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The broad use of composite materials and shell structural members with complex geometries in technologies related to various branches of engineering has gained increased attention from scientists and engineers for the development of even more refined approaches and investigation of their mechanical behavior. It is well known that composite materials are able to provide higher values of strength stiffness, and thermal properties, together with conferring reduced weight, which can affect the mechanical behavior of beams, plates, and shells, in terms of static response, vibrations, and buckling loads. At the same time, enhanced structures made of composite materials can feature internal length scales and non-local behaviors, with great sensitivity to different staking sequences, ply orientations, agglomeration of nanoparticles, volume fractions of constituents, and porosity levels, among others. In addition to fiber-reinforced composites and laminates, increased attention has been paid in literature to the study of innovative components such as functionally graded materials (FGMs), carbon nanotubes (CNTs), graphene nanoplatelets, and smart constituents. Some examples of smart applications involve large stroke smart actuators, piezoelectric sensors, shape memory alloys, magnetostrictive and electrostrictive materials, as well as auxetic components and angle-tow laminates. These constituents can be included in the lamination schemes of smart structures to control and monitor the vibrational behavior or the static deflection of several composites. The development of advanced theoretical and computational models for composite materials and structures is a subject of active research and this is explored here for different complex systems, including their static, dynamic, and buckling responses; fracture mechanics at different scales; the adhesion, cohesion, and delamination of materials and interfaces.

Technology: general issues --- dynamic stability --- elastomeric foundation --- Eringen’s differential constitutive model --- graphene sheet --- temperature-dependent properties --- basement bottom reinforcement --- reinforcement depth --- Young’s modulus of reinforced soil --- tunnel heave --- numerical analysis --- epistemic uncertainty --- evidence theory --- robust optimization --- sensor design --- near-field earthquake --- fling-step --- far-field --- simultaneous excitation --- special moment frame (SMF) --- advanced model --- precise prediction --- circular foundation pit --- tunnel deformation --- composite --- stochastic --- natural frequency --- uncertainty --- metro constructions --- shield tunnel --- ground settlement --- soil displacement --- analytical --- Mindlin solution --- EELS --- plasmons vibrational modes --- nanoparticles --- nonlocal and size-dependent dielectric --- nanoparticle suspension --- Brownian motion --- spectral thermal pulsing --- DEM simulations --- Nano-device applications --- stratum movements --- mirror source–sink method --- centrifuge modelling test --- transport --- palletized goods --- damage --- bottle --- buckling --- Polyethylene terephthalate (PET) --- n/a --- Eringen's differential constitutive model --- Young's modulus of reinforced soil --- mirror source-sink method

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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 --- 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 --- 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 --- 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

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)