Estabilidade térmica de embalagens de poli (tereftalato de etileno (PET): determinação de Oligômeros

Freire, Maria Teresa de Alvarenga; Reyes, Felix G. R.; Castle, Laurence

doi:10.1590/s0104-14281998000100007

Cited by 3 publications

(1 citation statement)

References 7 publications

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“…The increased stability of products packed with either POL or PET is explained by the fact that these materials are effective barriers to gas permeability and water vapor (Azeredo et al, 2012;Freire et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45 th to the 225 th day, especially for products packaged in PVC and without coating polystyrene trays (CON). The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON). There was a gradual increase in the iodine index until the 135 th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

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Section: Resultsmentioning

confidence: 99%