利用TRIZ的方法演變和發(fā)展下一代食品包裝理念外文文獻翻譯、中英文翻譯

1、PAGE PAGE 15外文資料名稱： Utilising TRIZ methodologies to evolve and develop next generation food packaging concepts. (用外文寫)(用外文寫)外文資料出處：International Journal of Machine tools& Manufacture2000,(40) 1141-1156 附 件： 1.外文資料翻譯譯文 2.外文原文 指導教師評語： 簽名： 年 月 日利用TRIZ的方法演變和發(fā)展下一代食品包裝理念 Dr John Cooney 卞愛霞譯摘要：利用TRIZ方法演變和發(fā)

2、展下一代食品包裝理念。本文著重講述TRIZ方法在下一代食品包裝理念中的應用。首先討論在市場上對于消費者來說食品質(zhì)量與安全至關重要。然后通過討論智能包裝的模式探討了當前智能包裝技術發(fā)展水平的概念。通過使用“TRIZ的技術趨勢方法”和“進化潛力方法”，當前的模式正發(fā)展成為下一代CAPE（概念性自適應包裝進化）模式。最后談到了未來食品包裝發(fā)展方向和創(chuàng)新，重點在于從智能包裝到適應性包裝之間的發(fā)展跨越。關鍵詞：食品安全、食品質(zhì)量、包裝分類、可靠性、智能包裝引言：一個食品公司的最終目標是使利益最大化。它利用它的生產(chǎn)系統(tǒng)，雇傭勞動力來增加相對價值較低的原料的價值，并把它們轉(zhuǎn)化為一個高價值的產(chǎn)品。整個系統(tǒng)需要

3、許多子系統(tǒng)，如生產(chǎn)、市場、銷售、包裝等以便使它的產(chǎn)品有效、快捷和更安全地上市。在包裝方面，食品生產(chǎn)商必須具備創(chuàng)新的能力以及跟得上包裝技術變革步伐的能力，這樣才能使他們的產(chǎn)品增值。 在全球市場上，一慣保持良好的質(zhì)量對于收益率、生存以及發(fā)展是非常必要的。 全球市場吸收不同民族的喜好形成一套核心和統(tǒng)一的市場規(guī)則。為滿足這一新、精、密集、普遍的需求，傳統(tǒng)的食品包裝方式必須不斷改善。 食品安全是整個產(chǎn)品質(zhì)量的一個關鍵特性。食品質(zhì)量包括所有期望的特性，例如營養(yǎng)價值和可口。在這種情況下，為了能夠開發(fā)出優(yōu)等產(chǎn)品，食品公司食品供應鏈的每一個環(huán)節(jié)必須通力合作避免產(chǎn)品受污染，在食品供應鏈的每個階段都能滿足標準要求。

4、另外，消費者想要了解有關食品成份，怎么烹飪，食品能否回收，產(chǎn)品貯存期限等信息。 因此,消費者不僅僅在他們的食品是怎樣生產(chǎn)方面需要透明度， 而且他們也需要看得見的指標，以使他們辨認食品是否可以安全食用。這些趨勢表明了使用先進包裝技術，才能將食品的關鍵數(shù)據(jù)提供價值鏈的所有參與者。食品包裝信息的可靠性路易斯(2002)指出，消費者根據(jù)食品包裝上的 “日期”來決定什么時候購買或使用處于最佳質(zhì)量的食品，并且能夠幫助零售商確定能夠陳列銷售多久。不過，美國農(nóng)業(yè)部(USDA)認為這些日期并不是安全日期。 相反，他們更應該被視為一種食品保質(zhì)日期的承諾。據(jù)奧克蘭保健食品安全季度報告(2000年)顯示，一些食品公司

5、重新包裝食品和更換原來的日期條碼，使它與重新被包裝的日期相符。因為包裝上保存限期信息遺失，所以這種做法實質(zhì)上是不安全的。 報告還指出，在1994至1998年期間，有兩個主要原因?qū)е抡倩?，分別為雜質(zhì)（包括玻璃和重金屬）占6%和微生物污染（包括利斯特菌）占23%。這些調(diào)查結(jié)果明顯指出，為了確保食品的安全需要更先進的包裝設計，它涉及到化工、 微生物、非法竄改標識及雜質(zhì)等問題。 食品包裝食品包裝的基本功能包括保護包裝的東西，便利和提供產(chǎn)品信息(圖1). 多種多樣的包裝概念包括被動包裝，主動包裝，智能包裝。. Brody(2002)強調(diào)，食品的貨架期是以消費者比例為基礎的，在某一特定的時間和某一特定的銷

