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Green technologies can be identified as key components in Industry 4.0. The scope of this book is to address how conventional green technologies can be a part of smart industries by minimizing waste, maximizing productivity, optimizing the supply chain, or by additive manufacturing. This theme focuses on the scope and challenges of integrating current environmental technologies in future industries. This book, “Green Technologies: Bridging Conventional Practices and Industry 4.0”, aims to incorporate and introduce the advances in green technologies to the cyber-based industries. It is hoped that the novel green technologies presented in this book are useful in assisting the global community in working towards fulfilling the Sustainable Development Goals.

History of engineering & technology --- wood flour --- oil adsorption --- superhydrophobic --- superoleophilic --- oil-water separation --- sustainable material --- sachet-water plastic waste --- oil palm empty fruit bunch --- TGA-DSC analysis --- activation energy --- physio-thermal analysis --- co-pyrolysis --- eutrophication --- sugarcane bagasse --- adsorption --- harvest --- biodiesel --- reusability --- Calophyllum inophyllum biodiesel --- palm biodiesel --- engine performance --- exhaust emissions --- alternative fuel --- transesterification --- multiple frequency marine controlled-source electromagnetic technique --- Gaussian process --- uncertainty quantification --- computer experiment, electromagnetic profile estimation --- Malaysia --- Municipal Solid Waste (MSW) --- Waste-to-Energy (WTE) --- sustainability --- technical --- economic --- environmental --- social --- optimization --- P-graph --- municipal solid waste conversion technology --- silicon oxycarbide --- thermal conductivity --- floating plants --- SiOC --- silica --- ammonium-based protic ionic liquids --- density --- thermal expansion coefficient --- viscosity --- thermal stability --- CO2 absorption --- rubber-seed shell --- activated carbon --- CO2 adsorption --- isotherms --- kinetics modeling --- milk --- protein --- liquid biphasic flotation --- dairy waste --- recovery --- Cape gooseberry --- color space selection --- color space combination --- food engineering --- anaerobic digestion --- co-digestion --- wastewater --- biogas production --- methane yield, sludge --- sandwich composite fire --- mechanical responses --- moisture content --- balsa core --- mass loss kinetic --- buckling failure --- liquid biphasic system --- aqueous two-phase system --- aqueous biphasic system --- purification --- separation --- biomolecules --- black soldier fly --- yeast --- fermentation --- larvae --- organic waste --- coconut endosperm waste --- black soldier fly larvae --- lipid --- substrate --- PC/ABS --- carbon black --- electromagnetic shielding effectiveness --- dissipation of electrostatic discharge --- surface resistivity --- wood flour --- oil adsorption --- superhydrophobic --- superoleophilic --- oil-water separation --- sustainable material --- sachet-water plastic waste --- oil palm empty fruit bunch --- TGA-DSC analysis --- activation energy --- physio-thermal analysis --- co-pyrolysis --- eutrophication --- sugarcane bagasse --- adsorption --- harvest --- biodiesel --- reusability --- Calophyllum inophyllum biodiesel --- palm biodiesel --- engine performance --- exhaust emissions --- alternative fuel --- transesterification --- multiple frequency marine controlled-source electromagnetic technique --- Gaussian process --- uncertainty quantification --- computer experiment, electromagnetic profile estimation --- Malaysia --- Municipal Solid Waste (MSW) --- Waste-to-Energy (WTE) --- sustainability --- technical --- economic --- environmental --- social --- optimization --- P-graph --- municipal solid waste conversion technology --- silicon oxycarbide --- thermal conductivity --- floating plants --- SiOC --- silica --- ammonium-based protic ionic liquids --- density --- thermal expansion coefficient --- viscosity --- thermal stability --- CO2 absorption --- rubber-seed shell --- activated carbon --- CO2 adsorption --- isotherms --- kinetics modeling --- milk --- protein --- liquid biphasic flotation --- dairy waste --- recovery --- Cape gooseberry --- color space selection --- color space combination --- food engineering --- anaerobic digestion --- co-digestion --- wastewater --- biogas production --- methane yield, sludge --- sandwich composite fire --- mechanical responses --- moisture content --- balsa core --- mass loss kinetic --- buckling failure --- liquid biphasic system --- aqueous two-phase system --- aqueous biphasic system --- purification --- separation --- biomolecules --- black soldier fly --- yeast --- fermentation --- larvae --- organic waste --- coconut endosperm waste --- black soldier fly larvae --- lipid --- substrate --- PC/ABS --- carbon black --- electromagnetic shielding effectiveness --- dissipation of electrostatic discharge --- surface resistivity

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The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

Research & information: general --- active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- n/a --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC–GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses --- HPLC-GC coupled with a flame ionization detector (FID)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- n/a --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC–GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses --- HPLC-GC coupled with a flame ionization detector (FID)