:: Volume 20, Issue 3 (Autumn 2018) ::
EBNESINA 2018, 20(3): 55-67 Back to browse issues page
Development of nanotechnology to improve the capability of maintaining critical and operational rations
S Talebzadeh, A Sharifan
faculty of food science and technology, Islamic Azad University, Science and Research Branch, Tehran , a.sharifan.s.t@gmail.com
Abstract:   (1732 Views)

The packaging process is an essential in maintaining organoleptic, nutritional and sanitary properties of foods from production to consumption. The accumulation of materials which cannot be separated, especially the remains of various types of packaging materials in nature, has led to the use of biodegradable polymers in recent years, and the scientific significance of nanocomposites which increase due to their improved properties. polymer based nanocomposites are extensively used in modern technologies due to the advantages of advanced mechanical properties, thermal properties, impermeability properties, corrosion resistance and low cost. In the current study, we review the types of packaging compounds and applied nanofilters that are new generation of ready-to-eat food packaging in order to take advantage of the features of this system to maintain the quality of individual diets that are inevitable.

Keywords: Nanotechnology, Nanocomposites, Food Packagingg
Full-Text [PDF 794 kb]   (793 Downloads)    
Type of Study: Brief Report |
Received: 2017/12/28 | Published: 2018/10/15

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Volume 20, Issue 3 (Autumn 2018) Back to browse issues page