包装材料专业英语
包装类中英文词汇简编(2)
包装,包装材料packing,package防⽔包装(材料)water proof packing硬纸盒包装card board package海运包装seaworthy packing合适的包装suitable packing未损坏的包装sound packing,undamaged packing普通包装customary packing破损的包装damaged packing适应热带⽓候的包装tropical packing散装without packing,unpacked包装重量,⽪重tare包装种类kind of packing纸包装paper packing外部包装packing exterior内部包装packing interior塑料包装plastic packing包装损坏damage to packing有关包装的规定instructions concerning packing包装费⽤packing charges包装性能properties of packing内在包装性能latent properties of packing遵守包装要求observance of instructions concerning packing包装情况condition of packing包装有缺陷defective condition of packing包装费cost of packing出⼝商品(货物)的包装packing for export goods包装性质nature of packing不含包装费的价格packing not included包括包装费的价格packing inclusive附加包装费extra packing保障商品包装provide the packing of goods装运有包装的(散货)货物ship goods in packing (without packing)装箱单,打包单,包装单packing list,packing sheet,packing note,packing ship 袋sack已磨损的⼝袋worn-out sack明细单specification(-s)扎捆明细单bale specifications装箱明细单case specifications标签,标牌tag(US),label,tally纸标签paper tag⾦属标牌metal tag特殊标签,专⽤标签special tag标签上的运输标志marking on a tag往⾏李上贴标签put labels on ones luggage 包装材料,包⽪tare多次使⽤的包⽪reusable tare⽪重tare实际⽪重actual tare预计⽪重estimated tare,computered tare平均⽪重average tare发货单⽪重invoice tare海关规定⽪重customs tare法定⽪重legal tare确定⽪重tare包⽪缺陷defects in tare⽪重总量tare规定⽪重量customary tare包⽪价值,外包装费cost of tare不能继续使⽤的包⽪throwaway tare绳⼦,绳索.twine,string,pack thread包装⽤的绳⼦,运单packing string运单waybill货运单cargo waybill货运单号码number of a cargo waybill。
常见包装英语大全
常见包装英语大全在全球化的今天,包装已经成为商品销售的重要环节之一。
而包装英语作为一种专业语言,也逐渐被人们所关注和应用。
本文将为大家介绍一些常见包装英语词汇和短语,以便读者能更好地了解和运用这一领域的专业术语。
一、包装材料1. 纸盒(Carton)- 一种常见的包装容器,由纸和纸板制成。
2. 塑料袋(Plastic bag)- 以塑料为材料制成的容器,常用于储存和运输商品。
3. 瓶子(Bottle)- 通常用于贮存和销售液体或粉状商品的容器。
4. 罐头(Can)- 金属容器,用于装载食品或饮料等商品。
5. 泡沫(Foam)- 一种轻质的材料,常用于保护易碎物品,如电子产品等。
二、包装过程1. 包装设计(Packaging design)- 设计包装外观和结构,以满足商品的营销需求和保护需求。
2. 印刷(Printing)- 在包装上印刷图案、文字等内容。
3. 原材料采购(Raw material procurement)- 采购包装所需的材料,如纸张、胶水等。
4. 包装生产线(Packaging production line)- 用于完成包装过程中的各项任务的生产设备。
5. 封箱(Sealing)- 封闭包装容器的过程,以确保商品的安全。
三、包装标识1. 商标(Trademark)- 表示商品来源和品牌的标记。
2. 标签(Label)- 附着在包装上的信息标识,包含商品的名称、规格、成分等信息。
3. 条形码(Barcode)- 用于商品识别和跟踪的图形标记。
4. 防伪标识(Anti-counterfeiting label)- 用于判断商品真伪的标志,以保障消费者的权益。
四、包装环保1. 绿色包装(Green packaging)- 以环保材料和技术制作的包装。
2. 循环利用(Recycling)- 对废弃包装材料的再次利用。
3. 环保认证(Environmental certification)- 对符合环保标准的包装进行认证,如FSC(森林管理委员会)认证等。
包装材料英文术语
包装材料英文术语Packaging Materials TerminologyPackaging plays a crucial role in the modern world, serving as a protective barrier for a wide range of products, from food and beverages to electronics and cosmetics. The terminology used in the packaging industry is vast and diverse, reflecting the complexity and evolution of this field. In this essay, we will explore some of the most important English terms related to packaging materials.One of the fundamental packaging materials is paper, which comes in various forms, including cardboard, paperboard, and corrispun. Cardboard is a thick, rigid material made from layers of paper, often used for shipping boxes and cartons. Paperboard, on the other hand, is a thinner and more flexible type of paper, commonly used for packaging food items and consumer goods. Corrispun, also known as corrugated fiberboard, is a type of paperboard that has a wavy, corrugated layer sandwiched between two flat layers, providing strength and cushioning for heavy or fragile items.Another common packaging material is plastic, which can be found in a variety of forms, such as polyethylene (PE), polypropylene (PP),polyvinyl chloride (PVC), and polystyrene (PS). Polyethylene is a versatile plastic that can be used for a wide range of applications, including plastic bags, shrink wrap, and bottle caps. Polypropylene is a durable and heat-resistant plastic, often used for containers, lids, and packaging films. Polyvinyl chloride, or PVC, is a rigid plastic material that is commonly used for blister packs, clamshell packaging, and medical devices. Polystyrene, on the other hand, is a lightweight and inexpensive plastic that is frequently used for disposable food containers and packaging peanuts.In addition to paper and plastic, glass is another important packaging material. Glass bottles and jars are widely used for packaging beverages, food, and cosmetics, as they are durable, reusable, and provide a barrier against light and air. The term "cullet" refers to the recycled glass that is used to manufacture new glass containers.Metal is another versatile packaging material, with aluminum and tin being the most common types. Aluminum cans are widely used for packaging beverages, while tin cans are often used for packaging food items, such as beans, soup, and tuna. The term "tinplate" refers to a thin sheet of steel that has been coated with a thin layer of tin, which is used to make tin cans.Composite materials, which combine two or more different materials,are also used in packaging. One example is tetra pak, a type of packaging material that is made from layers of paperboard, aluminum, and polyethylene, and is commonly used for packaging milk, juice, and other liquid products.Another important aspect of packaging materials is the concept of biodegradability and sustainability. Biodegradable materials, such as plant-based plastics, compostable packaging, and paper-based materials, are becoming increasingly popular as consumers and businesses seek to reduce the environmental impact of packaging waste. Terms like "bioplastic," "compostable," and "recyclable" are used to describe these eco-friendly packaging options.In conclusion, the terminology used in the packaging industry is vast and complex, reflecting the diverse range of materials and technologies that are used to protect and transport a wide variety of products. Understanding these terms is crucial for anyone working in the packaging industry, as well as for consumers who are increasingly interested in the environmental impact of the products they purchase.。
包装材料英文
吸塑包装skin packing blister packing1. packaging 包装方法2. blister packing起泡包装3. neutral packing中性包装4. skin packing吸塑包装5. hanging packing挂式包装6. catch sb’s eye引某人注目7. mark唛头8. unlabelled packing无牌的包装9. in bulk散装10. in loose packing散装11 nude packing裸装12. bulk pack整批包装13. consumer pack零售包装14. large packing大包装15. inner packing, external packing, end packing 小包装16. shrunk packaging, 压缩包装17. foam-spary packaging喷泡沫包装18. gift-wrap礼品包装19. bag, sack袋20. jute bag麻袋21. polythelene bag, plastic bag塑料袋22. polythelene net尼龙绳网袋23. zippered bag拉链袋24. case, chest箱25. box 盒26. wooden case木箱27. carton纸箱28. container集装箱29. rate板条箱30. fibre board case纤维板箱第七期: Packing(二) 包装1. packet 小包2. bale包3. bundle捆4. tin , can罐头5. basket篮,篓,筐6. bamboo basket竹篓7. bottle瓶8. wooden keg小木桶9. hogshead大桶10. iron drum铁桶11 cylinder铁桶12. barrel琵琶桶13. drum圆桶14. waterproof paper防水纸15. cellophone玻璃纸16. kraftpaper牛皮纸17. canvas帆布18. fibreboard纤维板19. nylon strap尼龙腰子20. plastic strap塑料腰子21. adhesive tape胶带22. stuffing material填料23. nylon plastic尼龙丝24. fermented plastic泡沫塑料25. paper scrap纸屑26. saw dust木屑27. tar paper沥青纸28. wax paper蜡纸29. slushing compound润滑油30. tarpaulin油布、防水帆布。
包装物料术语
包装物料术语中文英文描述U形钉staple一种U字形圆的或扁平的金属丝钉子。
包装材料packaging material用于制造包装容器和构成产品包装的材料总称。
包装辅助材料ancillary packaging materials在制造包装容器和进行包装过程中起辅助作用的材料,如衬垫、防护、粘合等材料。
包装辅助物packaging auxiliaries在制造包装容器和进行包装过程中起辅助作用的物件,如密封、隔离、紧固、标志等物件。
衬垫材料、缓冲材料cushioning material为了防震而采用的包装材料。
广义上包括表面保护材料,充填材料和支撑固定材料。
蛋白质粘合剂protein adhesive以蛋白质(例如酪朊、血蛋白、大豆蛋白、动物蛋白)为主要成分的粘合剂。
动物粘合剂animal adhesive用动物体的某些组织中提取出来的胶质作为主要成分的粘合剂。
例如从动物的骨胶或皮胶等。
儿童安全盖child-resistant cap(closure),safty closure结构设计使绝大多数五岁以下的儿童在短时间内难以开启的一种盖子。
发泡聚苯乙烯expanded polystyrene一种闭孔式微孔热塑性材料。
用浸有发泡剂的可发性聚苯乙烯珠粒料,经蒸汽加热预发泡,再经蒸汽二次加热发泡模制成一定形状的衬垫材料。
发泡聚乙烯expanded polyethylene一种闭孔式微孔热塑性材料。
它的重量轻,有交联和不交联两种。
防盗盖tamperproof seal,pilferproof closure打开后一定要遭受部分破环,或显示已被打开痕迹的一种盖子。
封闭物closure产品装入包装容器后,为了确保内装物在运输、储运和销售过程中保留在容器里并避免受到污染而附加在包装容器上的盖、塞等封闭器材的总称。
复合包装材料multi-layer packaging material把纸张、塑料薄膜或金属箔等两种或两种以上材料复合在一起以适应用途要求的包装材料。
包装专业英语unit2
1st. warming-up
• Task 1 • Tell your partner about their general characteristics and applications • Task 2 • The symbols for package handling instructions are internationally standardized. Look at the following symbols and decide what each symbol stands for.
