Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff

Journal of Food Engineering

Volumn 111, Issue 1, 2012, Pages 34-45

  Sansone, L ^a   Aldi, A ^b   Musto, P ^b   Di Maio, E ^a   Amendola, E ^b   Mensitieri, G ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Food packaging; High pressure pasteurization; High pressure sterilization; High pressure treatment; Polylactic acid

Indexed keywords

AMORPHOUS PHASE; CARROT JUICE; CRYSTALLINITIES; FLEXIBLE FILMS; FOOD PACKAGING; FUNCTIONAL PROPERTIES; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; OPACIFICATION; PACKAGED FOOD; POLY LACTIC ACID; PROCESS TEMPERATURE; STERILIZATION PROCESS; TAP WATER;

AMORPHOUS FILMS; GAS PERMEABLE MEMBRANES; HIGH PRESSURE EFFECTS; PACKAGING MACHINES; PACKAGING MATERIALS; PASTEURIZATION; STERILIZATION (CLEANING); THERMODYNAMICS;

DENSITY OF GASES;

DAUCUS CAROTA;

EID: 84858149138     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.034     Document Type: Article

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