The Theory of Decompression Failure in Polymers During the High-Pressure Processing of Food

Sterr, Julia; Fleckenstein, Benedikt Stefan; Langowski, Horst‐Christian

doi:10.1007/s12393-017-9171-9

Cited by 8 publications

(5 citation statements)

References 112 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The molecular bonding in coextruded film structure is generally stronger than laminated structures. Although films A and B were made of different polymers, the cohesive force that bound and held the layers together may be lower in film B than in film A, making delamination more apparent in film B. Sterr et al in 2017 proposed that fast decompression causes a blistering effect from explosive decompression failure . In addition to analysing the white spots and delamination, the physical, thermal, mechanical, and structural properties of the film structures were examined.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Role of package headspace on multilayer films subjected to high hydrostatic pressure

et al. 2019

View full text Add to dashboard Cite

The objective of this study was to systematically examine the effect of high‐pressure processing and package headspace on package integrity and properties. Working pressures were 400 and 600 MPa, and starting vessel temperatures were 30°C, 60°C, and 90°C. Coextruded and laminated multilayers packaging films were studied: film A: (PA/EVOH/PP) and film B: (PET‐AlOx‐OC/PA6/PP), respectively. The films were made into pouches (0.05 m × 0.10 m) and filled with 30‐mL water as a model food. Various headspace volumes (0, 0.05, 0.10, 0.15, 0.20, 0.25, and 0.30‐cc air/mL H2O) were introduced into the packaging before processing. Imaging was used to quantify defects such as the formation of white spots on the package surface and delamination of film layers. The results showed that the headspace level and processing initial temperature had a greater effect than the operating pressure on visual defects. The package with 0% headspace did not show any physical damage to the tested films. Furthermore, thermal and mechanical analyses showed that the coextruded film A had better resistance to testing conditions than the laminated structure of film B. The X‐ray diffraction results showed that film B had more defects than film A that altered the crystalline structure. Visual observation revealed white spots and delamination in the inside layer (PP) in both films. The same processing conditions affected the oxygen and water vapour transmission rates of film B more than film A. This work provides a basic guideline to select the right headspace for a given type of packaged food whenever heat and pressure are used simultaneously.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The ure. 31 In addition to analysing the white spots and delamination, the physical, thermal, mechanical, and structural properties of the film structures were examined. The L* values of white spots on films were close to the lightness value of white printing paper.…”

Section: White Spots and Delaminationmentioning

confidence: 99%

Role of package headspace on multilayer films subjected to high hydrostatic pressure

et al. 2019

View full text Add to dashboard Cite

show abstract

“…72 The other aspect of the mechanism behind the irreversible deformations on packaging materials during the HPP is the quick expansion of absorbed gases within the layers under pressure. 73 Also, another issue with the HPP is the localized increase of crystallinity in polymers. Because the crystalline phase is denser than the amorphous phase, this phenomenon may lead the changes in barrier properties of polymeric materials.…”

Section: High Pressure Processingmentioning

confidence: 99%

Understanding the factors affecting the seal integrity in heat sealed flexible food packages: A review

et al. 2021

View full text Add to dashboard Cite

Seal area represents the most problematic part in food packaging for controlling the moisture and gas ingress and preserving product quality. Understanding the mechanism of heat sealing, which is a widely used method in flexible packaging, is critical for maintaining product quality throughout the storage and preventing food waste.Likewise, understanding the factors causing the leak formation in the seal interface helps to avoid failures and increase integrity for all seal types produced by heat sealing methods. This review looks at heat sealing and its mechanisms in flexible food packaging materials and particularly focuses on the reasons behind the encountered seal integrity problems that have a detrimental effect on food quality and shelf life.Heat sealing mechanisms, form fill seal systems and seal types were analyzed. Then, factors affecting the leak formation have been grouped as process parameters, material properties, contaminants, and further processes, which is uncharted territory in open literature. Finally, the details of these groups and their interrelationships were examined and discussed. Revealed key factors as shown in this study are expected to guide future research for understanding leak formation mechanisms in flexible food packaging.

show abstract

“…Steam sterilization techniques were safer in the risk of decompression than those High-Pressure Processing Techniques [39], [40]. The steam sterilization technique still became a good choice to preserve low acid foods, although it needs more studies in the effect of metal in it [41].…”

Section: Table V Calculation Results Of B and Pt (Minutes)mentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F 0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (P t) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F 0 values predicted were in a close agreement with the observed (experimental) values. F 0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The P t values of Beef Rendang in a retort bag with F 0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the P t values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.

show abstract

The Theory of Decompression Failure in Polymers During the High-Pressure Processing of Food

Cited by 8 publications

References 112 publications

Role of package headspace on multilayer films subjected to high hydrostatic pressure

Role of package headspace on multilayer films subjected to high hydrostatic pressure

Understanding the factors affecting the seal integrity in heat sealed flexible food packages: A review

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Contact Info

Product

Resources

About