementsundertheEuropeanChemicalBureaus(ECB)REACHdirectives.ColorChangeIndication:Blue-to-PinkCobalt-DichlorideFree(CDF) Activepackagingmaterialshavebeenevolvingsincethelate1980s,withmanyhundredsofprimarypatentapplicationshavingbeenfiledforbothchemicalprinciplesandpackagedesignsrelatingtooxygenscavengingalone.Sofarveryfewoftheseinnovationshaveledtocommercialproducts.Thereisasubstantialamountofinnovationinprogress,especiallyintheareaofactiveplastic-basedpackagingincorporatinginpolymerchemistry.3.5 Research and developmentMethodsofactivatingchemicalsystemsthatarestableduringthermalprocessingareparticularlyinteresting.Thebenefitsofusingactivepackagingneedtobeestablishedclearly,andperformanceclaimsforthesetechnologiesneedtobesupportedbyunambiguous,independentresearchresultsdemonstratingtheireffectiveness.3.5 Research and developmentBio Fresh resealable zipper bagsJustpackyourfruitorvegetablesinthebag,sealitclosedandyouwillseeamazingresults.Yourfreshproducewilllastlongerandstayfresher.Whats the secret? BioFreshModifiedAtmospherePackagingsystem(MAP)absorbsgasessuchasEthylene,AmmoniaandHydrogenSulfidewhicharethemaincatalystgasesintheripeningprocessoffruitsandvegetables.BycontrollingEthyleneweareabletoslowdowntheripeningprocess.IncreasingtheshelflifeoffreshproduceisnowassimpleaspackagingyourproduceinourBioFreshbagsTheemergenceofactivepackaginghasrequiredreappraisalofthenormalrequirementthatthepackageshouldnotinteractwiththepackagedproduct.Forexample,theintroductionofanewEURegulation(1934/2004)repealingtheearlierrelevantEUDirectivesforfoodcontactmaterials(89/109/EECand80/590/EEC)attemptstoreconciletheEUsphilosophythatfoodcontactmaterialsshouldnotgiverisetochemicalreactionsthataltertheinitialcompositionororganolepticpropertiesofthefood,whilerecognizingthepotentialbenefitsofactivepackagingtechnologiestoenhancethepreservationofpackagedfood.3.6 SummaryTheintroductionofthisnewEURegulationpavesthewayformorerapiduptakeofthesenewpackagingmaterials.Activepackagingintroducedsofarrepresentssubstantialfine-tuninginthematchingofpackagingpropertiestotherequirementsoftheproduct.Accordingly,itwillbeseenincreasinglyinnichemarketsandinwiderapplicationsinwhichspecificproblemsareinhibitingthemarketingoftheproduct.FurtherreadingRegulation1.COMMISSIONREGULATION(EC)No4502.REGULATION(EC)No19353.Actipakprojectarticle4.newEUregulationaspectsandglobalmarketofactiveandintelligentpackagingforfoodindustryapplicationsFurtherreadingRelatingarticle：1.Actipakprojectarticle2.newEUregulationaspectsandglobalmarketofactiveandintelligentpackagingforfoodindustryapplications3.中华人民共和国出入境检验检疫行业标准食品接触材料检验规程活性及智能材料类，2008FurtherreadingRelatingbooks：1.Activepackagingforfoodapplications2.SmartPackagingTechnologiesforFastMovingConsumerGoods3.FoodandBeveragePackagingechnology4.The Wiley Encyclopedia of Packaging Technology, 3rd EditionAntimicrobialreleasingSilicagelOxygenscavengersPotassiumpermanganateMoistureabsorbingSorbatesEthyleneabsorbingUVblockingagentsLightabsorbingCompressionrolledorientedHDPEAnti-foggingPowderedironoxide1.WhatisaFunction/Environmentstable?Whatisthemainfunctionofthistable?2.Whatisthemajorreasonfortheuseofcomputersinshelf-lifemodeling?3.WhatisQ10?4.Translateparagraph6(from“Themodeoffailure)inP1104.结束结束