Project commenced since 5 March 2020
Briefly about the project.
The issue of long term preservation of food quality in logistics chains is becoming increasingly topical nowadays, as well as
the issue of simpler, easier and more interesting use of food products and/or receipt of the information on the products. Care for
reduced amount of food waste and packaging. Packaging preserves the product from physical impact,
exposure to secondary contamination, temperature of the surrounding environment, ultraviolet radiation, microbiological
damage and other external factors.
Project goal: To develop a new smart packaging for liquid egg products, which would allow to extend the shelf life by 15-20%.
1. To study the used packaging of the existing food products (liquid egg mass), to perform the analysis of the expiration date and packaging, to evaluate the existing developed technologies.
2. To offer possible solutions for optimization of packaging and use of smart packaging. As a result, achieve an extension of the shelf life of egg products.
The total eligible costs of the project are EUR 79,827.76, of which EAFRD funding is EUR 71,844.98.
Smart packaging can improve material properties, for instance, by making them lighter and increasing their durability.
Furthermore, smart packaging can protect the package against the influence of gases and light, which promotes the deterioration of the product and it can also possess
antibacterial properties, which enables preservation of fresh food during long-term storage, while protecting it against microbiological
Active packaging (AP) is an alternative of traditional packaging methods. It refers to innovative concept of food
packaging and has been introduced in response to constant changes in consumer demands and market trends. AP
technology embeds certain components that can release or absorb substances from the packaged product or the surrounding
environment of the product in the package to retain the high quality and validity period of the products. The advantages of AP use
with perishable products includes the reduction in the amount of active substances, reduction of localisation activity and particle migration
from the packaging to food, as well as processes of the liquidation of unnecessary industrial products that could
facilitate microbiological deterioration of the products. The components that are frequently used in AP systems include oxygen collectors,
ethylene collectors, flavour and aroma absorbents/releasers. The objective of the packaging is to monitor the quality condition of the packaged products.
Active food packaging chemically or biologically interacts with its content – i.e. product to extend its
shelf life and retain food quality for as long as possible.
Intelligent packaging (InPac) – is designed with the purpose of indicating whether the quality of the product has changed, respectively - whether it has
deteriorated. It can collect information on the product and transfer this information to user or activate the
functions of active packaging. InPac is mainly used to “monitor the condition of the packed food products, for instance, meat or fruit
to receive and provide information on the quality of the packed product during transportation and storage”. Smart
packaging system uses communication function to relieve the decision making, which is aimed at the preservation of food quality,
extension of shelf life and ensuring overall food safety. It can perform intellectual functions,
for instance, perception, tracking, registration and smart information exchange. Respectively, InPac systems consist of
equipment components, for instance, time and temperature indicators, gas detectors, freshness and/or
ripeness indicators and radiofrequency identification (RFID) systems.
Eiropas Reģionālā attīstības fonda projekts „Latvijas elektrisko un optisko iekārtu ražošanas nozares kompetences centrs” Projekts Nr. 220.127.116.11/18/A/006. Pētījums Nr. 2.9 “Bezvadu monitoringa risinājums barības tvertnes atlikuma un gaisa kvalitātes novērtējumam vistu kūtīs”
Purchase of an egg boiling, breaking and packing line for the processing workshop of boiled eggs with the goal of increasing the capacity of egg boiling, breaking and packing process to 40 000 eggs per hour.