Packaging technology for microwave sterilization

Zhang, Hongchao; Bhunia, Kanishka; Tang, Juming; Sablani, Shyam S.

doi:10.1002/9781119126881.ch9

Cited by 4 publications

(9 citation statements)

References 26 publications

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“…Any kind of damage such as pinholes, a broken seal, shrinkage, or delamination will compromise the safety and quality of the product. 22,40 The thermal and mechanical properties of polymers used in the package usually determine the performance of package under processing conditions. The thermal properties (melting temperature, T m , and glass transition temperature, T g ) of the packaging polymer can determine whether the package can withstand thermal processing conditions.…”

Section: Packaging Requirementsmentioning

confidence: 99%

“…Packaging for the in-package thermal sterilization process is divided mainly in two broad groups: exible polymeric lms and semi-rigid type. 40,41 Flexible lms are high gas barrier multilayer structures (thickness 110-130 micron) and consist of several layers. 40,54,55 These lms are used to form pouches and as a lid material for cups, bowls, and semi-rigid trays.…”

Section: Packaging For In-package Sterilization Processesmentioning

confidence: 99%

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Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

Bhunia,

Tang,

Sablani

2024

Sustainable Food Technol.

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Section: Packaging Requirementsmentioning

confidence: 99%

Section: Packaging For In-package Sterilization Processesmentioning

confidence: 99%

Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

Bhunia,

Tang,

Sablani

2024

Sustainable Food Technol.

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Section: Pasteurization Using Microwave Processingmentioning

confidence: 99%

“…The polar molecules rotate and collide with each other under an oscillating electric field (Figure 5). In parallel, the ions accelerate, moving along the electric field and colliding with water molecules, which creates friction that releases thermal energy (Figure 6) [32]. Siguemoto et al [33] showed that the application of non-thermal microwave to cloudy apple juice did not inactivate pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD).…”

Section: Pasteurization Using Microwave Processingmentioning

confidence: 99%

Alternative Processes for Apple Juice Stabilization and Clarification: A Bibliometric and Comprehensive Review

Nehmé,

El Tekle,

Barakat

et al. 2024

Processes

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Apple juice is one of the most consumed fruit juices in the world. Raw apple juice is viscous, turbid, and brown in color and contains several spoilage microorganisms. These are the reasons behind the application of several steps of clarification and stabilization prior to juice commercialization. Thermal pasteurization remains the most used process for apple juice microbial stabilization, but it damages its organoleptic and nutritional characteristics. Juice settling used for clarification does not allow the achievement of the desired level of clarification. Therefore, this article provides a comprehensive and bibliometric review of all the alternative treatments for thermal pasteurization in order to reduce microorganisms and patulin levels such as pulsed electric fields, microwave processing, high hydrostatic pressure, ultrasonication, etc., and their effect on apple juice characteristics as well as the techniques used for apple juice clarification.

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“…The temperature of the juice during the pasteurization was monitored using a thermocouple. Following pasteurization, the juice was fast cooled in potable cold water and then packaged in 250 mL plastic bottles that were sterilized using 3% hydrogen peroxide for 30 min, rinsed well with sterile water, and dried [20]. During packaging, 28 bottles containing preservative and 28 bottles without preservatives were obtained, respectively, of which bottles of unclarified CAJ were included.…”

Section: Preparation Of Cashew Applementioning

confidence: 99%

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Aluko,

Kassim,

Makule

2023

Journal of Food Processing and Preservation

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An investigation was carried out to extend the shelf life of cashew apple juice (CAJ) by up to 90 days from its natural shelf life. CAJ was obtained by pressing apples. Then, extracted juice was clarified, pasteurized, and added with preservatives, citric acid (0.01%), and sodium benzoate (0.01%). The juice was analyzed for physicochemical qualities, sugars, microbial (total bacteria, yeast, and mould) and sensory evaluation tests for appearance (yellow and brown color), aroma, and taste (astringent, bitter, and sweet). CAJ was stored at refrigeration (4°C) and ambient temperature (22.6-32.5°C) for 90 days. Sensory and shelf life analyses were conducted at 0, 15, 30, 45, 60, 75, and 90 days during storage. The results showed that cashew apple juice had strong vitamin C content (256.5 mg/100 mL). At ambient storage, there was high decrease of vitamin C (6.2-59.8%) and low decrease at refrigeration storage (1.6-10.5%). pH was found to decrease (4.4-3.15) and TSS (11–10.6°Bx), while titratable acidity (0.4–0.59%) increases with time at refrigerating storage. Also, at ambient storage, CAJ showed the similar trend, having decrease in pH (4.4-3.06) and TSS (11-10.3°Bx), while titratable acidity increased (0.4-0.61%). Moreover, sugar content for juice had minimum and maximum decrease at refrigeration and ambient temperatures, respectively. Storage at ambient temperature resulted in growth of microbes which was observed after 15 days for juices without preservatives and 75 days for juices with preservatives, with no E. coli growth. Juice on refrigeration had higher intensity of yellow color (7.50) and sweetness (5.58) while low intensity for astringency (1.58) ( p < 0.05 ). Sensory evaluation of the beverage was found to be satisfactory. Thus, shelf life of cashew apple juice was extended to 90 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

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Packaging technology for microwave sterilization

Cited by 4 publications

References 26 publications

Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

Alternative Processes for Apple Juice Stabilization and Clarification: A Bibliometric and Comprehensive Review

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

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