Influence of high‐pressure processing on selected polymeric materials and on the migration of a pressure‐transmitting fluid

Schauwecker, A.; Balasubramaniam, V.M.; Sadler, G.; Pascall, Melvin A.; Adhikari, C.

doi:10.1002/pts.595

Cited by 66 publications

(59 citation statements)

References 14 publications

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“…During pressurization, the packaged product undergoes isostatic compression by the pressure-transmitting fluid, causing a package volume reduction (compressibility) of up to 19% depending on the final pressure and temperature reached [6,43,56]. Table 2 shows the compressibility of pure water at various temperatures.…”

Section: Physical Compression and Heat Transfer Behavior Of Packaged mentioning

confidence: 99%

Polymeric-Based Food Packaging for High-Pressure Processing

et al. 2010

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High-pressure processing (HPP) of foods mainly utilizes flexible packaging materials for commercial products. Many materials have been evaluated for their adequacy in the process. There are a number of integrity requirements for these packaging materials that must be complied with for acceptance and use in different product applications. These include visual integrity, gas permeability, seal and physical strength properties, and global migration of packaging components into the food, some of which are specific to either refrigerated or shelf-stable products. Different laminate options reported in the literature were reviewed in this article with the aim of classifying suitable packaging materials for HPP at both lowand high-temperature conditions according to these requirements. Packaging materials currently utilized in industry are also listed. The suitability of standards to assess requirement deviations after HPP is also discussed. Current scientific literature has shown to lack information on one or more of these requirements to provide a complete picture for their suitability. Studies have shown that EVOH-based and other high-pressure-high-temperaturetreated materials do not follow the barrier requirements established by the US Army for shelf-stable products. However, they still show potential for their utilization in the development of commercial products. The importance of package headspace on package integrity is also highlighted. Studies on transport phenomena such as material sorption and diffusion of components from the food and the pressurization fluid are described. Methods such as SEM, C-SAM, DSC, FT-IR, and X-Ray diffraction provide complementary information to assess the structural and barrier changes observed during HPP. The article concludes by providing preliminary recommendations according to specific requirements that are met after the process. Other types of materials not yet evaluated for HPP are presented as potential alternatives to be explored for this technology.

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Section: Physical Compression and Heat Transfer Behavior Of Packaged mentioning

confidence: 99%

Polymeric-Based Food Packaging for High-Pressure Processing

et al. 2010

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“…Signifi cant differences were found in the sorption behaviour of D-limonene by all studied fi lms at the different temperatures. Schauwecker et al 12 studied the migration of 1,2 propanediol (PG) from food packaging fi lms into water and into a 95% ethanol/water solution, as food simulants, during HPP treatment. The treatment conditions were 400, 600 and 827 MPa at 30, 50 and 70°C for 10 min.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2010

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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.

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“…In amorphous polymers, the molecular chains are mobile, thus forming transient 'free volumes' that are used by diffusing particles to travel inside the polymer. A rise in temperature increases the free volume, whereas a rise in pressure decreases it (3,8,9). Another feature of amorphous polymers is that they undergo the 'glass transition', which is characterized by the 'glass transition' temperature.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, the packaging materials of choice are polymer films. Unfortunately, only limited information is available about the barrier properties of polymers under pressure (1)(2)(3). In order to learn more about this, we examined the permeation of food components through polymer films under the influence of high hydrostatic pressure.…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure on the barrier properties of polyamide-6 films

Schmerder¹,

Richter

Langowski

et al. 2005

Braz J Med Biol Res

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Little is known about the barrier properties of polymer films during high pressure processing of prepackaged foods. In order to learn more about this, we examined the influence of high hydrostatic pressure on the permeation of raspberry ketone (dissolved in ethanol/water) through polyamide-6 films at temperatures between 20 and 60ºC. Permeation was lowered by increasing pressure at all temperatures. At 23°C, the increasing pressure sequence 0.1, 50, 100, 150, and 200 MPa correlated with the decreasing permeation coefficients P/(10 9 cm 2 s -1 ) of 6.2, 3.8, 3.0, 2.2, and 1.6. Analysis of the permeation kinetics indicated that this effect was due to a reduced diffusion coefficient. Pressure and temperature acted antagonistically to each other. The decrease in permeation at 200 MPa was compensated for by a temperature increase of 20ºC. After release of pressure, the former permeation coefficients were recovered, which suggests that this 'pressure effect' is reversible. Taken together, our data revealed no detrimental effects of high hydrostatic pressure on the barrier properties of polymer films.

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Influence of high‐pressure processing on selected polymeric materials and on the migration of a pressure‐transmitting fluid

Cited by 66 publications

References 14 publications

Polymeric-Based Food Packaging for High-Pressure Processing

Polymeric-Based Food Packaging for High-Pressure Processing

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

Effect of high hydrostatic pressure on the barrier properties of polyamide-6 films

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