Advanced

Packaging solutions to reduce discolouration in spices due to light exposure

Castañeda Villalobos, Monica Patricia LU and CASTANEDA, MONICA (2016) MTTM01 20161
Packaging Logistics
Abstract
Study of 5 spice varieties with different Packaging Materials and Light Sources.
Santa Maria Co. has encountered issues in their spices assortment; light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities and after the products leave the manufacturing facilities, meaning the Company has no longer the control under the handling of the products.
The company sponsored this study in order to screen available and robust solutions for the current problem. The starting point was setting the basis to understand the behaviour of the 5 selected spices (Paprika, Cayenne peppar (Cayenne Pepper), Gryllkrydda (Blend of spices), Persilja (Parsley) and... (More)
Study of 5 spice varieties with different Packaging Materials and Light Sources.
Santa Maria Co. has encountered issues in their spices assortment; light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities and after the products leave the manufacturing facilities, meaning the Company has no longer the control under the handling of the products.
The company sponsored this study in order to screen available and robust solutions for the current problem. The starting point was setting the basis to understand the behaviour of the 5 selected spices (Paprika, Cayenne peppar (Cayenne Pepper), Gryllkrydda (Blend of spices), Persilja (Parsley) and Basilika (Basil)) under different scenarios. Different packaging materials were studied and tested conducting experiments under the exposure of different light sources. The efficiency of the barrier presented by the packaging solutions was evaluating comparing the color of the just opened spices against the final color they presented after 7 or 8 weeks of 24 hours of exposure per day. (Less)
Popular Abstract
Have you recently seen your favorite spice without the brilliant color from the day you bought it? Have you asked yourself why? Or you just assumed its shelf life should have been over. It certain situations this may not be the case.
Please use this url to cite or link to this publication:
author
Castañeda Villalobos, Monica Patricia LU and CASTANEDA, MONICA
supervisor
organization
alternative title
PACKAGING SOLUTIONS TO REDUCE DISCOLORATION IN SPICES DUE TO LIGHT EXPOSURE
course
MTTM01 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Spices Color Bleaching Packaging Light Shelf display retail displays glass PET LED lights Light effect on foodstuffs
ISBN
N 978-91-7623-886-8
language
English
additional info
Co-Supervisor: Karla Marie Paredes
Examiner: Annika Olsson
id
8883155
date added to LUP
2016-06-20 09:30:01
date last changed
2016-06-20 09:30:01
@misc{8883155,
  abstract     = {Study of 5 spice varieties with different Packaging Materials and Light Sources. 
Santa Maria Co. has encountered issues in their spices assortment; light causes color bleaching in some spices due to light exposure. This phenomenon often happens when the spices are displayed in the retailer’s facilities and after the products leave the manufacturing facilities, meaning the Company has no longer the control under the handling of the products. 
The company sponsored this study in order to screen available and robust solutions for the current problem. The starting point was setting the basis to understand the behaviour of the 5 selected spices (Paprika, Cayenne peppar (Cayenne Pepper), Gryllkrydda (Blend of spices), Persilja (Parsley) and Basilika (Basil)) under different scenarios. Different packaging materials were studied and tested conducting experiments under the exposure of different light sources. The efficiency of the barrier presented by the packaging solutions was evaluating comparing the color of the just opened spices against the final color they presented after 7 or 8 weeks of 24 hours of exposure per day.},
  author       = {Castañeda Villalobos, Monica Patricia and CASTANEDA, MONICA},
  isbn         = {N	 978-91-7623-886-8},
  keyword      = {Spices Color Bleaching Packaging Light Shelf display retail displays glass PET LED lights Light effect on foodstuffs},
  language     = {eng},
  note         = {Student Paper},
  title        = {Packaging solutions to reduce discolouration in spices due to light exposure},
  year         = {2016},
}