In the fresh-food packaging industry, extending product shelf life is a high-value proposition. Effective treatments for food-preservation exist, but remain far from optimal. Treating mass-market packaged products is complex and expensive, involving changes in the manufacturing and/or packaging process, including capital investment in new machinery.
Packaging can be pre-treated, but the release of the treatment agent is uncontrolled and is concentrated at the treated surface. The patented oil-impregnated thermoplast Active PakTM process enables shelf-life freshness extension treatments in the form of essential oils (EOs) to be added to thermoplastic master batches and released in a fully controlled manner. The process includes a means of pre-determining the release rate of the EOs to the packaged product. Innovative Bio-Active Thermoplast process delivers high EO-to-product yield and improved economics.
Inventor: Prof. Amos Ophir
Institute: Shenkar College of Engineering