Strengthening of the Technological Capability of the Thai Packaging Centre, The Kingdom of Thailand. Technical Report: The Shelf-Life Estimation of Fresh and Processed Foods.

摘要

The primary function of the project is to build up the institutional capacity of the Thai Packaging Center (TPC) to transfer latest results of packaging science and technology into the national production and marketing enterprises concerned. The project inducts TPC into applied research of laboratory testing of different packaging materials, of shelf-life determination of fresh and processed foods, and of marketing-oriented packaging design in support to the packaging manufacturer and user enterprises. In the frame of activity some fresh and processed foods were investigated, which (rambutan and spices: nutmeg, clove, white pepper) were chosen by counterpart, for shelf-life estimation in consumer and retail packaging.