1. Innovating Packaging Solutions for Fresh Fish
Marit Kvalvåg Pettersen, Anlaug Ådland Hansen,
Nofima Food, Matforsk, Norway
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

2. Innovating Packaging solutions for fresh fish
Outline:
Packaging in general and the foods requirements for packaging
Packaging of fresh fish
Nanotechnology and Packaging materials
Biomaterials
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

3. Packaging in general Function of packaging: Protect Preserve Practical
Containment
Communication
Information
Marketing
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

4. IT IS A SERVICE!! Packaging in general Rationalise distribution
Packaging is not a product….
IT IS A SERVICE!!
Rationalise distribution
Inform/market the product
Protect/Preserve the content
O2 and CO2
light
water vapour
aroma
mechanical impact.
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

5. Requirements to food packaging: Many parameters to consider!
Safety of food packaging materials - migration
Taste and smell neutral
Barrier to light
Barrier to oxygen
Barrier to water vapour
Barrier to CO2
Barrier to aroma
Temperature at filling, storage and distribution
Machinability and sealing properties
Reuse- recycling
Price
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

6. Requirements to food packaging: Many parameters to consider!
Safety of food packaging materials - migration
Taste and smell neutral
Barrier to light
Barrier to oxygen
Barrier to water vapour
Barrier to CO2
Barrier to aroma
Temperature at filling, storage and distribution
Machinability and sealing properties
Reuse- recycling
Price
Bologna
Ham
Pink
Grey
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

7. Requirements to food packaging: Many parameters to consider!
Safety of food packaging materials - migration
Taste and smell neutral
Barrier to light
Barrier to oxygen
Barrier to water vapour
Barrier to CO2
Barrier to aroma
Temperature at filling, storage and distribution
Machinability and sealing properties
Reuse- recycling
Price
Oxidation - Rancid
Bacterial growth
Mould
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

8. Requirements to food packaging: Many parameters to consider!
Safety of food packaging materials - migration
Taste and smell neutral
Barrier to light
Barrier to oxygen
Barrier to water vapour
Barrier to CO2
Barrier to aroma
Temperature at filling, storage and distribution
Machinability and sealing properties
Reuse- recycling
Price
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

9. The golden triangle of packaging!
Product
Raw material
Process
Hygiene.
Packaging- material and -machine
Barrier
Runability
Sealability
Design
Hygiene.
Distribution:
Time
Temperature
Light
Mechanical impact
Logistics
Environment
Consumer.
Packaged
product
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

10. The foods requirement for packaging and storage stability
Type of food product
Perishability or stability of the food product:
chemical, biological and physical nature of the product- initial quality
Storage conditions and environmental factors
Oxygen :
accelerate the growth of many microorganisms
lead to lipid oxidation, pigment changes, loss of protein quality and destructions of vitamins.
Light:
may initiate or accelerate deteriorative changes
Temperature
increases the rate of many chemical reactions and accelerates bacterial growth
humidity
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

11. Packaging of fresh fish
Packaging materials
Packaging methods
Packaging solutions – innovating packaging solutions
Atlantic Salmon
Lobster
Cod
Mackerel
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

12. Fresh fish Great diversity Fishing ground Wild caught and farmed fish
Herring
Great diversity
Fishing ground
Wild caught and farmed fish
Season
Fat content
Fish parts
Atlantic Salmon
Redfish
Wolffish
Blue Mussel
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

13. Chemical composition In general: 66-84% water 15-24% protein
0,1-22% fat
1-3% carbohydrates
0,8-2% minerals
Fat fish: more than 5% fat stored in the muscle (triglyceride)
Lean fish: fat stock in the liver and only 0,5-1,5% fat in the muscular tissue
Different chemical composition in different parts of the fillet (salmon and trout)
Mackerel
Cod
Trout
Salmon
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

14. Fresh fish - microbiology
The dominating flora in fish (temperate seawater):
Psykrotrophe aerobe/facultative anaerobe gram-negative: e.g. Pseudomonos, Shewanella, Photobacterium sp.
Gram-positive bacteria:
Lactobacillus, Bacillus, Micrococcus, Clostridium, Corynebacterium
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

