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What institutional kitchens require of packages
Author(s) -
Räty Maija,
JärviKääriäinen Terhen,
Leppänen Annukka
Publication year - 1991
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770040303
Subject(s) - theme (computing) , package design , engineering , function (biology) , food packaging , business , architectural engineering , marketing , operations management , computer science , manufacturing engineering , mechanical engineering , world wide web , evolutionary biology , biology
A theme interview study technique was used to investigate the requirements of institutional kitchens on packages. The interviewees included experts in the food and packaging industries as well as workers in staff restaurants and school dining rooms. Packages containing milk, juice, vegetables and convenience food products were studied. This study shows that the packages did not always function in a satisfactory way. The biggest problem seemed to be the weight of the package and the opening mechanism. The workers are mainly female and therefore 20 kg is too heavy for lifting. It is also important that the package can be disposed of easily. A good package is easy to open and reclose. Reclosing, in particular, proved to be problematic. It is important that the package can be reclosed properly. A problem with packages filled with convenience food is that they are often too full and the food boils over hen heated.