Verpackung von Lebensmitteln

Buchner, Norbert

doi:10.1007/978-3-642-58585-2

Cited by 27 publications

(10 citation statements)

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“…As particle concentration and the concentration of dissolved compounds, and therefore the depth of penetration in juices is relatively small (absorption of 90% within the first millimetres), the efficiency of the process is highly dependent on process engineering. To minimize absorption, quartz glass and a special conduction of the liquid flow is being used in most applications (Bucher, 1999). Some applications work with thin-films (Anonymous, 1994) or capillaries (Matak et al, 2005), similar to the application described in this study, which utilises a teflon tube that is helically coiled around a mercury lamp, which itself is contained in a quartz glass tube (Schmidt & Kauling, 2007).…”

Section: Introductionmentioning

confidence: 96%

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

et al. 2009

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Section: Introductionmentioning

confidence: 96%

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

et al. 2009

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“…Barrier packaging systems for foods and pharmaceuticals have to provide an oxygen barrier as well as a water vapor barrier in order to ensure adequate protection for the packed goods (Buchner, 1999). For this reason, multilayer plastic films containing one or more barrier layers are usually employed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Sulfite, Sodium Dodecyl Sulfate, and Urea on the Molecular Interactions and Properties of Whey Protein Isolate-Based Films

et al. 2017

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Whey protein coatings and cast films are promising for use as food packaging materials. Ongoing research is endeavoring to reduce their permeability. The intention of this study was to evaluate the effect of the reactive additives sodium sulfite, sodium dodecyl sulfate (SDS), and urea on the oxygen barrier, water vapor barrier, and protein solubility of whey protein cast films. The concentration of the reactive additives was 1 to 20 wt.-%. Dried whey protein cast films were used as substrate materials. The water vapor transmission rate, the oxygen permeability, and the protein solubility were measured. Effective diffusion coefficients and effective sorption coefficients were calculated from the results of the water vapor sorption experiments. The presence of sodium sulfite resulted in an increased number of hydrophobic interactions and hydrogen bonds and a slightly decreased number of disulfide bonds. The oxygen permeability decreased from 68 to 46 cm3 (STP/standard temperature and pressure) 100 μm (m2 d bar)−1 for 1 wt.-% SDS in the whey protein cast film. The water vapor transmission rate decreased from 165 to 44 g 100 μm (m2 d)−1 measured at 50 to 0% r. h. for 20 wt.-% SDS in the whey protein cast film. The reduction in the water vapor transmission rate correlated with the lower effective diffusion coefficient.

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“…The wavelengths emitted by the sun include those wavelengths (UVA: 315 to 400 nm and UVB 280 to 315 nm), which have a strong influence on Fe(III)EDTA degradation (Kari 1994). Amber glass reduces the UVA and UVB radiation by 90% (Buchner 1999) thus explaining the stability of NaFeEDTA solutions stored in amber glass bottles. Clear glass on the other hand only reduces UVB radiation substantially (by 90%).…”

Section: Nafeedta In Aqueous Solutionmentioning

confidence: 99%

Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce

Fidler¹,

Krzystek²,

Walczyk³

et al. 2004

Journal of Food Science

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Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) has been suggested as a fortification compound for fish sauce and soy sauce. Its susceptibility to photodegradation in aqueous solutions however is a potential disadvantage. We determined the photostability of NaFeEDTA in fish and soy sauce stored under welldefined conditions. No degradation of NaFeEDTA was observed during storage of fortified soy sauce. Losses of up to 35% NaFeEDTA, however, occurred within 2 to 6 wk in fortified fish sauce stored in clear bottles exposed to direct sunlight. Losses were prevented by storage in amber bottles or by storing the clear bottles under indirect sunlight or in the dark.

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Verpackung von Lebensmitteln

Cited by 27 publications

References 0 publications

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Effect of Sodium Sulfite, Sodium Dodecyl Sulfate, and Urea on the Molecular Interactions and Properties of Whey Protein Isolate-Based Films

Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce

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