6、售狀況公司愿意得罪消費者。在這期間，感覺上來看，對于特定比例的消費者，產(chǎn)品將保持合意的食品質(zhì)量水平，同時仍能保持安全性。它進一步暗示，這取決于四個主要因素，即制定、加工、包裝和儲存。包裝分類 被動包裝被動包裝提供防護，免受外在元素例如空氣和濕氣的侵蝕。主動包裝主動包裝是被動包裝基礎上的一個進步，控制容納東西的內(nèi)部環(huán)境，包括氧氣含量和水分。這種包裝也可以有吸收氧氣、二氧化碳、濕汽、氣味的特征。智能包裝智能包裝利用高附加值的特點，能夠提高產(chǎn)品的性能，主要包括機械性能，電子性能和反應能力等。比如，機械電子自動售貨機，能自動供應藥品，自動告知微波怎樣烹飪它的配備餐。智能包裝可以分為兩類: 一種是合并集

7、成電路的，另一種是的沒有合并集成電路的相當于無芯片智能熱塑包裝。指標包裝也包括在智能包裝當中。這種包裝可用于監(jiān)測振動，酸度、傾斜、沖擊、濕度、光、熱、計時，監(jiān)測病毒或細菌在繁殖或被接觸時的情況。當前智能包裝技術圖2顯示當前智能或智能包裝技術，它在怎樣把產(chǎn)品狀態(tài)信息提供給消費者方面可以被視為單向的。這類消費信息可追溯到實際食品產(chǎn)品的完整性信息。這些包裝系統(tǒng)的主要缺陷就是食品在出售點被購買之前，制造商和零售商都不能持續(xù)地對食品的實時狀況監(jiān)測。關于指示溫度，微生物，化學以及一定程度的干擾條件，當前的系統(tǒng)狀態(tài)是詳細和精確的。在這種情況下，在食品安全方面，制造商，零售商和消費者在價值鏈的各個階段都必須采

8、取被動的策略。當前智能或智能包裝技術研究集中在標準、安全包裝方面。 比如莫諾色指標器，無反饋生產(chǎn)情況信息以及非熱電形態(tài)二維結(jié)構(gòu)。我們的研究發(fā)現(xiàn)，利用創(chuàng)新方法的技術發(fā)展水平，當前的智能包裝技術處于一個相對不發(fā)達的階段。這表明現(xiàn)在的包裝滯后于人們通過消費者團體， 歐盟指令和國家監(jiān)管機構(gòu)對生產(chǎn)商和零售商的提出的要求。因此，我們真的需要在價值鏈的各個階段都能夠保障食品安全的適應性包裝。TRIZ術語來說，智能包裝并沒有充分發(fā)揮功能。使用TRIZ不斷演進智能包裝模式和特許檢索策略。通過證明，目前在智能包裝技術中普遍存在各種功能不足，使用進化潛力方法進行了一個當前智能包裝技術水平的檢查。顯然，智能包裝仍處于

9、它的初期發(fā)展階段(圖3)。隨即進行了一項專利分析，重點研究所有相關的或潛在的可以推動智能包裝發(fā)展的各種創(chuàng)新。 功能關系圖的生成(圖5)是為了保證專利分析涵蓋所有潛在的可以推動智能包裝發(fā)展研究成果 (winkless 2003)。功能圖主要用來測繪在TRIZ的相關工程領域里的通解。在這種情況下,它作為一種手段使專利檢索盡可能具有包容性.專利分析策略及其研究成果的詳細描述將刊登在稍后的文章里，文章也將會討論倒winkless (2003)對TRIZ的建議以及專利檢索創(chuàng)新戰(zhàn)略。 在分析了有關的專利結(jié)果之后，很快意識到對于智能食品包裝開發(fā)商來說，存在大量的嶄新機會。許多專利分析被利用在其他領域里，比如

10、，材料、傳感技術，原材料，以及尖端技術等方面。表明利用現(xiàn)有的技術發(fā)展智能包裝成果顯著。關于進化策劃和專利檢索策略，大量創(chuàng)新的方向和概念已經(jīng)得到了發(fā)展。 下一段重點介紹了相關行業(yè)的發(fā)展趨勢和專利發(fā)明，這些有可能推動智能包裝的未來發(fā)展。然后討論了CAPE（概念性適應性包裝）模式， 未來智能包裝的研發(fā)重點。CAPE 模式根據(jù)這些潛在的進化發(fā)展，很明顯智能包裝能夠很快地發(fā)展成為“適應性包裝”。如圖6顯示，“適應性包裝”的模式是在食品價值增值的整個過程中使用TRIZ方法發(fā)展而來的創(chuàng)新概念提高食品的安全性。從圖6很明顯可以看出，創(chuàng)新的方法和一個新的研究方法的結(jié)合為包裝技術的跨越發(fā)展提供了一個平臺。利用智能

