Shelf life prediction of aluminum foil laminated polyethylene packed vacuum dried coconut milk powder

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 135-142

  Jena, Sujata ^a,b   Das, H ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

^b CENTRAL AGRICULTURAL UNIVERSITY   (India)

Author keywords

Coconut milk powder; Lipid oxidation; Moisture migration; Shelf life

Indexed keywords

ALUMINUM; ALUMINUM FOIL; ATMOSPHERIC HUMIDITY; DIGITAL STORAGE; FOOD STORAGE; FORECASTING; LAMINATING; MOISTURE; PEROXIDES; POLYETHYLENES;

COCONUT MILK; CRITICAL MOISTURE CONTENT; LAMINATED POLYETHYLENE; LIPID OXIDATION; MOISTURE MIGRATION; OXYGEN CONCENTRATIONS; SHELF LIFE; SHELF-LIFE PREDICTION;

OXIDATION;

EID: 84864362391     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.036     Document Type: Article

References (19)

1. Achour, M., 2006. A new method to assess the quality degradation of food products during storage. Journal of Food Engineering 75, 560-564.
2. Anonymus. 2010. www.packagingdigest.com/./5298-The-Application-of- Permeability-Test-in-Dairy-Package.pdf.
3. Bakar, J., Ali Hasan, M., Ahmad, A., 1988. Storage stability of coconut milk powder. Journal of the Food and Agriculture 43, 95-100.
4. Bourlieu, C., Guillard, V., Powell, H., Vallès-Pàmies, B., Guilbert, S., Gontard, N., 2008. Modelling and control of moisture transfers in high, intermediate and low aw composite food. Food Chemistry 106, 1350-1358.
5. Das, H., 2005. Flexible packaging and shelf life prediction. In: Das, H. (Ed.), Food Processing Operations Analysis. Asian Books Pvt. Ltd., New Delhi, India, p. 30.
6. Del Nobile, M.A., 2001. Packaging design of potato chips. Journal of Food Engineering 47, 211-215.
7. FAO, 2006. http://www.fao.org/docrep/meeting/005/W3963E/W3963E06.htm.
8. Gomes, M.H., Beaudry, R.M., Almeida, D.P.F., Malcata, F.X., 2010. Modelling respiration of packaged fresh-cut 'Rocha' pear as affected by oxygen concentration and temperature. Journal of Food Engineering 96, 74-79.
9. Haugaard, I.S., Krag, J., Pisecky, J., Westergaard, V., 1978. Analytical Methods for Dry Milk Powders. A/S Niro Atomizer, Denmark.
10. Hernandez, R.J., Giacin, J.R., 1998. Factors affecting permeation, sorption and migration processes in package-product systems. In: Taub, I.A., Singh, R.P. (Eds.), Food Storage Stability. CRC Press, USA, p. 269.
11. Jaya, S., Das, H., 2005. Accelerated storage, shelf life and color of mango powder. Journal of Food Processing and Preservation 29 (1), 45-62.
12. Khanna, R., Peppas, N.A., 1982. Mathematical analysis of transport properties of polymer films for food packaging: III. Food process engineering. In: Schwartzberg, H.G. (Ed.), AIChE Symposium Series, vol. 78, pp. 185-191.
13. Kirk, R.S., Ronald, S., 1991. Analysis of rancidity in fat. In: Kirk, R.S., Ronald, S. (Eds.), Pearson's Composition and Analysis of Food. Addison-Werley Longman Inc. Ltd., Essex CM20, England, p. 641.
14. Labuza, T.P., 1985. Applications of chemical kinetics to deterioration of foods. Journal of Chemical Education 61, 348-358.
15. Roca, E., Broyart, B., Guillard, V., Guilbert, S., Gontard, N., 2008. Predicting moisture transfer and shelf life of multidomain food products. Journal of Food Engineering 86, 74-83.
16. Rodriguez-Aguilera, R., Oliveira, J.C., Montanez, J.C., Mahajan, P.V., 2009. Gas exchange dynamics in modified atmosphere packaging of soft cheese. Journal of Food Engineering 95, 438-445.
17. Siripatrawan, U., Jantawat, P., 2008. A novel method for shelf life prediction of a packaged moisture sensitive snack using multilayer perception neural network. Expert Systems with Applications 34, 1562-1567.
18. Techavises, N., Hikida, Y., 2008. Development of a mathematical model for simulating gas and water vapor exchanges in modified atmosphere packaging with macroscopic perforations. Journal of Food Engineering 85, 94-104.
19. Yan, Z., Sousa-Gallagher, M.J., Oliveira, F.A.R., 2008. Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage. Journal of Food Engineering 84, 359-367.