Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/129
Título: High-pressure processing effects on the barrier properties of flexible packaging materials
Autor(es): Marangoni Júnior, Luís
Alves, Rosa Maria Vercelino
Moreira, Christiane Quartaroli







Data do documento: 2020
Editor: Wiley
Citação: MARANGONI JUNIOR, L., ALVES, R. M. V., MOREIRA, C.Q., CRISTIANINI, M., PADULA, M., ANJOS, C.A.R. High-pressure processing effects on the barrier properties of flexible packaging materials. Journal of Food Processing and Presenvation, Lomdon, 2020. https://doi.org/10.1111/jfpp.14865.
Resumo: The aim of this research was to evaluate the influence of high-pressure processing on the barrier properties of flexible packaging. LDPE/PA/LDPE, LDPE/EVOH/ LDPE, PET/LDPE/PA/EVOH/PA/LDPE, PET/Al/PA/PP, and PETprinting/PETmet/ LDPEcoex packaging were filled with distilled water, processed by three conditions (600 MPa/25°C/10 min, 600 MPa/90°C/10 min, and 0.1 MPa/90°C/10 min) and evaluated when the barrier to water vapor, oxygen, and light. The different processing conditions had little effect on the water vapor barrier and did not affect the light barrier of the packaging. The biggest changes were in the oxygen barrier, increasing oxygen permeation by 1.15, 2.24, 1.65, and 13.10 times for packaging of LDPE/PA/ LDPE, LDPE/EVOH/LDPE, PET/LDPE/PA/EVOH/PA/LDPE, and PETprinting/PETmet/ LDPEcoex, respectively, after processing 600 MPa/90°C/10 min, these results were influenced by the synergistic effect of high-pressure and high-temperature, indicating that, depending on the process condition and the composition of the packaging materials, the barrier properties may decrease and, as a consequence, cause a reduction in the shelf life of the food.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/129
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