No abstract

O presente estudo teve como objetivo avaliar a estabilidade do molho de tomate em diferentes embalagens de consumo (vidro, metálica e cartonada), após simulação de transporte e estocagem a 23 e 35oC, por um período 240 dias ao abrigo da luz. O parâmetro de cor avaliado separadamente não influenciou significativamente a perda de qualidade dos produtos a 23oC, mas teve influência significativa à 35oC. O molho de tomate acondicionado na embalagem cartonada apresentou maior perda de cor em relação às demais, devido às características intrínsecas deste tipo de embalagem, sobretudo sua maior permeabilidade ao oxigênio, provocando um maior escurecimento e a conseqüente redução na vida útil do produto. Considerando-se este aspecto, a taxa de deterioração da cor na embalagem cartonada, comparativamente às demais foi, em termos médios, cerca de 1,7 e 1,9 vezes superior às embalagens metálicas e de vidro, nas temperaturas de 23 e 35oC, respectivamente. O parâmetro sensorial mais crítico e utilizado como indicativo da vida útil foi a perda de qualidade (PQ), uma vez que englobou as alterações de cor e sabor do produto. O molho acondicionado na embalagem cartonada apresentou valores de PQ entre 3,5 e 4,1 vezes superior aos valores obtidos para o produto nas embalagens de vidro e metálica à 23oC, respectivamente. Na temperatura de 35oC, as taxas foram 2,1 e 1,6 vezes superiores, respectivamente. De forma geral, as embalagens de vidro e metálicas apresentaram um desempenho similar entre si, com melhores características de proteção ao produto, devido à barreira oferecida quanto à entrada de oxigênio.
The aim of this study was to investigate the tomato sauce stability in different types of commercial packages (glass, can and aseptic carton), after transport simulation and storage protected from light at 23 and 35oC during 240 days. Color characteristics apart-evaluated not influenced the product loss quality at 23oC, but has significant influence at 35oC. The rate color loss of tomato sauce in aseptic carton package showed bigger color loss than glass and can packages, because the intrinsic characteristics of this package, especially the superior permeability to oxygen. This feature caused the most darkness and consequently limited shelf life of the tomato sauce. The rate color loss of tomato sauce in aseptic carton package showed values nearly 1.7 and 1.9 times superior to values obtained to the product in can and glass packages at 23 and 35oC, respectively. The most critical and sensorial characteristics used to estimate the shelf life was the quality loss (QL), because it included color and flavor changes of the product. Tomato sauce in aseptic carton showed QL values at 3.5 and 4.1 times superior to values obtained to the product packed in glass and can at 23oC, respectively. At 35oC, the rates were 2.1 and 1.6 times superior, respectively. Generally the glass and can packages exhibit the same performance, offering more protection to the tomato sauce

The mechanical performance of lightweight glass packages produced by the NNPB (narrow neck press and blow) process was evaluated by comparison with the same glass packages (regular weight) produced by the conventional process (blow and blow). The temper number (annealing process evaluation), thickness distribution behaviour and mechanical performance (impact, vertical load and thermal shock strength) were analysed before and after line simulation, applied in optimized conditions in the laboratory. The performance of lightweight glass packages under transport simulation (truck envelope) in relation to the regular weight bottles was also evaluated. Both bottles presented residual stress values within the speci®ed limits. The lightweight glass bottles had a more homogenous thickness distribution in comparison with the regular weight bottles and a better performance (about 33% improvement) in relation to the impact strength, especially in the heel, even when evaluated after line simulation. As to the vertical load strength, the lightweight glass bottle also indicated a superior performance to the regular weight bottle, both before and after line simulation. Both bottles withstood the temperature difference of 42°C that such packages are supposed to resist according to thermal shock speci®cation. Due to the better thickness distribution of lightweight glass packages, they withstood a maximum temperature difference (progressive thermal shock) of 5±10°C higher than the regular weight bottles. No restrictions of the lightweight glass packages submitted to the transport simulation were found.

The aim of this study was to evaluate the quality of some glass bottles used for extra virgin olive oil (EVOO) related to light barrier properties, including clear and coloured glass in different colour intensities, glass with shrink labels, and external ceramic decoration. Some of these glass bottles available on the Brazilian market were also evaluated for closure integrity and barrier to oxygen, headspace gas atmosphere, and the quality of the product according to legislation. An increase in light barrier properties was observed for the darkest glass bottle that depends on the pigment quantity and the wall thickness. A total light barrier was obtained for glass with black shrink labels and external ceramic decoration. Closure systems used for the analysed packaging showed good integrity and low oxygen permeability, and the inertness of headspace atmosphere ensured a lower availability of oxygen for product oxidation. In general, the products met the requirements imposed in the legislation.