Packaging for Nonthermal Processing of Food

doi:10.1002/9780470277720

Cited by 5 publications

References 179 publications

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Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure‐assisted thermal processing and during storage

Dhawan

Barbosa‐Cánovas

Tang

et al. 2011

J of Applied Polymer Sci

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Pressure-assisted thermal processing (PATP) is an advanced thermal process involving application of elevated pressures above 600 MPa on a preheated food for a holding time of 3 to 5 min, causing the volumetric temperature of food to increase above 100 C, to inactivate bacterial spores and enzymes. This study evaluated the influence of PATP on two state-of-the-art multilayer EVOH films. Flexible pouches containing water as the food simulant were made from the two films and processed at 680 MPa for 3 min at 105 C and 680 MPa for 5 min at 100 C. Each film was investigated for its oxygen transmission rates (OTRs), melting temperature (T m ), enthalpy of melting (DH), and overall crystallinity before (control) and after processing. The changes in OTRs and total DH of the two films were also analyzed during a storage period of 240 days in ambient conditions after processing. Results showed a significant (P < 0.05) increase in the OTRs of the two films after PATP. However, PATP did not cause a significant (P > 0.05) change in the T m and DH of the two films. The overall crystallinity of film A decreased, but improved slightly for film B after PATP. A recovery in the OTRs of the two films occurred during storage. The films also showed changes in the total DH measured during the storage period, which was used to explain the changes in the oxygen barrier properties. The OTR of both films remained below 2 cc/m 2 day, which is required in packaging applications for shelf-stable foods with a 1-year shelf life. This work demonstrates the advantages of using multilayer films containing EVOH as the barrier layer in PATP applications to produce shelf-stable foods. This work also highlights the advantage of, DSC analysis for studying the physical ageing of polymers during storage. V C 2011 Wiley Periodicals, Inc. J Appl Polym Sci 122: [1538][1539][1540][1541][1542][1543][1544][1545] 2011

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Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure‐assisted thermal processing and during storage

Dhawan

Barbosa‐Cánovas

Tang

et al. 2011

J of Applied Polymer Sci

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Translation of plasma technology from the lab to the food industry

Cullen¹,

Lalor²,

Scally³

et al. 2017

Plasma Processes & Polymers

144

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The potential of cold plasma as a food processing aid has been demonstrated for a range of processes and products. The potential applications of plasma technology are extensive and include: microbial decontamination, pest control, toxin elimination, food and package functionalisation and many others. However, studies reported to date have principally been at laboratory scale. This paper discusses the status and challenges of transferring the technology to the industry. The major challenges discussed for adoption of atmospheric plasma as a food processing tool by industry are: 1) demonstration of product/process specific efficacies; 2) development of process compatible technology designs and scale-up; 3) effective process control and validation; 4) regulatory approval and 5) consumer acceptance.

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Non‐thermal food processing/preservation technologies: a review with packaging implications

2007

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Non-thermal food processing/preservation methods interest food and food packaging scientists, manufacturers and consumers because they exert a minimal impact on the nutritional and sensory properties of foods, and extend shelf life by inhibiting or killing microorganisms. They are also considered to be more energy efficient and to preserve better quality attributes than conventional thermally based processes. Non-thermal processes also meet industry needs by offering valueadded products, new market opportunities and added safety margins.This study reviewed non-thermal processing technologies currently available or developmental for the inactivation of microorganisms and thus microbiological shelf life in foods, and to identify packaging interactions that might result. Processes include ultra-high pressure, ionizing radiation, pulsed X-ray, ultrasound, pulsed light and pulsed electric fields, high-voltage arc discharge, magnetic fields, dense phase carbon dioxide and hurdle technologies.

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Packaging for Nonthermal Processing of Food

Cited by 5 publications

References 179 publications

Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure‐assisted thermal processing and during storage

Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure‐assisted thermal processing and during storage

Translation of plasma technology from the lab to the food industry

Non‐thermal food processing/preservation technologies: a review with packaging implications

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