Effect of high‐pressure food processing on the mass transfer properties of selected packaging materials

Abstract

SUMMARYThe effect of high-pressure processing (HPP) on the total migration into distilled water and olive oil and on the barrier properties of four complex packaging materials were evaluated. The fi lms were polyethylene/ ethylene-vinyl-alcohol/polyethylene (PE/EVOH/PE), metallized polyester/polyethylene, polyester/polyethylene (PET/PE), and polypropylene-SiOx (PPSiOx). Pouches made from these fi lms were fi lled with food simulants, sealed and then processed at a pressure of 400 MPa for 30 min, at 20 or 60°C. Pouches kept at atmospheric pressure were used as controls. Prior to and after treatment, all fi lms were evaluated for their barrier properties (oxygen transmission rate and water vapour transmission rate) and 'Total' migration into the two food simulants. In the case of water as the food stimulant, a low 'Total' migration was observed and even a lower one after the HPP treatment. In the case of oil as the food simulant, a higher 'Total' migration was found compared to the control as a result of damage to the structures during the HPP treatment. The gas permeability of the fi lms increased after the HPP, compared to the control, due to damages in the structure caused during the treatment. The PET/PE fi lm presented minimum changes in properties after HPP.

Analysis of Finger Motion Coordination during Packaging Interactions

“…The frustration of accessing packaging has been termed ‘Wrap rage’, and a significant number of studies have questioned, observed and measured people's interaction with packaging in order to gain insights into what makes packaging difficult to open …”

Advances in the packaging of fresh and processed meat products

“…Ultra-high-pressure processing increased solubility of N 2 and O 2 in the polypropylene heat-sealing inner layer and voids and pits form if the pressure is rapidly released (Fairclough and Conti, 2009), which might reduce package seal integrity. Polyester/polyethylene film had minimal changes in properties after high-pressure pasteurization compared with polyethylene/ethylene-vinyl-alcohol/ polyethylene, metallized polyester/polyethylene and polypropylene-silicon oxide films (Galotto et al ., 2010). Packaging factors affecting high-pressure efficiency and effectiveness are excessive amounts of packaging, the amount of gas inside the package and the sealing ability of the flexible packaging material.…”

Effect of High Pressure Processing on Migration Characteristics in Polymer Films

“…Recently, Galotto et al (35) investigated the effect of HPP on the total migration into water (aqueous food simulant) and olive oil (fatty food simulant) from four packaging materials (PE/EVOH/PE, mPET/PE, PET/PE and PP-SiOx). Pouches made from these films were filled with food simulants, sealed, and then processed at a pressure of 400 MPa for 30 min at 20 or 60°C.…”