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Food Products Consumer Behaviors: The Role of Packaging Elements  [PDF]
M. Estiri,T. Hasangholipour,H. Yazdani,H.J. Nejad
Journal of Applied Sciences , 2010,
Abstract: Today, packaging has been acknowledged as a strategic tool for enhancing competitiveness of food products by experts. Despite, the importance of packaging in food industries, it is rather anonymous and has been somewhat neglected in marketing research efforts in Iran. The purpose of this study was to examine the relationship between packaging and food products consumer behaviors in Refah chain stores in Iran. In this study, we have tried to evaluate and compare the effects of packaging elements on consumer behavior in the pre-purchase, purchase and post-purchase stages. The questionnaires filled by participants (n=175) which were analyzed qualitatively to examine the importance of different packaging elements on consumer behavior in the three stages of purchase decision. Results show that all packaging elements are highly important for food products buyers and these elements can highly influence their purchasing decision.
Guava Jam packaging determinant attributes in consumer buying decision
Dantas, Maria Inês Souza;Nakajima, Vania;Rosa, Damiana Diniz;Andrade, Fábia Oliveira;Canzian, Camila;Martino, Hércia Stampini Duarte;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000300003
Abstract: using packaging and labels to lure consumers and to communicate product benefits directly on the shelf is a competitive advantage factor in the food industry sector. the label is especially effective since besides supplying basic details, such as weight, ingredients, and instructions in compliance with governmental regulations, it attracts consumers' attention and the desire to buy and which often becomes synonymous to the brand name. the objective of this study was to obtain detailed information on consumers' attitudes, opinions, behavior, and concepts regarding guava jam packaging using the focus group technique. the results showed that label color and design, packaging type and information, and brand name and price are determinant attributes in the consumers' decision to buy guava jam.
A study on effects of packaging characteristics on consumer's purchasing confidence  [PDF]
Naser Azad,Leila Hamdavipour
Management Science Letters , 2012,
Abstract: Packaging plays an important role on marketing products and services in many competitive environments. A good packaging can increase sales of products, reduces the level of inventory, which yields to higher profitability. In this paper, we study the relationship between a good packaging program and customer's confidence as well as customer's attraction on purchasing goods and services. The paper uses a questionnaire based on Likert scale and distributes among the target population of this survey and the information of packaging are divided into two groups of visibility and informative. The results indicate that a good and label with detailed and precise information on product could significantly impact customer's confidence while other visible information do not have much impact on customer's confidence.
The Multiple Roles of Packaging in the Entire Marketing Process Channel of Distribution and Consumer Perspective  [cached]
Patrick K. A. Ladipo,Thaddeus O. Olufayo
International Journal of Business Administration , 2011, DOI: 10.5430/ijba.v2n4p181
Abstract: Packaging tends to suffer the problem of being viewed to majorly function purely as a container and hence ordained to fulfill the purpose of containerization in the entire marketing process. This article, contrary to this view, attempts to present the position that packaging functions far beyond the purpose of containerization, and has evolved in the recent past to serve the interests of the principal actors in the market-place. The principal actors include: [i] the producer; [ii] the intermediaries’ and the ultimate consumers. For the middlemen, it has become an effective tool in achieving optimum use of space efficient use of shelf-space in preventing inventory losses and pilferage. For the consumers, packaging has attempted to serve their informational, promotional and convenience needs. This paper presents the multiple roles of packaging in the perspective of the middlemen and consumers.
Preparation and thermal properties of WF/HDPE composites filled with microcapsules modified by polyethylene glycol

- , 2017, DOI: 10.13801/j.cnki.fhclxb.20160919.005
Abstract: 通过原位聚合法制备了以正十二烷醇(DA)为芯材,密胺树脂(MF)或聚乙二醇改性密胺树脂(PMF)为壁材的相变微胶囊DA@MF和DA@PMF,并将相变微胶囊添加到木粉/高密度聚乙烯复合材料(WF/HDPE)中,制备了具有相变蓄热能力的DA@MF-WF/HDPE和 DA@PMF-WF/HDPE复合材料。采用DSC、TG和红外热成像等方法对DA@MF、DA@PMF 和相变微胶囊-WF/HDPE的热性能进行了分析与表征。测试结果表明,DA@PMF的结晶和熔融热焓值分别提高了35.0 J/g和21.5 J/g,快速失重温度提高了19.9℃;蓄热能力测试表明,DA@PMF成功添加至WF/HDPE中,且在制备过程中损失较小;DA@PMF-WF/HDPE的相变温度(27.2、11.3℃)、相变潜热(31.6、20.3 J/g)和热稳定性(256.9℃,DA开始失重)等性能表明其具备成为相变蓄热材料的潜力。 The phase change microcapsulates containing dodecanol(DA) were fabricated using melamine-formaldehyde (MF) or polyethylene glycol 200 modified melamine-formaldehyde (PMF) resin as the shell by in situ polymerization. Wood flour/high-density polyethylene (WF/HDPE) composites filled with MF shelled microcapsules (DA@MF) or PMF shelled microcapsules (DA@PMF) were prepared, respectively. The synthesized DA@PMF and DA@PMF filled WF/HDPE composites (DA@MF-WF/HDPE, DA@PMF -WF/HDPE) were characterized by infrared thermal imaging, DSC and TG analysis. The results show that the cooling and melting enthalpy of DA@PMF is increased by 35 J/g and 21.5 J/g, respectively, and the rapid mass loss temperature is delayed to 19.9℃; The thermal properties of DA@PMF-WF/HDPE indicate that DA@PMF are successfully incorporated into the WF/HDPE composites and there is little damage during the preparation process; DA@PMF -WF/HDPE are potential thermal energy storage materials based on their appropriate phase change temperature (27.2, 11.3℃), outstanding thermal enthalpy (31.6, 20.3 J/g) and perfect thermal stability (rapid mass loss at 256.9℃). 中央高校基本科研业务费专项资金(2015ZCQ-CL-01)
Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties  [PDF]
Markus Schmid,Kerstin Dallmann,Elodie Bugnicourt,Dario Cordoni,Florian Wild,Andrea Lazzeri,Klaus Noller
International Journal of Polymer Science , 2012, DOI: 10.1155/2012/562381
Abstract: In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustainable coatings, while maintaining the functional properties of the resulting packaging materials. This article provides an introduction to food packaging requirements, highlights prior art on the use of whey-based coatings for their barriers properties, and describes the key properties of an innovative packaging multilayer material that includes a whey-based layer. The developed whey protein formulations had excellent barrier properties almost comparable to the ethylene vinyl alcohol copolymers (EVOH) barrier layer conventionally used in food packaging composites, with an oxygen barrier (OTR) of <2 [cm3(STP)/(m2d bar)] when normalized to a thickness of 100?μm. Further requirements of the barrier layer are good adhesion to the substrate and sufficient flexibility to withstand mechanical load while preventing delamination and/or brittle fracture. Whey-protein-based coatings have successfully met these functional and mechanical requirements. 1. Introduction High demands are put on packaging material, especially in the food industry, in order to preserve the quality of the packed good throughout its lifecycle. Protection against oxygen is one determining factor that guarantees the maximum shelf life of food products [1]. The requirements of packaging material are specific to the type of food to be packed; materials need to fulfil different needs in terms of light, moisture, water vapour, and gas barriers. Appropriate levels of oxygen and carbon dioxide, packing atmosphere, and respiration rate have to be taken into account to optimally preserve the packed food, avoid colour or taste deviation, oxidation of grease, formation of microorganisms, damaging of nutrients, and so forth [2, 3]. Figure 1 summarizes and quantifies the barrier requirements of selected food and pharmaceuticals [4]. Figure 1: Barrier requirements of selected food and pharmaceuticals. To achieve these requirements, expensive multilayer coextruded or laminated plastic films are widely used in the packaging industry in order to combine the respective technofunctional properties the polymers [2, 5–7].
Kantima Chaochanchaikul,Krishnan Jayaraman,Vichai Rosarpitak,Narongrit Sombatsompop
BioResources , 2011,
Abstract: The aim of this work was to examine the influence the lignin component of wood on the photodegradation of high-density polyethylene (HDPE) in wood/HDPE (WPE) composites. The neat HDPE and wood/HDPE composites were prepared using a twin screw extruder followed by an injection moulder. The lignin content was varied from 0 to 29 %wt. of wood by the addition of delignified wood pulp into wood flour. The results suggested that the photodegradation of HDPE in WPE composites was accelerated by the presence of lignin; the chromophoric groups in the lignin enhanced UV adsorption onto the WPE composite surface. The carbonyl and vinyl indices, color, percentage crystallinity, and the melting temperature increased when the lignin contents were increased. The color fading in WPE composites resulted from photobleaching of lignin. In addition, the presence of lignin led to the development ofl cracks in WPE composites, especially at high lignin contents. For the effect of UV weathering time, the carbonyl and vinyl indices, discoloration, and percentage crystallinity increased as a function of UV weathering times, whereas the melting temperature of HDPE in both neat HDPE and WPE composites and water absorption of specimens decreased; the wood index in WPE composites increased during the initial UV weathering times and then decreased at 720 h weathering time.
Electrical Behaviour and Spherulites Morphology of HDPE/PP Polyblends with HDPE as Base Material  [PDF]
Prakash Chandra Sahoo, Rabiranjan Murmu, Sarat Chandra Patra, Chiranjit Dutta, Harekrushna Sutar
Materials Sciences and Applications (MSA) , 2018, DOI: 10.4236/msa.2018.910060
Abstract: Polymer composites of virgin high density poly ethylene (HDPE) and virgin polypropylene (PP) are prepared. PP of weight% of 20, 30 and 50 are reinforced to HDPE in the form of pellets. They are converted into raw polymer sheets using a two roll milling machine. The prepared raw sheets have undergone compression moulding to fabricate polymer sheets to study electrical properties like dielectric strength, surface resistivity and volume resistivity at atmospheric temperature and pressure. Result shows dielectric strength and volume resistivity decreases with addition of PP to HDPE, whereas surface resistivity increases. Crystal growth rate is observed using a cross polarised microscope (PLM). The microscopy results reveal, the PP crystallizes faster than HDPE and the growth rate declines for the polyblend; showing non-uniform and hazy spherulitic structure.
Is Consumer Response to Plain/Standardised Tobacco Packaging Consistent with Framework Convention on Tobacco Control Guidelines? A Systematic Review of Quantitative Studies  [PDF]
Martine Stead, Crawford Moodie, Kathryn Angus, Linda Bauld, Ann McNeill, James Thomas, Gerard Hastings, Kate Hinds, Alison O'Mara-Eves, Irene Kwan, Richard I. Purves, Stuart L. Bryce
PLOS ONE , 2013, DOI: 10.1371/journal.pone.0075919
Abstract: Background and Objectives Standardised or ‘plain’ tobacco packaging was introduced in Australia in December 2012 and is currently being considered in other countries. The primary objective of this systematic review was to locate, assess and synthesise published and grey literature relating to the potential impacts of standardised tobacco packaging as proposed by the guidelines for the international Framework Convention on Tobacco Control: reduced appeal, increased salience and effectiveness of health warnings, and more accurate perceptions of product strength and harm. Methods Electronic databases were searched and researchers in the field were contacted to identify studies. Eligible studies were published or unpublished primary research of any design, issued since 1980 and concerning tobacco packaging. Twenty-five quantitative studies reported relevant outcomes and met the inclusion criteria. A narrative synthesis was conducted. Results Studies that explored the impact of package design on appeal consistently found that standardised packaging reduced the appeal of cigarettes and smoking, and was associated with perceived lower quality, poorer taste and less desirable smoker identities. Although findings were mixed, standardised packs tended to increase the salience and effectiveness of health warnings in terms of recall, attention, believability and seriousness, with effects being mediated by the warning size, type and position on pack. Pack colour was found to influence perceptions of product harm and strength, with darker coloured standardised packs generally perceived as containing stronger tasting and more harmful cigarettes than fully branded packs; lighter coloured standardised packs suggested weaker and less harmful cigarettes. Findings were largely consistent, irrespective of location and sample. Conclusions The evidence strongly suggests that standardised packaging will reduce the appeal of packaging and of smoking in general; that it will go some way to reduce consumer misperceptions regarding product harm based upon package design; and will help make the legally required on-pack health warnings more salient.
Properties of bamboo flour/HDPE composites modified by bauxite

- , 2015, DOI: 10.13801/j.cnki.fhclxb.20141105.005
Abstract: 为制备高性能的木塑复合材料, 扩展其应用领域, 采用A-171硅烷偶联剂对竹粉进行表面改性, 并添加一定量的铝矾土, 经热压成型制备了竹粉/高密度聚乙烯(HDPE)复合材料。分析了铝矾土用量对竹粉/HDPE复合材料力学性能、耐热性和摩擦性能的影响。采用XRD分析了铝矾土的结晶特性, 利用SEM和EDS分析了竹粉/HDPE复合材料的断面形貌和表面元素分布情况。结果表明:加入适量铝矾土后, 竹粉/HDPE复合材料的力学强度、耐热性及耐磨性能得以改善。铝矾土在竹粉/HDPE复合材料基体中分布均匀, 可有效承担载荷, 同时提高了竹粉/HDPE复合材料的结晶性能, 降低了竹粉/HDPE复合材料在外在应力下引起的变形和破坏;但铝矾土用量过高, 分布不均匀, 容易形成团聚现象, 导致竹粉/HDPE复合材料的力学强度和耐磨性降低, 线性热膨胀系数增大。 For preparing high-performance wood plastic composites and broading the application fields, the surface of bamboo flour was modified by A-171 silane coupling agent and an amount of bauxite was added into it. The bamboo flour/high density polyethylene (HDPE) composites were prepared by hot pressing technology. The influence of bauxite content on mechanical properties, heat resistance and tribological behavior of the bamboo flour/HDPE composites were investigated. The crystallization characteristics of bauxite were observed using XRD and their morphology of fracture surface and distribution of elements on the surface were analyzed by SEM and EDS. The results show that the mechanical strength, heat resistance and the wear resistance of bamboo flour/HDPE composites are improved by adding the appropriate content of bauxite. Bauxite can be evenly distributed in bamboo flour/HDPE composite matrix and bear the load effectively, and the crystallization properties of bamboo flour/HDPE composites are improved. The deformation and failure of bamboo flour/HDPE composites under exterior stress were reduced. However, when the content of bauxite is too high, the mechanical strength and the wear resistance decrease, and the coefficient of linear thermal expansion of bamboo flour/HDPE composites increases, because that the bauxite is unevenly distributed and formes agglomeration easily. 四川省教育厅重点项目(10ZA042)
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