Polymeric-Based Food Packaging for High-Pressure Processing

Food Engineering Reviews

Volumn 2, Issue 4, 2010, Pages 274-297

  Juliano, Pablo ^a   Koutchma, Tatiana ^b   Sui, Qian ^c   Barbosa Cánovas, Gustavo V ^d   Sadler, George ^e  

^a CSIRO   (Australia)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITY OF MELBOURNE   (Australia)

^d WASHINGTON STATE UNIVERSITY   (United States)

^e PROVE IT LLC   (United States)

Author keywords

Food; High pressure processing; Packaging; Pasteurization; Pouch; Shelf stable; Sterilization

Indexed keywords

FOOD; HIGH-PRESSURE PROCESSING; PASTEURIZATION; POUCH; SHELF STABLE; STERILIZATION;

GAS PERMEABILITY; ORGANIC POLYMERS; PACKAGING; SORPTION; STERILIZATION (CLEANING); X RAY DIFFRACTION;

PACKAGING MATERIALS;

EID: 78349306835     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-010-9026-0     Document Type: Review

References (60)

1. Ardia A, Knorr D, Heinz V (2004) Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing. Food Bioprod Process 82: 89-95.
2. ASTM (1998) Standard test method for meltingand crystallization temperatures by thermal analysis. In: E794-798 edn, American Society for Testing Materials (ASTM), Philadelphia, PA, pp;321-323.
3. Balasubramanian S, Balasubramaniam VM (2003) Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Res Int 36: 661-668.
4. Barbosa-Cánovas GV, Juliano P (2007) Food sterilization by combining high pressure and heat. In: Gutierrez-López GF, Barbosa-Canovas G, Welti-Chanes J, Paradas-Arias E (eds) Food engineering. Integrated approaches. Springer, New York, pp 9-46.
5. Buzrul S, Alpas H, Largeteau A, Bozoglu F, Demazeau G (2008) Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment. J Food Eng 85: 466-472.
6. Caner C, Hernandez RJ, Pascall M, Balasubramaniam VM, Harte BR (2004) The effect of high-pressure food processing on the sorption behaviour of selected packaging materials. Packag Technol Sci 17: 139-153.
7. Caner C, Hernandez RJ, Pascall MA (2000) Effect of high-pressure processing on the permeance of selected high-barrier laminated films. Packag Technol Sci 13: 183-195.
8. Caner C, Hernandez RJ, Pascall MA, Reimer J (2003) The use of mechanical analyses, scanning electron microscopy and ultrasonic imaging to study the effects of high-pressure processing on multilayer films. J Sci Food Agric 83: 1095-1103.
9. Cano MP, De Ancos B (2005) Advances in use of high pressure to processing and preservation of plant foods. In: Barbosa-Cánovas GV, Tapia MS, Cano MP (eds) Novel food processing technologies. CRC Press, New York, 283 p.
10. Dobias J, Voldrich M, Marek M, Chudackova K (2004) Changes of properties of polymer packaging films during high pressure treatment. J Food Eng 61: 545-549.
11. European Commission (2002) Implementation of Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients, Directorate General Health and Consumer Protection (SANCO D4), European Commission. March 10, 2006, http://europa. eu. int/comm/food/food/biotechnology/novelfood/initiatives_en. htm.
12. Fairclough JPA, Conti M (2009) Influence of ultra-high pressure sterilization on the structure of polymer films. Packag Technol Sci 22: 303-310.
13. Farkas D, Hoover DG (2000) High pressure processing. J Food Safety 65: 47-64.
14. Fradin JF, Le Bail A, Sanz PD, Molina-Garcia AD (1999) Behaviour of packaging materials during high pressure thawing (vol 4, p 419, 1998). Food Sci Technol Int 5: U1.
15. Galotto MJ, Ulloa PA, Hernandez D, Fernandez-Martin F, Gavara R, Guarda A (2008) Mechanical and thermal behaviour of flexible food packaging polymeric films materials under high pressure/temperature treatments. Packag Technol Sci 21: 297-308.
16. Goetz J, Weisser H (2002) Permeation of aroma compounds through plastic films under high pressure: in situ measuring method. Innov Food Sci Emerg Technol 3: 25-31.