15. Fresh fish – Contamination and packaging methods
Contamination depends on habitat, e.g. sea water, fresh water, pelagic or at the bottom
Perishability or stability of the food product:
chemical, biological and physical nature of the product- initial quality
Internal factors:
Water activity (aw) pH
Red-Ox potensial (Eh)
Nutritive substances
Storage conditions and environmental factors
Oxygen
Light
Temperature
Humidity
Storage time
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

16. Fish and packaging materials
Type of food product
Perishability or stability of the food product:
chemical, biological and physical nature of the product- initial quality
Storage conditions and environmental factors
Oxygen
Light
Temperature
Humidity
Storage time
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

17. Fish and packaging methods
Air/Open with ice
Vacuum packaging
Modified atmosphere packaging
Superchilled packaging
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

18. Comparison of MAP, air and vacuum packaging: Shelf life (sensory evaluation)
MAP
Air
Vacuum
Storage temp
CO2/N2/O2
Cod (G. morhua) fillets 17 6 16 8
0/100/0
Catfish (filets) 13
75/25/0
Salmon (S.salar 11 2
60/40/0
Shrimp, spotted (Pandalus platyceros) 14 7
100/0/0
Swordfish (Xiphias gladius) steaks 22
Sivertsvik, M., Jeksrud, W.K., Rosnes, T., International Journal of Food Science and Technology 2002, 37, 107±127
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

19. Fish and packaging methods- Modified atmosphere packaging
Gas composition
Effect of CO2
Solubility of CO2
Gas/product ratio
MAP: the enclosure of a food product in a package (material with gas barrier), in which the gaseous environment has been changed or modified
Modified atmosphere packaging
Gas composition
N2, CO2, O2
Effect of CO2
CO2Dissolved in the product
Antimicrobial effect – Gram-negative organisms with aerobic metabolisms
Absorption and Solubility of CO2
Absorption increases with increased CO2 concentration
Packaging conditions : g/p ratio, concentration of CO2, initial microbial content, type and content of fat, pH, water activity, temperature
Gas/product ratio
Optimal g/p ratio 3:1
Economically and environmentally unfriendly
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

20. Modified atmosphere packaging
Gas composition
N2, CO2, O2
Effect of CO2
CO2Dissolved in the product
Antimicrobial effect – Gram-negative organisms with aerobic metabolisms
Absorption and Solubility of CO2
Absorption increases with increased CO2 concentration
Packaging conditions : g/p ratio, concentration of CO2, initial microbial content, type and content of fat, pH, water activity, temperature
Gas/product ratio
Optimal g/p ratio 3:1
Economically and environmentally unfriendly
CO2-emitter
Production of CO2 after sealing
Proven effect
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

21. Innovative packaging solutions- active packaging
Modified atmosphere packaging
Gas/product ratio
Optimal g/p ratio 3:1
Economically and environmentally unfriendly
CO2-emitter
Production of CO2 after sealing
Reduction of g/p ratio
Proven effect
Wolffish
Effect of CO2
CO2Dissolved in the product
Antimicrobial effect – Gram-negative organisms with aerobic metabolisms
Absorption and Solubility of CO2
Absorption increases with increased CO2 concentration
Packaging conditions : g/p ratio, concentration of CO2, initial microbial content, type and content of fat, pH, water activity, temperature
Gas/product ratio
Optimal g/p ratio 3:1
Economically and environmentally unfriendly
CO2-emitter
Production of CO2 after sealing
Proven effect
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

22. ■ MAP 1:1 emitter MAP 2 :1 MAP 1:1
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

23. Bacterial growth in Salmon - TVC
MAP 3:1 ■ MAP 1:1 emitter Vacuum
Salmon stored at 1°C with 60% CO2 / 40% N2
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

24. Summary – Packaging materials and fresh fish
Type of product - perishability
Storage conditions
Shelf life
Selection of packaging materials and packaging method
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

25. Nanotechnology and food packaging
Marit Kvalvåg Pettersen,
Nofima Food, Matforsk, Norway
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

26. Nanotechnology and Packaging materials
What is nanotechnology?
Properties of packaging materials with nanoparticles
What’s on the market?
Active and intelligent packaging solutions
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

27. Nanotechnology What is nanotechnology?
Technology that deals with materials/particles in nano-size
Nano = 10-9
1 Nanometre = 1/ millimetre
Human hair nm thickness
red blood corpuscle: nm in width
Nanotechnology is multi disciplinary
Physics, chemistry, biology, engineering…..
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

