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From Food Tech Innovation Portal

In HighTech Europe both innovative and conventional technologies are classified according to the kind of operation the belong to.

Below you can find an overview of all technology sheets that describe packaging operations.

Other operations considered in HighTech Europe are separation, structure forming, conversion and stabilizing operations.


Technology sheet Principle Operation Innovation source Subtask Completed by
Active barrier packaging materials for fat and oils Chemical Packaging Other 2.2.5 FRIP
Antimicrobial biodegradable packaging Physical
Chemical
Biological
Packaging Nanotechnology 2.1.3 INRA - IATE
Antimicrobials for bakery products Physical
Chemical
Stabilizing
Packaging
Other
Not applicable
2.2.2
2.2.5
M. Houska
FRIP
Bottles with nanomaterials for in-bottle sterilisation Chemical Stabilizing
Packaging
Nanotechnology 2.2.5 FRIP
Cold plasma for food application Physical
Chemical
Stabilizing
Packaging
Other
Biotechnology
Nanotechnology
Other
2.1.1 IRTA
Cold plasma for packaging application Physical
Chemical
Packaging Other 2.2.5 FRIP
Cold sterilisation by dimethyl dicarbonate Chemical Stabilizing
Packaging
Other 2.2.5
2.1.2
2.2.2
FRIP
DSS packaging design Not applicable Packaging ICT 2.2.5 INRA - IATE
Decontamination by peroxyacetic acid Chemical Stabilizing
Packaging
Other 2.2.5 FRIP
Efficient cooling of hot filled pouches and bottles Physical Stabilizing
Packaging
Other 2.2.5 FRIP
Enzyme-based oxygen scavengers based on glucose oxidase/catalase Chemical Stabilizing
Packaging
Biotechnology
Nanotechnology
2.2.5
2.2.2
CENTIV
Flavour and aroma release packaging Physical
Chemical
Packaging Biotechnology
Other
2.2.5 CENTIV
High oxygen barrier for colour stabilisation of fresh meat slices Chemical Stabilizing
Packaging
Other 2.2.5 FRIP
Humidity indicators Physical
Chemical
Packaging
Other
Other 2.2.5 FRIP
Luminescence oxygen sensors Physical Packaging
Other
ICT 2.1.1 UTCN
Modelling of quality of fruit and vegetables packaged in MA Physical
Chemical
Biological
Stabilizing
Packaging
ICT
Biotechnology
2.2.5 FRIP
Modelling of quality of meat packaged in MA during storage Physical
Chemical
Biological
Stabilizing
Packaging
ICT
Biotechnology
2.2.5 FRIP
Moisture absorbers Physical
Chemical
Packaging
Other
Other 2.2.5 FRIP
Opening systems of aseptically filled boxes Physical
Chemical
Packaging Other 2.2.5 FRIP
Package indicators of MA Physical
Chemical
Biological
Stabilizing
Packaging
ICT
Biotechnology
Nanotechnology
2.2.5 FRIP
… further results

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Created by WikiSysop on 28 February 2012, at 13:35