17. Gola S, Foman C, Carpi G, Maggi A, Cassara A, Rovere P (1996) Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures. High Press Biosci Biotechnol 13: 253-259.
18. Halim L, Pascall MA, Lee J, Finnigan B (2009) Effect of pasteurization, high-pressure processing, and retorting on the barrier properties of nylon 6, nylon 6/ethylene vinyl alcohol, and nylon 6/nanocomposites films. J Food Sci 74: N9-N15.
19. Hartmann C, Delgado A (2003) The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnol Bioeng 82: 725-735.
20. Hartmann C, Delgado A, Szymczyk J (2003) Convective and diffusive transport effects in a high pressure induced inactivation process of packed food. J Food Eng 59: 33-44.
21. Juliano P (2006) High pressure thermal sterilization of egg products. PhD Dissertation, Washington State University, Pullman.
22. Juliano P, Clark S, Koutchma T, Ouattara M, Mathews JW, Dunne CP, Barbosa-Canovas GV (2007) Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. J Food Qual 30: 57-80.
23. Juliano P, Knoerzer K, Barbosa-Cánovas GV (2008) High pressure processes: thermal and fluid dynamic modelling applications. In: Simpson R (ed) Engineering aspects of thermal processing. CRC Press, Boca Raton, pp 159-207.
24. Juliano P, Knoerzer K, Barbosa-Cánovas GV (2008) High pressure thermal processes: thermal and fluid dynamic modeling principles. In: Simpson R (ed) Engineering aspects of thermal processing. CRC Press, Boca Raton, pp 91-158.
25. Juliano P, Knoerzer K, Fryer P, Versteeg C (2009) C. botulinum inactivation kinetics implemented in a computational model of a high pressure sterilization process. Biotechnol Prog 25: 163-175.
26. Juliano P, Toldra M, Koutchma T, Balasubramaniam VM, Clark S, Mathews JW, Dunne CP, Sadler G, Barbosa-Canovas GV (2006) Texture and water retention improvement in high-pressure thermally treated scrambled egg patties. J Food Sci 71: E52-E61.
27. Knoerzer K, Juliano P, Gladman S, Versteeg C, Fryer P (2007) A computational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process. AIChE J 53: 2996-3010.
28. Knoerzer K, Versteeg C (2009) Adiabatic compression heating coefficients for high pressure processing-a study of some insulating polymer materials. J Food Eng 96(2): 229-238.
29. Koutchma T, Biao G, Patazca E, Parisi B (2005) High pressure-high temperature sterilization: from kinetic analysis to process verification. J Food Process Eng 28(6): 610-629.
30. Koutchma T, Juliano P, Song Y, Setikaite I, Patazca E, Dunne PC, Barbosa-Cánovas GV (2009) Packaging evaluation for high pressure/high temperature sterilization of shelf-stable foods. J Food Process Eng. doi: 10. 1111/j. 1745-4530. 2008. 00328. x.
31. Krebbers B, Matser A, Hoogerwerf S, Moezelaar R, Tomassen M, Berg R (2003) Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innov Food Sci Emerg Technol 4: 377-385.
32. Kubel J, Ludwig H, Marx H, Tauscher B (1996) Diffusion of aroma compounds into packaging films under high pressure. Packag Technol Sci 9: 143-152.
33. Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Laborde-Croubit S, Cabannes M (2000) New packaging solutions for high pressure treatments of food. High Press Res 19: 597-602.
34. Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Laborde-Croubit S, Cabannes M (2000) Packaging for high-pressure treatments in the food industry. Packag Technol Sci 13: 63-71.
35. Lan T (2007) Nanocomposite Materials for Packaging Applications - Nanocor, Inc. ANTEC Annual Technical Conference. Cincinnati, OH, May 6-10.
36. Lange J, Wyser Y (2003) Recent innovations in barrier technologies for plastic packaging-a review. Packag Technol Sci 16: 149-158.
37. Le-Bail A, Hamadami N, Bahuaud S (2006) Effect of high-pressure processing on the mechanical and barrier properties of selected packagings. Packag Technol Sci 19: 237-243.
38. Leadley C, Tucker GS, Fryer PJ (2007) A comparative study of high pressure sterilisation and conventional thermal sterilisation: quality effects in green beans. Innov Food Sci Emerg Technol 9: 70-79.
