فصلنامه علوم و فنون بسته بندی
پیاپی 52 (زمستان 1401)

The increasing number of museums and art exhibitions in the last few decades has doubled the provision and attention to the protection needs of museums and artworks. A special emphasis has been on the care needed during intra-museum transfers and extra-museum exchanges, both at the national and international levels. An object's external protection boundary affecting its safety and intactness, is formed by a package which is used during transportation. Therefore, it is necessary to know and pay attention to the types of packages and methods of packaging museum artifacts. In this regard the objective of the present research is to study the packaging of museum pieces especially the clothes and textiles collections of the museum. The main questions addressed are the types of packages and appropriate packaging methods for museum relics specially textiles during transportation. The research method is descriptive-analytical and data analysis is done qualitatively and the materials are collected through libraries and Internet. The research results show that the packaging of flat objects for transportation is usually carried out in several ways including separate, collective, sliding, slotted, and suitcase packaging, and the 3D works are packed in a floating way, template system, and through double boxes. Meanwhile, textile packaging is done with three general methods of using boxes, hanging, and rolling.

In today's competitive world, customers are the main focus of manufacturers' attention, and their satisfaction is the main factor in creating competitive advantages for manufacturers. Therefore, manufactured products must be in accordance with the expected benefits of consumers. In this regard, it is necessary to know the different dimensions of the buyer's tendency. Hence, the aim of this research is to investigate and identify the factors influencing the purchase of packaged red meat from the consumer point of view in the fruit and vegetable marts of Tehran municipality. In this regard, by identifying two categories of internal (color, amount of visible fat, taste) and external factors (price, packaging shape, place of production, package size, health), the examination of these factors was done in the form of a conceptual model. To examine and analyze the data, structural equation modeling (SEM) and path analysis were used with the help of LISREL software. The results showed that there is a positive and significant relationship between internal and external factors with consumers' perceived value and perceived quality of products. Also, the ranking of internal factors indicates the importance of fat content in red meat. Among external factors, the health and hygiene of packages and the price have the highest impacts.

The halal world market is considered as a very profitable market for halal suppliers worldwide. One of the customer's preferences in choosing a product is the brand credibility, hence it is worthwhile for Iranian companies to invest in the Halal brand because of the country’s Islamic administrations and the dominant belief in the use of Halal brand products. In this research, we have tried to investigate the effect of an important dimension of the brand which is personality, on the attitudinal and behavioral loyalty of customers. The purpose of this study is to describe the level of control of variables in descriptive terms. The statistical population of this study comprises all consumers of the Halal brand products. To answer the research hypotheses, structural equation modeling has been used. The majority of Iranians are Muslims and care about the halal and haram issue especially in nutrition, therefore they are more sympathetic and more loyal to brands like the Halal brand, which are in line with their religious character. The results also show that features such as excitement, perfection and security are the most promising characters of a halal brand for consumers, leading to loyalty in attitude and consequently the behavioral loyalty.

The use of petroleum-derived plastics, especially pentagonal plastics (polypropylene, polyethylene, polyvinyl chloride, polystyrene and polyethylene terephthalate), provides numerous and significant social benefits. For example, plastics are used to package food, water and beverages and contribute to the health and safety of people all around the world. In addition to food, most personal items, cosmetics and household items are packed in plastic containers. However, the proliferation of plastic contamination is a global concern. "Reuse, Reduce and Recycle" offers a solution; although it is not enough to prevent the improper use of plastics. Bio-based plastics, like traditional fossil-based plastics, can be recycled or incinerated. The popularity of biodegradable plastics in agriculture and the food packaging industry is increasing. However, they occupy a relatively small portion of plastic use. Biodegradable polymers help industries achieve sustainable development, thereby strengthening the green economy, reducing greenhouse gases in the environment and valuing waste biomass. Biodegradable films are made of animal proteins (including myofibrillar proteins of fish, collagen, gelatin, etc.), plants (rice, wheat, corn, barley, sunflower etc.), legumes (locust beans, peas, etc.), and aquatic plants such as macrophytes.

Superhydrophobic surfaces have water repellent properties, and water droplets easily move down on such a tilted surface. Over the years, many researchers have been working on different fabrication methods and applications of these surfaces in diverse fields. The present review focuses mainly on the recent progress in different construction methods and applications of superhydrophobic surfaces in the packaging industry and food supply chain. Hence, this study investigates the essential extracted information from some articles published from 2004- 2021 by Scopus, Springer, Science Direct, Pub Med, Sage journals and the Journal of Packaging Science and Technology databases. Researchers have found various applications of this technology in the development of surfaces with antimicrobial, anti-sticking, anticorrosion, antifouling, anti-icing, antifogging, moisture resistant and migration phenomenon reduction properties, which play key roles along the supply chain (from the time they are manufactured until they reach the end user) especially in the packaging industry, fabricating containers and vehicles. Despite all the researches, more investigations are needed as this technology suffers from limitations such as high cost, poor durability and technical complexity

The aim of this paper is to investigate the chemical characteristics and review the applications of aerogels in food packaging. In this review article, the structure of aerogels is explained and the types of aerogels are classified. The polysaccharide and protein-based hydrogels and also organogels are used for the preparation of aerogels. The super critical drying and freeze drying are two common methods used for the production of aerogels which have been explained in this article. At the next step, different aspects of using aerogels in food packaging have been investigated. Aerogels have been used in creating thermal insulation in food packaging, absorbing food moisture, improving mechanical properties of the packaging system, and also loading bioactive compounds and indicators in the production of active and smart food packaging. The porous aerogel with thermal insulation properties is a great candidate for the substitution of expanded polystyrene in the packaging of hot restaurant foods. The mesoporous structure of the aerogel has made it a strong moisture super-absorbent leading to the growth of its application for packaging moisture sensitive foods. The incorporation of antimicrobial agents such as essential oils and nanoparticles and the preparation of active packaging are some other applications of aerogels in food packaging that have been explained in this review paper.