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Mixture design for food packaging in a modified atmosphere

Author

Listed:
  • Jan HRON

    (Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Tomas MACAK

    (Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, Prague, Czech Republic)

Abstract

In the past, food packaging was primarily used to support product sales and protect food from contamination or environmental effects which would reduce the life of the food. According to the World Health Organization (WHO), in the United States, from 6.5 to 33 million cases of food borne diseases occur each year, and nearly 9000 of these result in death. For this reason, we use active and intelligent packaging to extend the shelf life of food and improve its quality. This article aims to create an optimisation scheme for an optimum blend preference in food packaging with an active atmosphere. This will be accomplished by setting criteria for the production of antimicrobial food packaging.

Suggested Citation

  • Jan HRON & Tomas MACAK, 2015. "Mixture design for food packaging in a modified atmosphere," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 61(9), pages 393-399.
    • Handle: RePEc:caa:jnlage:v:61:y:2015:i:9:id:182-2015-agricecon
    DOI: 10.17221/182/2015-AGRICECON
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    References listed on IDEAS

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    1. Hana STOJANOVÁ & Pavel TOMŠÍK, 2014. "Factors influencing employment for tertiary education graduates at the selected universities," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 60(8), pages 376-387.
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