11、包裝技術，將以前的被動包裝進化到主動包裝，提高食品價值增值的整個過程中食品的安全性。 各種各樣的創(chuàng)新技術，比如，熱鉻 ，熱態(tài)指示劑 和ICT系統(tǒng)將為下一代適應性包裝的發(fā)展提供一個技術平臺。這些AFP的核心是食品安全考慮事項，比如，改進的可視化，可控制話，連貫性，安全性，以及一個新的智能反饋系統(tǒng)。結(jié)論：TRIZ和專利分析方法的實用過程證明，目前，借助于TRIZ的方法和當前來自不同產(chǎn)業(yè)部門的可利用技術，智能包裝技術可以很快地得到發(fā)展。這篇文章描述了三篇文章中的第一篇，它將進一步發(fā)展CAPE模式，TRIZ的應用，在創(chuàng)新發(fā)展方面的專利分析方法以及可行的適應性包裝技術。譯注：國際著名的TRIZ專家Sav

12、ransky博士給出了TRIZ的如下定義：TRIZ是基于知識的，面向人的解決發(fā)明問題的系統(tǒng)化方法。Utilising TRIZ methodologies to evolve and develop next generation food packaging concepts.Dr John CooneyAbstractUtilizing TRIZ methodologies to evolve and develop next generation food packaging concepts. The following article focuses on the utilisati

13、on of TRIZ methodologies in the generation of new concepts in food packaging. It begins by stressing the crucial importance of food quality and safety in the marketplace and to the consumer. An overview of the state of the art in relation to smart packages is then discussed, with reference to the cu

14、rrent smart packaging model. Through the use of the TRIZ Technology Trends and the Evolutionary Potential methodology (Mann 2003), this current model is evolved into a next generation CAPE (Conceptual Adaptive Packaging Evolutionary) Model. Future food packaging development directions and innovation

15、s are then presented focusing on the evolutionary jump from smart/intelligent to adaptive packages.Keywords: Food safety ， Food quality ， Types of packaging ， Reliability ， Smart packagingINTRODUCTIONThe essential mission of a food-manufacturing organization is to optimise its profitability over tim

16、e. It deploys its production system, and employs its labour force to add value to raw materials of a relatively low value to transform them into an output of a higher value. The entire organisational systems requires many sub-systems such as production, marketing, sales and packaging to place its pr

17、oduct in the market place effectively, efficiently and safely (Cooney, 2001). In the context of packaging, food manufacturing organisation must have the ability to be innovative, and align themselves with the pace of packaging technology change in order to add value to their product.In the global ma

18、rket, sustained product quality is essential for profitability, survival and growth. The global market assimilates different national preferences into a set of core and non-differential market imperatives (Shi, 1997). To satisfy this new, refined, intensive and universal demand, traditional packagin

19、g methods for food products have to be open to continuous qualitative packaging improvement.Food “safety” is a key characteristic of overall food quality. Food quality is the result of all the desirable characteristics, for example, nutritional value and taste (ITC, 1991) that make food acceptable t

20、o eat. In this context, a food manufacturing organisation must take the imperative of corporate performance seriously in order to develop first class products that are free from contamination and meet the specific standards regarding consistency at each stage of the supply chain. Furthermore, consum

21、ers want information on product ingredients, what recipes are possible, whether the product can be recycled, and product storage time. Therefore, customers no longer require transparency only in how their food is produced, but they also require visible indicators to enable them to recognise food tha

22、t is safe for consumption. These trends point for the need to the use advanced packaging technologies that will enable critical important data to be provided to all the actors in the value chain.Reliability of Food Packaging InformationLewis (2002) indicated that product “dating” on food packaging i

23、s used by consumers to determine when to purchase or use a food product at its best quality, and to help he retailer determine how long to display the product for sale. However, the United States Department of Agriculture (USDA) suggests that these dates are not safety dates. Instead, they should be

24、 viewed as more of a good-faith promise of freshness.According to the Auckland HealthCare Food Safety Quarterly Report (2000) some food businesses are repackaging food and enabling it with the date it was repacked instead of the original date bar. This practice is essentially unsafe as the shelf lif

25、e information is lost in the packaging. The report also identified that the two major reasons for recalls for the period 1994-1998 were Foreign Matter (including glass and heavy metal) which accounted for 36% of recalls and Microbiological contamination (including Listeria) which contributed for the

