浅谈特种油脂GMP标准小包装车间布置设计

简述了特种油脂的包装流程;对小包装车间内的清洁度进行了划分;探讨了小包装车间内部配置及规则并结合实例对两种不同的布置设计思路进行了分析.     

品牌包装的个性化设计研究

个性化包装设计能表达品牌的涵义、增强品牌的识别性、带给消费者强烈的视觉冲击力,还能提升品牌的价值和市场竞争力。个性化包装设计可以通过包装容器造型、盒体结构、材料应用、包装艺术表现等方面来体现。     

低碳经济背景下的绿色包装策略研究

低碳经济是以低能耗、低排放、低污染为基础的经济模式,发展绿色包装,对促进低碳经济在我国的顺利开展具有重要的意义。本文针对我国绿色包装存在的问题进行了详细的分析,并指出我国发展绿色包装的几点对策。     

“包装网站设计”课程教学改革的探索

":包装网站设计"是包装工程专业的一门选修课程,以学生为中心,通过改革课程体系,突出新的特色,改变教学方法及手段,鼓励和引导学生创新合作,使教学与实践紧密结合。     

国际贸易“绿色包装”问题浅析

当今,绿色包装已经成为了国际贸易中的主要非关税壁垒之一,我们必须认真客观地对待这一新的现象。大力发展绿色包装,不仅可以增强我国出口商品的国际竞争力,也是实施可持续发展的重要手段。文章介绍了绿色包装的产生的背景,分析了绿色包装对我国出口贸易造成的影响,并对如何发展绿色包装进行了探讨。     

基于储备约束的弹药最大储备量研究

以弹药储备影响因素分析为切入点,针对弹药最大储备量的合理确定开展研究,以基本描述模型为基础,充分考虑费用约束和库存约束,构建基于储备约束的弹药最大储备量计算模型,为弹药储备量的计算提供科学的理论依据。     

循环经济下包装物逆向物流体系构建探析

文章构建了循环经济下的包装物逆向物流体系,指出要保持该体系有效运行,必须引导消费者做好包装废弃物的分类回收工作,同时包装物使用商参与包装设计、生产环节,并规范回收机构,最后建立包装物逆向物流体系中的营销网络,提高相关企业的经济效益。     

论产品包装在物流运输中的作用

产品包装作为物流的起点,对整个物流运输过程都起着非常重要的作用。在物流日趋普遍的今天,通过对产品包装含义的简要介绍及对产品包装策略的阐述,剖析产品包装在物流运输中存在的问题,并提出改进建议。     

物流包装中存在的问题及措施

要实现物流的绿色化,必须实现包装的绿色化——绿色包装。我国商品过度包装不利于可持续发展和节约型社会的建设,高投入、高消耗、低质量、低效益,导致了资源浪费和生态环境恶化。我国应顺应国际环保发展趋势,倡导绿色包装,制定包装及商品包装的管理办法,采取包装模数化、大型化和集装化以及绿色材料技术等措施实现包装的合理化与现代化。并将物流与包装有机地融合在一起,大力发展绿色物流体系下的绿色包装。     

Consumers' perceptions of food packaging: an exploratory investigation in Potchefstroom,South Africa

Consumers form perceptions of various food products through their comprehension of the visual stimuli on food packaging that attract their attention. These perceptions directly affect their purchasing decision at the point of purchase, which emphasizes the importance of attention‐capturing packaging attributes. However, little research is available regarding consumers' perceptions of food packaging, especially in the South African context. This study aimed to explore a sample of South African consumers' perceptions of food packaging and how these perceptions were formed through the perceptual process. A qualitative, exploratory study was conducted by means of 25 semi‐structured interviews and through the use of ambiguous mock packaging as a projective technique. Participants were questioned regarding their general perceptions of food packaging. The attention‐capturing ability of packaging as well as consumers' interpretation of this packaging after exposure to the mock packaging was also discussed. Findings from the study indicated that participants mainly based their perception of food packaging on its functional (being purposive, recyclable and informative) and physical attributes (being attractive, of high quality and hygienic). This study also indicated that information and visual attributes of packaging are important to gain consumers' attention in‐store. Participants' comprehension of packaging included general associations of specific food products with certain types of packaging, such as associations with quality and shelf life. Negative associations with packaging mostly entailed difficulty to handle the product, poor quality of the product and environmental problems. This study identifies those product attributes that participants regarded as the most important stimuli for forming positive perceptions regarding food packaging. It is important for manufacturers to pay attention to the information on perceptions that was gained in this study, as it might help them to create packaging that better fulfil consumer needs. These findings could also be applied in a larger study of a quantitative nature, which will ultimately result in more positive consumer shopping experiences and consumer satisfaction regarding food packaging.