Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials

Bull, Michelle; Steele, R. J.; Kelly, Michael; Olivier, Sandra; Chapman, Brian

doi:10.1016/j.ifset.2010.05.002

Cited by 47 publications

(26 citation statements)

References 9 publications

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“…Delamination between multilayers and the loss of transparency in monolayer films was first documented by Fradin et al, in 1998 . Although this problem is yet to be fully understood and solved, an early suggestion was to reduce headspace and use a vacuum. Fradin and others studied slow decompression in HPP to reduce the damage for food packaging materials, but they did not obtain better results.…”

Section: Introductionmentioning

confidence: 99%

Role of package headspace on multilayer films subjected to high hydrostatic pressure

et al. 2019

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The objective of this study was to systematically examine the effect of high‐pressure processing and package headspace on package integrity and properties. Working pressures were 400 and 600 MPa, and starting vessel temperatures were 30°C, 60°C, and 90°C. Coextruded and laminated multilayers packaging films were studied: film A: (PA/EVOH/PP) and film B: (PET‐AlOx‐OC/PA6/PP), respectively. The films were made into pouches (0.05 m × 0.10 m) and filled with 30‐mL water as a model food. Various headspace volumes (0, 0.05, 0.10, 0.15, 0.20, 0.25, and 0.30‐cc air/mL H2O) were introduced into the packaging before processing. Imaging was used to quantify defects such as the formation of white spots on the package surface and delamination of film layers. The results showed that the headspace level and processing initial temperature had a greater effect than the operating pressure on visual defects. The package with 0% headspace did not show any physical damage to the tested films. Furthermore, thermal and mechanical analyses showed that the coextruded film A had better resistance to testing conditions than the laminated structure of film B. The X‐ray diffraction results showed that film B had more defects than film A that altered the crystalline structure. Visual observation revealed white spots and delamination in the inside layer (PP) in both films. The same processing conditions affected the oxygen and water vapour transmission rates of film B more than film A. This work provides a basic guideline to select the right headspace for a given type of packaged food whenever heat and pressure are used simultaneously.

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Section: Introductionmentioning

confidence: 99%

Role of package headspace on multilayer films subjected to high hydrostatic pressure

et al. 2019

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“…In fact, effects of HP treatment on synthetic or conventional packaging film properties such as seal integrity, mechanical properties plus oxygen and water permeability, and its impact on migration of volatile compounds from packaging materials to foodstuffs have only been recently reported (Bull, Steele, Kelly, Olivier, & Chapman, 2010;Dobiáš, Voldřich, Marek, & Chudáčková, 2004;Eisenbrand, 2005;Galatto et al, 2008;Rivas-Cañedo, Nuñez, & Fernández-García, 2009). However, the majority of these studies examined the effects of HP processing on formed film properties, rather than film formulations prior to film manufacture.…”

Section: Introductionmentioning

confidence: 99%

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Molinaro

Cruz-Romero

Sensidoni

et al. 2015

Innovative Food Science & Emerging Technologies

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“…On the other hand, Caner et al (2000) found that WVTR of Met-PET was significantly affected by pressure treatment. Bull, Steele, Kelly, Olivier, and Chapman (2010) reported that although the laminates containing AlOx and SiOx had low WVTR before processing, possibly due to PATP induced damage the packaging films almost lost their WVTR barrier properties. Table 2 summarizes the thermal analysis results of control and PATP-treated packaging materials.…”

Section: Water Vapor Transmission Ratementioning

confidence: 99%

Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

Ayvaz

Schirmer

Parulekar

et al. 2012

LWT - Food Science and Technology

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Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials

Cited by 47 publications

References 9 publications

Role of package headspace on multilayer films subjected to high hydrostatic pressure

Role of package headspace on multilayer films subjected to high hydrostatic pressure

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

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