The Fifth Step in the Packaging of Life

UPAKOVKA 4-2011

Life course perspective

The fifth step in the packaging of life

V.N. Krivoshey, PhD, IAC "Upakovka", Kyiv

Packing from the shores of the Southern Bug

Innovation in packaging

(international experience)

Continued growth in harmony with nature

Innovia Films - tradition and strategy

Optimization of cutting of tin plate sheets in the manufacture of metalpacks

I.I. Regey, Dr., Y.I. Hvedchin, Ph.D., O.B. Knish, Ph.D., Ukrainian Academy of Printing, Lviv

There question is examined the question of increasemeht of tinplate usage efficiency at metalpack bottom and lid making. Modern tendencies are analysed of tinplate usage efficiency increasement and are offered directions of waste minimization at tinplate shett cutting out by scroll cutt out.

Food packaging in flexible materials

V.L. Schreder, РSC Ukrplastik, A.N. Gavva, Dr., NUPT, V.N. Krivoshey, Ph.D, IAC Package, Kyiv

This article analyzes the properties of food as packing facilities. In the process of filling and packaging on products are both external and internal stresses which cause deformation of the product. To determine the rational parameters of the working bodies of the packaging equipment you need to know the functional relationship between external stress and strain. Food is usually complex disperse systems, to assess the impact on the type of product specification and design of packaging machinery it is need to know the basic physical and mechanical characteristics of the product. One of the big food groups is dry products. These diverse biological and chemical composition and cover a wide range of physical and mechanical properties. Therefore, this article summarizes the basic physical and mechanical properties of dry foods, which significantly affect the structure and force parameters of packaging equipment, as well as the quality of packaging.

Modern trends in the packaging of meat products as a key aspect of security

L.V. Bal-Prilipko, Ph.D., National University of Life and Environmental Sciences of Ukraine, Kiev

Article analysis the basic questions of providing quality and safety of meat products through packaging, and classification of features assigning different packaging materials used in modern meat industry for extention of shelf life and stability of consumer’s characteristics.

The innovative development of Camozzi

Oscillatory step pneumatic actuator of the packaging technology

(prospects of use)

K.V. Lazareva, Ph.D., Y.A. Osinsky, V.Y. Kopp, Dr., Sevastopol National Technical University, Sevastopol

The method of creation of an optimal automatic control system by an angle of rotation of a conducted element of oscillatory stepper pneumatic drive.

:Dotrix Modular — digital flexo

Design - this is a good compromise

Methods of control of food packaging

H. Tereshchenko, LLC "Heuft Eurasia", Moscow

Packaging waste and recycling

T.A. Siryk, Konotop Institute of Sumy State University, Konotop

It is shown the growing role of packaging in the development of modern society. However, the waste of packaging often is a problem for further development of packaging. The author shows the main ways of recycling packaging waste. It is shown their advantages and disadvantages. The author indicated the importance of the social problem of disposing of packaging waste - the willingness of the population to take part in solving this problem.

Interpack-2011 - positive economic trends

V.N. Krivoshei, Ph.D., V. V. Khalaydzhi, IAC "Upakovka", Kyiv

"Rosupak-2011" - New Horizons

V.V. Khalaydzhi, IAC "Upakovka", Kyiv

Practice

·  Packaging bag-in-box

·  What to read on the label?

·  We work with the notary

·  Specialization "Package Design" Exhibitions, Conferences

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