The object of this thesis is the search for a new plastic packaging material that can be recovered more effectively in order to reduce the environmental impact and economic management of waste. Specifically, the study was conducted within the ANTAAR&S company which produces food preparations in bags. Currently the company uses packaging made up of aluminum and plastic. As this material is polylaminate, the management of packaging waste is more complex and its disposal is different, both economically and environmentally. So the purpose of this work was to replace the old packaging, despite a shelf life of the products of 18 months. Through a shelf-life study on the products in the new plastic packaging, analyzes were carried out with organoleptic indicators (color, smell, taste, consistency and cooking resistance), chemical-physical indicators (humidity, acidity, peroxides and para-anisidine) and microbiological indicators (total bacterial count, yeasts and molds). This project aims to highlight the importance of environmental waste management, as well as compliance with new European regulations.
L’oggetto di questa tesi è la ricerca di un nuovo materiale di imballaggio plastico che possa essere recuperato più efficacemente al fine di ridurre l’impatto ambientale e la gestione economica dei rifiuti. Nello specifico, lo studio è stato condotto all’interno della società ANTAAR&S che produce preparati alimentari in busta. Attualmente l’azienda utilizza un packaging composto da alluminio e plastica. Essendo tale materiale poliaccoppiato, risulta più articolata la gestione dei rifiuti di imballaggio e differente il loro smaltimento, sia a livello economico che ambientale. Dunque lo scopo di questo lavoro è stato la sostituzione del vecchio imballaggio, pur mantenendo un periodo di conservazione dei prodotti di 18 mesi. Attraverso uno studio di shelf-life sui prodotti nei nuovi imballaggi plastici, sono state effettuate analisi con indicatori organolettici (colore, odore, sapore, consistenza e tenuta cottura), indicatori chimico-fisici (umidità, acidità, perossidi e para-anisidina) e indicatori microbiologici (conta batterica totale, lieviti e muffe). Questo progetto vuole evidenziare l'importanza della gestione ambientale dei rifiuti, oltre alla conformità delle nuove normative europee.
In tema di sicurezza alimentare. Indagini di food packaging plastici ecosostenibili attraverso uno studio di shelf-life relativo a preparati disidratati.
FABBRI, MATTEO
2019/2020
Abstract
The object of this thesis is the search for a new plastic packaging material that can be recovered more effectively in order to reduce the environmental impact and economic management of waste. Specifically, the study was conducted within the ANTAAR&S company which produces food preparations in bags. Currently the company uses packaging made up of aluminum and plastic. As this material is polylaminate, the management of packaging waste is more complex and its disposal is different, both economically and environmentally. So the purpose of this work was to replace the old packaging, despite a shelf life of the products of 18 months. Through a shelf-life study on the products in the new plastic packaging, analyzes were carried out with organoleptic indicators (color, smell, taste, consistency and cooking resistance), chemical-physical indicators (humidity, acidity, peroxides and para-anisidine) and microbiological indicators (total bacterial count, yeasts and molds). This project aims to highlight the importance of environmental waste management, as well as compliance with new European regulations.È consentito all'utente scaricare e condividere i documenti disponibili a testo pieno in UNITESI UNIPV nel rispetto della licenza Creative Commons del tipo CC BY NC ND.
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https://hdl.handle.net/20.500.14239/12960