Towards precision food packaging by optimization

Tuija Lyijynen, Eero Hurme, Kaisu Heiska, Raija Ahvenainen

Research output: Book/ReportReport

1 Citation (Scopus)

Abstract

This publication briefly introduces a modelling method for the shelf-life of foods used in VTT Biotechnology and Food Research, and a unique VTT Precision Packaging Concept, which has been developed in the institute. The aim of modelling shelf-life is to determine the dependence of foodstuff shelf-life on several storage and packaging parameters and to create mathematical models to make shelf-life calculations easier. Different packaging and storage parameter combinations, each of which gives equally acceptable food quality at the end of the required shelf-life of the product, can be selected. Using an experimental design strategy, it is possible to take many factors and their interactions into consideration simultaneously using a small number of experimental runs. The VTT Precision Packaging Concept is based on the known requirements for the package, product and storage of the product and each of their contributions to the shelf-life of the product. Several factors can be considered in the optimization process for packages covering, e.g., the performance in logistics, marketing properties, consumer convenience, costs, and environmental stresses. The importance of these factors is carefully considered along with the opinions of the food manufacturer, the packaging material manufacturers, the wholesaler and independent specialists. The VTT Precision Packaging Concept can be used as a tool in the decision-making process when launching new products. The general goal of the concept is to optimize the cost-effectiveness of the packaging process, e.g. source reduction of packaging materials, and environmental issues.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages32
ISBN (Electronic)951-38-5320-9
ISBN (Print)951-38-5319-5
Publication statusPublished - 1998
MoE publication typeNot Eligible

Publication series

SeriesVTT Tiedotteita - Meddelanden - Research Notes
Number1915
ISSN1235-0605

Fingerprint

food packaging
packaging
shelf life
packaging materials
food research
new products
cost effectiveness
decision support systems
food quality
biotechnology
marketing
food industry
mathematical models
experimental design

Keywords

  • food packaging
  • shelf-life
  • modelling
  • optimization

Cite this

Lyijynen, T., Hurme, E., Heiska, K., & Ahvenainen, R. (1998). Towards precision food packaging by optimization. Espoo: VTT Technical Research Centre of Finland. VTT Tiedotteita - Meddelanden - Research Notes, No. 1915
Lyijynen, Tuija ; Hurme, Eero ; Heiska, Kaisu ; Ahvenainen, Raija. / Towards precision food packaging by optimization. Espoo : VTT Technical Research Centre of Finland, 1998. 32 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 1915).
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Lyijynen, T, Hurme, E, Heiska, K & Ahvenainen, R 1998, Towards precision food packaging by optimization. VTT Tiedotteita - Meddelanden - Research Notes, no. 1915, VTT Technical Research Centre of Finland, Espoo.

Towards precision food packaging by optimization. / Lyijynen, Tuija; Hurme, Eero; Heiska, Kaisu; Ahvenainen, Raija.

Espoo : VTT Technical Research Centre of Finland, 1998. 32 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 1915).

Research output: Book/ReportReport

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AU - Hurme, Eero

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AU - Ahvenainen, Raija

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N2 - This publication briefly introduces a modelling method for the shelf-life of foods used in VTT Biotechnology and Food Research, and a unique VTT Precision Packaging Concept, which has been developed in the institute. The aim of modelling shelf-life is to determine the dependence of foodstuff shelf-life on several storage and packaging parameters and to create mathematical models to make shelf-life calculations easier. Different packaging and storage parameter combinations, each of which gives equally acceptable food quality at the end of the required shelf-life of the product, can be selected. Using an experimental design strategy, it is possible to take many factors and their interactions into consideration simultaneously using a small number of experimental runs. The VTT Precision Packaging Concept is based on the known requirements for the package, product and storage of the product and each of their contributions to the shelf-life of the product. Several factors can be considered in the optimization process for packages covering, e.g., the performance in logistics, marketing properties, consumer convenience, costs, and environmental stresses. The importance of these factors is carefully considered along with the opinions of the food manufacturer, the packaging material manufacturers, the wholesaler and independent specialists. The VTT Precision Packaging Concept can be used as a tool in the decision-making process when launching new products. The general goal of the concept is to optimize the cost-effectiveness of the packaging process, e.g. source reduction of packaging materials, and environmental issues.

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Lyijynen T, Hurme E, Heiska K, Ahvenainen R. Towards precision food packaging by optimization. Espoo: VTT Technical Research Centre of Finland, 1998. 32 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 1915).