Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-2682Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Miescher, Susanna | - |
| dc.contributor.author | Brombach, Christine | - |
| dc.contributor.author | Artigas, Gràcia | - |
| dc.contributor.author | Järvenpää, Eila | - |
| dc.contributor.author | Steinemann, Nina | - |
| dc.contributor.author | Ziesemer, Katrin | - |
| dc.contributor.author | Yildirim, Selçuk | - |
| dc.date.accessioned | 2018-01-17T08:03:18Z | - |
| dc.date.available | 2018-01-17T08:03:18Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.issn | 0894-3214 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/2073 | - |
| dc.description.abstract | It can be expected that many elderly people have impaired opening capacity of food packaging bearing in mind the changes in functionality and physical strength that occur during ageing. This study determined the relation of the quantitative force required to open selected food packaging systems with findings derived from qualitative focus group studies to retrieve comprehensive information on the specific needs of seniors. The focus group studies revealed that the assessment of the ease of opening is very subjective and can vary from objective measurements. The quantitative measurement of the force required to open the ‘easy to open’ thermoformed tray resulted in considerably higher peel initiation forces of 22.50 ± 1.62N compared to the standard tray (12.80 ± 1.93 N). However, the packaging type was still felt to be easier to open because of the enlarged tab and peeling corner, which was said to be easy to grip. Conversely, the stand-up pouches with twist-off caps could only be opened with difficulty because of the small caps and the difficulty in breaking seals, despite the substantially lower opening forces of 0.46 ± 0.06Nm compared with the other torque closures. The evaluation of a package was found to be only partly dependent on the required opening force but strongly influenced by various design factors and consumer’s expectations as well as experiences. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Wiley | de_CH |
| dc.relation.ispartof | Packaging Technology and Science | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Easy open | de_CH |
| dc.subject | Packaging | de_CH |
| dc.subject.ddc | 658.5: Produktionssteuerung | de_CH |
| dc.title | Evaluation of the accessibility of selected packaging by comparison of quantitative measurements of the opening forces and qualitative surveys through focus group studies | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.21256/zhaw-2682 | - |
| dc.identifier.doi | 10.1002/pts.2237 | de_CH |
| zhaw.issue | 11 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 570 | de_CH |
| zhaw.pages.start | 559 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 29 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | Angewandte Gerontologie | de_CH |
| zhaw.webfeed | LM-Verpackung | de_CH |
| zhaw.webfeed | Sensorik | de_CH |
| zhaw.webfeed | Ernährung | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2016_Wenk_Evaluation of the Accessibility of Selected Packaging.pdf | 347.4 kB | Adobe PDF |  View/Open |
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Miescher, S., Brombach, C., Artigas, G., Järvenpää, E., Steinemann, N., Ziesemer, K., & Yildirim, S. (2016). Evaluation of the accessibility of selected packaging by comparison of quantitative measurements of the opening forces and qualitative surveys through focus group studies. Packaging Technology and Science, 29(11), 559–570. https://doi.org/10.21256/zhaw-2682
Miescher, S. et al. (2016) ‘Evaluation of the accessibility of selected packaging by comparison of quantitative measurements of the opening forces and qualitative surveys through focus group studies’, Packaging Technology and Science, 29(11), pp. 559–570. Available at: https://doi.org/10.21256/zhaw-2682.
S. Miescher et al., “Evaluation of the accessibility of selected packaging by comparison of quantitative measurements of the opening forces and qualitative surveys through focus group studies,” Packaging Technology and Science, vol. 29, no. 11, pp. 559–570, 2016, doi: 10.21256/zhaw-2682.
MIESCHER, Susanna, Christine BROMBACH, Gràcia ARTIGAS, Eila JÄRVENPÄÄ, Nina STEINEMANN, Katrin ZIESEMER und Selçuk YILDIRIM, 2016. Evaluation of the accessibility of selected packaging by comparison of quantitative measurements of the opening forces and qualitative surveys through focus group studies. Packaging Technology and Science. 2016. Bd. 29, Nr. 11, S. 559–570. DOI 10.21256/zhaw-2682
Miescher, Susanna, Christine Brombach, Gràcia Artigas, Eila Järvenpää, Nina Steinemann, Katrin Ziesemer, and Selçuk Yildirim. 2016. “Evaluation of the Accessibility of Selected Packaging by Comparison of Quantitative Measurements of the Opening Forces and Qualitative Surveys through Focus Group Studies.” Packaging Technology and Science 29 (11): 559–70. https://doi.org/10.21256/zhaw-2682.
Miescher, Susanna, et al. “Evaluation of the Accessibility of Selected Packaging by Comparison of Quantitative Measurements of the Opening Forces and Qualitative Surveys through Focus Group Studies.” Packaging Technology and Science, vol. 29, no. 11, 2016, pp. 559–70, https://doi.org/10.21256/zhaw-2682.
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