26、 23% of total recalls. These findings highlight a definite need for more advanced packaging designs that ensure food product safety and integrity in relation to chemical, microbiological, tampering and foreign matter issues.Food PackagingThe basic functions of food packaging include the protection o

27、f the contents, promotion of convenience, and providing product information (Figure 1). The various packaging concepts include, passive packaging, active packaging, and smart packaging.Brody (2002) highlights that shelf life of food is based on the proportion of consumers that companies are willing

28、to displease at a given time and for the given distribution conditions. It is the period during which the product will retain an acceptable level of eating quality for the given percentage of consumers from a sensory part of view, whilst still maintaining safety. It is further suggested that this de

29、pends on four main factors namely formulation, processing, packaging and storage.Types of packagingpassive Packaging Passive packaging provides protection from external elements such as air and moisture.Active PackagingActive packaging is an advancement on passive packaging and controls the internal

30、 environment of the contents including oxygen and moisture. It may also include features that absorb oxygen, carbon dioxide, moisture, odours into the packaging.Smart packagingSmart packaging uses features of high added value that enhance the functionality of the product, notably mechanical, electro

31、nic and responsive ink features, for example electronic and mechanical dispensers in which drugs are supplied and the prepared meal that automatically tells the microwave how it should be cooked. Smart packaging can be categorised into two types, those which incorporate integrated circuits (ICs) and

32、 does which do not incorporate ICs otherwise known as chipless smart packaging. Packaging that incorporate diagnostic indicators are also included in smart packaging. These can be used for such functions as monitoring vibration, acidity, tilt, shock, humidity, light, heat, time chemicals, virus or b

33、acteria as they develop or as they are contacted.Current smart packaging technologyFigure 2 illustrates current smart/intelligent packaging technology which can be considered uni-directional in how it provides product condition information to the consumer. This type of consumer information is retros

34、pective with regard to actual food product integrity. The major failing of these packaging systems is that they do not allow the manufacturers and retailers to monitor on a continuous basis the real time condition of the food before it is it purchased at point of sale. Current systems are condition

35、specific with regards to reading temperature, microbiological, chemical and to a degree tampering conditions. In this context the manufacturer, the retailer and the consumer are encouraged to adapt a reactive strategy in relation to food safety at all stages in the value chain.Current smart/intellig

36、ent packaging technology is focused on standard, safe packaging research. For example mono colour indicators, non-feedback product condition information, and non-thermomorphic 2D structures. Our research has identified, using state of the art innovation methodologies that current smart packaging tec

37、hnology is at a relatively un-evolved developmental stage. This would indicate that current technology is lagging behind the requirements imposed on manufacturers and retailers through consumer organisations, EU directives and national regulatory frameworks. Therefore there is a real need for adapti

38、ve packaging that safeguards food safety at all stages of the value chain. In TRIZ terms at present smart packaging is carrying out insufficient useful functions with regard to packaging fundamentals.Evolving the smart packaging model using TRIZ and patent search strategiesAfter identifying that var

39、ious insufficient useful functions currently exist in smart packaging technologies, an examination of the current evolutionary state of smart packaging technology using the Evolutionary Potential methodology (Mann 2002) was conducted. It is apparent that smart packaging is still at a relatively earl

40、y stage in its development (Figure 3).A patent analysis was then carried out focusing on all relevant and potentially related innovations that would help evolve smart packaging. A function related mind map (Figure 5) was generated in order to ensure the patent search covered all potentially fruitful

41、 developmental areas (Winkless 2003). Mind-maps are predominantly utilised in mapping the complete solution area in TRIZ related projects. In this case it is used as a means to make the patent search as inclusive as possible.A full description of the complete patent search strategy and findings will

42、 be published in later articles and follows the recommendations made by Winkless (2003) for TRIZ and patent search innovation strategies.Having analysed the relevant patent findings, it was quickly realised that a significant number of innovative opportunities exist for smart food packaging develope

43、rs. Many of the search strings covered by the patent search resulted in an identification of definite synergies between future packaging developments and current technologies in other areas such as Materials, Sensor Technolgies and Self and Shape memory alloys.With reference to the Evolutionary Plot

44、 and Patent search startegy, a number of innovation directions and concepts have been developed. The following section highlights the relevant trends and patent inventions in other sectors that could be utilised for the future development of smart packaging. A CAPE (Conceptual Adaptive Packaging) model is then proposed for future R&D projects.CAPE ModelIn light of these potential evolutionary developments, it is apparent that smart packaging could very qu