28. Nanotechnology Nano-size means atom level
Percent surface area in propotion to total volume is changed compared to materials in bulk
Use
Cars/motors, aircrafts, energy, electronic equipment, paint, cosmethics, medicine, packaging etc.
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

29. Nano-scaled additives in polymers; Potential increased performance
Mechanical strength
Dimentional stability
Thermal stability
Chemical resistance
Flame retardancy
Electrical conductivity
Optical properties
Transparency
UV resistance
Barrier properties
NFR Seminar 29. June 2007
NFR Seminar 29. June 2007
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

30. Nanotechnology and plastic materials – some examples
Inorganic/organic hybrid polymers
Clay
Cellulose microfibrils
4 concepts were evaluated in this project:
Nor-X compound
Inorganic/organic hybrid polymers
Clay (this is a area much work have been done internationally in connection with packaging material
Cellulose microfibrils
In this presentation I will focus on some of the results obtained in this project
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

31. Polymer-Clay composites
Virkelige nanokompositter må nanolagene være uniformtdispergert (exfoliated) i polymer matriksen, i motsetning til intercalated. Så fort nanolayer exfoliation er blitt oppnådd, er egenskapene endret
Avhengig av naturen til komponenten som benyttes (lagdelt silikat, organisk kation og polymer matriks) og preparerings metode er det tre hovedtyper av kompositter man kan oppnå når lagdelt leire er kombinert med en polymer.
Når polymeren ikke kan intercaleres mellom silikat lagene, oppnår man fase-separert kompositt, men egenskaper som er i området med tradisjonelle microkompositter
Interkalerte struktur er når en enkel (og ofte mer enn en) extended polymerkjede er interkalert mellom silikatlagene, som resulterer i en vel-ordent multilags morfologi som er bygget opp med alternerende polymerisk og uorganiske lag.
Når silikat-lagene er fullstendig og uniformt dispergert ii en kontinuerlig matrix oppnår man ecfoliert eller delaminert struktur
Fig. 4, Alexandre & Dubois,
Mater. Sci. Eng.. 28(2000) 1-63
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

32. Nanotechnology and packaging materials
Not a new type of material (e.g. a new polymer like PP )
Additives in nanosize
The materialer obtains new and alterated properties
Easier to measure, manipulate, build …….with nanotechnology
Tailored properties (active and intelligent packaging)
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

33. What’s on the market?
More than 400 actors within science, development and production is using nanotechnology and molcular knowledge in food, food production and packaging
More than 300 nano-food products is available on the market.
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

34. Polymers with nanocomposites
Research in many areas and materials both thermosetings and thermoplastic
For thermoplastic materials e.g.: PA PS PP
PET
EVOH
+ + +
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

35. Nanotechnology and intelligent food packaging materials
Freshness indicator
The packaging gives information about the freshness of the products by the use of nanoparticles that change the colour due to oxidation
The packaging gives information about tampering
Oxygen-intelligent printing ink / oxygen indicator
Alteration of the properties or shape of the packaging
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

36. Nanotechnology and active food packaging materials
Nanocomposite coating on the packaging material
Designed for interaction/reaction with the food
Reduction of the oxygen level in the packaging
Preserving agent or addition of flavourings
Anti-microbial packaging
Nanoparticles irreversible bound to certain bacteria and prevent them to affect the product
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

37. Nanotechnology – Disandvanteges ?
Few disadvantages is associated with the incorporation of nanoparticles
Impact resistance and toughness
Price
Nanocomposites is more expensive - but this is changing
Ethics?
Not fully control over the consequences of nanoparticles on the environment and human
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

38. Summary - Nanomaterials
Materials with nanoparticles is available on the market
The effect of nanocomposites:
Longer shelf life:
Improved barrier properties
Absorbing/reacting compounds
Thinner/lighter packaging materials
Functionality: anti-microbial, freshness indicatior, preserving, sensors (temperature, humidity, light, deterioration)
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

39. Marit Kvalvåg Pettersen, Nofima Food, Matforsk, Norway
Biomaterials
Marit Kvalvåg Pettersen,
Nofima Food, Matforsk, Norway
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

40. Biomaterials and Packaging
Definitions
Types of Biomaterials
Suitability for fresh fish
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