• 纸张还可以细分成精制纸和粗制纸。精制 纸张还可以细分成精制纸和粗制纸。 纸用于书刊杂志的印刷, 纸用于书刊杂志的印刷,粗制纸则用于包 纸板就是典型的粗制纸。 装。纸板就是典型的粗制纸。它是一种多 层材料,内层往往由回收的纤维制品再造 层材料, 而成。 而成。用于制作集装箱的瓦楞纸板因其轻 结实、 便、结实、易于量身定做等特点成为当今 使用最为广泛的纸板之一。 使用最为广泛的纸板之一。
• Glass • Glass is a rigid packaging material that dose not alter its characteristics with the passage of time, nor dose it need additional treatment to make it impervious. • Although glass is heavier and more breakable than plastic and aluminum containers, it will remain an important packaging material for certain products because it is durable and transparent.
包装材料专业英语
第5、6讲Unit 3 Packaging Materials and Containers(第三单元包装材料和容器)Lesson 1 Paper and Paperboard(第1课纸与纸板)(概述,典型造纸机,纸板的加工方向与横向,表面处理与涂覆,纸特性,纸/纸板等级,纸盒)1. Introduction (概述)Definition of paper: paper is defined as a matted or felted sheet usually composed of plant fiber. Paper has been commercially made from such fiber sources as rags (linen), bagasse (sugar cane), cotton, and straw. Modern paper is made almost exclusively from cellulose fiber derived from wood.Although the word “paper” is derived from the Egyptian term, “papyrus” was not a true paper in the modern sense.Invention of paper: t he invention of paper by blending cellulose fibers didn’t occur until the beginning of the second century A.D. Ts’ai Lun, a member of the court of the later Han Dynasty, is generally credited with developing the first real papermaking process in 105 A.D.The “Fourdrinier machine” was the first on the market and produced a homogenous (single-ply) sheet of boxboard in various thicknesses. It was soon joined by the “Cylinder m achine” which formed a multi-layered (multi-ply) type of paperboard. These machines were first installed in the United States around 1830.·Paperboard, boxboard, cardboard, and carton board are all terms used to describe heavier paper stock. The International Organization for Standardization (ISO) states that material weighing more than 250 grams per square metre (511b per 1,000 sq. ft.) shall be known as paperboard. U.S. practice calls material that is more than 0.3mm(0.012 in.) thick paperboard.2. Representative Papermaking Machines (典型造纸机)(1)Fourdrinier MachinesFourdrinier machines (Figure 3.1) pump furnish from a headbox directly onto a moving wire screen through which the water is continuously drained. Fourdrinier machines may have a second headbox (Figure 3.2)situated downstream of the first headbox to add further quantities of furnish onto the partially dewatered initial lay-down.Figure 3.1 Furnish pours out of the headbox of a fourdrinier machine and onto an endless wire or screen where excess water can be drained. The fibers remain trapped on the screenFigure 3.2 Paper is dewatered at the wet end of a fourdrinier machine(2)Cylinder MachinesA cylinder machine (Figure 3.3) rotates a screen drum in a vat of furnish (The paper is sometimes called vat paper). As the water pours through the screen, fiber accumulates on the outside of the screen. This thin layer of matted fiber is transferred onto a moving felt belt that passes sequentially over further rotating cylinders, each of which deposits another fiber layer.Figure 3.3 A single cylinder station on a cylinder-type machineCylinder machines dewater furnish at the cylinder and paste a thin layer of fiber against the felt (Figure 3.4). The fibers of subsequent layers do not intermingle, and therefore the bond between the layers is weak. The dry end is similar to that of the fourdrinier machine.Figure 3.4 A cylinder machine with six cylinders at which a paper layer can be formed Cylinder machines do not have the fourdrinier machine's limitation on the number of stations, and six-or seven-station machines are common. Higher-caliper boards for folding and setup cartons are usually cylinder boards. An advantage of cylinder machines is that low-quality fiber can be used to fill or bulk the middle of a board, while higher quality bleached fibers can be used on one or both liners.Cylinder board has definite layers, or plies, and individual plies can often be easily separated. Generally, papers are made on fourdrinier or twin-wire formers, whereas heavier paperboard products are made on cylinder-type machines. Extremely heavy boards are made by laminating several thinner sheets.A typical cylinder board construction (Figure 3.5) may have a top liner composed of good-quality bleached pulp with some short fibers, possibly sized and clay coated to produce a smooth, attractive printing surface. The underliner may also be composed to a good-quality stock, possibly bleached to provide a smooth, opaque base for the top liner. Filler plies use the most economical recycled pulps, since they have little impact on properties such as stiffness. The bottom liner is a better quality pulp to add stiffness. If appearance is not a factor, the liner may be good-quality recycle pulp. If appearance is critical or if the paperboard will be printed on both sides, the bottom liner will also be bleached stock.Figure 3.5 Cylinder boards are multiply boards.An advantage is that the plies can all be different(3)Twin-Wire MachinesVertiformers and twin-wire formers (Figure 3.6) inject the furnish between two moving wire screens. The advantage is that dewatering takes place on both sides of the paper and is therefore fast. These machines can produce single and multi-ply sheets with identical formation at both faces.Figure 3.6 Water can be simultaneously removed from both sides of the paper on atwin-wire paper former3. Machine Direction and Cross Direction (纸板的加工方向与横向)Depositing a fiber-and-water slurry onto a moving wire belt tends to align fibers in the direction of travel, known as the machine direction (MD). The direction across the papermaking machine and across the fiber alignment is the cross direction (CD) (Figure 3.7). Because of this fiber alignment, paper is an anisotropic material; measured properties differ depending on thedirection in which the property is measured.Figure 3.7 Fibers in a manufactured paper sheet tend to align themselves in the machine directionFigure 3.8 shows the relationship of tear, stiffness, and fold endurance to machine direction. Paper specification sheets normally show physical values measured in both directions. Package designers need to be aware of paper's directionality.Figure 3.8 The relationship between MD and tear, stiffness, and fold endurance properties Cylinder machines tend to align fibers more than fourdrinier machines. Tensile strength ratios in MD and CD for a typical fourdrinier board are about 2:1, whereas for a cylinder board the ratio might be 4:1 or higher, meaning that the MD tensile strength is four times greater than the CD tensile strength. The greater the degree of fiber alignment, the greater the difference in a given property when measured in MD and CD. The ratio of a property in the two directions is often usedas a gauge of fiber alignment.4. Surface or Dry-End, Treatments and Coatings (表面处理与涂覆)After the paper is formed and dried, it is usually passed between multiple sets of heavy rolls (Figure 3.9). This "calendering" operation has many variations, but the prime objective is to iron and smooth out the surface of the paper stock to make it more suitable for printing. Calendering also compresses the paper sheet, giving a denser product and a glossier surface.Starch is a typical surface sizing used to fill surface voids and reduce liquid penetration rate.Figure 3.9 Calendering consists of passing the formed dried paper between sets of heavyrolls.The paper surface may be dampened to help in smoothing it. To meet the highest opacity, gloss, brightness, and printing-detail requirements, papers are coated with pigments such as clay, calcium carbonate, and titanium dioxide. Coated papers are usually called "clay-coated" regardless of the actual formulation. Coated papers are calendered to maintain a high-quality, smooth surface. In addition, highly sized and clay-coated boards can be difficult to bond with water-based adhesive because of poor liquid penetration and the inability of the adhesive to bond to the underlying fibers. Where necessary, coated boards should have perforations in the adhesive-bond areas so that adhesive can penetrate to the body of the paper.5. Paper Characterization (纸特性)(1)Caliper and WeightIn inch/pound units:·Caliper is expressed in thousandths of an inch or in "points." One thousandth of an inch is 1 point. (For example, a 0.020-in. board would be 20 points.)·Containerboard for the corrugated board industry and most paperboards are specified by the weight in pounds per 1,000 sq. ft., the "basis weight."·Fine papers can be specified by the weight in pounds per ream. A ream is 500 sheets, but the actual sheet size can vary depending on the product. In most instances a ream is taken to be 3,000 sq. ft..In metric units:·Caliper is expressed in "m" or micrometres(μm).·Paper mass/unit area relationship is reported as "grammage", defined as being the mass (weight) of paper in 1 square metre(m2).The metric conversion factors arelbs./l,000 sq. ft.= 4.88grams/m20.001 inch = 25.4 (usually rounded to 25μm)1 mm = 1,000μm(2)BrightnessBrightness is a measure of the total reflectance of white light. Values are expressed on a scale of 1 to 100, with 100 being the brightness of pure magnesium oxide. Most quality grades have reflectance values in the mid-80s. The brighter the board, the more brilliant the graphic possibilities.