Wetting properties of food packaging

Meiron, T.S.; Saguy, I. Sam

doi:10.1016/j.foodres.2006.11.010

Cited by 37 publications

(21 citation statements)

References 34 publications

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“…For smooth surfaces, the most frequently applied approach for quantifying the wettability of plastic materials is the sessile drop method, whereby the contact angle is measured at equilibrium (Meiron and Saguy, 2007). The overall interaction between a plastic surface and a wetting liquid depends on the degree of contact achieved and the magnitude of the intermolecular forces involved.…”

Section: Contact Anglementioning

confidence: 99%

“…The latter are affected by several factors, including film surface free energy, liquid surface tension, and roughness. Typically, higher measured contact angles result in a reduced potential interaction of the fluid with the film (Meiron and Saguy, 2007). In particular, when using water or another polar solvent, contact angle will increase with increasing surface hydrophobicity (Hambleton, Fabra, Debeaufort, Dury-Brun, & Voilley, 2009;Pereda et al, 2010;Zia, Zuber, Mahboob, Sultana, & Sultana, 2010).…”

Section: Contact Anglementioning

confidence: 99%

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Sodium caseinate films containing linseed oil resin as oily modifier

2015

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Section: Contact Anglementioning

confidence: 99%

Section: Contact Anglementioning

confidence: 99%

Sodium caseinate films containing linseed oil resin as oily modifier

2015

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“…Unsuitable packaging may decrease product acceptability, increase oxidation and off-flavors, increase waste, and result in lowering overall product quality and shelf life (Meiron and Saguy 2007).…”

Section: Effect Of Packaging Materials On Shrinkage Of Microwave-driedmentioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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“…Liquid foods, especially highly viscous or semi-solid products, tend to adhere to solid surfaces [11]. Products that show this behaviour are described as 'sticky' [12].…”

Section: Adhesion Versus Cohesionmentioning

confidence: 99%

The Emptying Behaviour of Highly Viscous Liquids. Part II: Development of Test Methods and Evaluation of Untreated and Coated Films

Loibl

Schmidt

Auer-Seidl

et al. 2012

Journal of Adhesion Science and Technology

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Liquid food products stick to solid surfaces. This problem occurs in all supply chain steps from production to recycling. Although the basic problem has been known for a long time, the parameters influencing the interfacial adhesion have not been clarified yet. Here, two methods (product depletion test and tack test) to evaluate the adhesion of highly viscous liquids to solid surfaces have been developed. The product depletion test allows the assessment of the residue amounts and covered surface areas during the gravity-driven flow on an inclined plane. The tack test is conducted by filling the gap between two parallelly mounted, horizontally oriented plates with a liquid product and measuring the normal force while separating the plates by pulling off the upper plate under defined conditions. The influence of the experimental parameters on the maximum normal force (F max ) could be shown. While the correlation between the pull off velocity of the upper plate and F max follows a power law, the dependency between the gap size and F max follows an exponential function. Although no significant correlation between F max or the work of adhesion (W a ) and the solid's properties could be identified, a correlation between F max and W a was observed. As shown by product depletion with ketchup, although the surface coverage is only slightly influenced by the packaging material, the opposite is the case for the covered surface area which, therefore, determines the residue amounts. For some coated samples a large residue reduction was observed.

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Wetting properties of food packaging

Cited by 37 publications

References 34 publications

Sodium caseinate films containing linseed oil resin as oily modifier

Sodium caseinate films containing linseed oil resin as oily modifier

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

The Emptying Behaviour of Highly Viscous Liquids. Part II: Development of Test Methods and Evaluation of Untreated and Coated Films

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