41. Biomaterials - Definitions
Biopolymer, Bioplastic, bio-based polymer, biomaterial , biodegradable
Organic material where source of the carbon is from biological resources (not-fossil resources)
Example Cellulose,
Biodegradable :
Biodegradable polymers with approved biodegradability (according to EN 13432) Compostable packaging
Defintion by European Bioplastics:
Biodegradable biopolymer
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

42. Raw materials Properties Fossile source Renewable source - biomass
Biodegradable
Non- biodegradable
”Traditional” Plastics:
E.g. PE, PP, PS, PET, PA, PVC
Many Cellulos derivates
E.g. sugar based PE
Starch based materials,
Cellofan, PLA, PHA,
Chitosan
PCL,
PBAT,
PBS
PCL = Poly (e-caprolacton)
PBAT= Poly(butylene adipate-co-terephthalate)
PBS = Polybutylen succinat
PE = Polyetylen
PP = Polypropylen
PS = Polystyren
PET = Polyetylentereftalat
PA = Polyamid
PVC = Polyvinylklorid
PLA= Polylactic Acid (Polylaktat)
PHA = Polyhydroksyalkanoat
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

43. Carbon cycle
Biopolymere pakkematerialer kommer fra fornybare kilder som bidrar positivt til livssyklus-regnskapet sammenlignet med materialer som stammer fra fossile kilder
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

44. Biomass – Biobased raw materials
Based on agricultural and forest products, and marine resources
Different routes to produce biopolymers for packaging
Directly by extraction from natural occurring biopolymers in plants:
E.g. lipids, proteins, polysaccharides (e.g. starch)
Chemical processes:
E.g. hydrolysis of biomass where bio-monomers is produced, which in turn is the building blocks in the biopolymer like polyesters and polylactate
Polymers produced by organisms, polymerisation by microorganism:
E.g. bacterial cellulose and polyhydroksyalkanoates
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

45. Biomass – Biobased raw materials
Based on agricultural and forest products, and marine resources
Different routes to produce biopolymers for packaging
1. Directly by extraction from natural occurring biopolymers in plants:
E.g. lipids, proteins, polysaccharides (e.g. starch)
2. Chemical processes:
E.g. hydrolysis of biomass where bio-monomers is produced, which in turn is the building blocks in the biopolymer like polyesters and polylactate
3. Polymers produced by organisms, polymerisation by microorganism:
E.g. bacterial cellulose and polyhydroksyalkanoates
Three main biopolymers constitute> 90 % of the biopolymer market (2008)
Starch/starch blends
PLA
Cellulose
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

46. Biopolymers and Market
Three main biopolymers constitute> 90 % of the biopolymer market (2008)
Starch/starch blends
PLA
Cellulose
Three main biopolymers constitute> 90 % of the biopolymer market (2008)
Starch/starch blends
PLA
Cellulose
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

47. Starch Directly extracted from bio-mass Natural occurring polymer in plants
Starch based biopolymers dominates the market (75-80% in 2002)
Economical competitive to petrochemical materials
Feedstock: Maize, potatoes, wheat, rice
Properties
Hydrophilic
Brittle
Mechanical properties are inferior to petrochemical polymers
Relatively easy to process
Vulnerable to degradation
Low resistance to solvents and oils
Enhanced porperties
Addition of plasticisers (e.g. glycerine)
Blending with biodegradable copolyester
Starch = polysakkarid
major storage carbohydrates in higher plasnts
composed of glucose units
Amylose (20-30%) and amylopectin (70-80%)
Starch based biopolymers dominates the market (75-80% in 2002).
Estimated world capacity in 2010: kt/y
Economical competitive to petrochemical materials – The density of starch polymers are higher than most conventional polymers, and also higher than most bio-based polymers. This decreases its price competitivenes on a volume basis
Sources: Maize, potatoes, wheat, rice
Propoerties
Hydrophilic
Brittle
Mechanical properties are inferior to petrochemical polymers
Relatively easy to process
Vulnerable to degradation
Low resistance to solvents and oils
Ulempe: sprø struktur
Motvirkes ved innblanding med f.eks. glyserol
Danner et termoplastisk materiale under ekstrudering.
Kommersielt tilgjengelig : Mater-Bi
Major companies: Novamont, Rodenburg
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

