Mixture design for food packaging in a modified atmosphere

Jan Hron and Tomas Macak
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Jan Hron: Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, Prague, Czech Republic
Tomas Macak: Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, Prague, Czech Republic

Agricultural Economics, 2015, vol. 61, issue 9, 393-399

Abstract: In the past, food packaging was primarily used to support product sales and protect food from contamination or environmental effects which would reduce the life of the food. According to the World Health Organization (WHO), in the United States, from 6.5 to 33 million cases of food borne diseases occur each year, and nearly 9000 of these result in death. For this reason, we use active and intelligent packaging to extend the shelf life of food and improve its quality. This article aims to create an optimisation scheme for an optimum blend preference in food packaging with an active atmosphere. This will be accomplished by setting criteria for the production of antimicrobial food packaging.

Keywords: antimicrobial technology; shelf life of food; simplex lattice design; response optimiser (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlage:v:61:y:2015:i:9:id:182-2015-agricecon

DOI: 10.17221/182/2015-AGRICECON

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