39. Lopez-Rubio A, Lagaron JM, Hernandez-Munoz P, Almenar E, Catala R, Gavara R, Pascall MA (2005) Effect of high pressure treatments on the properties of EVOH-based food packaging materials. Innov Food Sci Emerg Technol 6: 51-58.
40. Margosch D, Ehrmann MA, Ganzle MG, Vogel RF (2004) Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J Food Protect 67: 2530-2537.
41. Masuda M, Saito Y, Iwanami T, Hirai Y (1992) Effects of hydrostatic pressure on packaging materials for food. In: Balny C, Hayashi R, Heremans K, Masson P (eds) High pressure and biotechnology. John Libbey Eurotext, London, pp 545-547.
42. Matser AA, Krebbers B, van den Berg RW, Bartels PV (2004) Advantages of high pressure sterilisation on quality of food products. Trends Food Sci Technol 15: 79-85.
43. Mertens B (1993) Packaging aspects of high pressure food processing technology. Packag Technol Sci 6: 31-36.
44. Mertens B, Deplace G (1993) Engineering aspects of high-pressure technology in the food-industry. Food Technol 47: 164-169.
45. Meyer RS, Cooper KL, Knorr D, Lelieveld HLM (2000) High-pressure sterilization of foods. Food Technol 54: 67-72.
46. Moueffak A, Cruz C, Antoine M, Montury M, et al (1995) High pressure and pasteurization effect on duck foie gras. Int J Food Sci Tech 30(6): 737-743.
47. Moueffak HE, Cruz C, Demazeau G, Montury M (1997) Effect of high pressure on packaging materials for food stabilisation. In: Heremans K (ed) High pressure research in the biosciences, biotechnology. Leuven University Press, Leuven, pp 467-470.
48. Ochiai S, Nagakawa Y (1992) Packaging for high pressure food processing. In: Balny C, Hayashi R, Heremans K, Masson P (eds) High pressure and biotechnology. John Libbey Eurotext, London, pp 515-519.
49. Patazca E, Koutchma T, Balasubramaniam VM (2007) Quasi-adiabatic temperature increase during high pressure processing of selected foods. J Food Eng 80: 199-205.
50. Ramaswamy H, Marcotte M (2006) Thermal processing. In: Food processing: principles and applications. CRC Press, New York, pp 67-168.
51. Rasanayagam V, Balasubramaniam VM, Ting E, Sizer CE, Bush C, Anderson C (2003) Compression heating of selected fatty food materials during high-pressure processing. J Food Sci 68: 254-259.
52. Raso J, Barbosa-Canovas G, Swanson BG (1998) Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus. J Appl Microbiol 85: 17-24.
53. Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D (2007) Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci Nutr 47: 69-112.
54. Rovere P, Gola S, Maggi A, Scaramuzza N, Miglioli L (1998) Studies on bacterial spores by combined pressure-heat treatments: possibility to sterilize low acid foods. In: Isaacs NS (ed) High pressure food science, bioscience and chemistry. The Royal Society of Chemistry, Cambridge, pp 354-363.
55. Sanchez IC, Cho J, Chen WJ (1993) Universal response of polymers, solvents, and solutions to pressure. Macromolecules 26: 4234-4241.
56. Schauwecker A, Balasubramaniam VM, Sadler G, Pascall MA, Adhikari C (2002) Influence of high-pressure processing on selected polymeric materials and on the migration of a pressure-transmitting fluid. Packag Technol Sci 15: 255-262.
57. Tehrany EA, Desobry S (2004) Partition coefficients in food/packaging systems: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 21: 1186-1202.
58. Ticona (2000) Vectran™ liquid crystal polymer. Discover new solutions for barrier packaging. http://www. ticona. com/tools/documents/literature/us/VectranPackagingprint_00_332res72dpi. pdf. Accessed 09 June 2009.
59. Ting E, Balasubramaniam VM, Raghubeer E (2002) Determining thermal effects in high-pressure processing. Food Technol 56: 31-35.
60. Venugopal V (2006) Retort pouch packaging. In: Seafood processing: adding value through quick freezing, retortable packaging, cook-chilling and other methods. CRC Press, New York, pp 197-215.