48. PLA – Poly(lactic acid) Synthesised from bio-derived monomers - Monomers from bio renewable source
Polymerised lactic acid produced by fermentation of carbohydrates
extraction of e.g. starch
hydrolysis to sugar-
fermentation of sugar to lactic acid -
purification of monomer (lactide-
polymerisation to PLA (polyester))
Source : maize, (cellulose, agricultural waste)
Energy requiring process
Stort potensial for matemballasje
Likner konvensjonelle petrokjemiske masse-plaster som PE og PP
Kan prosesseres på enkelt standard utstyr som allerede eksisterer for produksjon av konvensjonelle plaster
Mange anvendelser: filmblåsing, sprøytestøping, termoforming
Egenskapene kan skreddersys til ulike anvendelser.
Worldwide capacity 150 ktonnes/y (2007)
Producers: Natureworks (+ small producers Hycail, BASF, Biomer, Mitsui-Toatsu
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

49. PLA – Poly(lactic acid) Synthesised from bio-derived monomers - Monomers from bio renewable source
Polymerised lactic acid produced by fermentation of carbohydrates
Feedstock : maize, (cellulose, agricultural waste)
High potential for substitution of petrochemicals like PE, PP, PS and PET due to physical and chemical properties
Hardness, stiffness, impact strength and elasticity comparable to PET
Processed on existing equipments: film blowing, thermoforming, injection moulding
Properites:
High transparency, high gloss and low haze
Temperature sensitive:
Glass transition temp 60°C (degrades quickly above this temperature)
Low Vicat softening point (Less suitable for filling at elevated temperatures)
Low heat deflection temperature (HDT) and high heat seal strength (good performance in film sealing)
Energy requiring process
Require industrial composting conditions
Polymerised lactic acid produced by fermentation of carbohydrates
extraction of e.g. starch
hydrolysis to sugar-
fermentation of sugar to lactic acid -
purification of monomer (lactide-
polymerisation to PLA (polyester))
High transparency, high gloss and low haze Haze is also use to describe turbidity in clear glass or plastic
High temperature sensitive:
Glass transition temp 60C (degrades quickly above this temperature)
Low Vicat softening point (Less suitable for filling at elevated temperatures)
Vicat softening point is the determination of the softening point for materials such as polyethylene, which have no definite melting point. It is taken as the temperature at which the specimen is penetrated to a depth of 1 mm by a flat-ended needle with a 1 sq. mm circular or square cross-section
Low heat deflection temperature (HDT) and high heat seal strength (good performance in film sealing)
The heat deflection temperature or heat distortion temperature (HDT or HDTUL) is the temperature at which a polymer or plastic sample deforms under a specified load
Energy rquiring process
Require industrial composting conditions
Worldwide capacity 150 ktonnes/y (2007)
Producers: Natureworks (+ small producers Hycail, BASF, Biomer, Mitsui-Toatsu
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

50. PHA – Poly(hydroxyalkanoates) Polymers produced in microorganisms
A familiy of aliphatic polyesters
Feedstock: carbohydrates from maize, sugar, alcohols, lipids
Produced by microbial fermentation of sugar or lipids
High production costs; not entered the market
Wide range of molecular weight and structure; affects a number of properties
PHA films are translucent, and moulded articles have high gloss
Most common PHB (Poly (3-hydroksybutyrat)
A polyester comparable (in melting characteristics and mechanical properties) to petroleumbased PP
Low water vapour transmission rate (like LDPE)
Drawback: ageing/Maturing (Can be avoided by curing )
Promising material!
Source: carbohydrates from corn, sugar, alcoholes, lipids
Produced by microbial fermentation of sugar or lipids
High production costs have not yet entered the marked
Commersial producers : Metabolix(Mirel plasics) and Tianan (Enmat)
Akkumuleres som
A familiy of aliphatic polyesters - most common PHB (Poly (3-hydroksybutyrat)
Er en polyester som karakteristisk sett er lik petrokjemisk PP
krystallinsk termoplast
Langkjedete PHA’er: mindre krystallinske
Lav vanndampgjennomgang (som LDPE)
Ligner PP i smelteegenskaper og mekaniske egenskaper
Ulempe: aldring. Kan hindres ved herding
Egenskapene kan endres ved ulike tilsettinger
Kommersielt produkt: Biopol
Lovende materiale!
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

