Design Modification of Ice-Cream Cone to Control Ink Migration and Crimping
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RESEARCH ARTICLE
Design Modification of Ice‑Cream Cone to Control Ink Migration and Crimping Rahul B. Tirpude1 · Tanweer Alam1 · Gaurav Kr Deshwal2 Received: 23 April 2020 / Accepted: 21 August 2020 © Indian Institute of Packaging 2020
Abstract In the present study, two unaddressed problems, ink migration and crimping in ice-cream cones of a reputed brand along with three different market samples were aimed and their solutions were portrayed. The mechanical properties like thickness and grammage of the individual layer as well as of whole material and scuff proofness strength were determined. The cross-direction and machine direction analysis during the cone formation process revealed their effect on proper combination of cone structure and lid. The problem of crimping in S3 brand was due to swapping of cross-direction and machinedirection during the cone formation process. The ink migration on the hands of the observer during the cold storage could not be correlated with the scuff proofness testing as all the samples showed slight scuffing of printed ink at 1000 rpm and 2 psi pressure. Yet, a different package design was proposed to prevent ink migration in which water resistance ink protective coating of nitrocellulose was suggested. Keywords Ice-cream cone · Cross direction · Machine direction · Package design · Ink migration
Introduction The ice-cream originated in the western half of the world when Marco Polo brought recipes for water ices from Far East Asia in the thirteenth century. Over time, there had been exponential development both in production technologies, a variety of the products, shape of the packages and quality aspects [3]. Historical references also show that King Solomon was fond of iced drinks. During the Roman Empire, Nero Claudius Caesar (A.D. 54–86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices [8]. Modern ice-creams are considering the health aspects of the consumers as its top priority according to the Food Safety and Standards Authority of India
* Tanweer Alam [email protected] Rahul B. Tirpude [email protected] Gaurav Kr Deshwal [email protected] 1
Indian Institute of Packaging, Delhi 110092, India
Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001, India
2
(FSSAI), Ice Cream means the product obtained by freezing a pasteurized mix prepared from milk and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and fruit products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger and nuts and it may also contain bakery products such as cake or cookies as a separate layer and/or coating [5]. The branded ice cream market is expected to grow at the rate of 10% annually as per the updates of Economic Times. The consumption of ice cream in India is one of the lowest in the world, at 0.2 L per person per annum compared to 22.0 L in US, 5.0 L in UK, 1.0 L in Thailand and 0.41 L in Pakistan. The global average
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