(3)Paper and Moisture ContentPaper is hygroscopic and absorbs and loses moisture according to the ambient relative humidity (R.H.) and temperature. Paper at 20% R.H. will contain about 4% moisture, while at 80% R.H., it will contain about 15% moisture.The physical properties of paper vary dramatically with moisture content, and in some applications the moisture content of the paper during processing must be controlled. Because physical characterization values depend on moisture content, all paper testing must be done at a precisely controlled temperature and humidity. Internationally, the standard conditions are specified as 23°C and 50% R.H.Paper is hygroexpansive: when it absorbs moisture, it expands; when it dries out, it shrinks. Between 0 and 90% R.H., the dimensions can change 0.8% in the MD and 1.6% in the CD.Whenever a paper sheet is laminated to or coated with a material that is not affected bymoisture (for example, plastic film, aluminum foil, or heavy print or varnish), there is the potential for curling when the humidity changes. If the paper gains moisture and expands while the surfacing laminate or coating remains the same, the paper will curl toward the surfacing material. When the paper loses moisture, it will shrink and curl away from the surfacing material (Figure 3.10).Paper/foil laminate Paper/foil laminate Paper/foil laminateat 40% R.H. at 20% R.H. at 80% R.H.Figure 3.10 Paper's hygroexpansive nature can cause unwanted curling when paper isbonded to an environmentally stable surface(4)ViscoelasticityPaper is more or less viscoelastic, depending on the rate at which load is applied. Simply put, the faster a load is applied, the greater the apparent strength. Over long loading periods, paper fibers move and distort or "creep."6. Paper Types (纸类型)(1)Newsprint and Related Grades(2)Book Papers(3)Commercial Papers(4)Greaseproof Papers(5)Natural Kraft Paper(6)Bleached Krafts and Sulfites(7)Tissue Paper(8)Label Paper(9)Pouch Papers(10)Containerboards (linerboard and medium)7. Paperboard Grades (纸板类型)(1)Chipboard, Cardboard, Newsboard(2)Bending Chipboard(3)Lined Chipboard(4)Single White-Lined (SWL) Paperboard(5)Clay-Coated Newsback (CCNB)(6)Double White-Lined (DWL) Paperboard(7)Solid Bleached Sulfate (SBS)(8)Food Board(9)Solid Unbleached Sulfate (SUS)8. Paperboard Cartons(纸盒)Paperboard provides a versatile and economical material not readily matched by other packaging mediums. One significant advantage is the low tooling cost compared with that for materials such as plastics. Effective paperboard package design is based partly on knowledge of paper and product properties and partly on craftsmanship and art. Paperboard packaging can be considered in a number of categories.(1)Folding CartonsFolding cartons are by far the largest and most important group in paperboard packaging. Folding cartons are made as flat blanks or as preglued forms that can be flattened for shipping. They can be made economically on high-speed production machinery. The majority of folding carton designs can be classified as falling into either the tube-style (Figure 3.11) or the tray-style design families (Figure 3.12).Figure 3.11 A gable-top carton blank and an erected gable-top cartonFigure 3.12 A six-cornered Brightwood tray, flat and assembled The gable-top container (Figure 3.11) is basically a tube-style carton that has found many applications, particularly for dairy products and fruit juices. The heavily sized and polyethylene-coated board is erected and heat-sealed at the point of fill. Combibloc and Tetra Pak are similar-appearing proprietary cartons made from complex paper/foil/poly laminates. A principal application is for aseptic beverage packaging such as juice boxes.(2)Setup Boxes.Setup boxes (Figure 3.13) are rigid cartons that are delivered erected and ready for filling. They need as much storage space empty as they do when full. Setup boxes are not as amenable to high-speed production as folding cartons, and their manufacture, by comparison, is slow and labor intensive. These factors add significantly to the cost of a setup box. The rigidity of setup boxes gives them an upscale image, a factor used to advantage by marketers of cosmetics, fancy stationery supplies, quality chocolates, jewelry, and other gift items. Setup boxes are typically constructed from a heavy, low-grade chipboard with no particular folding or printing qualities. In its most elementary form, the board is cut to shape, and the sides folded up and taped with stay tape to form a stayed box.Figure 3.13 Examples of setup box designs(3)Tubs, Trays, and Liquid-Resistant Boxes.Paperboard can be formed into round or square tubs with paper end seals. Such forms, constructed from food board, are used to contain such items as ice cream and frozen foods. Flat sheets with gusseted corners can be folded to form food trays for frozen entrees or other food products. In most wet food applications, the board is coated with either polyethylene or wax. Dual-ovenable paperboard trays are coated or laminated with an oven-temperature-tolerant plasticsuch as polyethylene terephthalate (PET).。
食品包装的专业英语
食品包装术语印刷方面包装印刷:package printing包装印刷工艺:printing technology of package包装印后加工工艺:Post-press finishing technology of package 等离子体处理:plasma treatment电晕处理:corona treatment化学处理:chemical treatment光化学处理:light treatment涂层处理:coating treatment防静电处理:anti-electronic treatment平版印刷:planographic printing凸版印刷:relief printing柔性版印刷:flexographic printing凹版印刷:gravure printing孔板印刷:permeographic printing网版印刷:screen printing数字印刷:digital printing喷墨印刷:ink jet printing组合印刷:component printing纸张包装印刷:paper packaging printing纸张印刷:paper printing纸板印刷:paperboard printing塑料包装印刷:plastic packaging printing金属包装印刷:metal packaging printing玻璃印刷:glass printing标签印刷:label printing软管印刷:collapsible tube printing覆膜:film laminating上光:varnishing烫印:hot fill stamping扫金:bronzing压凸凹:embossing模切:die cutting开槽:slotting粘合:gluing钉合:stitching复合:lamination分切: slitting复卷:rewinding食品包装容器:food packaging container食品包装材料:food packaging articles食品包装辅助材料:auxiliary food packaging article食品包装辅助物:food packaging auxiliary塑料包装容器:Plastic container塑料箱:Plastic bin塑料周转箱:Plastic circulating bin钙塑瓦楞箱:Plastic calp bin塑料保温箱:Plastic heat insulated bin塑料杯:Plastic bottle塑料袋:Plastic bag非复合薄膜袋:Single-ply film bag复合薄膜袋:Laminated film bag塑料编织袋:Plastic woven bag复合塑料编织袋:Laminated plastic woven bag 塑料杯:Plastic cup塑料盘:plastic plate塑料盒:Plastic box塑料桶:Plastic drum塑料罐:plastic can塑料盆:plastic bin塑料筐:plastic basket纸包装容器:Paper container纸袋:Paper bag纸盒:Carton折叠纸盒:Folding carton固定纸盒:Fixed carton淋膜纸盒:Coated paper carton纸杯:paper cup纸罐: paper can纸餐具:Paper-made dishware玻璃包装容器:glass container玻璃杯:glass jar复合罐:Composite canister复合盒:Composite box复合袋:Composite bag陶瓷包装容器:ceramic package vessel陶器:Pottery vessel瓷器:porcelain金属包装容器;metal container金属罐:metal can两片罐:two- piece can三片罐:three-piece can金属桶:metal bucket金属盒:metal carton铝箔容器:Aluminum foil container木质包装容器:Wooden container木箱:wooden case木盒;wooden box木桶:wooden barrel竹材包装容器:bamboo container草类编织容器:grass woven container搪瓷容器:enamel container纤维容器:Fiber-made container布袋:fabric bag麻袋:jute bag人造纤维袋:artificial fiber bag合成纤维袋:Synthetic fiber bag塑料包装材料:plastic packing article塑料膜:plastic film非复合塑料膜:single-ply film复合塑料膜:laminated film食品保鲜膜:cling film for food wrapping 塑料肠衣膜:sausage casing塑料片:plastic sheet纸包装材料:paper wrapping article玻璃纸:cellophane半透明纸:transluent paper食品羊皮纸:parchment for food茶叶袋滤纸:filter paper for teabag鸡皮纸:cartridge paper铝箔:aluminum foil油墨:printing ink密封物:Closure material软木塞:Cork plug密封垫:Closure liner迁移:Migration迁移量:Migration quantity总迁移限量:Overall migration limit特定迁移限量:Specific migration limit残留;Residual最大残留限量:Maximum residue limit蒸发残渣:Evaporation residue重金属迁移量:Heavy metal migration limit 荧光性物质:Fluorescent substances脱色:decolorization急性毒性试验:Acute toxicity test亚慢性毒性试验:subacute toxicity test慢性毒性试验:Chronic toxicity test可追溯性:Traceability运输包装:transport package工业包装:industrial package销售包装:consumer package商业包装:commercial package硬质包装:rigid package软包装:flexible package内状物:contents透明包装:transparent package可折叠包装:collapsible package可拆卸包装:discountable package便携包装:carrier pack系列包装;series package配套包装:set package局部包装:part package避开包装:open package托盘包装:palletizing packaging捆扎包装:strapping package盘卷包装;drum package单元货物:unit loads危险品包装:dangerous goods package散伙包装:bulk packaging集合包装:assembly packaging过度包装:overpackaging适度包装:appropriate packaging初始包装:original package儿童防护包装:child-resistant package单体包装:individual packaging多层包装:multi-pack一次性包装:portion package可重复利用容器:returnable container环保包装:environmentally conscious packaging 无菌包装:aseptic packaging配送包装:distribution packaging包装模数:package module包装系统:packaging system包装功能:function of package包装设计:package design包装工艺:package process包装机械:packaging machinery填充机:filling machine封口机:sealing machine裹包机:wrapping machine标签机:labeling machine清洗机:cleaning machine干燥机:drying machine杀菌机: sterilization machine捆扎机:strapping machine集装机:machine for the assembly of unit load防护包装:protective packaging防水包装:water proof packaging防潮包装:moistureproof packaging防霉包装:mouldproof packaging防静电包装:electrostaticsproof packaging防锈包装:rustproof packaging缓冲包装:cushioning packaging防磁包装:magnetic field-resistant packaging防辐射包装:Radiation resistant packaging防虫包装:insect-resistant packaging再生材料:recovered materials木质包装:Wooden packaging寿命周期分析:life cycle assessment胶带:gummed tape护棱:edge protector护角:corner protector包装检验:package inspection包装试验:package test压力试验:compression test堆码试验:stacking test跌落试验:drop test垂直冲击试验:vertical impact test危险物冲击试验:Hazard impact test集中冲击试验:concentrated impact test重复冲击试验:repetitive shock test水平冲击试验:horizontal impact test斜面冲击试验:incline impact test掉摆试验:pendulum test可控水平冲击试验:controlled horizontal impact test 碰撞试验:Bump test滚动试验:Rolling test振动试验:Vibration test定频振动试验:Constant frequency vibration test变频振动试验:Variable frequency vibration test随机振动试验:Random vibration test车辆模拟振动试验:Vehicle simulate vibration test 起吊试验:Hoisting test倾翻试验:Toppling test单元货物稳定性试验:Unit loads stability test夹紧搬运试验:Clamp handle test耐候试验:Weather resistance test高温试验:High temperature test低温试验:Low temperature test湿温度交变试验:Temperature and humidity alternate change test 湿温度冲击试验:Temperature and humidity rapid change test风淋试验:Wind and rain test浸水试验:Water immersion test渗漏试验:Leakage test长霉试验:Mould growth test透水性试验:Water permeability test气密试验:Air-tight test液压试验:Hydraulic test加载装置:Exert load set喷淋装置:Water spray set冲击台:impact table定量数据:Quantitative data无菌装置:Aseptic packaging湿度指示卡:Humidity indicator card气相缓冲剂:Volatile Corrosion Inhibitor可剥性塑料:Strippable plastics包装组分:packaging component包装成分:packaging constituent生物降解:biodegradation化学分解:chemical degradation光降解:Photo degradation机械分解:mechanical degradation热降解:Thermal degradation堆肥:Compost主要燃料:Principal fuel次要燃料:Secondary fuel维持燃料:Support fuel垃圾燃料:Refuse derived fuel。
packing专业术语
packing专业术语Packing专业术语Packing是指各种物品的包装、封装、装运等一系列操作的总称。
作为一种专业术语,packing涵盖了众多的专业术语,下面将介绍其中的一些。
一、包装材料1.包材(Packaging Material)包材指用于包装物品的材料,包括纸箱、塑料袋、泡沫材料、气泡袋、缠绕膜等。
2.原材料(Raw Materials)原材料指包装材料的原始材料,用于制造纸箱、塑料袋、泡沫材料等。
3.包材规格(Packaging Material Specifications)包材规格指包装材料的尺寸、厚度、重量等相关参数。
4.包装成本(Packaging Cost)包装成本是指包装材料、包装费用、人工费用等相关费用的总和。
二、包装结构1.内包装(Inner Packaging)内包装指用于保护产品本身的包装,例如气泡袋、泡沫材料等。
2.外包装(Outer Packaging)外包装是指外部包装,主要保护内包装及其保护的产品,例如纸箱、木箱等。
3.平面纸箱(Flat Paper Boxes)平面纸箱包括单壁纸箱和双壁纸箱,适用于轻质产品和中度负载。
4.瓦楞纸板箱(Corrugated Carton)瓦楞纸板箱是一种可折叠的纸箱,适用于重负载和大型物品的运输。
5.缠绕膜(Stretch Wrap)缠绕膜是一种聚乙烯薄膜,适用于固定或捆包物品,可以保护产品并避免损坏。
三、包装方式1.盘绕包装(Pallet Wrapping)盘绕包装指在木质或塑料货盘上使用缠绕膜,将货物固定在货盘上,以确保货物在运输过程中的安全性。
2.散件包装(Loose Loading)散件包装是指将单个物品按照需要堆放在车辆上,适用于货物数量少和体积小的情况。
3.散装包装(Bulk Loading)散装包装是指将散装物品存储在集装箱或货车上,适用于货物体积大且数量多的情况。
四、包装技术1.真空包装(Vacuum Packaging)真空包装是指通过抽空包装袋,将空气从袋子中排出,以延长产品的保质期并防止氧化。
包材英文资料
印刷专业词汇集合帖(zt)丝网印刷术语(由“FanE翻译中国”转载)1 开孔面积百分率open mesh area percentage丝网所有网孔的面积与相应的丝网总面积之比,用百分数表示。
2模版开孔面积open stencil area丝网印刷模版上所有图像区域面积的总和。
3网框外尺寸outer frame dimension在网框水平位置上,测得包括网框上所有部件在内的长与宽的乘积。
4印刷printing利用凸版、平版、凹版、网版或其它图像载体,将有色或无色介质(如油墨)转移到承印物上的复制过程。
5印版printing forme一种通过油墨转移将图像复制到承印物上的印刷图文载体。
6印刷头printing head印刷机上通过靠着印版动作、为油墨转移提供必要压力的部件。
7印刷油墨printing ink印刷过程中敷附于承印物上的物质。
8印刷面printing side(lower side)丝网印版的底面,即油墨与承印物相接触的一面。
9轮转丝网印刷rotary screen printing使用滚筒印版的丝网印刷过程。
印版与承印物同步旋转可印刷连续图形。
滚筒印版内部供墨,刮墨刀装于滚筒印版内侧。
10网屏角度screen angle对于椭圆形网点,网屏的主轴与坐标方向之间的夹角;对于圆形和方形网点,网屏主轴与坐标方向所成角度最小。
11丝网screen mesh一种带有排列规则、大小相同的开孔的丝网印刷模版的载体。
12丝网印刷screen printing使用印刷区域呈筛网状开孔印版的漏印方式。
13丝网印版screen printing forme印刷区域呈筛网状开孔的漏印版。
14印刷网框screen printing frame固定并支撑丝网印刷模版载体的框架装置。
15丝网印刷模版screen printing stencil在丝网印刷模版的载体上使非印刷区域不透墨的封闭层。
16丝网印刷模版载体screen printing stencil carrier丝网印版中承载印刷模版的筛网部分。
包装专业英语
1、Packaging is best described as a coordinated system of preparing goods for transport,distribution,storage,retailing and use of goods.包装是最好的描述,作为协调系统的准备货物运输,配送,仓储,零售和使用商品。
2、paper has a number of advantages as a packaging material:1) It is produced in many grades and converted to many different forms,especially boxes or cartons.2) It is recyclable and biodegradable.3) It is easily combined with other materials to make coated or laminated packs.4) It can be produced with different degrees of opacity .纸张作为包装材料的优势:1)它产生在许多档次,并转换成许多不同的形式,尤其是箱或纸箱。
2)它是可回收和可生物降解的。
3)这是很容易与其他材料相结合,使涂层或层压包装。
4)它可以产生不同程度的混浊。
3、Glassine is similar to greaseproof paper,but is given additional calendering to increase the density and produce a close-knit structure and a nigh gloss finish.it is more resistant to water when dry but loses the resistance once it becomes wet.玻璃纸与防油纸相似,但额外压延密度增加,并产生一个严密的结构和夜间光泽.它更耐水干,但一旦变湿,会失去抵抗力。
常用印刷包装材料英文
常用印刷包装材料英文包装材料类: Packaging Materials -Kraft liner(KL): 纯牛卡,100%纯木桨组成,耐破,环压性能优秀,而且耐潮性极佳,一般用于瓦楞纸板面纸。
-Test liner(TL): 仿牛卡/挂面仿牛卡,其木桨含量低于纯牛卡,性能虽然比不过进口纯牛卡,但从纸张的性能上讲,与国产箱板纸之间的差距在渐渐缩小,性价比较高,已经成为运输包装市场的主流。
-Medium:芯纸,基本全部由回收纸制成,粘合性能好,但其它环压,破裂性能很差,抗潮性能不好。
现欧洲有生产高强芯,在保持原有的良好粘合性能的同时使用木浆成份大大提高了环压,破裂及抗潮性能,但成本过高,使用不是很广泛。
-CCNB(Clay Coated News Back): 标准称呼为“灰底白板卡纸”,在南方广东一带称为“粉灰咭”,是一种用循环回收材料制作而成的带灰质涂料的硬纸板,常用于销售包装E,B瓦楞纸的面纸,有较好的彩色印刷性能。
有时也会单独作为包装使用,由于其挺度不强,成型不是很好,比较少用其做为包装盒,另有时会用于Insert。
-CCKB(Clay Coated Kraft Back): 牛底白板纸板-CCWB(Clay Coated White Back): 白底灰芯纸板-SBS(Solid Bleached Sulphate): 铜板卡纸/白芯粉咭,100%纯木浆经硫酸盐法分离,并漂白制成的高档纸板,印刷适性好。
多用于高档化妆品,日用品,电子产品等需要高质量印刷效果的包装。
根据表面涂布情况SBS又分为单粉咭C1S(coated one side)和双粉咭C2S(coated two sides)。
根据表面涂布效果分为Matte(哑光纸)和Glossy(光面纸)。
-WCC(Waxed Corrugated Containers): 表面蜡质瓦楞纸箱-Grey Chip Board: 双灰纸板,一般为完全回收纸制成,挺度好,韧性差,多用于书本封面和精品手工包装盒。
包装材料专业英语.Unit 2 Packaging Functions
第三、四讲Unit 2 Packaging Functions(第二单元包装的功能)(概述,包容性功能,保护/保藏功能,运输功能,信息/销售功能,食品包装)1. Introduction(概述)(1)The four main functions of a package: contain, protect/preserve, transport, inform/sell.(2)Definitions of different packaging levels:●Primary package: The first wrap or containment of the product that directly holds theproduct for sale.●Secondary package: A wrap or containment of the primary package.●Distribution package (shipper): A wrap or containment whose prime purpose is toprotect the product during distribution and to provide for efficient handling.●Unit load: A number of distribution packages bound together and unitized into a singleentity for purposes of mechanical handling, storage, and shipping.Figure 2.1 illustrates some of these levels.All levels of the system must work together.Figure 2.1 Packaging can have many levels.For example, the primary package for a breakfast cereal is the inner undecorated bag. Its main function is to contain and preserve the product, and to a lesser extent, to protect it. The secondary package, a paperboard carton, provides physical protection, informs the consumer and motivates the purchase decision. Twelve cartons are packed into a corrugated shipping container to protect the product and to facilitate distribution. The information printed on the corrugated shipper primarily identifies the product for distribution purposes. Finally, corrugated shippers are assembled into a unit load, whose primary purpose is to facilitate transport and distribution.(3)Packages are often defined by their intended destination●Consumer package: A package that will ultimately reach the consumer as a unit of salefrom a merchandising outlet.●Industrial package: A package for delivering goods from manufacturer to manufacturer.Industrial packaging usually, but not always, contains goods or materials for further processing.2. The Contain Function(包容性功能)The first step in preparing a package design is to consider the nature of the product and the kind of packaging needed to contain the product. These Considerations include:●The product’s physical form:mobile fluid viscous fluid solid/fluid mixturegas/fluid mixture granular material pastefree-flowing non-free-flowing powder solid unitdiscrete items multicomponent mix●The product’s nature:corrosive corrodible flammablevolatile perishable fragileaseptic toxic abrasiveodorous subject to odor transfer easily markedsticky hygroscopic under pressureirregular in shape3. The Protect/Preserve Function(保护/保藏功能)(1)Considerations related to the protect/preserve function●“Protect” refers to the prevention of physical damage. Specifics on what will cause loss ofvalue (damage) must be known.●“Preserve” refers to stopping or inhibiting chemical and biological change, and refers tothe extension of food shelf life beyond the product’s natural life or the maintenance of sterility in food or medical products.(2)Examples of protective packaging problemsTable 2.1 Examples of protective packaging problems and concernsCondition Quantification or Design RequirementVibration Determine resonant frequenciesMechanical shock Determine fragility factor (drop height)Abrasion Eliminate or isolate relative movementDeformation Determine safe compressive loadTemperature Determine critical valuesRelative humidity Determine critical valuesWater Design liquid barrierTampering Design appropriate systems(3)Examples of preservation packaging problemsTable 2.2 Typical preservation packaging problems and concernsCondition Quantification or Design RequirementOxygen Determine required barrier levelCarbon dioxide Determine required barrier levelOther volatiles Determine nature and barrier levelLight Design opaque packageSpoilage Determine nature/chemistryIncompatibility Determine material incompatibilitiesLoss of sterility Determine mechanismBiological deterioration Determine natureDeterioration over time Determine required shelf life4. The Transport Function(运输功能)The transport function entails the effective movement of goods from the point of production to the point of final consumption. This involves various transport modes, handling techniques and storage conditions. In addition to the general physical rigors of distribution, there are a number of carrier rules that will influence package design. Examples of some of the information required to design successful distribution packaging appear in Table 2.3.Table 2.3 Typical transport handling and storage informationtruck rail aircraftcargo ship storage duration storage conditionshandling methods unitizing methods specific shipping unitweight considerations stock-picking dimension limitscarrier rules environmentally controlled storageTransportation and distribution is generally regarded as an activity that is hazardous to the product being moved.Packaging contributes to the safe, economical, and efficient storage of a product. Good package design take into account the implications of transport and warehousing, not just for the distribution package and unitized load, but for every level of packaging.5. The Inform/Sell Function(信息/销售功能)(1)Package communication rolesThe communication role of packaging is perhaps the most complex of the packaging functions to understand, measure and implement because of the many levels at which this communication must work. Law or customs dictate certain messages without much leeway in their presentation. Examples of such message are:• Specific name of the product (what is this?)• Quantity contained• Address of the responsible body(2)“Persona”A good package is said to have a “persona”, or personality. If the designer has done an effective job, that persona will appeal to the targeted audience.The targeted audience itself needs to be identified and studied. This is the realm of demographics and psychographics.(3)How a package communicates• Selected material• Shape and size• Color• Predominant typography• Recognizable symbols or icons• IllustrationsAll of the communication channels must be balanced and supportive of one another toproduce a persona with appeal and instant recognition. All supporting material, such as promotions and advertisements, must agree with the image projected by the package.Producing a well-balanced package persona requires an intimate familiarity with not just the structural qualities of packaging materials, but also the emotional qualities that they project. A thorough understanding of the various printing processes and the specialized decorating techniques used to create particular effects or decorate unusual surfaces is essential.6. Food Preservation(食品包装)(1)The Nature of FoodFood is derived from animal or vegetable sources. Its organic nature makes it an unstable commodity in its natural form. Various means can increase the natural shelf life of foods, thus reducing dependence on season and location. To understand how the natural life of foodstuffs is prolonged, it is necessary to understand how food products deteriorate. Food spoilage can occur by three means:a) “Internal biological deterioration” describes biological functions that continue even though the food has been harvested. Fruits continue to ripen and vegetables continue to respire. Fresh meat exhibits many of the processes associated with living tissue. In some instances, internal biological factors are used to advantages. But beyond a certain point, all biological activity will lead to spoilage and loss of product.b) “External biological deterioration” refers to the action of microorganisms. What is food to us is also food to a host of other organisms. Molds, bacteria and yeasts are present in most foods. They are harmless or beneficial.c) “Abiotic deterioration” describes those changes that are chemical or physical in nature and that are not dependent on a biological agent. For example, atmospheric oxygen will chemically react with many substances. Vitamin C is no longer a useful nutrient once oxidized. Oxidized oils and fats have a rancid taste.What is generally described as “t aste” more correctly refers only to the sweet, sour, salty, and bitter sensations that we detect with the taste sensors located on our tongue.We are also capable of detecting complex volatile substances, variously known as essential oils or “sensory active agents”or sense of smell. We detect them when minute quantities, in gaseous form, pass over sensors located in our nasal passages.What we perceive as a food product’s flavor is a combination of what we detect with our sense of taste combined with what we detect with our sense of smell. Because essential oils are volatile, they are easily lost through evaporation or oxidation. Great care must be taken to ensure that essential oils characteristic of a product are not lost. Preservation of essential oils retains the food’s full flavor at retail.Volatiles can permeate packaging materials and making the problem of contamination or isolation even more difficult.The above discussion addresses the importance of controlling the gain or loss of essential oils in food products. Similarly, it is equally important to retain essential oils in the many nonfood products whose appeal lies partly or entirely on the smells associated with that product. Perfumes, colognes and room fresheners are essentially blends of pure essential oils. Most health and beauty aids such as cosmetics, soaps, shampoos and toothpastes also contain essential oils in their formulations.Water vapor is similar to an essential oil in that it readily permeates many packaging materials. Moisture loss or gain can be a deteriorating factor, depending on the nature of the food.A snack food loses quality as it gains moisture while a cake loses quality as it loses moisture.The creation of high-barrier packaging systems is partly in response to the need for packaging that will either hold desirable gases and volatiles in the package or prevent undesirable volatiles from entering the package.Temperature can promote undesirable changes that are abiotic in nature. The most common of these are the irreversible changes encountered when some fruits are frozen. The formation of ice crystals punctures the fruit’s fragile cell walls, and the fruit loses its desirable character.Specific food categories have their own characteristics, such as meat and fish.Meat productsMeats are an ideal medium for microorganisms because they contain all the necessary nutrients to sustain growth. In addition to biological action, fatty tissue is susceptible to oxidation, and the entire mass can lose water.Reduced temperature retards microorganism activity, slows evaporation and slows chemical reactions such as those associated with oxidation. At 0℃and 85% relative humidity (R.H.), beef carcasses keep for about 21 days. Beef retail cuts on open display at 5℃ keep for 1 or 2 days. Proper packaging and storage of retail cuts can increase this to 10 days.✧FishThe preservation of fish is a difficult challenge because of three main factors:• Psychrophilic bacteria may be present.• Many fish oils are unsaturated and are easily oxidized.• Typical fish proteins are not as stable as red meat proteins.Chilling does not affect the activity of psychrophilic bacteria, to the extent it does mesophyllic types, so the “keeping quality” of fresh fish is limited. Frozen fish is typically kept at much lower temperatures (-30℃) than other frozen foods in order to ensure the control of psychrophilic bacteria.✧Fruit productsHarvested fruits and vegetables continue to respire and mature. They contain large amounts of water and will wither if water loss is excessive. No two fruits or vegetables are alike, and the rate at which biological and abiotic changes occur varies with the species. Peas, green beans, and leafy vegetables have high respiration rates compared with those of apples oranges, and pears. Potatoes, turnips and pumpkins respire slowly and are easy to store. Moisture loss is more rapid with lettuce than with a turnip because of the large available surface area.Most fruits have an optimum ripening temperature, usually about 20℃. Few fruits will ripen below 5℃. Freezing of many produce items will damage cell structure, and breakdown is very rapid after thawing.The growth, maturation and ripening of a fruit or vegetable is controlled by various hormones and gases. Increasing the amount of carbon dioxide (CO2) while reducing the amount of oxygen (O2) slows the respiration rates. However, some oxygen must always be present to keep the fruit alive. These techniques are used in modified atmosphere packaging (MAP). Ethylene gas, produced by plant tissues, is associated with the ripening of many fruits, and its control is effectively used to retard or accelerate the ripening process.Bananas are particularly sensitive to the atmosphere around them. It can remain in a mature but green state for up to six months in atmospheres of 92% nitrogen, 5% oxygen, 3% carbon dioxide and no ethylene.As the above brief discussion illustrates, atmosphere and temperature control are key requirements for extending the shelf life of fresh produce. Packaging for these products must betailored to the individual product’s needs, and trade-offs are necessary. The ideal humidity for many produce is about 90%. At these levels bacterial and fungal growth is greatly encouraged. Furthermore, sealed plastic bags are subject to condensation and wetting, which will only aggravate the problem. The compromise seen for many produce items is a perforated or vented plastic wrap. This allows respiration while providing for some containment and restraint to the loss of moisture. Another option is to select packaging films with high gas-transmission rates, i.e. precut salad bags (the shelf life of about ten days) have excellent moisture barrier and very low oxygen barrier.Barrier PackagingWe have noted that the movement of gases into or out of a package can lead to undesirable changes in the product. An important factor in the preservation of products that contain gaseous or volatile components or that are susceptible to change through the action of such components is the ability to control the movement of these gases and volatiles. (Figure 2.2)Figure 2.2 A barrier packaging material is one that slows down or stops the movement of selected gaseous substances into or out of a packageStopping the movement of a gas requires barrier packaging. This packaging construction either retains desirable gases and volatiles inside the package or prevents undesirable gases and volatiles from entering the package. Of the materials a packager can choose from, only glass and metal provide absolute barriers to all gases and volatiles. While glass and metal are superior in this property, they have associated disadvantages, and packagers frequently seek alternatives with plastic materials. However, all plastics have a measurable permeability. The actual permeability varies widely depending on the plastic selected and the nature of the permeant gas or volatile. It is important to understand both the nature of the permeant and the properties of the candidateplastics. The term "high barrier" plastic is a relative, nonspecific term and should not be taken to mean "absolute" barrier.Barrier packaging can harm some products. Fresh produce, for example, continues to respire after harvesting and would shortly consume all the oxygen in an oxygen-barrier package. This would lead to reduced shelf life. Plastic bags for produce commonly have vent holes punched in them to allow for a free exchange of atmospheric gases.Microorganisms and their preferred environments for propagationMicroorganismsA large part of food preservation depends on the control of microorganisms. Bacteria or microbes are unicellular microscopic organisms that reproduce by splitting into two identical cells (binary fission). Bacteria grown exponentially and can divide as fast as every 20 minutes. Certain bacterial species can form spores that are highly resistant to killing.Molds or fungi are multicellular and unicellular plantlike organisms. Neither is capable of producing chlorophyll or carbohydrates. Instead, they depend on outside sources for nutrients. Molds form filamentous branching growths called mycelia and reproduce by spores. Yeasts are similar organisms that reproduce by budding. The propagation and spread of molds and yeasts is typically slower than for bacteria because of the reproduction method.Microorganisms ’preferred environments for propagationTypical of any living entity, each microorganism type has a preferred environment in which to exist and propagate and other environments under which it will not. By manipulating the four principal environmental factors that regulate microorganism growth-temperature, moisture, acidity (pH), and nutrient source-microorganisms can be controlled or eliminated. Microorganisms are often classified by their preferred reproduction environment, the most important being the following:Mesophyllic: Prefer ambient conditions, 20-45℃Psychrophilic: Prefer cool conditions, 10-25℃Thermophilic: tolerate heat; will propagate at 30℃to 75℃Aerobic: need oxygen to propagateAnaerobic: propagate only in the absence of oxygenSome microorganisms act only on the food. They do little harm when ingested Pathogenicorganisms can cause sickness or death, falling into basic classes:• Those that produce harmful toxins as by-products in the food they infest.• Those that infest the food and then grow in the human body to produce illnesses.(2)Six basic methods, which are used alone or in combination, can extend the normal biological shelf life of food:• Reduced temperatures • Thermal processing• Water reduction • Chemical preservation• Modified atmospheres • IrradiationEach method can slow the natural biological maturation and spoilage of a food product, reduce biological activity or inhibit the chemical activity that leads to abiotic spoilage. Each method requires its own unique blend of packaging materials and technology.①Reduced Temperature and FreezingReducing temperatures below the ambient temperature has many beneficial effects that will lead to a longer shelf life. Doing so:• Slows chemical activity• Slows loss of volatiles• Reduces or stops biological activityWhile chilling a food product will increase shelf life, actual freezing provides the greatest benefits. Bacteria and molds stop developing at about -8℃, and by -18℃, chemical and microorganism activity stops for most practical purposes. Freezing kills some microorganisms, but not to the extent of commercial usefulness.Ice crystal formation is greatest between 0 and -5℃. Ice crystals can pierce cell walls, destroying the texture of many fruits and vegetables. Rapid freezing reduces this damage.Freezer conditions will cause ice to sublimate, and serious food dehydration, commonly referred to as freezer burn, will occur. Snug, good moisture-barrier packaging with a minimum of free air space will reduce freezer dehydration. Complete filling of the package is desirable because ice will sublimate inside the package, dehydrating the product and leaving ice pieces in the voids.Frozen food packages materials must remain flexible at freezer temperatures, provide a good moisture barrier and conform closely to the product. When paperboard is used as part of the package, it should be heavily waxed or coated with polyethylene to give protection against theinevitable moisture present in the freezing process.Poultry packaging in high-barrier PVDC bags is an excellent example of an ideal freezer pack. Prepared birds, placed into bags, pass through a vacuum machine that draws the bag around the bird like a second skin. The tight barrier prevents water loss and freezer burn for extended periods, as well as preventing passage of oxygen that would oxidize fats and oils.②Thermal ProcessingHeat can destroy microorganisms. The degree of treatment depends on the:• Nature of the microorganism to be destroyed• Acidity (pH) of the food• Physical nature of the food• Heat tolerance of the food• Container type and dimensionsPasteurization, a mild heat treatment of 60 to 70℃, kill most, but not all, microorganisms present. Pasteurization is used when• More severe heating would harm the product• Dangerous organisms are not very heat resistant (such as some yeasts)• Surviving organisms can be controlled by other means• Surviving organisms do not pose a health threat➢Aseptic packaging“Hot filling”refers to product filling at elevated temperatures up to 100℃. It is used to maintain sterility in products such as jams, syrups and juices.Some products can tolerate high temperatures for short time periods. Ultra-high temperature (UHT) processing of milk and fruit juices uses temperatures in the range of 135 to 150℃, but for a few seconds or less. The high temperature is enough to kill most pathogens. UHT is the basis of most flexible aseptic drink packaging.The term “aseptic”as applied to packaging refers to any system wherein the product and container are sterilized separately and then combined and sealed under aseptic conditions. In the 1940s, metal cans were sterilized and filled with puddings, sauces, and soups (the Dole Process). In the 1970s, aseptic packaging was adapted to institutional bag-in-box systems.●Advantages: eliminating the need for the elevated temperatures and pressures used inconventional canning methods. Eliminating the need for extreme sterilizing conditions allows aseptic packaging materials to have lower physical strengths and lower temperature tolerance.Commercial systems, such as Tetra Pak, Combibloc, and Bosch, use hydrogen peroxide to sterilize simple paper, foil and polyethylene laminates, and then fill the formed package with UHT-treated product.Unlike aseptic packaging, normal canning only maintains nominal cleanliness in the food and the container. After the food has been sealed in the container, it is subjected to temperature high enough to kill pathogens and achieve commercial sterility. Temperatures of 110 to 130℃are typical. The actual cook time depends on many factors, calculated in advance to ensure commercial sterility. One of the most important factors is the rate of heat penetration to the farthest and most insulated portion of the product, usually the container’s geometric center.Generally, the less acid the food, the longer the cook times needed to ensure destruction of Clostridium botulinum. Foods with acidities high enough to prevent harmful pathogens from propagating can be heat-processed by immersion in boiling water.The retortable pouch is a laminate of polyester (for toughness), foil (for an oxygen barrier) and a heat-sealable polyolefin. Retortable pouch material is shipped in roll form, creating significant transport and storage savings. Since the pouch can be as little as 12 mm thick, thermal processing time can be reduced, thus improving food texture and nutritional qualities. There are also attractive implications for waste disposal. Its largest customer is the military in North American.③Water ReductionDrying is an old and well-established method of preserving food. The essential feature of drying is that moisture content is reduced below that required for the support of microorganisms. An added advantage is reduced bulk and reduction of other chemical activity. Available moisture can be reduced by simple heat drying or by the addition of salt or sugar. Concentrated salt and sugar solutions tie up free water and make it unavailable to microorganisms. Jams and marmalades having high sugar contents do not require refrigeration for this reason.Equilibrium relative humidity (E.R.H) is the atmospheric humidity condition under which a food will neither gain nor lose moisture to the air. This value is often expressed as Aw, the wateractivity. A food with an Aw of 0.5 is at an equilibrium relative humidity of 50%. Table 2.3 lists the moisture content and the desired E.R.H for some common foods.Table 2.4 Typical moisture content and E.R.H rangesProduct Typical Moisture(%) E.R.HPotato chips, instant coffee3% or less 10 to 20%Crackers, breakfast cereals 3 to 7% 20 to 30%Cereal grains, nuts, dried fruit 7 to 20% 30 to 60%Salt 75%Sugar 85%Very low-E.R.H. foods are hygroscopic and will draw available moisture from the air. These foods require a barrier package that will not permit the entry of atmospheric moisture.Dried foods such as potato chips and instant coffee require packaging materials with high moisture-barrier properties. Potato chips are also rich in oil (about 30%), so that they also need a high oxygen barrier. In-package desiccants and oxygen scavengers are sometimes used to increase the shelf life of very sensitive products.Dried foods with E.R.H. values of 20% to 30% have less stringent moisture-barrier requirements and are easier to package. Depending on the food, oxygen or other barriers may still be needed. Many crackers, biscuits, and breakfast cereals fall into this category.Foods with an E.R.H. of 30% to 60% can often be stored for long periods with little or no barrier packaging since their E.R.H. corresponds to typical atmospheric conditions. Cereal grains, nuts and dried fruits are in this group. If the food has high oil content, oxygen barriers may be needed. Bacteriological activity is rarely a problem with low- or reduced-moisture foods since one of the essentials of bacterial growth has been removed.High E.R.H. foods lose moisture under typical atmospheric conditions. A cake with an E.R.H. of 90% would soon establish a relative humidity of 90% inside a sealed package, creating ideal conditions for mold growth. The packaging challenge is to control moisture loss, retarding it as much as possible, but not to the extent that a high humidity is established within the package.