51. PHA – Poly(hydroxyalkanoates) Polymers produced in microorganisms
A familiy of aliphatic polyesters -
most common PHB (Poly (3-hydroksybutyrat)
A polyester comparable (in characteristics) to petroleumbased PP
crystallinic thermoplast
Low water vapour transmission rate (like LDPE)
Similar to PP i melting characteristics and mechanical properties
Drawback: ageing/Maturing (Can be avoided by curing
Promising material!
Source: carbohydrates from corn, sugar, alcoholes, lipids
Produced by microbial fermentation of sugar or lipids
High production costs have not yet entered the marked
Commersial producers : Metabolix(Mirel plasics) and Tianan (Enmat)
Akkumuleres som
A familiy of aliphatic polyesters - most common PHB (Poly (3-hydroksybutyrat)
Er en polyester som karakteristisk sett er lik petrokjemisk PP
krystallinsk termoplast
Langkjedete PHA’er: mindre krystallinske
Lav vanndampgjennomgang (som LDPE)
Ligner PP i smelteegenskaper og mekaniske egenskaper
Ulempe: aldring. Kan hindres ved herding
Egenskapene kan endres ved ulike tilsettinger
Kommersielt produkt: Biopol
Lovende materiale!
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

52. Cellulose Directly extracted from bio-mass- Natural occurring polymer in plants
Cellophane:
Hydrophilic /water vapour sensitive film
Good mechanical properties (in dry state)
Not thermoplastic or sealable
Good oxygen barrier (in dry state)
Coating with nitrocellulose-wax or PVDC
Potential for product and process improvement
Celluloseacetat
Bakery and vegetables
Poor water vapour and gas barrier properties
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

53. Green PE (Bio-PE) • Feedstock: Suger cane
Braskem S.A: The world’s first certified green polyethylene (100 % bio-based)
• Feedstock: Suger cane
• Polymerisation in standard factory
• Standard catalytic polymerisation process
• Same properties and applications
• Green PE and petro-based PE are both: Recyclable
(mechanical/incineration) and renewable, not biodegradable
Braskem S.A: The world’s first certified green polyethylene (100 % bio-based)
• Plant start-up in June 2007
• Feedstock: Suger cane
• Capacity: 200 kt/y (2009)
• Dow/Crystalsev:
• 350 kt (2011)
• After factory gate: Same as for petro-based PE
• Polymerisation in standard factory
• Standard catalytic polymerisation process
• Same properties and applications
• Green PE and petro-based PE are both: Recyclable
(mechanical/incineration) and renewable, not biodegradable
Sugar cane
Bio-ethanol
Bio-ethane
Green PE
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

54. Advantages/Disadvantages
Reduced emission of CO2
Accelerated deforestation
Food production area
Energy and water consumption in production of biomaterials
Gen Modification (GMO)
Recycling /reuse
Price
Pr. i dag er biopolymere pakkematerialer dyrere enn andre pakkematerialer p.g.a. begrenset produksjonskapasitet. Denne prisforskjellen antas å minske ved økende effektivisering av produksjonen.
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

55. Oxygen transmission rate
Biomaterials and fresh fish
Oxygen transmission rate
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

56. Water vapour transmission rate
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

57. Summary - Biomaterials
Several products available on the market
Positive contribution to life cycle assessment and carbon handling compared to materials from petrochemical/fossil sources
Promising materials with satisfactory properties, but some are hydrophobic
Traditional processing equipment can be used
Price: Bio based materials are more expensive due to e.g. limited production capacity.
Several products available on the market
Finnes en rekke materialer på markedet basert på biomasse
Positive contribution life cycle assesment and carbon handeling compared to materials from petochemical/fossil sources
Promising materials with satifactory properties, but some is hydrophobic
Tradisional processing equipment can be used
Price: Biobased materials are moe expensive due to e.g. limited production capacity.
dyrere enn andre pakkematerialer p.g.a. begrenset produksjonskapasitet. Denne prisforskjellen antas å minske ved økende effektivisering av produksjonen.
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

58. Thank you for your attention!
Several products available on the market
Finnes en rekke materialer på markedet basert på biomasse
Positive contribution life cycle assesment and carbon handeling compared to materials from petochemical/fossil sources
Promising materials with satifactory properties, but some is hydrophobic
Tradisional processing equipment can be used
Price: Biobased materials are moe expensive due to e.g. limited production capacity.
dyrere enn andre pakkematerialer p.g.a. begrenset produksjonskapasitet. Denne prisforskjellen antas å minske ved økende effektivisering av produksjonen.
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen