Studies on the Physical Structural Properties of Packaging Used in the Food Industry

• Published in: The Scientific Bulletin of "Valahia" University, Materials and Mechanics Vol. 20; no. 22; pp. 14 - 18
• Main Authors: Stoian, Elena Valentina, Enescu, Maria Cristiana, Slămnoiu Teodorescu, Sofia, Gurgu, Ion Valentin, Mincă, Cristina Alexandra
• Format: Journal Article
• Language: English
• Published: Sciendo 01-04-2024
• Subjects: casseroles; FTIR; optical microscopy; polypropylene; Raman; wood fiber
• ISSN: 2537-3161; 2537-3161
• DOI: 10.2478/bsmm-2024-0003

Packaging is the basic necessity of every product. Without packaging the product cannot be stored or moved from one location to another. The packaging gives the product an identity. Therefore, the packaging constitutes a protective covering of the product in such a way as to protect the product during handling, storage and movement. The purpose of this work was to study and analyze the evolution of packaging in the food industry, because the quality of products that are stored in casseroles must to remain the same and not be influenced by the quality of the packaging. Samples were taken by hand, by cutting, from white and black polypropylene pots, as well as wood fiber pots. They were correctly labeled, and later they were analyzed in the laboratories of ICSTM Valahia, performing FTIR, Raman spectroscopy and optical microscopy analyses.