④ Chemical PreservativesVarious natural and synthetic chemicals and antioxidants are used to help extend the keeping quality of foods. They are used in conjunction with other preservation methods. The use of mostof them is strictly controlled by law, although what is allowed varies from country to country.Chemical preservatives work in various ways: Some, such as lactic, acetic, propionic, sorbic and benzoic acids, produce acid environments. Others, such as alcohol, are specific bacteriostats. Carbon dioxide, found in beers and carbonated beverages creates an acid environment and is also a bacteriostat. Smoking and curing of meat and fish is partly a drying process and partly chemical preservation. Aliphatic and aromatic wood distillation products (many related to creosote) are acidic and have variable bacteriostatic effects. Varying amounts of salt pretreatment accompanies most smoking.Antioxidants and oxygen absorbers can reduce oxidation.⑤Modified Atmosphere Packaging (MAP)MAP recognizes that many food degradation processes have a relationship with the surrounding atmosphere. MAP involves the introduction of a gas mixture other than air into a package, that mixture is then left to equilibrate or change according to the nature of the system. A related process, controlled atmosphere packaging (CAP), is used in storage and warehousing where the atmosphere can be monitored and adjusted.Vacuum packaging is one type of MAP. It has the effect of eliminating some or all oxygen that might contribute to degradation. However, the method is not universally useful, since products such as fruits and vegetables have respiratory functions that must be continued. Another difficulty is that red meat will turn brown or purple without oxygen. pressures created by the external atmosphere surrounding a vacuum-packaged product can physically crush delicate products or squeeze water out of moist products.Ambient air is about 20% oxygen and 80% nitrogen, with a trace of carbon dioxide. Altering these proportions alters product response. This forms the basis of MAP shelf life extension. Table 2.5 lists atmospheric combinations for some common food products.Table 2.5 Typical modified atmospheres for selected food productsProduct Oxygen Carbon Dioxide NitrogenRed meat 40% 20% 40%White meats/pasta ——50% 50%Fish 20% 80% ——Produce 5% ——95%。
商务英语包装材料介绍
商务英语中介绍包装材料的常用表达如下:1. Packaging material(包装材料):This refers to the materials used for protecting, containing, and presenting products.2. Cardboard(纸板):A thick, stiff paper material often used for boxes and packaging.3. Plastic(塑料):A synthetic material that is lightweight, durable, and commonly used for packaging various products.4. Bubble wrap(气泡膜):A pliable plastic material with air-filled bubbles used for cushioning fragile items during transportation.5. Styrofoam(聚苯乙烯泡沫):A lightweight foam material often used for providing insulation and cushioning in packaging.6. Corrugated board(瓦楞纸板):A type of cardboard with a fluted layer between two flat layers, providing strength and protection to packaged goods.7. Shrink wrap(热缩膜):A transparent plastic film that shrinks tightly around products when heated, providing a secure and tamper-evident seal.8. Paperboard(纸板):A thick, strong paper material often used for packaging boxes, cartons, and other containers.9. Wood(木材):A natural material frequently used for packaging heavier or bulkier products, providing sturdiness and protection.10. Metal tins(金属罐):Containers made of metal, such as aluminum or tinplate, often used for packaging food, cosmetics, and other products.请注意,在商务交流中,除了介绍包装材料本身,还可以补充相关的优势、用途和特点,以满足对方的需求。
包装专业英语-第二十五章
第二十五章各种冲模加工关连用语barreling 滚光加工 belling 压凸加工bending 弯曲加工 blanking 下料加工bulging 撑压加工 burring 冲缘加工cam die bending 凸轮弯曲加工 caulking ?合加工coining 压印加工 compressing 压缩加工compression bending 押弯曲加工 crowning 凸面加工curl bending 卷边弯曲加工 curling 卷曲加工cutting 切削加工 dinking 切断蕊骨double shearing 叠板裁断 drawing 引伸加工drawing with ironing 抽引光滑加工 embossing 浮花压制加工 extrusion 挤制加工 filing 锉削加工fine blanking 精密下料加工 finish blanking 光制下料加工 finishing 精整加工 flanging 凸缘加工folding 折边弯曲加工 folding 摺叠加工forming 成形加工 impact extrusion 冲击挤压加工indenting 压痕加工 ironing 引缩加工knurling 滚花 lock seaming 固定接合louvering 百叶窗板加工 marking 刻印加工necking 颈缩加工 notching 冲口加工parting 分断加工 piercing 冲孔加工progressive bending 连续弯曲加工 progressive blanking 连续下料加工 progressive drawing 连续引伸加工 progressive forming 连续成形加工 reaming 铰孔加工 restriking 二次精冲加工riveting ?接加工 roll bending 滚筒弯曲加工roll finishing 滚压加工 rolling 压延加工roughing 粗加工 scrapless machining 无废料加工seaming 折弯重叠加工 shaving 缺口修整加工shearing 切断加工 sizing 精压加工/矫正加工slitting 割缝加工 spinning 卷边?接staking ?固 stamping 锻压加工swaging 挤锻压加工 trimming 整缘加工 upsetting 锻粗加工 wiring 抽线加工。
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第5、6讲Unit 3 Packaging Materials and Containers(第三单元包装材料和容器)Lesson 1 Paper and Paperboard(第1课纸与纸板)(概述,典型造纸机,纸板的加工方向与横向,表面处理与涂覆,纸特性,纸/纸板等级,纸盒)1. Introduction (概述)Definition of paper: paper is defined as a matted or felted sheet usually composed of plant fiber. Paper has been commercially made from such fiber sources as rags (linen), bagasse (sugar cane), cotton, and straw. Modern paper is made almost exclusively from cellulose fiber derived from wood.Although the word “paper” is derived from the Egyptian term, “papyrus” was not a true paper in the modern sense.Invention of paper: t he invention of paper by blending cellulose fibers didn’t occur until the beginning of the second century A.D. Ts’ai Lun, a member of the court of the later Han Dynasty, is generally credited with developing the first real papermaking process in 105 A.D.The “Fourdrinier machine” was the first on the market and produced a homogenous (single-ply) sheet of boxboard in various thicknesses. It was soon joined by the “Cylinder m achine” which formed a multi-layered (multi-ply) type of paperboard. These machines were first installed in the United States around 1830.·Paperboard, boxboard, cardboard, and carton board are all terms used to describe heavier paper stock. The International Organization for Standardization (ISO) states that material weighing more than 250 grams per square metre (511b per 1,000 sq. ft.) shall be known as paperboard. U.S. practice calls material that is more than 0.3mm(0.012 in.) thick paperboard.2. Representative Papermaking Machines (典型造纸机)(1)Fourdrinier MachinesFourdrinier machines (Figure 3.1) pump furnish from a headbox directly onto a moving wire screen through which the water is continuously drained. Fourdrinier machines may have a second headbox (Figure 3.2)situated downstream of the first headbox to add further quantities of furnish onto the partially dewatered initial lay-down.Figure 3.1 Furnish pours out of the headbox of a fourdrinier machine and onto an endless wire or screen where excess water can be drained. The fibers remain trapped on the screenFigure 3.2 Paper is dewatered at the wet end of a fourdrinier machine(2)Cylinder MachinesA cylinder machine (Figure 3.3) rotates a screen drum in a vat of furnish (The paper is sometimes called vat paper). As the water pours through the screen, fiber accumulates on the outside of the screen. This thin layer of matted fiber is transferred onto a moving felt belt that passes sequentially over further rotating cylinders, each of which deposits another fiber layer.Figure 3.3 A single cylinder station on a cylinder-type machineCylinder machines dewater furnish at the cylinder and paste a thin layer of fiber against the felt (Figure 3.4). The fibers of subsequent layers do not intermingle, and therefore the bond between the layers is weak. The dry end is similar to that of the fourdrinier machine.Figure 3.4 A cylinder machine with six cylinders at which a paper layer can be formed Cylinder machines do not have the fourdrinier machine's limitation on the number of stations, and six-or seven-station machines are common. Higher-caliper boards for folding and setup cartons are usually cylinder boards. An advantage of cylinder machines is that low-quality fiber can be used to fill or bulk the middle of a board, while higher quality bleached fibers can be used on one or both liners.Cylinder board has definite layers, or plies, and individual plies can often be easily separated. Generally, papers are made on fourdrinier or twin-wire formers, whereas heavier paperboard products are made on cylinder-type machines. Extremely heavy boards are made by laminating several thinner sheets.A typical cylinder board construction (Figure 3.5) may have a top liner composed of good-quality bleached pulp with some short fibers, possibly sized and clay coated to produce a smooth, attractive printing surface. The underliner may also be composed to a good-quality stock, possibly bleached to provide a smooth, opaque base for the top liner. Filler plies use the most economical recycled pulps, since they have little impact on properties such as stiffness. The bottom liner is a better quality pulp to add stiffness. If appearance is not a factor, the liner may be good-quality recycle pulp. If appearance is critical or if the paperboard will be printed on both sides, the bottom liner will also be bleached stock.Figure 3.5 Cylinder boards are multiply boards.An advantage is that the plies can all be different(3)Twin-Wire MachinesVertiformers and twin-wire formers (Figure 3.6) inject the furnish between two moving wire screens. The advantage is that dewatering takes place on both sides of the paper and is therefore fast. These machines can produce single and multi-ply sheets with identical formation at both faces.Figure 3.6 Water can be simultaneously removed from both sides of the paper on atwin-wire paper former3. Machine Direction and Cross Direction (纸板的加工方向与横向)Depositing a fiber-and-water slurry onto a moving wire belt tends to align fibers in the direction of travel, known as the machine direction (MD). The direction across the papermaking machine and across the fiber alignment is the cross direction (CD) (Figure 3.7). Because of this fiber alignment, paper is an anisotropic material; measured properties differ depending on thedirection in which the property is measured.Figure 3.7 Fibers in a manufactured paper sheet tend to align themselves in the machine directionFigure 3.8 shows the relationship of tear, stiffness, and fold endurance to machine direction. Paper specification sheets normally show physical values measured in both directions. Package designers need to be aware of paper's directionality.Figure 3.8 The relationship between MD and tear, stiffness, and fold endurance properties Cylinder machines tend to align fibers more than fourdrinier machines. Tensile strength ratios in MD and CD for a typical fourdrinier board are about 2:1, whereas for a cylinder board the ratio might be 4:1 or higher, meaning that the MD tensile strength is four times greater than the CD tensile strength. The greater the degree of fiber alignment, the greater the difference in a given property when measured in MD and CD. The ratio of a property in the two directions is often usedas a gauge of fiber alignment.4. Surface or Dry-End, Treatments and Coatings (表面处理与涂覆)After the paper is formed and dried, it is usually passed between multiple sets of heavy rolls (Figure 3.9). This "calendering" operation has many variations, but the prime objective is to iron and smooth out the surface of the paper stock to make it more suitable for printing. Calendering also compresses the paper sheet, giving a denser product and a glossier surface.Starch is a typical surface sizing used to fill surface voids and reduce liquid penetration rate.Figure 3.9 Calendering consists of passing the formed dried paper between sets of heavyrolls.The paper surface may be dampened to help in smoothing it. To meet the highest opacity, gloss, brightness, and printing-detail requirements, papers are coated with pigments such as clay, calcium carbonate, and titanium dioxide. Coated papers are usually called "clay-coated" regardless of the actual formulation. Coated papers are calendered to maintain a high-quality, smooth surface. In addition, highly sized and clay-coated boards can be difficult to bond with water-based adhesive because of poor liquid penetration and the inability of the adhesive to bond to the underlying fibers. Where necessary, coated boards should have perforations in the adhesive-bond areas so that adhesive can penetrate to the body of the paper.5. Paper Characterization (纸特性)(1)Caliper and WeightIn inch/pound units:·Caliper is expressed in thousandths of an inch or in "points." One thousandth of an inch is 1 point. (For example, a 0.020-in. board would be 20 points.)·Containerboard for the corrugated board industry and most paperboards are specified by the weight in pounds per 1,000 sq. ft., the "basis weight."·Fine papers can be specified by the weight in pounds per ream. A ream is 500 sheets, but the actual sheet size can vary depending on the product. In most instances a ream is taken to be 3,000 sq. ft..In metric units:·Caliper is expressed in "m" or micrometres(μm).·Paper mass/unit area relationship is reported as "grammage", defined as being the mass (weight) of paper in 1 square metre(m2).The metric conversion factors arelbs./l,000 sq. ft.= 4.88grams/m20.001 inch = 25.4 (usually rounded to 25μm)1 mm = 1,000μm(2)BrightnessBrightness is a measure of the total reflectance of white light. Values are expressed on a scale of 1 to 100, with 100 being the brightness of pure magnesium oxide. Most quality grades have reflectance values in the mid-80s. The brighter the board, the more brilliant the graphic possibilities.(3)Paper and Moisture ContentPaper is hygroscopic and absorbs and loses moisture according to the ambient relative humidity (R.H.) and temperature. Paper at 20% R.H. will contain about 4% moisture, while at 80% R.H., it will contain about 15% moisture.The physical properties of paper vary dramatically with moisture content, and in some applications the moisture content of the paper during processing must be controlled. Because physical characterization values depend on moisture content, all paper testing must be done at a precisely controlled temperature and humidity. Internationally, the standard conditions are specified as 23°C and 50% R.H.Paper is hygroexpansive: when it absorbs moisture, it expands; when it dries out, it shrinks. Between 0 and 90% R.H., the dimensions can change 0.8% in the MD and 1.6% in the CD.Whenever a paper sheet is laminated to or coated with a material that is not affected bymoisture (for example, plastic film, aluminum foil, or heavy print or varnish), there is the potential for curling when the humidity changes. If the paper gains moisture and expands while the surfacing laminate or coating remains the same, the paper will curl toward the surfacing material. When the paper loses moisture, it will shrink and curl away from the surfacing material (Figure 3.10).Paper/foil laminate Paper/foil laminate Paper/foil laminateat 40% R.H. at 20% R.H. at 80% R.H.Figure 3.10 Paper's hygroexpansive nature can cause unwanted curling when paper isbonded to an environmentally stable surface(4)ViscoelasticityPaper is more or less viscoelastic, depending on the rate at which load is applied. Simply put, the faster a load is applied, the greater the apparent strength. Over long loading periods, paper fibers move and distort or "creep."6. Paper Types (纸类型)(1)Newsprint and Related Grades(2)Book Papers(3)Commercial Papers(4)Greaseproof Papers(5)Natural Kraft Paper(6)Bleached Krafts and Sulfites(7)Tissue Paper(8)Label Paper(9)Pouch Papers(10)Containerboards (linerboard and medium)7. Paperboard Grades (纸板类型)(1)Chipboard, Cardboard, Newsboard(2)Bending Chipboard(3)Lined Chipboard(4)Single White-Lined (SWL) Paperboard(5)Clay-Coated Newsback (CCNB)(6)Double White-Lined (DWL) Paperboard(7)Solid Bleached Sulfate (SBS)(8)Food Board(9)Solid Unbleached Sulfate (SUS)8. Paperboard Cartons(纸盒)Paperboard provides a versatile and economical material not readily matched by other packaging mediums. One significant advantage is the low tooling cost compared with that for materials such as plastics. Effective paperboard package design is based partly on knowledge of paper and product properties and partly on craftsmanship and art. Paperboard packaging can be considered in a number of categories.(1)Folding CartonsFolding cartons are by far the largest and most important group in paperboard packaging. Folding cartons are made as flat blanks or as preglued forms that can be flattened for shipping. They can be made economically on high-speed production machinery. The majority of folding carton designs can be classified as falling into either the tube-style (Figure 3.11) or the tray-style design families (Figure 3.12).Figure 3.11 A gable-top carton blank and an erected gable-top cartonFigure 3.12 A six-cornered Brightwood tray, flat and assembled The gable-top container (Figure 3.11) is basically a tube-style carton that has found many applications, particularly for dairy products and fruit juices. The heavily sized and polyethylene-coated board is erected and heat-sealed at the point of fill. Combibloc and Tetra Pak are similar-appearing proprietary cartons made from complex paper/foil/poly laminates. A principal application is for aseptic beverage packaging such as juice boxes.(2)Setup Boxes.Setup boxes (Figure 3.13) are rigid cartons that are delivered erected and ready for filling. They need as much storage space empty as they do when full. Setup boxes are not as amenable to high-speed production as folding cartons, and their manufacture, by comparison, is slow and labor intensive. These factors add significantly to the cost of a setup box. The rigidity of setup boxes gives them an upscale image, a factor used to advantage by marketers of cosmetics, fancy stationery supplies, quality chocolates, jewelry, and other gift items. Setup boxes are typically constructed from a heavy, low-grade chipboard with no particular folding or printing qualities. In its most elementary form, the board is cut to shape, and the sides folded up and taped with stay tape to form a stayed box.Figure 3.13 Examples of setup box designs(3)Tubs, Trays, and Liquid-Resistant Boxes.Paperboard can be formed into round or square tubs with paper end seals. Such forms, constructed from food board, are used to contain such items as ice cream and frozen foods. Flat sheets with gusseted corners can be folded to form food trays for frozen entrees or other food products. In most wet food applications, the board is coated with either polyethylene or wax. Dual-ovenable paperboard trays are coated or laminated with an oven-temperature-tolerant plasticsuch as polyethylene terephthalate (PET).。