A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages

Reinas, Isabel; Oliveira, Jorge C.; Pereira, Joel; Mahajan, Pramod V.; Poças, Maria de Fátima Tavares

doi:10.1016/j.fpsl.2016.01.003

Cited by 20 publications

(3 citation statements)

References 20 publications

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“…At the same time it must be mentioned that the estimation depends on the critical limits used, initial product conditions, package size and environmental conditions. In applying the results of this study to practical situations, different product quality criteria may be used, and actual permeabilities accounting for gas permeation through the heat seal and seam areas in pouches and canned packages may also be considered (Lloyd, Zou, Farnsworth, Ogden, & Pike, ; Reinas, Oliveira, Pereira, Mahajan, & Poças, ), which will require further study. The simplified analysis of this study presented an easy approach to select packaging materials for products that are sensitive to moisture change and oxidation.…”

Section: Resultsmentioning

confidence: 99%

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Lee

2017

J Food Process Engineering

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Protection from the ingress of moisture and oxygen from the outside environment is required for the quality preservation of powdered infant formula. Water vapor and gas barriers for a small single‐serve package were assessed to ensure proper protection for the required shelf life of the powdered infant formula in the package. The water vapor barrier was calculated as the ability to suppress the product moisture increase from monolayer moisture to critical moisture, which causes physical transformation from amorphous to crystalline state releasing moisture, during the shelf life period. The oxygen barrier was based on the amount of oxygen absorption for a certain level of oxidation, measured in terms of peroxide content. A shelf life longer than 0.5 year was found to demand very low permeability against both water vapor and oxygen, which can be achieved by aluminum‐laminated plastic films, composite cans, or metal cans. Practical applications Methodology and results of this study can be used for packaging design of infant formula and milk powders. Selection of possible packaging options can be aided by the criteria of moisture sorption and oxidation, which would be valid for the same category foods. Changes in environmental and product variables can be handled in the design framework of this study. The window of package permeabilities against water vapor and oxygen is generally useful for dry dairy products.

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Section: Resultsmentioning

confidence: 99%

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Lee

2017

J Food Process Engineering

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“…Produk olahan susu yang mulai diminati adalah susu UHT, Selain praktis saat dikonsumsi, susu UHT juga terbebas dari mikroba. Sehingga susu UHT menjadi alternative konsumen yang awalnya dari susu bubuk dan susu murni (Novarandika, 2014). Susu UHT merupakan salah satu produk pangan asal ternak yang banyak diminati oleh masyarakat, bahkan saat ini susu sudah termasuk dalam produk pangan yang dikonsumsi sehari-hari.…”

Section: Pendahuluanunclassified

Proses Pengolahan Susu Ultra High Temperature (Uht) Beserta Kemasan Yang Berpengaruh Terhadap Masa Simpan

Iko Anggara Putra,

Jumiono

2021

JIPH

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Milk is in great demand by the public, pure milk comes from livestock such as cows and goats. People prefer to consume whole milk rather than powdered milk because it is practical to consume. Milk itself cannot be separated from everyday life because of its many benefits. Dairy products, such as powdered milk for babies, UHT liquid milk, etc., are a great opportunity for the advancement of today's business sector. The nutritional content of milk is very high, such as phosphorus, calcium, vitamin A, vitamin B and riboflavin. Fresh milk also still contains some bacteria such as Lactobacillus, streptococcus, leuconostoc and pediocossus. So we need an appropriate handling process where milk can be consumed safely and still get the benefits contained in the milk. The technique of preserving foodstuffs that cannot withstand high temperatures is pasteurization. Various pasteurization methods such as HTST/High Temperature Short Time, LTLT/Low Temperature Long Time, UHT/Ultra High Temperature aim to maintain milk quality and extend shelf life. The provisions governing the quality requirements of UHT milk are contained in SNI 3950:2014.

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“…Salah satu penanganan pasca panen yang dapat dilakukan untuk memperpanjang umur simpan jamur tiram yaitu dengan pengemasan termodifikasi (Modified Atmosfer Packaging/MAP) (Lyn, Adilah, Nor-khaizura, Jamilah, & Hanani, 2020). MAP merupakan metode pengemasan bahan pangan dengan memodifikasi komposisi gas O2 dan CO2 untuk menghambat laju respirasi produk yang dikemas (Belay, Caleb, & Linus, 2016) (Reinas, Oliveira, Pereira, Mahajan, & Poças, 2016).…”

unclassified

Total Plate Count (Tpc) Pada Jamur Tiram Putih Selama Penyimpan Dengan Modified Atmosfer Packaging (Map)

Siregar,

Pratama,

Hamzah

et al. 2023

ZMIP

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White oyster mushroom (Pleurotus ostreatus) is a perishable food ingredient. The purpose of this study was to determine the total plate count in white oyster mushrooms during storage with MAP. This study consisted of two stages of the process, the first stage was sample preparation and the second stage was the analysis of the total plate count and the determination of the reaction order. The results showed that the TPC in white oyster mushrooms stored in MAP with PE plastic and the addition of 30% CO2, storage temperature of 10oC on day 0 to 10 days of storage was increase of 3.34 – 11.49 log cfu/mg. White oyster mushrooms stored for 24 hours (day 1) experienced a significant increase in TPC of 6.32 log cfu/mg. Changes in TPC of white oyster mushrooms during storage under MAP conditions at 100C tended to increase.

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A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages

Cited by 20 publications

References 20 publications

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Proses Pengolahan Susu Ultra High Temperature (Uht) Beserta Kemasan Yang Berpengaruh Terhadap Masa Simpan

Total Plate Count (Tpc) Pada Jamur Tiram Putih Selama Penyimpan Dengan Modified Atmosfer Packaging (Map)

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