Packaging evaluation for high-pressure high-temperature sterilization of shelf-stable foods

Journal of Food Process Engineering

Volumn 33, Issue 6, 2010, Pages 1097-1114

  Koutchma, Tatiana ^a   Song, Yoonseok ^b   Setikaite, Ilona ^a,c   Juliano, Pablo ^d,e   Barbosa Cánovas, Gustavo V ^d   Dunne, C Patrick ^f   Patazca, Eduardo ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^c PEPSICO INC   (United States)

^d WASHINGTON STATE UNIVERSITY   (United States)

^e CSIRO   (Australia)

^f U S ARMY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLEXIBLE PACKAGES; HEAT PENETRATION; HIGH TEMPERATURE; LAMINATED MATERIALS; LAMINATED POUCHES; LOW TEMPERATURE PROCESSING; OXYGEN BARRIERS; OXYGEN PERMEABILITY; PACKAGE INTEGRITY; PACKAGED PRODUCTS; POLYMERIC MATERIAL; PRE-HEATING TIME; SEAL STRENGTH; SHELF LIFE; SHELF-STABLE FOODS; TARGET TEMPERATURE; THERMAL DAMAGE; VINYLALCOHOL;

ALUMINUM; ALUMINUM FOIL; COMPOSITE MATERIALS; ETHYLENE; FOOD PRODUCTS; LAMINATING; MECHANICAL PERMEABILITY; NANOCOMPOSITES; ORGANIC POLYMERS; OXYGEN; OXYGEN PERMEABLE MEMBRANES; PACKAGING; POLYETHYLENE TEREPHTHALATES; PREHEATING; STERILIZATION (CLEANING); THERMOPLASTICS;

PACKAGING MATERIALS;

CORYDALIS AUREA;

EID: 78649934155     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00328.x     Document Type: Article

References (19)

1. AOAC 43.064. 1984. Official methods of analysis of the Association of Analytic Chemists. Vitamin C (ascorbic acid). In Vitamin Preparations and Juices, 2,6 dichloroIndophenol Titrimetric Methods (, K. Herrich, ed.) pp. 844-845, AOAC, Arlington, VA.
2. ASTM F-88. 2006. ASTM Standard Test Method for Seal Strength of Flexible Barrier Materials. ASTM International, Philadelphia, PA.
3. BARBOSA-CÚNOVAS, G.V., and, JULIANO, P., 2008. Food sterilization by combining high pressure and heat. In Food Engineering: Integrated Approaches (, G.F. GutiÉrrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, and, E. Parada-Arias, eds.) pp. 9-46, Springer, New York, NY.
4. CANER, C., HERNANDEZ, R.J., and, HARTE, B., 2004. High-pressure processing effects on the mechanical, barrier and mass transfer properties of food packaging flexible structures: A critical review. Packag. Technol. Sci. 17, 23-29.
5. DOBIAS, J., VOLDRICH, M., MAREK, M., and, CHUDACKOVA, K., 2004. Changes of properties of polymer packaging films during high pressure treatment. J. Food Eng. 61, 545-549.
6. FRADIN, J.F., LE BAIL, A., SANZ, P.D., and, MOLINA-GARCIA, A.D., 1998. Behavior of packaging materials during high pressure thawing. Food Sci. Technol. Int. 4 (6), 419-424.
7. JULIANO, P., CLARK, S., KOUTCHMA, T., OUATTARA, M., MATHEWS, J., DUNNE, C.P., and, BARBOSA-CÚNOVAS, G.V., 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. J. Food Qual. 30, 57-80.
8. KOUTCHMA, T., GUO, B., PATAZCA, E., and, PARISI, B., 2005. High pressure-high temperature sterilization: From kinetic analysis to process verification. J. Food Process Eng. 28 (6), 610-629.
9. LAMBERT, Y., DEMAZEAU, G., LARGETEAU, A., BOUVIER, J.M., LABORDE-CROUBIT, S., and, CABANNES, M., 2000. Packaging for high-pressure treatments in the food industry. Packag. Technol. Sci. 13 (2), 63-71.
10. LE BAIL, A., HAMADAMI, N., and, BAHUAUD, S., 2006. Effect of high-pressure processing on the mechanical and barrier properties of selected packagings. Packag. Technol. Sci. 19 (4), 237-243.
11. LOPEZ-RUBIO, A., LAGARON, J.M., HERNANDEZ-MUNOZ, P., ALMENAR, E., CATALA, R., GAVARA, R., and, PASCALL, M.A., 2005. Effect of high pressure treatments on the properties of EVOH-based food packaging materials. Innov. Food Sci. Emerg. Technol. 6, 51-58.
12. MASUDA, M., SAITO, Y., IWANAMI, T., and, HIRAI, Y., 1992. Effects of hydrostatic pressure on packaging materials for food. In High Pressure and Biotechnology (, C. Balny, R. Hayashi, K. Heremans, and, P. Masson, eds.) pp. 545-547, John Libbey Eurotext, London, UK.
13. MATSER, A.A., KREBBERS, B., BERG, R.W., and, BARTELS, P.V., 2004. Advantages of high pressure sterilisation on quality of food products. Trends. Food Sci. Tech. 15 (2), 79-85.
14. OCHIAI, S., and, NAKAGAWA, Y., 1992. Packaging for high pressure food processing. In High Pressure and Biotechnology (, C. Balny, R. Hayashi, K. Heremans, and, P. Masson, eds.) pp. 515-519, John Libbey Eurotext, London, UK.
15. OZEN, B.F., and, FLOROS, J.D., 2001. Effects of emerging food processing techniques on the packaging materials. Trends. Food Sci. Tech. 12, 60-67.
16. ROOP, R.A., MARKS, J.S., and, NELSON, P.E., 1983. Effect of thermal processing and agitation in 100% steam on the seal strength of retortable pouches. J. Food sci. 48 (1), 250-252.
17. SCHAWECKER, A., BALASUBRAMANIAM, B., SADLER, G., PASCALL, M., and, 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, 1-8.
18. TING, E., BALASUBRAMANIAM, V.M., and, RAGHUBEER, E., 2002. Determining thermal effects in high-pressure processing. Food Technol. 56 (2), 31-35.
19. WOODDELL, G., 2006. Nanocomposite-coated gas-barrier PET film for pouches. Global Pouch Forum Conference Proceedings, Packaging Strategies, West Chester, PA.