The trays that were produced with good definition had the desired liquid-retention technical properties and preliminary consumer feedback showed an improved customer experience due to reduced packaging use.This produced better depth and definition of imprint, but results were uneven and overheating produced defects, such as warping, blistering and inconsistent definition. Researchers increased the temperature and heating time of the plastic to try to improve the desired formation of the trays.However, the main challenge faced was the limitations of easily changing the shape of the recyclable plastic used in the trays to deliver the desired functionality. This project created an alternative meat tray design that does not require soaker pad packaging.
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