The research aims to study the impact of cultural and social differences, namely (language, aesthetics, customs and traditions, family, women, education, reference groups) on the process of international product packaging. To achieve the objectives o
f the research were built identify and Toseahaaly workers in companies food industry in the Syrian coast (refining and filling oils), The number of questionnaires distributed (122) form, where the re-ones (113) form a complete and valid for statistical analysis, and by answer was (92.62%) . And using appropriate statistical methods was one of the most important results:
1-affect cultural and social differences (family, women, education) on the process of international product packaging, where it was found a significant correlation and a very tough between these factors and the process of international product packaging.
2-affect social and cultural differences (language, aesthetics, customs and traditions, reference groups) on the process of international product packaging, where it was found a significant correlation strong between these factors and the process of international product packaging.
The production of chitosan polymer had been cheaply optimized from
collected shrimp shell wastes collected from Syrian local sources and the
yielded chitosan was modified by subjecting molecules to the process of linking
the enzymatic partial and
to phenol compounds oxidation residues called
quinines. The phenol oxidation was done by Laccase enzyme extracted from
olive mill solid wastes (Pyrene) and liquid (jift). The amount of extracted
phenols from liquid waste was more successful than the solid wastes and thus, it
was chosen as a rich source of phenols for being grafted on the chitosan since
both of phenols and quinones had a strong activity towards pathogenic
microbes. Films were fabricated from the chitosan that was functionalized with
quinones. Thus, a double barrier was designed against pathogenic microbes
that usually attack uncovered red and white fresh meat in the slaughters and
selling places. On the other hand, the research was mainly based on recycling
the shrimp shells and olive mill residues that are useless and environmental
pollutants.
This investigation was conducted to study the effect of cooling preservation
on some microbiological (total count of organism, yeast and fungi, Coliform
bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and
sensory eval
uation of Broccoli during refrigerated storage and to determine the
acceptability of the best treatment of the broccoli by customer during
refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at
Abi Jarash farms of Damascus University in 2011/2012 season were used.
Three treatments were applied on two hybrids of broccoli. Treatments 1
(broccoli was stored without any packaging), treatments 2 (broccoli was stored
after packaging without vacuum sealed) and treatments 3 (broccoli was stored
after packaging with vacuum sealed).
Results showed and based on microbiology, chemically and sensory
evaluation that the best treatment to save the broccoli reverberated was
treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli
was stored after packaging with vacuum sealed) where the broccoli F1 Kondi
was preserved without any changes in sensory parameters and accepted
qualities for 15 days and for 10 days for broccoli F1 Kibbah.
Apple Fruits (Malus domestica Bork. cv. 'Golden Delicious') were
harvested at three successive dates with intervals of one week between each
date. The fruits were packaged with polyethylene films and then stored at 0±1
oC to study the effect of th
ese factors on the quality of the fruits and their role
to reduce weight loss after harvest. The natural loss of the fruit weight and
quality indices: fruit firmness, total soluble solids, titrable acidity and starch
content were studied.
